Snickerdoodle Bundt Cake Recipe

If you’re looking for the ultimate cozy dessert, look no further than this Snickerdoodle Bundt Cake! Imagine all the flavors of your favorite cinnamon-sugar cookie transformed into a soft, rich, and buttery cake with an irresistible swirl of cinnamon throughout. This recipe is straightforward, super satisfying, and guaranteed to make your kitchen smell like a little slice of heaven. Whether you’re sharing with friends, bringing it to a gathering, or just want to treat yourself on a chilly afternoon, this Snickerdoodle Bundt Cake is about to become your new go-to comfort bake.

this Recipe

Ingredients You’ll Need

This cake comes together with simple staples, but every ingredient plays its part in building that classic snickerdoodle flavor and plush, tender crumb. Here’s what you’ll need to get started and a few quick notes on why each matters.

• All-purpose flour: The backbone of the cake, giving it the perfect structure and softness.
• Ground cinnamon: The essential spice for that warm snickerdoodle essence in both the batter and swirl.
• Baking powder: Helps the cake rise, keeping it light rather than dense.
• Baking soda: Balances the acidity from sour cream, making the crumb extra tender.
• Salt: Just a bit enhances all the sweet spicy flavors.
• Unsalted butter (softened): Adds richness and moisture for a melt-in-your-mouth cake.
• Granulated sugar: Brings classic sweetness and a beautiful golden crust.
• Large eggs: Four eggs bind everything together and add richness.
• Vanilla extract: Deepens the cozy bakery flavor that’s signature to snickerdoodles.
• Sour cream: Secret to extra-moist cake with a little tang to balance the sweetness.
• Whole milk: Keeps the batter just the right amount of pourable and plush.
• Cinnamon Sugar Swirl (granulated sugar + cinnamon): This creates ribbons of cinnamon-sugar magic inside each slice.
• Optional topping (melted butter + cinnamon sugar): For an extra hit of classic snickerdoodle flair on top—highly recommended!

How to Make Snickerdoodle Bundt Cake

Step 1: Prep Your Pan and Oven

Begin by preheating your oven to 350°F (175°C). Generously grease and flour a 10-cup Bundt pan, paying special attention to all the nooks and crannies so your beautiful cake releases easily. Don’t rush this step—Bundt pans are famous for trapping cakes, and a good prep means less sticking and a prettier result!

Step 2: Mix the Dry Ingredients

In a medium bowl, thoroughly whisk together the flour, ground cinnamon, baking powder, baking soda, and salt. This helps evenly distribute the leavening and spices, guaranteeing you get that delightfully soft crumb and a balanced touch of cinnamon in every bite.

Step 3: Cream the Butter and Sugar

In a large bowl, beat the softened butter and granulated sugar together for 3 to 4 minutes, until the mixture is light, fluffy, and pale. Don’t skimp here—creaming helps air get into the batter for a cake that’s tender, not heavy.

Step 4: Add the Eggs and Vanilla

Beat in the eggs one at a time, making sure each is fully mixed in before adding the next. Once all the eggs are in, stir in the vanilla extract for that signature snickerdoodle aroma.

Step 5: Incorporate Sour Cream and Milk

Add in the sour cream and milk, mixing just until your batter is smooth and creamy. This dynamic duo not only lends moisture, but also ensures your Snickerdoodle Bundt Cake will be perfectly luscious with the slightest tang.

Step 6: Combine Wet and Dry Ingredients

Gradually add the dry mixture to the wet ingredients, mixing just until everything is combined. Over-mixing here could make the cake tough, so go gently and stop as soon as you no longer see dry streaks of flour.

Step 7: Prepare the Cinnamon Sugar Swirl

Stir together the cinnamon and sugar for the swirl in a small bowl. This little step is the secret to the cake’s ribbons of cinnamon goodness—think snickerdoodle cookie, but upgraded!

