Snickerdoodle Bundt Cake – Soft, Cinnamon-Sugar Perfection!

If you love the warm, cinnamon-sugar flavors of a classic Snickerdoodle cookie, then this Snickerdoodle Bundt Cake is for you! It’s soft, buttery, and packed with cinnamon spice, making it the perfect dessert for holidays, gatherings, or an everyday sweet treat.

This moist and tender cake is swirled with cinnamon-sugar goodness and finished with a buttery glaze or dusting of cinnamon sugar, making every bite irresistible.

Save

---

Ingredients for Snickerdoodle Bundt Cake

the Cake:

• 3 cups (375g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• 1 cup (226g) unsalted butter, softened
• 2 cups (400g) granulated sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup (240ml) sour cream (or Greek yogurt)

the Cinnamon-Sugar Swirl:

• ¼ cup (50g) brown sugar
• 1 tablespoon cinnamon

the Cinnamon Sugar Coating (Optional):

• ¼ cup (50g) granulated sugar
• 1 teaspoon cinnamon
• 2 tablespoons melted butter

the Glaze (Optional):

• 1 cup (120g) powdered sugar
• 2 tablespoons milk
• ½ teaspoon vanilla extract

---

Kitchen Equipment Needed

• Bundt pan (10-12 cup)
• Mixing bowls
• Hand or stand mixer
• Rubber spatula
• Wire cooling rack

---

Step-by-Step Instructions

1. Preheat & Prep

1. Preheat oven to 350°F (175°C).
2. Grease and lightly flour a Bundt pan to prevent sticking.

---

2. Make the Cake Batter

1. In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
2. In a large mixing bowl, beat butter and sugar until light and fluffy (about 2 minutes).
3. Add eggs one at a time, beating well after each addition.
4. Mix in vanilla extract and sour cream until combined.
5. Gradually add the dry ingredients, mixing until just incorporated (don’t overmix!).

---

3. Create the Cinnamon Swirl

1. In a small bowl, mix brown sugar and cinnamon.
2. Pour half of the batter into the Bundt pan.
3. Sprinkle the cinnamon-sugar mixture evenly over the batter.
4. Add the remaining batter and smooth the top.

---

4. Bake the Cake

1. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
2. Let the cake cool in the pan for 10-15 minutes, then invert onto a wire rack to cool completely.

---

5. Add the Finishing Touches

Cinnamon Sugar Coating (Optional):

1. Brush the cake with melted butter.
2. Sprinkle with cinnamon sugar mixture for extra flavor and crunch.

Glaze (Optional):

1. Whisk together powdered sugar, milk, and vanilla until smooth.
2. Drizzle over the cooled cake for a beautiful finish.

---

6. Serve & Enjoy!

• Slice and serve with coffee, tea, or warm cider.
• Enjoy warm or at room temperature!

Save

---

Expert Tips for the Best Snickerdoodle Bundt Cake

Use room temperature ingredients – Ensures a smooth, even batter.
Don’t overmix – Keeps the cake light and tender.
Grease the Bundt pan well – Prevents sticking and makes for an easy release.

---

Common Mistakes to Avoid

Skipping the cooling time – The cake may break if removed too soon.
Overbaking – Check at 50 minutes to prevent dryness.
Forgetting the cinnamon swirl – It adds the signature Snickerdoodle flavor!

---

Serving and Presentation Ideas

• Dust with powdered sugar for a simple, elegant look.
• Pair with whipped cream or vanilla ice cream.
• Drizzle with caramel sauce for extra indulgence.

---

How to Store & Reheat Leftovers

Storage:

• Store in an airtight container at room temperature for up to 3 days.
• Refrigerate for up to 5 days for longer freshness.

Freezing:

• Wrap slices in plastic wrap and store in an airtight bag for up to 2 months.
• Thaw at room temperature before serving.

---

Variations and Substitutions

• Make it nutty – Add ½ cup chopped pecans or walnuts to the batter.
• Use brown butter – Swap regular butter for browned butter for extra depth of flavor.
• Make it gluten-free – Use a 1:1 gluten-free flour blend.

---

What to Serve with Snickerdoodle Bundt Cake

• Hot cinnamon tea or chai latte
• A scoop of vanilla or cinnamon ice cream
• Caramel drizzle or maple syrup

---

Frequently Asked Questions (FAQ)

Can I use cake flour instead of all-purpose flour?

Yes! Cake flour makes the cake even lighter. Use 3 ¼ cups cake flour instead of 3 cups all-purpose.

Can I make this in a loaf pan instead of a Bundt pan?

Yes! Divide the batter into two 9×5-inch loaf pans and bake for 40-45 minutes.

How do I keep my Bundt cake from sticking?

Grease and flour the pan thoroughly, or use non-stick baking spray with flour.

---

Conclusion

This Snickerdoodle Bundt Cake is cinnamon-sugar perfection in every bite! With its moist texture, warm spice flavor, and buttery sweetness, it’s an easy and crowd-pleasing dessert for any occasion.

Try it today and let us know how it turned out! Don’t forget to subscribe for more delicious cake recipes!

---

Calories Per Serving

Approximate Calories: 350 kcal per serving (based on 12 servings).

• Preparation Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Serves: 12

Print