Comments on: Snickerdoodle Cake with Brown Sugar Cinnamon Buttercream

By: Jenn

Jenn — Mon, 29 Apr 2013 15:11:01 +0000

I followed the directions exactly and yielded very similar looking results as the post. The cake was very delicious and flavorful. The icing on the other hand was way too sweet for my taste. I wish I would have used a cream cheese frosting vs butter cream. Also, the recipe for the frosting could have been cut in half seeing as I threw a good portion of it away, even though I used generous portions between each layer and on top.

By: Laurinda

Laurinda — Wed, 24 Apr 2013 14:13:53 +0000

I made this for my grown son’s birthday. He loves snickerdoodles. The cake is amazing. I did make it in just two layers and cut the frosting recipe in half. Delicious! Thanks for sharing.

By: Piece of Cake | Culture Cookies

Piece of Cake | Culture Cookies — Fri, 12 Apr 2013 01:22:00 +0000

[...] cookie cupcakes. Up next: this snickerdoodle cake with brown sugar cinnamon buttercream from Foodie with Family. Anyone have a birthday coming [...]

By: Easter Bunny Cake | Budget Girl

Easter Bunny Cake | Budget Girl — Mon, 01 Apr 2013 12:57:03 +0000

[...] non-Paleo since it was what I had ingredients for. I decided to make Foodie with Family’s Snickerdoodle Cake because…why not? Except I changed the frosting, using Bubblecrumb’s Best Cream Cheese [...]

By: Cinnamon & Brown Sugar Cupcakes « SnowDemon

Cinnamon & Brown Sugar Cupcakes « SnowDemon — Fri, 29 Mar 2013 23:15:04 +0000

[...] Cinnamon & Brown Sugar Buttercream Frosting: (Note: I’ve made this into a half batch of the original recipe found here) [...]

By: Bonnie

Bonnie — Fri, 15 Mar 2013 21:15:41 +0000

This is the most amazing cake ever. After reading the article I had to make it. I’ve already forwarded this recipe to several of my best buds. Read the article last night and baked the cake this morning. Anyone debating…just bake it!!! Bonnie.

By: Rebecca

Rebecca — Wed, 13 Mar 2013 20:36:40 +0000

Duly noted and clarified. And yes, it IS a lot of butter.

By: Morgan

Morgan — Wed, 13 Mar 2013 20:08:17 +0000

Wait a minute. Earlier, Sophia asked if the icing called for 4 1/2 sticks or 4 half-sticks, and you told her 4 1/2 sticks. Now you are telling Wendy from the UK that a “stick” in the US is 4 oz. It used to be that all sticks of butter were 8 oz and that is typically what a “stick” means in a recipe. When Sophia asked about “half-sticks”, surely she was referring to the 4-oz sticks that are the most common size now. So now you may want to edit the recipe to include the exact ounces to clear up any ambiguity. I used 4 1/2 whole sticks (9 half-sticks) or a total of 38 oz and that really is a LOT of butter. But it came out amazing. I imagine that using the same amount of sugar but half the butter would mean that the icing would be thicker and loads sweeter (and it is plenty sweet as it is). Anyway thanks for this awesome death-on-a-plate recipe and I enjoyed your witty preface to it.

By: Yum

Yum — Thu, 14 Feb 2013 20:08:16 +0000

I am not much of a cake baker or a recipe-follower, but I baked this cake exactly according to the recipe. It looked and tasted delicious! Next time, I may either use less of the icing, or find a substitute for some of the butter (maybe cream cheese?) It was lovely to indulge in a slice (or half), but we were unable to finish the cake as it was too buttery for our personal dessert-loving taste buds. Extremely memorable though! My friend just reminded me to PLEASE send her the recipe after tasting it six months ago! (And I did.)

By: Rebecca

Rebecca — Mon, 11 Feb 2013 02:38:29 +0000

That should work fine!