If you’re looking for a cozy, crowd-pleasing dessert that tastes like a warm hug in every bite, this Snickerdoodle Bundt Cake Recipe is about to become your new best friend. Imagine the classic cinnamon-sugar goodness of snickerdoodles transformed into a moist, tender Bundt cake layered with cinnamon-sugar swirls that sparkle on the surface. Perfect for everything from holiday gatherings to casual afternoon tea, this cake delivers that irresistible spicy sweetness wrapped in soft, buttery crumbs. Whether you’re an experienced baker or just eager to impress your loved ones, this recipe strikes the perfect balance of comfort and elegance.
Ingredients You’ll Need
Keeping things deliciously simple, the ingredients for this Snickerdoodle Bundt Cake Recipe are pantry staples that each play a key role in creating its signature flavor, tender crumb, and beautiful texture. From rich butter to the warm spices, every item works together to make this cake truly special.
- 1 cup salted butter, softened: Provides a rich, creamy base that keeps the cake moist and flavorful.
- 1 1/2 cups granulated sugar: Sweetens the cake while helping to create a tender crumb.
- 2 large eggs: Add structure and moisture to the batter, binding everything perfectly.
- 1 teaspoon vanilla extract: Enhances sweetness and depth of flavor with a warm, inviting aroma.
- 1/2 teaspoon almond extract (optional): Adds a subtle nuttiness that elevates the cake’s complexity.
- 2 1/2 cups all-purpose flour: The backbone of the cake’s structure, providing the perfect density.
- 2 teaspoons cream of tartar: Brings the classic tangy note and helps activate the leavening.
- 1 teaspoon baking soda: Works together with cream of tartar to give the cake its lift and softness.
- 1/2 teaspoon kosher salt: Balances sweetness and enhances the overall flavor.
- 1 cup sour cream or buttermilk: Adds moisture and a subtle tang that brightens the cake.
- 1 tablespoon ground cinnamon (for batter): Infuses the cake with that unmistakable warm spice we all crave.
- 1/2 cup granulated sugar (for cinnamon-sugar mixture): Creates a sweet cinnamon layer that delights in every bite.
- 1 tablespoon ground cinnamon (for cinnamon-sugar mixture): Perfectly balances the sugar for that classic snickerdoodle flavor.
How to Make Snickerdoodle Bundt Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Then, generously grease and flour a 10-inch Bundt pan to ensure every inch of this beautiful cake will release smoothly once baked. This simple prep step is key to that perfect, picturesque shape!
Step 2: Cream the Butter and Sugar
In a large mixing bowl, cream together the softened butter and 1 1/2 cups of granulated sugar until the mixture turns light and fluffy. This process incorporates air into your batter, essential for a tender and airy texture in your final cake.
Step 3: Add Eggs and Extracts
One at a time, beat in the eggs, making sure each is fully incorporated before adding the next. Then stir in the vanilla extract along with the almond extract if you’re using it. These add that depth of flavor that will make your cake absolutely irresistible.
Step 4: Combine Dry Ingredients
Whisk together the flour, cream of tartar, baking soda, kosher salt, and 1 tablespoon of cinnamon in a separate bowl. Blending the dry ingredients thoroughly prevents clumps and helps distribute the spice evenly.
Step 5: Alternate Adding Dry Ingredients and Sour Cream
Gradually incorporate the dry mixture into the wet ingredients, alternating with sour cream (or buttermilk). Begin and end with the dry ingredients to keep the batter smooth without overmixing, preserving that perfect tender crumb.
Step 6: Make the Cinnamon-Sugar Mixture
In a small bowl, mix together 1/2 cup granulated sugar and 1 tablespoon ground cinnamon. This sweet-spicy blend is what gives the cake its signature swirled surprise inside — one of the most delicious parts of the Snickerdoodle Bundt Cake Recipe.
Step 7: Layer and Swirl Your Batter
Pour half of the cake batter into your prepared Bundt pan. Evenly sprinkle half of the cinnamon-sugar mixture over the batter. Add the remaining batter and top it with the rest of the cinnamon-sugar. Use a knife or skewer to gently swirl the cinnamon-sugar into the batter, creating beautiful marbling.
