Recipe for Snickerdoodle Cake

I wanted to make something new over the weekend. We had friends coming over, and I like to experiment on cook something special for them. As I searched my bookmarked recipes for an Italian dish (which I did not find, so stay tuned next week for what I did instead), I came across a recipe for a Snickerdoodle cake from Scribbit.

Since my friends and I would be celebrating a birthday, a special cake (instead of my usual, go-to dessert, brownies from a box) seemed to be in order. Even though THIS recipe would require me to do something I’ve never done before: make a layer cake. With LAYERS.

I was nervous, not sure if I was up to the task. But then again, I have watched a few fancy cake shows on cable. It can’t be that hard…

And it wasn’t. Not being a layer-cake baker, I don’t even own round cake pans. So I bought a three-pack of foil pans and went to work. In the end I had a delicious, not-bad-looking layer cake that we all loved!

(Finally, I have a reason to get this gorgeous cake plate. I can show off serve a certain layer cake on it!)

Recipe for Snickerdoodle Cake

Snickerdoodle Cake with Buttercream Frosting

1 package yellow cake mix
1 cup milk
1/4 cup butter, melted
1/2 cup applesauce
3 large eggs
1 tsp vanilla
2 tsp cinnamon

Frosting Ingredients:
1/2 cup butter
4 oz. cream cheese
3 1/4 cup powdered sugar
3 tbsp milk
1 tsp vanilla
1 tsp cinnamon

Preheat oven to 350. Mix the cake ingredients and pour into three, greased round cake pans. Bake for 25 minutes (or until a toothpick stuck in the middle comes out clean). Let cool, while mixing the frosting ingredients. Turn layers out of the pans, then frost. Sprinkle a bit of cinnamon sugar on top. Refrigerate for an hour, then serve chilled. (You don’t have to serve a cold cake, but it was really good that way!)

This post will be linked to Mouthwatering Monday, Tasty Tuesday, Tuesdays at the Table, Tempt My Tummy Tuesday, 33 Shades of Green, Foodie Friday, Friday Firsts, Sweet Tooth Friday and Food on Fridays. It will also be linked to Ingredient Spotlight at Eat at Home. Affiliate links are used in this post.

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