A classic vanilla cake with a twist! This recipe was actually a creative mistake. I was trying to make up a decadent chocolate cake, and had already added in the cinnamon, when I discovered that I was out of cocoa powder! I decided to continue to make this recipe and was shocked when it turned out! This recipe is pretty special to me because it was the very first recipe I actually made up myself. The honey in the frosting adds a hint of an interesting sweetness, even though with a teaspoon you can't taste it. For a more obvious honey flavor, add up to 1/3 cup (or to taste) of honey.
Provided by Jessica13
Time 1h15m
Yield 10
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch cake pans with shortening and dust with about 1 teaspoon flour, shaking to remove excess flour.
- Beat 1/2 cup butter in a bowl using an electric mixer until light and fluffy. Add white sugar and beat until incorporated into the creamed butter. Add eggs, 1 at a time, to creamed butter mixture, beating until thoroughly combined before adding the next egg. Stir 1 teaspoon vanilla extract into creamed butter mixture.
- Whisk flour, baking soda, baking powder, salt, and cinnamon together in a bowl. Gradually beat 1/3 the flour mixture into butter mixture, alternating with the 3/4 cup milk and ending with flour mixture until batter is smooth. Pour batter into the prepared cake pans.
- Bake in the preheated oven until cake is golden brown and a toothpick inserted in the center of the cake comes out clean, 25 to 30 minutes. Turn cakes onto a wire rack to cool completely, at least 30 minutes.
- Beat 1/2 cup butter in a bowl using an electric mixer until smooth and creamy; beat in 1 teaspoon vanilla extract and honey. Gradually beat enough confectioners' sugar into creamed butter mixture to reach desired consistency, adding 1 tablespoon milk if needed to thin the icing.
- Spread 1/3 the icing over the top of 1 cake using a spatula. Place the second cake over the icing layer and spread remaining icing over entire cake.
Nutrition Facts : Calories 509 calories, Carbohydrate 76.3 g, Cholesterol 106.2 mg, Fat 21 g, Fiber 0.7 g, Protein 5.4 g, SaturatedFat 12.5 g, Sodium 577.5 mg, Sugar 56.4 g
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Kyubu chan
[email protected]I would definitely recommend this cake to anyone looking for a delicious and easy-to-make dessert.
Laila Malik
[email protected]This cake is the perfect dessert for any occasion.
Samuel Teshome
[email protected]I made this cake for a party and it was a huge success. Everyone loved it.
Imogen Arries
[email protected]This cake was easy to make and it turned out delicious. I would definitely recommend it.
Jimmie Miller
[email protected]I followed the recipe exactly and the cake turned out perfectly. It was moist and flavorful.
merkuwey the cheetah
[email protected]This cake was a little too sweet for my taste, but my kids loved it.
Manoj Chhetri
[email protected]I've made this cake several times and it always turns out great. It's a family favorite.
Xolile Mdletshe
[email protected]This cake is amazing! The cinnamon sugar topping is the perfect touch.
Angel Msiza
[email protected]I made this cake for my family and they loved it! It was a big hit.
Romio Romio
[email protected]This cake was so easy to make and it turned out so moist and delicious! I love the cinnamon sugar topping. It's the perfect fall dessert.