Snickerdoodle Cake Bombs
Prep time
Bake time
Total time
Serves: 24
  1. Preheat the oven to 350°F
  2. Lightly spray a mini muffin pan with pan grease
  3. Prepare the yellow cake recipe as per the instructions on that page
  4. Fill the greased muffin cavities ¾ to the top with batter
  5. Bake immediately in the preheated oven for 12-15 minutes or when they are springy to the touch when you gently press the centers
  6. Cool them while you prepare the buttercream recipe as per the instructions on that recipe
  7. In a small bowl toss the sugar with the ground cinnamon
  8. Fill each cooled mini cake with buttercream, be careful not to overfill or the cakes will burst open
  9. Roll each filled mini cake bomb in cinnamon sugar
Snickerdoodle cake bombs can be stored at room temperature for up to 2 days in an airtight container

For longer storage refrigerate for up to 1 week

Freezing is possible for up to 1 month, but they won't look as nice as the fresh made cake bombs
Recipe by Gretchen's Vegan Bakery at