Really, I'm not. When I say "Snicker," it has nothing to do with you. It has everything to do with this cake. Snickerdoodle Cake.
This is a shortcut cake. Rather than make the batter from scratch, I use a cake mix and then doctor up the other ingredients. But the result is delish... especially if you are a cinnamon freak like I am.
Snickerdoodle Cake
1 pkg plain white cake mix
1/2 C sour cream
1 C whole milk
3 large eggs
1 tsp vanilla extract
2 tsp ground cinnamon
1/2 tsp nutmeg
Cinnamon Buttercream Frosting
Preheat the oven to 350 degrees F. Grease two 9-inch round cake pans. Cut two circles, 9 inches in diameter, out of parchment paper and place them at the bottom of each cake pan.
Combine the cake mix, sour cream, milk, eggs, vanilla and cinnamon in a large mixing bowl. Using an electric mixer, blend on low speed to incorporate all the ingredients. Increase the speed to medium and beat for two minutes. The batter will be thick. Divide the batter equally (or as close as you can get it) between the two prepared cake pans. Smooth with a spatula.
Bake the cakes until they are golden brown and spring back to the touch, about 28 minutes. When they are done, place the cake pans on a wire rack and let cool for 10 minutes. Invert the cakes onto a rack and remove the cakes from the pans. Then turn them back over on another rack so they are right side up again. Cool completely. When cooled, frost with Cinnamon Buttercream Frosting.
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