Snickerdoodle Bundt Cake: Best Recipe for Cinnamon Lovers

Are you tired of ordinary cakes that lack that special warmth and flavor? This Snickerdoodle Bundt Cake brings the beloved cookie’s cozy cinnamon-sugar magic to a show-stopping dessert that never disappoints. As the baker behind GusRecipes, I’ve perfected this recipe through countless test batches, ensuring it delivers that perfect balance of tender crumb and cinnamon spice in every slice.

In this guide, you’ll discover my secret ingredients, mixing techniques, and pro tips for creating a Snickerdoodle Bundt Cake that will have everyone asking for the recipe.

Why This Snickerdoodle Bundt Cake Recipe Works

• Uses simple pantry ingredients most bakers already have on hand
• Features a double dose of cinnamon (in the batter and coating) for maximum flavor
• Perfect texture balance: moist interior with a slightly crisp, sugary exterior
• Versatile for any occasion from casual coffee dates to holiday celebrations
• Stays fresh and delicious for days (if it lasts that long!)

Choosing the Right Ingredients for Snickerdoodle Bundt Cake

Best Ingredients for This Recipe

The magic of this Snickerdoodle Bundt Cake starts with quality ingredients. Use room-temperature butter for proper creaming and cake flour for a more tender crumb. When it comes to cinnamon, splurge on fresh, high-quality Ceylon or Saigon cinnamon for the most vibrant flavor.

Buying Tips

Look for unsalted butter (so you can control the salt content) and pure vanilla extract rather than imitation. For the cinnamon sugar coating, use granulated sugar with a fine texture that will adhere well to the cake surface.

Substitutions

If you don’t have cake flour, you can make your own by replacing 2 tablespoons of all-purpose flour with 2 tablespoons of cornstarch for each cup needed. Greek yogurt can substitute for sour cream, and almond extract can replace some of the vanilla for a subtle flavor variation.

Ingredients & Prep for Snickerdoodle Bundt Cake

Cake Batter Essentials

Room temperature ingredients are crucial for this Snickerdoodle Bundt Cake. Take butter, eggs, and dairy products out of the refrigerator at least 1 hour before baking for the best texture and rise.

Cinnamon-Sugar Mixture

• 1/4 cup granulated sugar
• 2 tablespoons ground cinnamon
• 1/2 teaspoon vanilla extract (for the coating)
• Pinch of salt to enhance flavor

Pantry Staples

You’ll need all-purpose flour (or cake flour), baking powder, baking soda, salt, granulated sugar, brown sugar, butter, eggs, vanilla extract, and sour cream. The combination of baking powder and soda gives this Snickerdoodle Bundt Cake its perfect rise.

Step-by-Step Snickerdoodle Bundt Cake Instructions

Pre-Cooking Prep for Snickerdoodle Bundt Cake

1. Preheat your oven to 350°F (175°C).
2. Thoroughly grease and flour a 10-12 cup Bundt pan, paying special attention to all crevices.
3. Whisk together dry ingredients (flour, baking powder, baking soda, salt, and 1 tablespoon cinnamon) in a separate bowl.
4. In another small bowl, mix the cinnamon-sugar coating ingredients and set aside.

Mixing Method for Snickerdoodle Bundt Cake

1. In a large bowl, cream butter and sugars until light and fluffy (about 3-4 minutes).
2. Add eggs one at a time, beating well after each addition.
3. Mix in vanilla extract.
4. Alternate adding dry ingredients and sour cream, beginning and ending with dry ingredients (3 parts dry, 2 parts sour cream).
5. Fold gently to combine – do not overmix!

Baking Technique for Snickerdoodle Bundt Cake

1. Pour half the batter into the prepared Bundt pan.
2. Sprinkle half of the cinnamon-sugar mixture over this layer.
3. Add remaining batter and smooth the top.
4. Bake for 45-55 minutes until a toothpick inserted comes out clean or with a few moist crumbs.

Cooling and Finishing Snickerdoodle Bundt Cake

1. Allow cake to cool in the pan for exactly 10 minutes – no more, no less.
2. Invert onto a cooling rack.
3. While still warm (but not hot), brush with melted butter and sprinkle generously with remaining cinnamon-sugar mixture.
4. Let cool completely before slicing.

Pro Tips for Perfect Snickerdoodle Bundt Cake

Avoiding Dry Snickerdoodle Bundt Cake

• Measure flour by spooning into measuring cups rather than scooping directly
• Don’t overmix the batter once flour is added
• Use a kitchen timer and start checking for doneness 5 minutes before the recipe suggests
• Store properly in an airtight container to maintain moisture

Tool Recommendations for Snickerdoodle Bundt Cake

A high-quality, non-stick Bundt pan makes all the difference. Invest in a stand mixer for perfect creaming of butter and sugar, and use a pastry brush for applying the butter coating evenly after baking.

