Snickerdoodle Bundt Cake combines the warmth and flavor of classic snickerdoodles with the elegance of a Bundt cake. This delightful cake features a soft and moist texture, infused with the sweet taste of cinnamon and sugar. It is a wonderful dessert that is perfect for any occasion, whether it’s a family gathering, a birthday party, or just a cozy weekend treat with a cup of coffee. The unique shape of the Bundt cake adds a touch of sophistication while keeping the baking process simple and straightforward. The cake is often topped with a creamy glaze, providing an extra layer of sweetness that pairs beautifully with the cinnamon flavor. Enjoy it fresh out of the oven, or savor it over the next few days; this cake is bound to become a favorite in your home.

If you are looking for a dessert that is easy to make yet impressive enough to share, this Snickerdoodle Bundt Cake is the answer. It’s full of flavor, moist, and visually appealing. The cake’s timeless combination of cinnamon and sugar makes it a comforting choice that appeals to both children and adults. Whether you’re baking for a crowd or simply indulging yourself, this cake is sure to bring joy and satisfaction.

Why Make This Recipe

Snickerdoodle Bundt Cake is not just a dessert; it’s a comforting experience. The ease of preparation, combined with the delightful flavor profile, makes it an excellent choice for both novice and experienced bakers. Plus, it’s a unique twist on a beloved classic that will impress your family and friends. This cake is perfect for sharing, and its eye-catching presentation makes it suitable for any occasion.

How to Make Snickerdoodle Bundt Cake

Ingredients

• 2 3/4 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 2 cups sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup milk
• 2 tbsp cinnamon
• 1/2 cup sugar (for cinnamon-sugar topping)
• Creamy glaze (optional)

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In another bowl, cream butter and sugar until fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla.
4. Gradually add flour mixture to the butter mixture, alternating with milk until well combined.
5. In a small bowl, combine sugar and cinnamon for the topping.
6. Pour half of the batter into the prepared Bundt pan, sprinkle cinnamon-sugar mixture over it, then add remaining batter.
7. Bake for 50-60 minutes or until a toothpick comes out clean.
8. Let cool in the pan for 10 minutes, then turn out onto a wire rack.
9. Drizzle with creamy glaze if desired before serving.

How to Serve Snickerdoodle Bundt Cake

Snickerdoodle Bundt Cake is best served at room temperature. Slice it into wedges and arrange them on a cake stand or plate. You can enjoy it plain or drizzle with a creamy glaze for added sweetness. Pair with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful dessert experience. This cake also pairs well with coffee or tea.

How to Store Snickerdoodle Bundt Cake

To store your Snickerdoodle Bundt Cake, keep it in an airtight container at room temperature for up to 3 days. If you want to keep it fresh for longer, wrap it tightly in plastic wrap and store it in the refrigerator for up to a week. You can also freeze the cake for up to 3 months. Make sure to label the container with the date for future reference.

Tips to Make Snickerdoodle Bundt Cake

Use room temperature ingredients for better mixing. Be precise with your measurements to ensure the best texture. Don’t skip the greasing and flouring of the Bundt pan to prevent sticking. Experiment with the cinnamon-sugar topping by adjusting the cinnamon level to your liking. Allow the cake to cool in the pan for the recommended time to avoid crumbling.

Variation

For a chocolate twist, add cocoa powder to the batter or use a chocolate glaze instead of the creamy glaze. You can also add chopped nuts or chocolate chips for extra texture. Another variation is to incorporate fruits such as apples or raisins for added flavor.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute all-purpose flour with a gluten-free flour blend.

How do I know when the cake is done baking?

Insert a toothpick into the center of the cake; if it comes out clean or with a few crumbs, the cake is ready.

Can I use salted butter instead of unsalted?

Yes, but omit the added salt in the recipe to balance the flavor.

How do I make the creamy glaze?

Mix powdered sugar with milk and vanilla extract until you reach your desired consistency.

Can I make this cake ahead of time?

Absolutely! This cake stays fresh for several days, making it perfect for preparing in advance.

Snickerdoodle Bundt Cake

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A delightful and elegant Bundt cake infused with classic snickerdoodle flavors of cinnamon and sugar, perfect for any occasion.

• Author: Linda Dawson
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 75 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 3/4 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 2 cups sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup milk
• 2 tbsp cinnamon
• 1/2 cup sugar (for cinnamon-sugar topping)
• Creamy glaze (optional)

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Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In another bowl, cream butter and sugar until fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla.
4. Gradually add flour mixture to the butter mixture, alternating with milk until well combined.
5. In a small bowl, combine sugar and cinnamon for the topping.
6. Pour half of the batter into the prepared Bundt pan, sprinkle cinnamon-sugar mixture over it, then add remaining batter.
7. Bake for 50-60 minutes or until a toothpick comes out clean.
8. Let cool in the pan for 10 minutes, then turn out onto a wire rack.
9. Drizzle with creamy glaze if desired before serving.

Notes

For best results, use room temperature ingredients and be precise with measurements. Store in an airtight container for up to 3 days at room temperature or refrigerate for up to a week.

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 25g
• Sodium: 200mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 30mg

About the Author — Linda Dawson
Linda shares simple, family-friendly desserts with a playful twist — mostly cakes and cookies you can bake on busy days.
👉 Meet Linda and see her favorite recipes