Name: Snickerdoodle Bundt Cake Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 3 cups all-purpose flour; 2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 2 tsp ground cinnamon; 1 cup unsalted butter, softened; 1 3/4 cups granulated sugar; 4 large eggs; 2 tsp vanilla extract; 1 cup sour cream; 1/4 cup whole milk; 1/4 cup granulated sugar; 1 tbsp ground cinnamon; 2 tbsp melted butter; 1/4 cup cinnamon-sugar mixture

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Let me let you in on a little secret: if you’re craving the comfort of a cinnamon-sugar cookie and the showstopping beauty of a Bundt cake, you are going to fall madly in love with Snickerdoodle Bundt Cake. Imagine tender, buttery layers swirled with cinnamon sugar, golden on the outside and wonderfully moist inside. Each bite delivers that nostalgic, sweet warmth of classic snickerdoodle cookies, but with the rich crumb and elegance of a bakery-worthy cake. It’s an irresistible centerpiece for brunches, holidays, or an afternoon coffee catch-up. Trust me, once you taste it, you’ll be dreaming up excuses to bake it again and again.

Snickerdoodle Bundt Cake Recipe - Recipe Image

Ingredients You’ll Need

Every element in this recipe plays a key role in creating the magic of Snickerdoodle Bundt Cake. Simple pantry staples come together to make an unforgettable treat, where each ingredient lends its own touch to the flavor, texture, and eye-catching swirl. Here’s what you’ll need and why they matter.

All-purpose flour: The backbone of the cake, giving it structure and that classic crumb.
Baking powder: Ensures the cake rises beautifully, resulting in a light, tender bite.
Baking soda: Works with the sour cream to lift and soften the crumb.
Salt: Balances the sweetness and brings all the flavors together.
Ground cinnamon: The star spice, delivering that signature snickerdoodle warmth throughout.
Unsalted butter (softened): Gives rich flavor and keeps the cake moist and luxurious.
Granulated sugar: Sweetens every layer and helps create the iconic cinnamon-sugar swirl.
Large eggs: Bind the ingredients and add richness and structure.
Vanilla extract: Rounds out flavors and deepens the bakery-fresh aroma.
Sour cream: Adds moisture and tang, ensuring the cake stays soft for days.
Whole milk: Helps thin the batter just right, so it bakes up fluffy, not dense.
Cinnamon-sugar swirl (granulated sugar + cinnamon): Creates that magical ribbon of spiced sweetness.
Optional topping (melted butter + cinnamon sugar): An extra hit of sweetness and crunch on top, totally swoonworthy.

How to Make Snickerdoodle Bundt Cake

Step 1: Prep Your Bundt Pan and Oven

Preheat your oven to 350°F and generously grease and flour a 10–12 cup Bundt pan. Don’t be shy with the butter or nonstick spray; this ensures your Snickerdoodle Bundt Cake releases beautifully without sticking, preserving all those lovely swirled edges.

Step 2: Whisk Dry Ingredients

In a medium bowl, combine your flour, baking powder, baking soda, salt, and cinnamon. Whisking them together first helps them blend perfectly into the batter, so every bite sings with cinnamon flavor and rises evenly in the oven.

Step 3: Cream Butter and Sugar

Grab a large mixing bowl and beat together the softened butter and granulated sugar until the mixture is light, pale, and fluffy—this usually takes about 3–5 minutes. This little extra patience pays off with an airier, more tender cake crumb.

Step 4: Add Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition, then pour in the vanilla extract. This step creates a silky, luxurious base and builds the cake’s flavor profile layer by layer.

Step 5: Alternately Add Dry Ingredients, Sour Cream, and Milk

Mix in the dry ingredients in three additions, alternating with sour cream and milk, beginning and ending with the dry mix. Use gentle turns of the mixer to avoid overmixing. The result? A batter that’s plush and creamy, promising an unbelievably soft Snickerdoodle Bundt Cake.

Step 6: Create the Cinnamon-Sugar Swirl

In a small bowl, blend the cinnamon and sugar for the swirl. Pour half the cake batter into your prepared pan and sprinkle the cinnamon-sugar mixture evenly over the top. This swirl adds a crave-worthy ribbon of cinnamon that truly makes this cake special.

Step 7: Add Remaining Batter and Bake

Spread the rest of the batter over the cinnamon layer and smooth the surface with a spatula. Slide the pan into your preheated oven and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen is about to smell like pure bliss.

Step 8: Cool and Finish with Topping

Allow the cake to cool in the pan for 10–15 minutes, then gently invert onto a wire rack. While it’s warm, brush the top with melted butter and shower generously with cinnamon-sugar topping for irresistible sparkle and crunch.

