If you love the nostalgic mix of sugar and cinnamon that makes snickerdoodle cookies irresistible, you’re going to adore this Snickerdoodle Bundt Cake! Imagine a golden, buttery cake swirled with cinnamon-sugar and topped with a simple glaze—each slice is supremely moist and full of flavor, perfectly balancing sweet comfort with homey warmth. Whether you’re celebrating a special occasion or just need a new excuse to turn on your oven, this cake is the kind of crowd-pleaser you’ll be making again and again.

Snickerdoodle Bundt Cake Recipe - Recipe Image

Ingredients You’ll Need

Every component of this Snickerdoodle Bundt Cake recipe has its own important role, delivering unbeatable taste and perfect texture. You’ll recognize all these familiar kitchen staples, and together they make a cake that’s beautifully tender with those classic snickerdoodle flavors.

All-purpose flour: Provides the perfect structure for a soft, tender crumb in this cake.
Baking powder: Helps the cake rise high and light.
Baking soda: Aids in leavening and keeps the crumb delicate.
Salt: Enhances the sweetness and deepens all the flavors.
Ground cinnamon: Adds that signature spicy warmth snickerdoodle fans love.
Unsalted butter, softened: Gives richness and ensures each bite is moist.
Granulated sugar: Sweetens the cake and creates a delicate crust.
Large eggs: Bind the batter together and add tenderness.
Vanilla extract: Lays down warm, aromatic notes in both cake and glaze.
Sour cream: Makes the cake extra moist with just a subtle tang.
Whole milk: Keeps the crumb soft and luscious.
Cinnamon-sugar swirl (granulated sugar + cinnamon): Delivers that unmistakable snickerdoodle swirl inside every slice.
Optional glaze (powdered sugar, milk, vanilla): Adds a sweet, glossy finish that’s easy to drizzle and impossible to resist.

How to Make Snickerdoodle Bundt Cake

Step 1: Prep the Pan and Preheat the Oven

Start by preheating your oven to 325°F. Take a moment to generously grease and flour your bundt pan—don’t skip this step, as it ensures a showstopping cake release with all that beautiful detail intact.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. This even blend means every bite of your cake is perfectly spiced and suitably fluffy.

Step 3: Cream Butter and Sugar

In a large bowl, cream the butter and granulated sugar together until the mixture is light and fluffy. It should be pale and airy—cream for at least 3 to 4 minutes. This step is key for that tender, melt-in-your-mouth crumb in your Snickerdoodle Bundt Cake.

Step 4: Add Eggs and Vanilla

Add your eggs one at a time, mixing well after each to keep the batter silky and smooth. Stir in the vanilla extract, which brings everything together with its warm, fragrant undertones.

Step 5: Combine Wet and Dry Ingredients

Alternate adding the flour mixture with the sour cream and milk. Start and finish with the dry mixture, mixing only until just combined. This gentle approach keeps the cake fluffy and prevents overmixing, which can make it dense.

Step 6: Swirl in the Cinnamon-Sugar

In a small bowl, stir together the swirl ingredients—cinnamon and sugar. Pour half of your cake batter into the prepared pan, then sprinkle the cinnamon-sugar mixture evenly. Pour the rest of the batter on top and gently smooth. When you cut into your Snickerdoodle Bundt Cake, you’ll see that delightful swirl!

Step 7: Bake to Perfection

Slide the pan into your preheated oven and bake for 55 to 65 minutes. You’re looking for a golden, domed cake and a toothpick that comes out clean from the center. The irresistible aroma of cinnamon filling your kitchen is a bonus!

Step 8: Cool and Glaze

Let the cake cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely. For that extra bakery-worthy touch, whisk up the glaze and drizzle it over the cooled cake so it cascades down the sides.

How to Serve Snickerdoodle Bundt Cake

Garnishes

Dress up your Snickerdoodle Bundt Cake with a light dusting of powdered sugar, a scatter of cinnamon, or a swirl of the creamy glaze. For a festive touch, tuck in a few cinnamon sticks or curls of white chocolate for a swoon-worthy finish.

Side Dishes

Pair this cake with a mug of strong coffee, spicy chai tea, or a glass of cold milk to highlight its cozy flavors. For brunch, serve alongside fresh berries and a dollop of whipped cream to balance out the warm spices.

