Snickerdoodle Cake
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This Snickerdoodle Cake takes the classic cookie to a whole new level! It’s a soft, fluffy bundt cake with a delicious cinnamon-sugar coating on the outside that gives it that signature snickerdoodle flavor. Perfect for when you want a simple yet impressive dessert with that cozy, cinnamon sweetness in every bite!
Searching for more cinnamon and sugar favorites? Be sure to try my thick and chewy Snickerdoodle Cookies, Snickerdoodle Blondies, and Snickerdoodle Cupcakes. All filled with delicious cinnamon flavor and family favorite recipes.
Craving-Level Qualities
- Perfect for Any Occasion: Whether it’s a casual family dessert or a special event, this cake fits the bill. It’s simple enough for a weeknight treat but impressive enough for a party or gathering.
- Easy to Make: This recipe is straightforward and beginner-friendly, with no complicated techniques. You get a beautiful, bakery-worthy cake with minimal effort.
- Great Make-Ahead Option: This cake stores and freezes well, making it a perfect choice if you want to prepare something ahead of time and still wow your guests.
This recipe for snickerdoodle cake came from one of the very first cookbooks I owned, and I made it for the very first time on Christmas morning. I still remember the smell of cinnamon and sugar filling the kitchen, and how this simple cake completely stole the show that day. It was love at first bite, and now, baking this cake has become a Christmas tradition in my house every single year.
It’s the perfect mix of cozy, warm flavors, with a soft, fluffy texture and that irresistible cinnamon-sugar coating. I’m not kidding when I say that every time I make this, it takes me right back to that first Christmas morning. Whether you’re looking to start a new holiday tradition or just want something special to enjoy with your family any time of year, this Snickerdoodle Cake will definitely hit the spot. Trust me, it’s a recipe you’ll keep coming back to, year after year!
Before You Start Baking
Here’s everything you’ll need to make the perfect Snickerdoodle Bundt Cake! Each ingredient plays an important role, so let’s break it down with a few helpful tips to ensure your cake turns out amazing.
- Flour: Regular all-purpose flour gives this cake its structure. Be sure to measure it properly—spoon it into your measuring cup and level it off for accuracy.
- Baking Powder: This helps the cake rise and stay light and fluffy. Check that your baking powder is fresh for the best results!
- Spices (Salt, Cinnamon, Nutmeg): The salt enhances all the flavors, while the cinnamon and nutmeg add that classic warm spice. Fresh spices make all the difference, so if yours are old, it might be time for a refresh.
- Butter: Softened butter will give your cake that rich, moist texture. Let it sit at room temperature before mixing for best results.
- Sugar: Granulated sugar sweetens the cake and helps create that beautiful crumb. It also blends with the butter to add air to the batter for a light texture.
- Eggs: Use large eggs at room temperature so they blend smoothly into the batter and help bind everything together.
- Vanilla: Pure vanilla extract adds depth of flavor. It’s a small touch that really elevates the cake.
- Buttermilk: This adds moisture and a slight tang, balancing the sweetness. If you don’t have buttermilk, you can easily make a substitute by adding a tablespoon of lemon juice or vinegar to regular milk.
- Cinnamon and Sugar for the Topping: The signature coating that gives the cake its snickerdoodle vibe! Be generous with it for that perfect sweet crunch.
Jesseca’s Recipe Review
I’ve never met a snickerdoodle I didn’t adore and this Snickerdoodle Cake (more like a mini bundt wonder, really) might just be the best incarnation yet. It’s soft, fluffy, and wrapped in that nostalgic cinnamon‑sugar coat that always reminds me of Christmas mornings back in the day. Every bite is simple, cozy, and just feels, well, right.
Tip from Jesseca:
While the cakes are still warm, brush them with melted butter and roll in the cinnamon‑sugar mix. This creates that irresistible, crackly exterior that’s pure snickerdoodle magic.
Variations and Substitutions
Want to switch things up with your cake? Here are some fun variations and easy substitutions to make this recipe your own!
- Frosting (Optional): While this cake is perfect on its own, you can take it to the next level by adding a frosting! A cream cheese frosting or simple vanilla glaze would complement the cinnamon-sugar coating beautifully. Just drizzle it on or slather a layer for extra sweetness.
- Spice it Up: If you love a stronger spice flavor, consider adding a pinch of ground cloves or ginger to the batter for a cozy fall twist.
- Cinnamon-Sugar Crunch: If you want extra crunch, you can double the cinnamon-sugar topping and sprinkle half of it in the bottom of the bundt pan before pouring in the batter. This gives a sweet, crunchy exterior all around!
These options make the cake versatile and customizable, so you can enjoy it exactly how you like!
