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“A classic vanilla cake with a twist! I had a creative streak in the kitchen one day and decided to make up a recipe. My original plan was a cinnamon chocolate cake, but I had added in all ingredients except cocoa - including cinnamon - when I realized I didn't have cocoa! I carried out my idea anyways, and it was a huge hit! My mom said it tasted like a snickerdoodle... hence the name "Snickerdoodle Cake."”
2 8-inch cakes

Ingredients Nutrition


  1. Pre-heat oven to 350 degrees Fahrenheit.
  2. Beat butter until smooth, about 2-3 minutes, with hand beater or in standing mixer in a large bowl. Beat in sugar; cream thoroughly. Beat in eggs, one at a time, until incorporated. Set aside.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt until combined.
  4. Beat 1/3 of the flour mixture into the butter mixture, 1/2 of the milk, 1/3 of the flour, the rest of the milk, and then the rest of the flour. Mix well after each addition. (TIP: When alternating milk/flour, always begin and end with flour.) Batter will be thick.
  5. Grease two 8-inch round pans or one 9x13 inch pan with shortening and dust with flour. You can also place a round piece of parchment paper in the bottom of the pan AFTER greasing/flouring.
  6. Pour the batter into the pan(s). If using round pans, be sure to distribute evenly.
  7. Bake in pre-heated oven for 30-35 minutes or until golden brown and a toothpick inserted comes out clean.
  8. FOR FROSTING: In a small bowl, cream the butter until smooth. Beat in vanilla and honey. Gradually add in powdered sugar until desired consistency is reached. If necessary, add milk 1 T. at a time to thin.

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