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    Snickerdoodle Cake


    Source of Recipe


    Cake Mix Doctor

    List of Ingredients




    1 pkg. white cake mix
    1 c. whole milk
    1 stick butter, melted
    3 lg. eggs
    1 t. vanilla
    2 t. cinnamon

    FROSTING:
    1 stick butter, softened
    3-3/4 c. powdered sugar, sifted
    3 to 4 T. milk
    1 t. vanilla
    1 t. cinnamon

    Recipe



    Preheat oven to 350. Grease and flour two 9-inch cake pans OR a 9x13 inch cake pan. Place cake mix, milk, melted butter, eggs, vanilla and cinnamon in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Increase mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. Place batter in pans. Bake until golden brown and cake springs back when lightly pressed with your finger, 28-32 minutes. Cool completely. Frost with Cinnamon Buttercream Frosting.

    FROSTING:
    Place butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, 30 seconds. Add powdered sugar, 3 tablespoons milk, vanilla and cinnamon. Blend with mixer on low speed until the sugar is incorporated, 1 minute. Increase the speed to medium and beat until light and fluffy, approximately 1 minute more. Blend in 1 tablespoon milk if the frosting seems to stiff.

    **Place this cake, uncovered in the refrigerator until the frosting sets, 20 minutes. Cover the cake and store in the refrigerator for up to 1 week.

 

 

 


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