Snickerdoodle Cake With Cinnamon Buttercream Frosting

Snickerdoodle Cake With Cinnamon Buttercream Frosting

For the cake/cupcakes:

Solid vegetable shortening for greasing the pans

Flour for dusting the pans

1 package (18.25 oz) plain white cake mix

1 cup whole milk

8 tbsp. or 1 stick of butter, melted

3 large eggs

1 teaspoon vanilla extract

2 teapsoons ground cinnamon

For the Frosting:

8 tablespoons (1 stick) of butter, at room temp.

3 and 3/4 cups confectioner's sugar, sifted

3 to 4 tablespoons of milk

1 teaspoon of vanilla extract

1 teaspoon of ground cinnamon

To Make the Cake:

Preheat oven to 350 degrees.

Generously grease two 9-inch round cake pans with the vegetable shortening, then dust with flour.  Shake out the excess flour and set the pans aside.

If you are making cupcakes, line the cupcake pan with liners and set aside.

Place the cake mix, milk, melted butter, eggs, vanilla, and cinnamon in a large mixing bowl.  Blend with mixer until well blended, at least 3-4 minutes on medium speed.

Divide the batter between the two prepared pans or the cupcake pan. 

Bake the cakes/cupcakes for 27-29 minutes until they are golden brown and spring back when lightly pressed with your finger.

Allow them to cool completely before frosting.

To Make the Frosting:

Place the butter in a large mixing bowl.  Blend with mixer on low speed until fluffy. 

Stop and add the confectioner's sugar, 3 tablespoons of milk, vanilla, and cinnamon.

Blend until ingredients start forming a frosting-like consistency.  If the frosting is to thick for your liking, add on the last tablespoon of milk and blend until well mixed.

Use this frosting to frost the top, middle, and sides of your cake...or the tops of your cupcakes.