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Snickerdoodle Bundt Cake Recipe

Snickerdoodle Bundt Cake Recipe
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4.5 from 21 reviews

Indulge in the cozy flavors of a classic snickerdoodle cookie in the form of a moist and delicious bundt cake. Perfect for any occasion, this cake is a delightful treat for cinnamon lovers.

Ingredients

Units Scale

Main Cake:

  • 3 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 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

Cinnamon Sugar Swirl:

  • 1/4 cup granulated sugar
  • 1 tablespoon ground cinnamon

Optional Topping:

  • 1/4 cup melted butter
  • 1/4 cup cinnamon sugar for dusting

Instructions

  1. Preheat the oven: Preheat the oven to 350°F (175°C) and grease/flour a 10-cup Bundt pan.
  2. Mix dry ingredients: In a bowl, whisk flour, cinnamon, baking powder, baking soda, and salt.
  3. Cream butter and sugar: In a large bowl, cream butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla. Mix in sour cream and milk.
  4. Add dry ingredients: Gradually add dry ingredients to wet mixture and mix until just combined.
  5. Prepare swirl: Mix cinnamon and sugar in a bowl.
  6. Layer batter: Pour half the batter in the pan, sprinkle swirl mixture, then top with remaining batter.
  7. Bake: Bake for 50–60 minutes until a toothpick comes out clean.
  8. Cool and serve: Cool in pan for 15 minutes, then invert onto a rack. Optionally, brush with butter and dust with cinnamon sugar.

Notes

  • Ensure thorough greasing/flouring of Bundt pan.
  • Cake can be stored at room temperature for up to 3 days or frozen.

Nutrition

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