Snickerdoodle Bundt Cake is a delightful twist on the classic snickerdoodle cookie. Combining the soft, buttery texture of a cake with the warm flavors of cinnamon and sugar, this cake is sure to become a favorite in your home. The Bundt shape makes it visually appealing, perfect for any gathering or celebration. With a simple preparation process, this recipe is accessible for bakers of all levels.

Every bite of this cake delivers a moist crumb infused with cinnamon, making it a comforting choice for any occasion. Whether you’re enjoying it for breakfast, dessert, or as an afternoon snack with tea or coffee, the Snickerdoodle Bundt Cake brings a sense of warmth and comfort. The crispy cinnamon sugar coating adds a lovely crunch that pairs perfectly with the tender cake inside.

This easy-to-make cake is both delicious and impressive enough for guests, making it the perfect choice for gatherings, parties, or simple family dinners. Once you try this Snickerdoodle Bundt Cake, you might find it hard to stick to just one slice!

Why make this recipe

Making Snickerdoodle Bundt Cake brings joy to both the baker and those who get to enjoy it. It combines simple ingredients with an easy baking process, making it a go-to recipe even for novice bakers. The familiar flavors of cinnamon and sugar create a warm atmosphere, perfect for gatherings with family and friends. Plus, its impressive appearance makes it a delightful addition to any dessert table.

How to make Snickerdoodle Bundt Cake

Ingredients

Cake:

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

Cinnamon Sugar Coating:

1/4 cup granulated sugar
1 tablespoon ground cinnamon

Directions

Prepare the Pan

Preheat your oven to 325°F (165°C). Generously grease and flour a 10-inch Bundt pan.

Mix Dry Ingredients

In a medium bowl, whisk together flour, baking powder, salt, and cinnamon; set aside.

Cream Butter and Sugar

In a large bowl, beat softened butter with sugar until light and fluffy, about 2-3 minutes. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.

Combine Mixtures

Alternately add the flour mixture and sour cream to the butter mixture, beginning and ending with the flour mixture. Stir until just combined.

Cinnamon Sugar

Mix sugar and cinnamon for the coating. Sprinkle 2-3 tablespoons into the prepared pan, swirling to coat.

Bake

Pour batter into the pan, smoothing the top. Bake for 55-65 minutes, or until a toothpick comes out clean.

Cool and Serve

Let cool in the pan for 10 minutes, then invert onto a wire rack. If desired, sprinkle with the remaining cinnamon sugar. Allow to cool completely before slicing.

How to serve Snickerdoodle Bundt Cake

To serve this delicious cake, simply slice it into wedges and place them on a plate. For an extra touch, you can dust with powdered sugar or serve with ice cream or whipped cream. Pair it with a cup of coffee or tea for a perfect treat.

How to store Snickerdoodle Bundt Cake

Store any leftover cake in an airtight container at room temperature for up to 3 days. If you’d like to keep it longer, you can refrigerate it for up to a week. For even longer storage, consider freezing slices. Wrap them in plastic wrap and place them in a freezer-safe bag for up to 3 months.

Tips to make Snickerdoodle Bundt Cake

To ensure the best results, be sure that all your ingredients are at room temperature before starting. This helps them incorporate better. Additionally, don’t overmix the batter; a few lumps are okay. A well-greased Bundt pan will help the cake release easily. Lastly, allow the cake to cool completely before slicing for the best texture.

Variations

You can customize this Snickerdoodle Bundt Cake by adding a cream cheese swirl for a rich flavor. Adding chopped nuts, such as pecans or walnuts, will give the cake a delightful crunch. For a fun twist, try adding chocolate chips or butterscotch chips for a sweet surprise.

FAQs

Can I use a different type of flour?

Yes, you can use cake flour for a lighter texture, or a gluten-free flour blend if you need a gluten-free option.

How do I know when the cake is done?

A toothpick inserted into the center of the cake should come out clean or with a few moist crumbs attached.

Can I make this cake ahead of time?

Absolutely! You can bake the cake a day in advance. Just store it properly to maintain freshness.

What should I do if I don’t have sour cream?

You can substitute sour cream with plain yogurt or buttermilk.

Can I frost the Bundt cake?

While this cake is delicious on its own, you can add a simple glaze or frosting if you’d like. A cream cheese glaze works particularly well!

Snickerdoodle Bundt Cake

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A delightful twist on the classic snickerdoodle cookie, this Bundt cake combines soft, buttery texture with warm flavors of cinnamon and sugar.

Author: Linda Dawson
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 80 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat your oven to 325°F (165°C) and generously grease and flour a 10-inch Bundt pan.
In a medium bowl, whisk together flour, baking powder, salt, and cinnamon; set aside.
In a large bowl, beat softened butter with sugar until light and fluffy, about 2-3 minutes. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
Alternately add the flour mixture and sour cream to the butter mixture, beginning and ending with the flour mixture. Stir until just combined.
Mix sugar and cinnamon for the coating. Sprinkle 2-3 tablespoons into the prepared pan, swirling to coat.
Pour batter into the pan, smoothing the top. Bake for 55-65 minutes, or until a toothpick comes out clean.
Let cool in the pan for 10 minutes, then invert onto a wire rack. If desired, sprinkle with the remaining cinnamon sugar. Allow to cool completely before slicing.

Notes

For best results, ensure all ingredients are at room temperature before starting. Don’t overmix the batter; a few lumps are okay. Store in an airtight container at room temperature for up to 3 days.