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Snickerdoodle Bundt Cake Recipe

Snickerdoodle Bundt Cake Recipe
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4.8 from 28 reviews

Indulge in the delightful flavors of a classic Snickerdoodle cookie in the form of a moist and delicious bundt cake. This cinnamon-spiced cake is perfect for any occasion, whether as a sweet treat for afternoon tea or a stunning dessert for gatherings.

Ingredients

Units Scale

Main Cake:

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

For the cinnamon-sugar swirl:

  • 1/3 cup granulated sugar
  • 1 tablespoon ground cinnamon

For the glaze (optional):

  • 1 cup powdered sugar
  • 2–3 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat the oven: Preheat the oven to 350°F (175°C) and grease and flour a 10- to 12-cup Bundt pan.
  2. Prepare dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  3. Mix wet ingredients: In a large bowl, cream butter and sugar, then add eggs one at a time, followed by vanilla extract. Mix in sour cream and milk.
  4. Combine and bake: Gradually add dry ingredients to wet ingredients, pour half of batter into pan, sprinkle with cinnamon-sugar swirl, add remaining batter, swirl, and bake for 50–60 minutes.
  5. Cool and glaze: Cool in pan, then invert onto a rack. If using glaze, mix powdered sugar, milk, and vanilla, and drizzle over cake.

Notes

  • For extra cinnamon flavor, add a touch of cinnamon to the glaze.
  • Store covered at room temperature for up to 3 days.

Nutrition

Find it online: https://easy-tapas-recipes.com/snickerdoodle-bundt-cake-recipe-2/