How to Properly Grease a Bundt Pan for Perfect Cakes
Ensuring your bundt cake comes out beautifully is all in how you prepare the pan. Properly greasing a bundt pan is essential to prevent sticking and to achieve those clean, sharp edges that give your cake that professional look. Here’s a foolproof way to grease your bundt pan like a pro:
- Choose the right fat: Softened butter or shortening works best for greasing bundt pans. I also like to use BAKING spray, not cooking spray.
- Apply with a brush or paper towel: Using a pastry brush or clean paper towel, spread your butter or shortening into every nook and cranny of the pan. Bundt pans are known for their intricate designs, so make sure to reach all the details, especially around the center tube.
- Dust with flour: Once the pan is evenly greased, sprinkle a tablespoon of flour inside. Hold the pan over the sink or trash can and rotate it, tapping gently to distribute the flour evenly across the surface. Discard any excess flour that doesn’t stick to the butter.
- Optional non-stick solution: If you’re baking a cake with high sugar content, you can mix equal parts flour and cocoa powder to dust your pan for a chocolate cake. For a sweeter option, you can also use granulated sugar instead of flour to create a crunchy, caramelized exterior.
By following these steps, your bundt cake will release smoothly every time, ensuring a flawless presentation. Don’t rush the greasing process—taking the extra minute will make all the difference!
Snickerdoodle Cake Recipe
Making this Snickerdoodle Cake is super simple, and I’ll walk you through the basics. You’ll have delicious, cinnamon-sugar-coated mini bundt cakes in no time! Here’s a quick overview of how it all comes together.
- Prepare the Pan: Start by preheating your oven to 325°F and preparing your mini bundt pan. You can either butter and flour the pan or mist it with baking spray to prevent sticking.
- Mix the Batter: In a mixing bowl, cream together the butter and sugar until it’s light and fluffy—this will take about 2 minutes. Then, add in the eggs one at a time, followed by a splash of vanilla. Slowly stir in the dry ingredients and buttermilk until everything is smooth and well mixed.
- Bake: Divide the batter evenly into your prepared mini bundt molds, filling each halfway to two-thirds full. Bake for 20 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Add the Topping: Let the cakes cool in the pan for about 10 minutes, then carefully turn them out onto a cooling rack. While the cakes are still warm, roll each one in a cinnamon-sugar mixture for that perfect snickerdoodle coating!
Now you’ve got a deliciously spiced cake with a sweet, crunchy exterior!
Helpful Tools
- Bundt Pan: Remember I mentioned that I love my mini bundt cake pan (affiliate)? This produces the CUTEST cakes that are perfect for single serve or parties.
- Baking Spray: Buttering a pan with small nooks, like this one, can be tricky. I really love using baking spray (affiliate). It gets every inch and releases the cakes with almost zero problems!
- Silicone Spatulas: If you don’t have a set of silicone spatulas (affiliate), I highly recommend in adding them to your kitchen.
Recipe FAQs
Absolutely! If you don’t have a bundt pan, you can bake this cake in a regular 9×13-inch pan, two 8-inch round cake pans, or even muffin tins for snickerdoodle cupcakes. Just remember to adjust the baking time: 9×13 will take about 25-30 minutes, round pans around 20-25 minutes, and muffins 15-18 minutes. Always test with a toothpick—it should come out clean or with a few moist crumbs when the cake is done.
Coating the cake while it’s warm helps the cinnamon-sugar mixture stick to the outside, creating that signature snickerdoodle flavor. If you wait until the cake cools, the sugar might not adhere as well.
Buttermilk gives the cake a subtle tang and makes it extra moist. If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to a cup of regular milk. Let it sit for 5 minutes to thicken, and you’re good to go!
The cake is ready when the edges pull away slightly from the pan, and a toothpick inserted into the center comes out clean or with just a few moist crumbs. Be careful not to overbake, as it can dry out the cake.
Storage Instructions
This cake keeps beautifully, making it easy to enjoy beyond the day you bake it.
- Room Temperature: Store the cooled cake in an airtight container at room temp for up to 3 days. The cinnamon-sugar coating will stay soft and flavorful.
- Refrigerator: If you want it to last longer, refrigerate for up to 5 days. Just note the texture may be slightly firmer—let it come to room temp before serving for the best bite.
- Freezer: Wrap slices tightly in plastic wrap and place in a freezer-safe bag. Freeze for up to 2 months. Thaw at room temperature, then warm slightly in the microwave for that fresh-baked feel.
This way you can enjoy snickerdoodle flavor anytime, even days (or weeks) after baking.
