snickerdoodle cake
Cake Ingredients
- 1 package (18.25 oz) white cake mix *(see note)
- 1 cup whole milk
- 8 tablespoons (1 stick) butter, melted
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
Cinnamon Buttercream Ingredients
- 2 stick of butter, at room temperature
- 7 1/2 cups, confectioners sugar, sifted
- 6-8 tablespoons milk
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- pinch of salt
Directions
- Preheat oven to 350 degrees. Use baking spray with flour on two 9-inch round cake pans. Set aside.
- Place cake mix, milk, melted butter, eggs, vanilla, and cinnamon in 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 the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well combined. Divide between the cake pans and place in the preheated oven, side by side.
- Bake the cakes until they are golden brown and spring back when lightly pressed with your finger, about 27-29 minutes. Remove the pans from the oven and place them on a wire rack to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack and then place them right side up. Cool for 30 minutes more or until completely cool.
- Prepare the Cinnamon Buttercream Frosting. Place the butter in a large mixing bowl and blend on low speed until fluffy about 30 seconds. Stop the mixer and add the confectioners sugar, milk, vanilla, salt, and cinnamon. Increase the speed to medium and beat until light and fluffy, 1 minute more. Scrape bowl as needed. Add additional milk, 1 tablespoon at a time if frosting seems too stiff.
- If necessary/desired, level the cakes and cut off domed tops. Place one cake layer right side up on a serving platter or cake board. Spread the top with frosting. Place the second layer, right side up, on top of the first layer and frost the top and sides of the cake.
- Cake may be stored in the refrigerator for up to 1 week or frozen for up to 6 months. Thaw overnight in the refrigerator before serving.
Recipe from “The Cake Mix Doctor” cookbook by Anne Byrn
Sierra’s Notes
This book was written when cake mixes were sold in 18.25 oz packages. Today, cake mixes are sold in either 15.25 or 13.25 oz sized boxes. You may adjust for this by adding additional flour/sugar to compensate for the difference. Quick searches online will tell you the ratios to adjust for depending on the size box you purchased. However, if I make this again, I may just use a 15.25 oz box and use the recipe as listed above. It does not seem like the additional 3 oz I added made too much of a great difference. Also note, that my icing measurements above are doubled from the book measurements. I like to have enough frosting to add some piping if desired.
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