Start by preparing your bundt pan to ensure your Snickerdoodle Bundt Cake comes out effortlessly. Generously butter and flour a 10-cup bundt pan, making sure to coat all the crevices.

In a medium mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Whisk together until evenly distributed.

Using a stand mixer, cream together the softened unsalted butter, granulated sugar, and brown sugar in a large bowl. Beat on medium speed for about 3-4 minutes until the mixture is light and fluffy.

Add the large eggs one at a time, mixing well after each addition. Pour in the vanilla extract and mix until combined.

Gradually incorporate the dry ingredients into the wet mixture, alternating with the buttermilk.

Spread half of the batter into the prepared bundt pan. Sprinkle the cinnamon-sugar mixture over the batter. Layer the remaining batter over this.

Before baking, gently tap the pan on the counter to release any air bubbles. Preheat your oven to 350°F, then bake for about 44 minutes.

Once baked, remove the bundt pan from the oven and let it cool for about 10 minutes. Then invert the bundt pan onto a cooling rack.