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Snickerdoodle Cake
Ingredients
For the Cake
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 3 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1¼ cup buttermilk
Topping
- 8 tablespoons butter (melted)
- 1 cup sugar
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 325°F. Grease and flour a mini bundt pan (or mist with baking spray) to prevent the cakes from sticking. Set aside.
- In a large mixing bowl or stand mixer, beat the softened butter and sugar together on medium speed for about 2 minutes, or until the mixture is light and fluffy. Scrape down the sides of the bowl to ensure everything is mixed evenly.
- With the mixer on low speed, add the eggs one at a time, mixing until each is fully incorporated. Then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Slowly add the dry ingredients to the wet mixture, alternating with the buttermilk, until the batter is smooth and fully combined.
- Divide the batter evenly among the mini bundt molds, filling each one about halfway to two-thirds full to give the cakes room to rise.
- Place the bundt pan in the preheated oven and bake for 20-30 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs.
- Let the cakes cool in the pan for about 10 minutes. Then carefully turn the pan over onto a cooling rack or tray, gently shaking to release the cakes.
- While the cakes are still warm, brush with melted butter and roll each one in the cinnamon-sugar mixture until fully coated.
- Let the cakes cool slightly before serving, or enjoy them warm with an optional frosting or glaze!
Notes
Equipment
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
The topping calls for butter (melted) however the instructions do not say what to do with this butter. Can you please clarify?
Thank you for bringing that to my attention, Cindy. I’ve fixed the instructions. Once the cakes are out of the pans, brush with butter and roll in cinnamon and sugar.
These have quickly become a FAV for my family and friends! Made them the first time for my dads birthday last year. He usually requests a basic vanilla cake but ran across this recipe and figured to give it a try because he loves snickerdoodle cookies. He, and the rest of the family loved them. We’re frosting minimalists so that was another win for these little guys. I’ll even sneak one with my morning coffee and tell myself “it’s just like coffee cake”. Light and fluffy, but moist and so tasty.
I’ve got a silicone mold and use a cooking spray that has flour in it and they pop out easily.
Thanks for sharing the recipe!
Do you have a recipe for a regular sized Bundt Cake?
Hi Gregory. As of right now I do not but I can add it to my future list.
Yummy!
How can I adjust this recipe to bake in a regular Bundt pan?
Hi Judi, I actually have this on my schedule for later this week. I’m hoping to make some updates as well as offer a regular bundt size option. If you’d like I can send you the recipe once it’s completed.
My daughter requested these as cupcakes for her birthday. The only changes we made were to sub the buttermilk with skim milk/vinegar, reduce the recipe by 2/5 (made 12 regular size cupcakes, baked for 25 minutes), but kept the cinnamon at 1 tsp. They’re amazing! Very light & fluffy. One very happy 10 year old!
I am so glad they worked out for you! We use that buttermilk substitute in a pinch. Genius!
The worst cake I have ever made! My husband loves snickerdoodles but he would’t eat these things! Sorry but I must give it a thumbs down!
T. Gray
It made 24 of my mini Bundt and 6 donuts…….yummy !
Not my favorite even though it got eaten. I had 4 little bundt pans and started with that. It took forever that I just put the rest in a regular bundt pan. Both came out real pretty. I let my regular size bundt bake longer to get a brown that had a bit of a crunch on the outside.
Thank you for an honest review, Laurel. I will make this recipe again and see if I can maybe tweek it a bit.
Just took these out of the oven & they wouldn’t come out of the pans…..a total disaster!!!
I apologize you had an issue removing these from the pan. My pan is non-stick. I’ll update the post to include a note about properly prepping your pan.
I want to use a regular bundt cake pan, can I?
I’m sure you could.
Can I use normal milk instead of buttermilk?
I wouldn’t recommend substituting regular milk. You can always add 1 tablespoon of white vinegar to a glass of milk and allow it to sit a few minutes. This is an ok substitute, but not as good as actual buttermilk.
These were amazing! They were a big hit at Christmas! 🙂
I’m so glad you loved them, Megan!
You cake look yum yum!! How many will your recipe make? Thank you!
1 bundt or 12 mini cakes
Can i make this without eggs?
Hi! Can you link to the pan you used? How many tsp/tbsp of batter did you use per cake? Thanks!!!
I added a link to the pan at the top of the post. I’m sure any pan would work, but this one was really great due to the non-stick surface. I had no issues getting the little cakes out and even forgot to use non-stick spray.
Oh my lanta!!! These are absolutely ADORABLE! Loved the little teaser you posted on IG – I want to try one, I’ve got a few mini baking dishes, I need to whip them out more, they make desserts so fun 🙂 Pinning!
I love how you put these into little bundt pans!
These look so good! I love snickerdoodle anything!