Step 8: Layer and Swirl the Batter

Pour half of the batter into your prepared Bundt pan, spreading it into an even layer. Sprinkle the cinnamon-sugar swirl evenly over the batter. Then, gently spoon the remaining batter over the top and smooth out the surface. No need to swirl with a knife—the magic happens as it bakes.

Step 9: Bake the Cake

Slide your pan into the oven and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine). The scent will be utterly irresistible!

Step 10: Cool and Finish

Let the Snickerdoodle Bundt Cake cool in the pan for about 15 minutes—this helps it firm up, so it pops out perfectly. Carefully invert it onto a wire rack to cool completely. For the full snickerdoodle experience, brush warm cake with melted butter and dust with cinnamon sugar. It’s the crowning touch that makes every bite pure comfort.

How to Serve Snickerdoodle Bundt Cake

Garnishes

A simple dusting of cinnamon sugar over a buttery glaze is honestly hard to beat—this is what transforms the cake into a true snickerdoodle showstopper. If you want something a little extra, a drizzle of vanilla glaze or even a dollop of whipped cream on each slice adds a touch of elegance.

Side Dishes

This cake pairs beautifully with a creamy scoop of vanilla ice cream or a generous swirl of cinnamon-spiced whipped cream. For a gathering, consider serving alongside fresh berries or a fruit compote to brighten up the richness.

Creative Ways to Present

Slice the Snickerdoodle Bundt Cake into wedges and serve on a vintage cake stand for a stunning centerpiece. For brunch, try cutting smaller finger-friendly pieces and arranging them in a circle on a big platter. Little flags or cinnamon sticks make adorable, thematic decorations!

Make Ahead and Storage

Storing Leftovers

Snickerdoodle Bundt Cake stays fresh at room temperature for up to 3 days, as long as it’s wrapped well in plastic wrap or stashed in an airtight container. The flavors actually deepen overnight, making it a lovely make-ahead dessert.

Freezing

If you’d like to save some for later, tightly wrap individual slices (or the whole cake) in plastic wrap, then again in foil, and freeze for up to two months. Thaw at room temperature when you’re ready for a treat—it’ll taste as good as the day you baked it.

Reheating

To freshen up a slice, pop it in the microwave for 10–15 seconds. This brings back the cake’s soft, bakery-fresh texture, and revives the heavenly cinnamon aroma. If you froze the cake, let it thaw completely before reheating.

FAQs

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

Yes! Plain Greek yogurt (ideally full-fat) makes a fine substitute for sour cream and will still give the cake a moist, slightly tangy crumb. Low-fat versions work too, but the cake will be just a bit less rich.

What’s the best way to grease a Bundt pan?

Use a pastry brush to get softened butter or nonstick spray into every detail of your Bundt pan, then dust with flour and tap out the excess. This thorough approach makes all the difference in how cleanly your Snickerdoodle Bundt Cake releases.

Can I make Snickerdoodle Bundt Cake ahead?

Absolutely! In fact, this cake tastes fantastic the next day. Just wrap it well and store at room temperature until ready to serve, or freeze for longer storage as noted above.

Why did my cake stick to the pan?

Usually, sticking happens if the pan wasn’t greased and floured thoroughly. Make sure to really get into every nook and cranny, and let the cake rest for 15 minutes before inverting—it helps firm up the structure so it slides right out.

Can I add mix-ins to the batter?

Definitely! A handful of mini chocolate chips, chopped pecans, or even a swirl of cream cheese can make for an extra-special Snickerdoodle Bundt Cake. Just don’t overload the batter, so the classic texture shines through.

Final Thoughts

Once you’ve tried this Snickerdoodle Bundt Cake, you’ll see why it’s a staple in my dessert lineup. It’s nostalgic, crowd-pleasing, and comes together easily—even on a busy day. Give it a try and let that cinnamon-sugar aroma fill your kitchen. I promise, you’ll love every bite and so will anyone you share it with!

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