Home > podcast, Recipe Exploration > Snickerdoodle Cake (via Karen Matthews)

Snickerdoodle Cake (via Karen Matthews)

First off, the icing is incredibly sweet… You’ve been warned. πŸ™‚
Second off, this is WAY yummy πŸ™‚


1 package (18.25 oz) cake mix (I used white)
1 cup milk
2 teaspoons cinnamon
1 stick butter, softened or melted
3 large eggs
1 teaspoon vanilla (my sister-in-law uses half vanilla, half almond)

Mix all ingredients together and put into two round cake pans (mine are 8″).Β  Bake at 350 for 27-29 mins. Let cool before icing.

Icing/frosting/the sweet stuff on top:

1 stick butter (softened or melted)
3 1/2 to 3 3/4 powdered sugar
3-4 tablespoons milk
1 teaspoon vanilla (same note as above)
1 teaspoon cinnamon (i prolly put more in cuz i just dumped lol)

Mix everything together. (that’s the instructions for the icing lol)

Making the cake awesome (aka Putting it together)

Place one of the cakes on a plate and ice just the top. Put the second cake on top and (again) ice the top. Then, ice the sides. Refrigerate 20-30 minutes to set.

and according to my SIL that is all it takes. (She got it from the “Cake Doctor” book and gave me some of the recipes in a cute little box for the wedding. LOVE it :))

  1. June 7, 2011 at 10:18 am

    So glad y’all liked it. My mistake was icing it too soon. LOL all the butter soaked in to the cake, but YUMMY! i love it (and way to improvise!)

  1. June 6, 2011 at 9:17 pm

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