Monday, August 10, 2009

Snickerdoodle Cake with Buttercream Frosting

If you love Snickerdoodle Cookies you will love this cake!

2 Sticks Butter
1 cup Sugar
2 Teaspoons Vanilla
1 Teaspoon Almond Extract (more or less depending on taste)
2 Eggs
3/4 Teaspoon Baking Soda
3/4 Teaspoon Baking Powder
3/4 Cream of Tartar
3/4 Teaspoon Cinnamon
3/4 Teaspoon Nutmeg
1 1/4 Cup Sour Cream
2 1/4 Cup Flour

1/2 Cup sugar and 1 Tablespoon Cinnamon mixed together for topping.

  • Cream the butter and sugar until soft. Add in the vanilla and almond extracts. Add in the eggs one at a time until mixed well.

  • In a separate bowl, mix together all the dry ingredients.

  • Add the flour mixture and sour cream alternately to the butter mixture. Start and end with the flour.

  • Grease 2 cake rounds, 9x13 cake pan or bundt pan and spread the batter in evenly. Sprinkle the cake with a good amount of the cinnamon/sugar mixture. OR if using the bundt pan put the cinnamon/sugar mixture into the pan and then sprinkly more on the top after the batter is in.

  • Bake the rounds or 9x13 for about 22 minutes in a 350 degree oven. The bundt pan needed 35-40 minutes. Allow to cool completely before removing.

Personally, i think this cake could be perfectly fine without frosting but if you gotta have it, a simple butter cream works well.

  • 3 Cups Powdered Sugar

  • 1 1/2 sticks softened butter

  • 1 1/2 Teaspoons Vanilla Extract

  • 2 Tablespoons Milk

Cream the Sugar, Butter and Vanilla together. Add the milk and beat until smooth.

This is an adapted recipe from