Snickerdoodle Bundt Cake Recipe
If you’re a fan of classic cookies and crave a show-stopping dessert, Snickerdoodle Bundt Cake is about to become your new obsession. Imagine all the nostalgic warmth of a cinnamon-sugar snickerdoodle, but transformed into a tender, buttery cake with gorgeous swirls and a beautiful golden crust. Whether you’re baking for a special occasion or just want to fill your kitchen with the irresistible aroma of cinnamon, this Snickerdoodle Bundt Cake promises to delight every sweet tooth at the table.
Ingredients You’ll Need
This recipe keeps things simple with pantry staples, but each ingredient plays an important role in flavor, texture, or color. From tangy sour cream for moisture to a generous swirl of cinnamon sugar, every component brings something special to your Snickerdoodle Bundt Cake.
- All-purpose flour: Provides the structure for a cake that’s sturdy yet tender.
- Ground cinnamon: The star spice, infusing the cake with cozy warmth and classic snickerdoodle flavor.
- Baking powder: Helps the cake rise beautifully for a light texture.
- Baking soda: Gives an extra lift and works with the sour cream for a soft crumb.
- Salt: Balances the sweetness and enhances all the other flavors.
- Unsalted butter (softened): Adds richness and a melt-in-your-mouth quality.
- Granulated sugar: Sweetens the cake and caramelizes into a golden crust.
- Eggs: Bind everything together and add moisture.
- Vanilla extract: Rounds out the flavors with a sweet, aromatic note.
- Sour cream: Secret weapon for extra moisture and a subtle tang.
- Whole milk: Keeps the crumb light and fluffy.
- Granulated sugar (for cinnamon swirl): Creates that signature cinnamon-sugar ribbon throughout the cake.
- Ground cinnamon (for cinnamon swirl): Extra cinnamon for those gorgeous swirls and bursts of flavor.
How to Make Snickerdoodle Bundt Cake
Step 1: Preheat and Prep the Pan
Begin by preheating your oven to 350°F. Generously grease and flour your Bundt pan—really get into all the nooks and crannies so your Snickerdoodle Bundt Cake releases perfectly after baking. This step is key to a beautiful, intact cake!
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. Combining these ahead of time ensures even distribution, so every bite is full of balanced flavor and that signature cinnamon warmth.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until pale and fluffy—about 3 to 4 minutes. This step adds air for a lighter cake and helps create that irresistible, tender crumb.
Step 4: Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract. This builds a smooth, thick batter and infuses the cake with a gentle sweetness.
Step 5: Alternate Dry Ingredients and Dairy
Alternate adding the flour mixture with the sour cream and milk, beginning and ending with the dry ingredients. This technique keeps the batter light and prevents overmixing, ensuring your Snickerdoodle Bundt Cake is soft and moist.
Step 6: Prepare the Cinnamon Swirl
In a small bowl, stir together 1/4 cup sugar and 1 tablespoon cinnamon. This simple mix is the magic behind those beautiful, flavorful swirls.
Step 7: Layer and Swirl the Batter
Pour half the batter into your prepared Bundt pan, sprinkle with half the cinnamon-sugar mixture, then repeat with the remaining batter and cinnamon sugar. Use a knife to gently swirl the mixture through the batter—don’t overdo it, a few figure-eights will give you perfect ribbons of cinnamon!
Step 8: Bake and Cool
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10–15 minutes before turning it out onto a wire rack to cool completely. Your patience will be rewarded with a cake that’s easy to slice and even more delicious the next day.
How to Serve Snickerdoodle Bundt Cake
Garnishes
A light dusting of powdered sugar or a simple vanilla glaze brings a gorgeous finish to your Snickerdoodle Bundt Cake. If you’re feeling festive, add a sprinkle of extra cinnamon or even some edible glitter for a little sparkle. Fresh berries or a dollop of whipped cream look stunning alongside each slice.
Side Dishes
This cake is perfectly at home with a scoop of vanilla ice cream, a drizzle of caramel sauce, or a mug of hot coffee. For brunch, pair it with fresh fruit salad or a tangy yogurt parfait—the gentle spices play so well with creamy and fruity sides.
Creative Ways to Present
Turn your Snickerdoodle Bundt Cake into the star of the dessert table by slicing and arranging it on a beautiful platter, then scattering cinnamon sticks or whole star anise around for decoration. For parties, cut the cake into small wedges and serve each on cupcake liners for a grab-and-go treat. Mini Bundt pans also make adorable individual servings!