Storage & Freezing Snickerdoodle Bundt Cake

This cake stays fresh at room temperature in an airtight container for up to 4 days. For longer storage, freeze individual slices wrapped in plastic wrap and foil for up to 3 months. Thaw at room temperature for 1-2 hours before serving.

Looking for more delicious baking ideas? Check out my Pinterest board for endless inspiration: GusRecipes on Pinterest where I share my favorite seasonal baking creations!

Flavor Variations for Snickerdoodle Bundt Cake

Spiced Snickerdoodle Bundt Cake

Add 1/4 teaspoon of nutmeg and a pinch of cardamom to the dry ingredients for a more complex spice profile that enhances the cinnamon flavor.

Gluten-Free Snickerdoodle Bundt Cake

Substitute a 1:1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if your blend doesn’t already include it.

Seasonal Snickerdoodle Bundt Cake Flavors

Serving Suggestions for Snickerdoodle Bundt Cake

This Snickerdoodle Bundt Cake pairs beautifully with:

• A dollop of lightly sweetened whipped cream
• Vanilla bean ice cream for a warm-cold contrast
• Hot beverages like coffee, chai tea, or hot chocolate
• Fresh berries for a bright, fruity contrast to the warm spices

For special occasions, dust with powdered sugar just before serving or drizzle with a simple vanilla glaze for extra sweetness and visual appeal.

FAQs About Snickerdoodle Bundt Cake

Can I make this Snickerdoodle Bundt Cake ahead of time?

Yes! This cake actually improves in flavor after a day, making it perfect for advance preparation. Bake up to 2 days ahead and store in an airtight container at room temperature.

Why did my Snickerdoodle Bundt Cake stick to the pan?

Be sure to thoroughly grease and flour every crevice of your Bundt pan. For extra insurance, use a baking spray that contains flour. Also, timing is crucial let the cake cool exactly 10 minutes before inverting.

Can I add nuts to this Snickerdoodle Bundt Cake recipe?

Absolutely! Fold in 1 cup of chopped pecans or walnuts to the batter for added texture and flavor. Toasted nuts will provide even more depth of flavor.

Conclusion

This Snickerdoodle Bundt Cake brings together the nostalgic flavors of the classic cookie in a stunning, shareable form that’s perfect for any occasion. The combination of tender cake with that signature cinnamon-sugar coating creates an irresistible dessert that’s impressive yet surprisingly simple to make.

Whether you’re a dedicated cinnamon lover or just looking for a crowd-pleasing cake recipe, this Snickerdoodle Bundt Cake deserves a special place in your baking repertoire. Get baking and fill your home with that incredible cinnamon aroma today!

Snickerdoodle Bundt Cake: Best Recipe for Cinnamon Lovers

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• Author: Emma Emma
• Total Time: 1 hr 15 mins
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

This Snickerdoodle Bundt Cake transforms the classic cinnamon-sugar cookie into a moist, buttery cake swirled with cinnamon ribbons and topped with a sweet glaze  a cozy, crowd-pleasing dessert.

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Ingredients

Scale 1x2x3x

3 cups all-purpose flour

2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

2 tsp ground cinnamon

1 cup unsalted butter, softened

2 cups granulated sugar

3 large eggs

1 tbsp vanilla extract

1 cup sour cream (or Greek yogurt)

1/2 cup whole milk

Cinnamon-Sugar Swirl:

1/4 cup granulated sugar

1 tbsp cinnamon

Glaze:

1 cup powdered sugar

1–2 tbsp milk

1/2 tsp vanilla extract

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Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan.

2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.

3. In a large bowl, cream butter and sugar together until light and fluffy.

4. Beat in eggs one at a time, then mix in vanilla.

5. Add sour cream and milk, alternating with dry ingredients, beginning and ending with flour mixture. Mix until smooth.

6. In a small bowl, combine cinnamon and sugar for the swirl.

7. Spread half the batter into the Bundt pan and sprinkle evenly with half the cinnamon sugar. Add remaining batter and top with the rest of the sugar mixture.

8. Use a knife to gently swirl through the batter for a marbled effect.

9. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.

10. Cool in pan for 10 minutes, then invert onto a wire rack to cool completely.

11. Whisk together glaze ingredients and drizzle over cooled cake before serving.

Notes

Make sure to grease the Bundt pan thoroughly to prevent sticking.

For a stronger cinnamon flavor, add 1/2 tsp extra cinnamon to the batter.

Store at room temperature for up to 3 days or refrigerate for up to 5.

Pairs perfectly with a cup of coffee or chai tea.

• Prep Time: 20 mins
• Cook Time: 55 mins
• Category: Dessert
• Method: Baked
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 390
• Sugar: 32g
• Sodium: 260mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 90mg

Keywords: snickerdoodle bundt cake, cinnamon sugar cake, coffee cake, cozy dessert, holiday baking