Over the next few weeks, we’ll be showcasing desserts featured in our Pinterest contest from some of our fabulous bloggers. Make sure you go enter to win our 1 year subscription eMeals giveaway & Target gift card giveaway here.
Now, maybe you’re not like me – nine months pregnant and sporadically wanting to Eat All the Things. That’s great! I mean, it’s January. We should all be showing more restraint, dignity and general health consciousness.
But, you guys, THIS CAKE. It is so very good. So. Very. Good.
And when you make it into cupcakes? Or put it in the fridge overnight? Or decide to hold your very own Bake-Off for One, pitting the from-a-mix version against the from-scratch version?
Well, REALLY. You’ll see what I mean about having little (to no) self-control. You’ll see.
I first made this cake a few years ago for a friend’s birthday. We were having several couples over for dinner, and since I like to experiment on my friends with new recipes, it just made sense.
Of course, what doesn’t make sense is attempting a layer cake WHEN YOU’VE NEVER MADE A LAYER CAKE just hours before guests are due to arrive at your door. Thankfully, even the complication of three whole layers and homemade frosting couldn’t derail my cake-making plans.
Especially when you start with a box mix – but, really, either way – this recipe is simple and absolutely worth any extra effort it takes you to stack up those layers and frost over any stray crumbs.
And, like I mentioned, this recipe for a Snickerdoodle Cake is extremely versatile. You can make it like I did – as a round layer cake. But you can also make it as a simple sheet cake. Or, my favorite – and a huge hit at two beach-themed parties I’ve thrown since – as cupcakes! And if you’re opposed to using mixes in your baking, you can refer back to the original recipe and make it from flour and whatnot.
If you like cinnamon-y, sugary goodness – and hearing people rave about your latest baking triumph – make this Snickerdoodle Cake now. Or tomorrow. Or, make it tonight, place it in the refrigerator and then try – JUST TRY! – to resist eating just a bit for breakfast.
- Cake Ingredients:
- 1 package yellow cake mix
- 1 cup milk
- ¼ cup butter, melted
- ½ cup applesauce
- 3 large eggs
- 1 tsp vanilla
- 2 tsp cinnamon
- Frosting Ingredients:
- ½ cup butter
- 4 oz. cream cheese
- 3¼ cup powdered sugar
- 3 tbsp milk
- 1 tsp vanilla
- 1 tsp cinnamon
- Preheat oven to 350 degrees. Mix the cake ingredients and pour into three, greased round cake pans. Bake for 25 minutes (or until a toothpick stuck in the middle comes out clean). Let cool, while mixing the frosting ingredients. Turn layers out of the pans, then frost. Sprinkle a bit of cinnamon sugar on top. And enjoy!
Mary Carver is a writer, believer, wife, mom and recovering perfectionist. She writes about her imperfect life with humor and honesty, encouraging women to give up on perfect and get on with life at www.givinguponperfect.com. And she’ll give you a free ebook about romance and real life when you subscribe to her blog.