Make Ahead and Storage
Storing Leftovers
Keep your Snickerdoodle Bundt Cake covered at room temperature for up to three days. Simply wrap tightly in plastic wrap or store in an airtight container to preserve its moisture and fresh flavor. This cake truly gets even better as the flavors meld overnight.
Freezing
For longer storage, you can freeze individual slices or the whole cake. Wrap portions tightly in plastic wrap, then aluminum foil, and freeze for up to two months. Thaw overnight in the refrigerator or at room temperature before serving for best results.
Reheating
To serve warm, gently reheat a slice in the microwave for about 15 seconds. For a whole cake, cover loosely with foil and warm in a 300°F oven for 10–15 minutes. The flavors and aroma will come right back to life, making your Snickerdoodle Bundt Cake taste freshly baked.
FAQs
Can I make Snickerdoodle Bundt Cake ahead of time?
Absolutely! In fact, this cake tastes even better the next day after the flavors have had time to meld. Bake it a day ahead, let it cool completely, and store it covered until you’re ready to serve.
What size Bundt pan should I use?
A 10- or 12-cup Bundt pan works best for this recipe. If you use a smaller pan, be careful not to overfill, and consider baking any extra batter in a mini loaf or muffin tin.
How do I prevent the cake from sticking to the Bundt pan?
Thoroughly grease and flour every crevice of your Bundt pan before adding the batter. You can also use a baking spray with flour for extra insurance. Letting the cake cool for 10–15 minutes in the pan before inverting makes it easier to release cleanly.
Can I add nuts or other mix-ins?
Certainly! Chopped pecans or walnuts are delicious in this Snickerdoodle Bundt Cake. For a twist, try adding mini chocolate chips or a ribbon of cream cheese filling, but be sure not to overload the batter.
Is there a glaze that pairs well with Snickerdoodle Bundt Cake?
A simple vanilla or cream cheese glaze is delightful drizzled over the cooled cake. Mix powdered sugar with a splash of milk and vanilla, or cream cheese with a little butter and sugar, for an extra-decadent topping.
Final Thoughts
Give this Snickerdoodle Bundt Cake a try the next time you want to spoil yourself or wow your friends and family. It’s a treat that brings all the joy of the classic cookie in a stunning cake form—and it’s sure to become a new favorite in your baking rotation.
Print
Snickerdoodle Bundt Cake Recipe
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Snickerdoodle Bundt Cake is a tender, moist dessert combining the classic cinnamon and sugar flavors of snickerdoodles with the beautiful swirl of cinnamon sugar running throughout the cake. Perfect for a cozy gathering or a sweet treat any day, this American-style bundt cake features a soft crumb enriched with sour cream and a fragrant cinnamon swirl, baked to golden perfection.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup sour cream
- 1/4 cup whole milk
Cinnamon Swirl
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 10- or 12-cup Bundt pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, ground cinnamon, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3 to 4 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition to ensure they are fully incorporated. Then mix in the vanilla extract.
- Combine Wet and Dry: Gradually add the dry ingredients to the bowl in three parts, alternating with the sour cream and whole milk. Begin and end with the dry ingredients, mixing gently to combine without overbeating.
- Prepare Cinnamon Swirl: In a small bowl, stir together 1/4 cup granulated sugar with 1 tablespoon ground cinnamon for the cinnamon swirl topping.
- Layer Batter and Swirl: Pour half of the batter into the prepared Bundt pan. Sprinkle half of the cinnamon-sugar mixture evenly over the batter. Repeat by adding the remaining batter and topping it with the rest of the cinnamon-sugar mixture. Use a knife to gently swirl the cinnamon sugar through the batter to create a marbled effect.
- Bake the Cake: Place the Bundt pan in the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool and Remove from Pan: Allow the cake to cool in the pan on a wire rack for 10 to 15 minutes. Then carefully invert the pan to release the cake and let it cool completely on the rack before serving.
Notes
- This cake tastes even better the day after baking as flavors meld and the texture settles.
- For a decorative finish, drizzle the cooled cake with a simple vanilla glaze or dust it lightly with powdered sugar.
- Store the cake covered at room temperature for up to 3 days to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30g
- Sodium: 230mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
