This Snickerdoodle Cake is a fluffy, moist mini bundt cake coated in a sweet cinnamon-sugar topping. Inspired by the classic cookie, this cake is packed with warm spices and is perfect for any occasion, from holiday gatherings to casual family desserts. Simple to make and absolutely delicious!
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!
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Notes
Regular Bundt Pan: Bake for 50 minutes, or until a toothpick comes out clean.If you don’t have a bundt pan, you can bake this cake in a regular 9x13-inch pan, two 8-inch round cake pans, or even muffin tins for snickerdoodle cupcakes. Just remember to adjust the baking time: 9x13 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.