Creative Ways to Present

Take your presentation up a notch by slicing the cake and arranging it on a tiered stand, or serve individual pieces in parchment-lined baskets for a picnic vibe. For parties, cube the cake, skewer with toothpicks, and serve with a bowl of glaze for dipping—a fun, interactive twist on classic serving!

Make Ahead and Storage

Storing Leftovers

Your Snickerdoodle Bundt Cake stays moist and delicious for up to four days when stored tightly wrapped at room temperature. If you’ve glazed the cake, let the glaze set completely before covering to avoid sticking.

Freezing

To freeze, wrap the completely cooled cake or individual slices in a double layer of plastic wrap and foil. Pop them in a freezer bag, and your cake will keep for up to three months. Thaw overnight in the fridge or at room temperature before serving.

Reheating

For that freshly-baked feel, warm individual slices in the microwave for about 10-15 seconds. If you’d like, refresh the glaze after reheating, or add a dollop of whipped cream to bring back that just-baked magic.

FAQs

Can I use low-fat sour cream or milk?

You can swap in low-fat sour cream or milk if needed, but the cake may be a touch less rich and moist. Whole milk and full-fat sour cream really make a noticeable difference in flavor and texture for this Snickerdoodle Bundt Cake.

Can I make this ahead for a party?

Absolutely! Snickerdoodle Bundt Cake holds up beautifully when made a day or two in advance. Just be sure to keep it tightly wrapped at room temperature until you’re ready to serve—and glaze just before serving for the freshest look.

What’s the best way to release the cake from the bundt pan?

Thoroughly grease and flour every crevice of your bundt pan, especially if it’s got intricate designs. Let the cake cool for 15 minutes, then gently loosen the edges with a knife and invert onto a wire rack—it should come out smoothly!

Can I add nuts or other mix-ins?

Definitely! Toasted pecans, walnuts, or even chopped white chocolate make excellent additions. Fold up to a cup into the batter after adding the dry ingredients for extra crunch and flavor.

Can I skip the glaze?

Of course! While the glaze adds sweetness and a touch of flair, this Snickerdoodle Bundt Cake is just as wonderful dusted with powdered sugar or enjoyed plain. Let your mood (and sweet tooth) guide you.

Final Thoughts

I hope you’ll give this Snickerdoodle Bundt Cake a try the next time you’re ready to bake something truly special. There’s just something magical about the cinnamon-sugar swirl and buttery crumb that makes every occasion feel a little brighter (and tastier). Enjoy—and don’t forget to save yourself the best slice!

Snickerdoodle Bundt Cake Recipe

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4.7 from 14 reviews

Author: admin
Total Time: 1 hour 20 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the warm, comforting flavors of a classic snickerdoodle cookie in the form of a moist and delicious bundt cake. This dessert is perfect for any occasion, from a casual brunch to a special celebration.

Ingredients

Scale

Cake:

3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
1 cup sour cream
¼ cup whole milk

Cinnamon-Sugar Swirl:

⅓ cup granulated sugar
1 tablespoon ground cinnamon

Optional Glaze:

1 cup powdered sugar
2–3 tablespoons milk
½ teaspoon vanilla extract

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Instructions

Preheat the oven: Preheat the oven to 325°F. Grease and flour a 10–12 cup bundt pan thoroughly.
Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
Cream butter and sugar: In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
Add wet and dry ingredients: Add the dry ingredients in three parts, alternating with sour cream and milk, beginning and ending with the dry ingredients. Do not overmix.
Prepare cinnamon-sugar swirl: In a small bowl, combine granulated sugar and ground cinnamon.
Layer the batter: Pour half the batter into the prepared bundt pan, sprinkle with cinnamon-sugar mixture, add remaining batter, and smooth the top.
Bake: Bake for 55–65 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
Optional glaze: For the glaze, whisk powdered sugar, milk, and vanilla extract until smooth and drizzle over the cooled cake.

Notes

This cake stays moist for several days and is perfect for make-ahead entertaining.
For extra flavor, add a dash of nutmeg to the cinnamon-sugar layer.
Serve with coffee or tea for a cozy dessert or breakfast treat.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American