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 crepesofwrath.net

It's Rhubarb Season.. Time for a Rhubarb Upside Down Cake!

Personally, I think rhubarb has a bad rap with people. Sure, its a tart fruit, but if properly prepared it can be awesome! I was really worried about how this was going to turn out because the recipe seemed to be all backwards, but the end result was tastey. A moist cake layer on top with a creamy rhubarby bottom.

Rhubarb Upside Down Cake

3 cups peeled and chopped rhubarb
1 cup sugar
2 cups heavy whipping cream (unwhipped)
1 yellow or white cake mix (prepared by the directions)

After cutting the rhubarb into small pieces mix in the sugar. Prepare the cake mix as the directions indicate. In a 9 x 13 sprayed pan pour the cake mix. Top with the rhubarb. Pour the whipping cream over the top of everything. Bake at 350 for about an hour to a hour and 10 minutes (make sure its not jiggly in the center and the cake is done). Let cool and serve.

Triple Chocolate Bundt Cake

I had to try out my new bundt pan, so I found a recipe from my Simple and Delicious magazine and made a few changes. (sorry, some of the measurements aren't exact)

1 box white cake mix

1/3 cup sugar

4 eggs

8 oz. sour cream

2/3 cup canola (or vegetable) oil

2 Tbsp. baking cocoa

1 1/2 cups mini chocolate chips

Splash of vanilla

For the topping:

Bag of Special Dark Chocolate Chips

Heavy whipping cream

In a large bowl, combine the cake mix, sugar, eggs, sour cream and oil. Beat on low for 1 minute; beat on medium for 2 minutes. Pour half of batter into another bowl. Stir in cocoa until blended, then add 3/4 cup of the mini chocolate chips. In the white batter add the remaining 3/4 cup of choc chips and a good splash of vanilla.

Spoon batters alternately into a greased 10-in fluted bundt pan. Bake at 350 for 50-60 minutes or until a toothpick comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool.

In a bowl combine the special dark chocolate chips and a good splash of heavy whipping cream. Microwave until melted, mix until smooth and runny. Drizzle to coat the cake with as much topping as you like. I completely covered mine.