Snickerdoodle Cake

Adapted from Always With Butter


For the cake:
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon ground cinnamon
1 stick butter, softened to room temperature
3/4 cup fine or superfine sugar
2 large eggs, room temperature
1/2 tablespoon vanilla extract
3/4 cups whole milk, warmed to room temperature


Step 1: Preheat your oven to 350 degrees. Next start taking out your aggression on (or “creaming”) the butter and sugar. Then add the eggs. Then the milk. Then the vanilla.

Sweet. You made the wet stuff.

Step 2: Whisk together your dry ingredients. Flour, baking powder, salt, cinnamon. Start getting flour and shit everywhere. This is why you bake.

Step 3: Gradually add the dry to the wet. Not all at once…sloooooowly. Less clumpiness, less of the “oh my god is it going to break” noise from your eggbeater.

Step 4: Grease, then flour your cake pans. I made a bunch of mini cakes. Why? Because they’re adorable. C’mon.

Divide the batter among your pans. Whack them a few times on the counter top to flatten out the top of the batter. And also to wake up your next door neighbor whose bed is right next your kitchen wall which you know because you can hear him having loud sex there with his girlfriend on the weekend.

But mainly to even out the batter.

Side note: If you’re making mini-cakes like I did, putting them on a tray makes it a lot easier to put them into the oven, rotate them during baking, and take them out later.

 Bake at 350 degrees for ~30 minutes, or until a cake tester (toothpick, knife, unused pregnancy test) comes out clean. Rotate halfway through for even baking.

Take out of oven and let cool. And then, get ready to frost them with some kick-ass cinnamon buttercream frosting. Coming shortly. Like my neighbor.

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