Cinnamon-Sugar Snickerdoodle Cake with Mini Donut Topping
A spiced butter cake layered with cinnamon and nutmeg, topped with nine mini cinnamon donuts and finished with a simple confectioners' sugar glaze. The cake is tender and lightly crumbed, with crispy-edged donuts pressed into the surface during baking. Bake until a toothpick comes clean, then glaze while warm for optimal flavor and adherence.
Ingredients
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- 1 tablespoon cinnamon
- ½ teaspoon ground nutmeg
- salt(optional)
- 1 large egg
- ½ cup buttermilk
- ⅓ cup sour cream, plain or light
- 3 tablespoons canola or vegetable oil
- 2 teaspoons vanilla extract
- 9 mini cinnamon donuts, Entenmann's Cinnamon Pop'Ems or similarregular mini donuts1:1snacks
will lack spice accent
- ¼ cup unsalted butter, melted
- 1 cup confectioners' sugar
- milk or cream(optional)water1:1 splashdairy-free
for glaze consistency only if needed
Instructions
- 1
Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray.
- 2
Whisk together flour, granulated sugar, baking powder, cinnamon, nutmeg, and salt in a large bowl.
- 3
In a measuring cup or small bowl, whisk together egg, buttermilk, sour cream, oil, and vanilla extract.
- 4
Add wet mixture to dry ingredients, mixing lightly with a spoon until just combined. Small lumps are acceptable; do not overmix.
- 5
Pour batter into prepared pan and smooth the top lightly with a spatula.
- 6
Bake until a toothpick inserted in the center comes out clean or with a few moist crumbs, about 25 minutes.
- 7
Remove pan from oven and place 9 mini donuts on the surface, spaced uniformly.
- 8
Lightly press donuts onto the cake with your palm or fingertips to help them adhere.
- 9
Return pan to oven and bake for about 2 more minutes to set the donuts.
- 10
Remove pan and place on a wire rack. Cool for at least 20 minutes in the pan.
- 11
For glaze, melt butter in a microwave-safe bowl on high power for about 45 seconds.
- 12
Whisk in about 1 heaping cup confectioners' sugar until smooth. Add more sugar to reach desired consistency, or add a splash of milk or cream if too thick.
- 13
Drizzle glaze evenly over cooled cake before slicing and serving.
Tips
Do not overmix the batter; small lumps are expected and will create a tender crumb.
Watch the cake, not the clock. Baking time varies by oven and climate; bake until a toothpick comes clean with few or no moist crumbs.
Press donuts lightly onto the cake surface to help them adhere during the final 2-minute bake.
For best glaze adherence and flavor, apply glaze while the cake is still warm from cooling.
If storing longer than a day, glaze only the portion you plan to consume immediately and glaze remaining cake as needed.
Good to Know
Cake will keep airtight at room temperature for up to 5 days. If glazed, consider covering or glazing only the portion consumed immediately to preserve moisture.
Bake cake without glaze up to 2 days ahead. Prepare glaze no more than a few hours before serving for best consistency.
Slice and serve at room temperature or slightly warm. Glaze can be applied warm or after cooling.
Common Mistakes
Do not overmix the batter to avoid a dense, tough crumb.
Do not skip the final 2-minute bake after pressing donuts to avoid them sliding off during cooling and serving.
Do not glaze the entire cake in advance if storing multiple days to avoid moisture loss and soggy texture.
Substitutions
Dairy-Free Swaps
General Alternatives
will lack spice accent