Snickerdoodle Cake

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch cake pans with shortening and dust with flour, removing excess. (Prep time: 5 minutes)

Recipe View 10 mins In a large bowl, cream together the softened butter and granulated sugar until light and fluffy using an electric mixer. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract. (Mixing time: 8-10 minutes)

Recipe View 6 mins In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined – be careful not to overmix. (Combining time: 5-7 minutes)

Recipe View 2 mins Pour the batter evenly into the prepared cake pans. (Preparation time: 2 minutes)

Recipe View 28 mins Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. (Baking time: 25-30 minutes)

Recipe View 30 mins Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. (Cooling time: at least 30 minutes)

Recipe View 9 mins For the frosting, beat the room temperature butter until smooth and creamy. Beat in the vanilla extract and honey. Gradually add the confectioners' sugar, beating until you reach your desired consistency. If needed, add milk, 1 tablespoon at a time, to thin the frosting. (Frosting time: 8-10 minutes)

Recipe View 5 mins Once the cakes are completely cool, spread 1/3 of the frosting over the top of one cake. Place the second cake on top, and frost the entire cake with the remaining frosting. (Assembly time: 5 minutes)