How to Serve Snickerdoodle Bundt Cake

Garnishes

This cake shines just as it is, but a flourish of powdered sugar, an extra sprinkle of cinnamon, or even a simple vanilla glaze takes it over the top. If you’re serving for a special occasion, try adding curls of white chocolate or a dollop of freshly whipped cream on each slice.

Side Dishes

Pair your Snickerdoodle Bundt Cake with steaming mugs of coffee, chai, or spiced tea for a soul-warming snack. For brunch, accompany with fresh berries or a lightly sweetened fruit compote—simple touches that enhance the cinnamon warmth and buttery crumb.

Creative Ways to Present

Serve thick slices on a tiered cake stand for gatherings, or cut the cake into cubes for a decadent brunch “snickerdoodle trifle” layered with whipped cream and caramel drizzle. It also makes a stunning edible gift—just wrap individual slices in parchment for friends to take home!

Make Ahead and Storage

Storing Leftovers

Snickerdoodle Bundt Cake stays moist for days. Store leftovers, tightly wrapped or in an airtight container, at room temperature for up to four days. The cinnamon flavor grows even cozier as it rests.

Freezing

You can absolutely freeze this cake. Wrap the cooled cake or individual slices in plastic wrap and then foil, and tuck them into a freezer bag for up to three months. Thaw overnight at room temperature for best results.

Reheating

If you crave that warm, bakery-fresh experience, microwave slices for 10-15 seconds or warm them in a 300°F oven for a few minutes. A quick reheat brings back all the cake’s soft, just-baked character.

FAQs

Can I use low-fat sour cream or Greek yogurt instead?

Yes, both will work in a pinch, but full-fat sour cream really delivers on moistness. Greek yogurt will add a slight tang and a bit more density, but your Snickerdoodle Bundt Cake will still be deliciously tender.

What if I don’t have a Bundt pan?

You can divide the batter between two standard loaf pans or bake it in a 9×13-inch dish instead. Adjust the baking time—start checking for doneness about ten minutes early.

Can I add other spices or mix-ins?

Absolutely! Nutmeg or cardamom are lovely alongside cinnamon, and a handful of chopped pecans or walnuts adds a delightful crunch. Just be sure not to overload the batter so your Swickerdoodle Bundt Cake keeps its soft crumb.

Is the cinnamon-sugar topping a must?

While optional, the buttery cinnamon-sugar topping is pure joy, giving your cake that signature snickerdoodle sparkle. If you prefer, swap for a simple vanilla glaze or skip it altogether for a less sweet finish.

How do I prevent my cake from sticking to the pan?

The key is to grease and flour the pan generously, making sure every nook is well coated. If you have baking spray with flour in it, that’s even better for a fuss-free release.

Final Thoughts

If you’re looking for a dessert that brings cozy nostalgia and major wow factor, I truly hope you’ll try this Snickerdoodle Bundt Cake. It’s easy enough for a casual weekend bake and impressive enough for a celebration. Once you slice into that cinnamon-swirled center, you’ll see exactly why it’s always a hit in my kitchen!

Snickerdoodle Bundt Cake Recipe

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4.7 from 19 reviews

Author: admin
Total Time: 1 hour 15 minutes
Yield: 12 slices 1x
Diet: Vegetarian

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Description

Indulge in the warm, cozy flavors of a classic snickerdoodle cookie transformed into a delightful bundt cake. This moist and tender cake, swirled with cinnamon-sugar goodness, is perfect for any occasion.

Ingredients

Scale

Main Cake:

3 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
2 tsp vanilla extract
1 cup sour cream
1/4 cup whole milk

Cinnamon-Sugar Swirl:

1/4 cup granulated sugar
1 tbsp ground cinnamon

Topping (optional):

2 tbsp melted butter
1/4 cup cinnamon-sugar mixture

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Instructions

Preheat the oven: Preheat the oven to 350°F. Grease and flour a 10–12 cup Bundt pan.
Mix dry ingredients: Whisk together flour, baking powder, baking soda, salt, and cinnamon in a medium bowl.
Cream butter and sugar: In a large bowl, cream butter and sugar until light and fluffy.
Add eggs and vanilla: Beat in eggs one at a time, then add vanilla extract.
Combine wet and dry ingredients: Mix in dry ingredients alternately with sour cream and milk.
Prepare cinnamon-sugar swirl: Mix cinnamon and sugar in a small bowl.
Layer batter: Pour half the batter into the pan, sprinkle cinnamon-sugar mixture, then top with remaining batter.
Bake: Bake for 50–60 minutes until a toothpick comes out clean.
Cool and serve: Let the cake cool before inverting onto a rack. Add optional topping if desired.