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from "The Cake Mix Doctor" by Anne Byrn

Who knows what kids like best about the "snickerdoodle" — the silly name or the lively cinnamon taste? This cake is a take-off on the classic snickerdoodle cookie, which, according to John Mariani in The Dictionary of American Food & Drink, is a nineteenth-century New England creation seasoned with cinnamon but also containing nuts and dried fruit.

The name comes from a nonsense word meaning "quickly made," implying the cookies are whipped up with the ingredients at hand. This cake is a snap to pull together, too — it relies on a cinnamon-scented, basic butter cake recipe and a buttercream frosting that you enliven with more aromatic cinnamon.

Preparation time: 5 to 7 minutes
Baking time: 27 to 29 minutes
Assembly time: 20 minutes

Serves 16
 The Cake Mix Doctor

The Cake
Solid vegetable shortening for greasing the pans
Flour for dusting the pans
1 package (18.25 ounces) plain white cake mix
1 cup whole milk
8 tablespoons (1 stick) butter, melted
3 large eggs
1 teaspoon pure vanilla extract
2 teaspoons ground cinnamon
Cinnamon Buttercream Frosting (recipe follows)

The Frosting
8 tablespoons (1 stick) butter, at room temperature
3 3/4 cups confectioners' sugar, sifted
3 to 4 tablespoons milk
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon

Print Print recipe

1. Place a rack in the center of the oven and preheat the oven to 350° F. Generously grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.
2. Place the 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 machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more, scraping the sides down again if needed. The batter should look well combined. Divide the batter between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side.
3. Bake the cakes until they are golden brown and spring back when lightly pressed with your finger, 27 to 29 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert them again onto another rack so the the cakes are right side up. Allow them to cool completely, 30 minutes more.
4. Meanwhile, prepare the Cinnamon Buttercream Frosting.
5. Place one cake layer, right side up, on a serving platter. 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 with clean, smooth strokes.
Cinnamon Buttercream Frosting
1. Place the butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add the confectioners' sugar, 3 tablespoons milk, and vanilla. Blend with the mixer on low speed until the sugar is incorporated, 1 minute. Add the cinnamon, then increase the mixer speed to medium and beat until light and fluffy, 1 minute more. Blend in up to 1 tablespoon milk if the frosting seems too stiff.
2. Use at once to frost the top and sides of the cake.

Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Duncan Hines French Vanilla Moist Cake Mix - $2.99/ea
  Spice Select Pure Vanilla Extract - $8.99/ea
 2fl oz
  Domino Powdered Confectioners Sugar - $2.19/ea
  Breakstone's All-Natural Unsalted Butter - $3.99/ea
 2ct, 4oz ea
  Spice Supreme Ground Cinnamon - $1.29/ea
You May Already Have
  Crisco All-Vegetable Shortening - $3.99/ea
  Just FreshDirect Unbleached All-Purpose Flour - $4.29/ea
  Nature's Yoke Natural Cage-Free Large White Eggs - $3.99/ea
 1 dozen
  Horizon Organic Whole Milk, Carton - $5.49/ea
 1/2 gallon
Estimated Total:  
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