If you’ve ever fallen head over heels for the warm, cozy flavors of a snickerdoodle cookie, then this Snickerdoodle Bundt Cake Recipe is going to be your new best friend in the kitchen. Imagine all that cinnamon-sugar magic swirling through a moist, tender cake that practically melts in your mouth with every bite. It’s the perfect marriage of classic comfort and cake-baking bliss, ideal for any season or gathering where you want to impress without stress. Trust me, once you try this cake, you’ll understand why it’s a beloved twist on a nostalgic treat.
Ingredients You’ll Need
This Snickerdoodle Bundt Cake Recipe uses simple, pantry-friendly ingredients that come together beautifully to create a moist, flavorful cake. Each component plays an essential role—from the tang of sour cream for tenderness to the cinnamon that delivers that signature snickerdoodle warmth.
- 3 cups all-purpose flour: Provides the structure and soft crumb of the cake.
- 2 teaspoons baking powder: Helps the cake rise to fluffy perfection.
- 1 teaspoon baking soda: Works with the sour cream for a lighter texture.
- 1 teaspoon salt: Balances sweetness and enhances all flavors.
- 2 teaspoons ground cinnamon: Brings that classic snickerdoodle spice punch.
- 1 cup unsalted butter, softened: Adds richness and moisture.
- 2 cups granulated sugar: Sweetens the cake and helps create a tender crumb.
- 4 large eggs: Bind everything together and add body.
- 1 teaspoon vanilla extract: Deepens flavor with aromatic warmth.
- 1 cup sour cream: Key for moistness and subtle tang.
- 1/2 cup whole milk: Balances the batter’s consistency.
- 1/4 cup granulated sugar mixed with 2 teaspoons cinnamon: Coats the pan and adds a crunchy, cinnamon-sugar topping.
- Optional powdered sugar or glaze: For an irresistible finishing touch.
How to Make Snickerdoodle Bundt Cake Recipe
Step 1: Prepare Your Pan
Start by preheating your oven to 350°F (175°C). Generously grease your Bundt pan with butter or nonstick spray, then sprinkle the cinnamon-sugar mixture inside the pan. Shake it around so every nook is coated—this not only prevents sticking but also creates that iconic cinnamon crunch on the outside of the cake.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Combining these dry ingredients well now ensures even flavor and proper rise in your cake later on.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This step incorporates air into the batter, which helps make the cake tender and airy.
Step 4: Add Eggs and Vanilla
One at a time, add the eggs, mixing well after each addition to maintain a smooth batter. Stir in the vanilla extract, which infuses the cake with that lovely warm aroma you’ll adore as it bakes.
Step 5: Combine Wet and Dry Ingredients
Mix in the sour cream until fully incorporated, resulting in a rich and creamy batter. Then, gradually add the dry ingredients, alternating with the whole milk—start and end with the dry mix. This alternating method keeps the batter consistent and prevents overmixing.
Step 6: Assemble the Cake in the Pan
Spread half of the batter into your prepared Bundt pan. Sprinkle 2 tablespoons of the cinnamon-sugar mixture evenly over the batter. Top with the remaining batter, smoothing the surface gently to even it out.
Step 7: Bake and Cool
Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely. Sprinkle with extra cinnamon sugar or powdered sugar before serving for that picture-perfect finish.
How to Serve Snickerdoodle Bundt Cake Recipe
Garnishes
A simple dusting of powdered sugar elevates the Snickerdoodle Bundt Cake Recipe without overpowering its cinnamon goodness. For an extra indulgent touch, drizzle with a light glaze made from powdered sugar and milk—it adds a dreamy sweetness and glossy look that’ll have everyone reaching for seconds.
Side Dishes
This cake pairs beautifully with a cup of freshly brewed coffee, chai tea, or a frothy latte to complement the cinnamon flavor. If you’re serving it as dessert, a scoop of vanilla ice cream or a dollop of whipped cream adds a cool, creamy counterpoint that’s simply irresistible.
Creative Ways to Present
Try slicing the cake thin and stacking the pieces with layers of cream cheese frosting or cinnamon buttercream for a fun twist. You could also serve individual slices with fresh berries or a sprinkle of chopped nuts for added texture and color that make your dessert table pop.
Make Ahead and Storage
Storing Leftovers
Wrap leftover Snickerdoodle Bundt Cake tightly with plastic wrap or store in an airtight container at room temperature. It stays moist and delicious for up to 3 days, making it perfect for prepping ahead of family gatherings or weekend treats.
Freezing
If you want to keep the cake longer, freezing is a great option. Wrap it well in plastic wrap and foil, then freeze for up to three months. Thaw overnight in the fridge, then bring to room temperature before serving for best texture and flavor.
Reheating
Warm individual slices in the microwave for about 15 seconds to bring back that fresh-baked feeling. You can also pop slices in a toaster oven for a lightly toasted edge that’s heavenly with a pat of butter or glaze.
FAQs
Can I substitute Greek yogurt for sour cream in this Snickerdoodle Bundt Cake Recipe?
Absolutely! Greek yogurt works wonderfully as a substitute—it adds moisture and a subtle tang, making the cake just as delightful. Use the same amount to keep the batter consistent.
What’s the best flour to use for this cake?
All-purpose flour is ideal because it gives the perfect balance of structure and tenderness. Using cake flour might result in a lighter, more delicate crumb, but all-purpose ensures the classic texture we’re aiming for here.
Can I make this cake gluten-free?
Yes, you can swap the all-purpose flour for a gluten-free baking blend that’s designed for cakes. Just make sure it contains xanthan gum or another binder to mimic the texture of wheat flour.
Is it necessary to coat the Bundt pan with cinnamon sugar?
While not strictly necessary, coating the pan with cinnamon sugar adds a beautiful, slightly crunchy cinnamon-sugar crust that makes this Snickerdoodle Bundt Cake Recipe extra special and irresistible.
How do I know when the cake is done baking?
The best way is to insert a toothpick in the center—the cake is ready when it comes out clean or with a few moist crumbs. This ensures the cake is cooked through but remains moist and tender on the inside.
Final Thoughts
There’s something wonderfully comforting about a Snickerdoodle Bundt Cake Recipe that feels like a warm hug in dessert form. Whether you’re making it for a special occasion or a cozy afternoon treat, this cake delivers on flavor, texture, and that irresistible cinnamon-sugar charm. Give it a try—you might just find it becomes a new go-to favorite in your recipe collection, delighting friends and family with every slice!
Print
Snickerdoodle Bundt Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Enjoy the irresistible flavors of a Snickerdoodle Bundt Cake, a moist and tender cinnamon-spiced cake featuring a delightful swirl of cinnamon sugar. This easy-to-make American dessert combines a rich blend of butter, sour cream, and warm cinnamon, perfectly baked in a Bundt pan for an elegant presentation.
Ingredients
Cake Batter
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1/2 cup whole milk
Cinnamon Sugar Coating and Topping
- 1/4 cup granulated sugar mixed with 2 teaspoons cinnamon (for pan and topping)
Optional
- Powdered sugar or glaze for serving
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Generously grease a Bundt pan with butter or nonstick spray, then coat the pan evenly with a few spoonfuls of the cinnamon-sugar mixture, shaking out any excess so the pan is well coated.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon to combine thoroughly.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy, which will help create a tender crumb.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition to fully combine. Stir in the vanilla extract to enhance the flavor.
- Combine with Sour Cream: Mix in the sour cream until the batter is smooth and well blended.
- Alternate Dry Ingredients and Milk: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients to maintain proper batter consistency, mixing just until combined after each addition.
- Layer Batter and Cinnamon Sugar: Spread half of the batter evenly in the prepared Bundt pan. Sprinkle 2 tablespoons of the cinnamon-sugar mixture over this layer, then cover with the remaining batter. Smooth the top with a spatula.
- Bake the Cake: Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
- Cool the Cake: Let the cake cool in the pan for 15 minutes. Carefully invert it onto a wire rack to cool completely, ensuring it doesn’t break.
- Serve: Before serving, sprinkle additional cinnamon sugar or powdered sugar over the top. Optionally, drizzle with a simple glaze made from powdered sugar and milk for extra sweetness.
Notes
- You can drizzle the cooled cake with a simple glaze made of powdered sugar and milk for extra sweetness.
- For a richer flavor, substitute Greek yogurt for sour cream.
- This cake stays moist for several days if wrapped tightly.