Step 8: Bake to Perfection
Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. As the cake bakes, that buttery cinnamon aroma will fill your kitchen, making it impossible not to sneak a taste once it cools.
Step 9: Cool and Optional Glaze
Let the cake cool in the pan for about 10 minutes before flipping it onto a wire rack to cool completely. If desired, drizzle with a simple glaze made from powdered sugar and milk to add a touch of sweetness and shine, or enjoy it just as it is.
How to Serve Snickerdoodle Bundt Cake Recipe
Garnishes
The natural beauty of the cinnamon-sugar swirls makes this cake stunning on its own, but you can add fresh touches like a dusting of powdered sugar, a drizzle of vanilla glaze, or even a sprinkle of chopped toasted pecans for some crunch and elegance.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream, a dollop of whipped cream, or a side of fresh berries. For a cozy drink companion, try it with a cup of chai tea, coffee, or a silky hot chocolate—the spices in the cake and the warm beverage create a perfect harmony.
Creative Ways to Present
Serve slices of this Snickerdoodle Bundt Cake Recipe on a rustic wooden board alongside a small pot of cinnamon-spiced whipped cream or honey butter. For a festive twist, top with caramel sauce and crushed cinnamon candies. No matter how you present it, this cake always looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
Store any leftover cake in an airtight container at room temperature for up to three days to maintain moistness. If your kitchen is warm, refrigerate the cake, but bring it back to room temperature before serving for the best flavor and texture.
Freezing
The Snickerdoodle Bundt Cake Recipe freezes beautifully. Wrap the cooled cake tightly in plastic wrap and then aluminum foil to protect it from freezer burn. It can be frozen for up to two months—just thaw it overnight in the fridge and enjoy like fresh baked.
Reheating
To refresh the cake’s soft texture, warm slices in the microwave for about 15 seconds. This step brings back that fresh-from-the-oven ambiance and makes the cinnamon sugar sing once again.
FAQs
Can I use a different type of flour?
All-purpose flour works best for this Snickerdoodle Bundt Cake Recipe because it balances structure and tenderness, but you could experiment with cake flour for a lighter texture or a gluten-free blend—just keep in mind the texture and baking time might vary.
Is almond extract necessary?
Almond extract is optional but highly recommended. It adds a subtle, nutty complexity that complements the cinnamon beautifully. If you prefer, you can leave it out or replace it with another flavoring like maple or even a little orange zest.
Can I make this cake dairy-free?
Absolutely! Substitute the butter with a vegan butter or margarine and swap the sour cream or buttermilk for a dairy-free yogurt or buttermilk alternative. Keep the rest of the ingredients the same for a delicious dairy-free Snickerdoodle Bundt Cake Recipe.
Why cream of tartar in the recipe?
Cream of tartar gives this cake its signature snickerdoodle tang and works with baking soda to provide lift and a tender crumb. It’s a classic ingredient that truly makes this recipe stand out from other cinnamon cakes.
How do I ensure the cinnamon-sugar swirl is evenly distributed?
Be careful when layering and sprinkling the cinnamon-sugar—try to spread it as evenly as possible on both layers of batter. When swirling with a skewer or knife, use gentle, slow motions to create beautiful marbling without mixing everything together.
Final Thoughts
There’s something undeniably comforting about a Snickerdoodle Bundt Cake Recipe that brings the nostalgia of a childhood cookie into a generously sized cake perfect for sharing. It’s easy to prepare, dazzles with warm cinnamon flavors, and looks stunning on any dessert table. I can’t wait for you to make this recipe and watch your friends and family fall in love bite by bite—trust me, this one deserves a spot in your regular rotation!
Print
Snickerdoodle Bundt Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 45-55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Baking
- Method: Baking
- Cuisine: American
Description
This Snickerdoodle Bundt Cake is a delightful twist on the classic cinnamon-sugar cookie, featuring a moist, tender crumb infused with warm cinnamon and vanilla flavors. Swirled with a cinnamon-sugar mixture throughout and baked to golden perfection in a Bundt pan, this cake offers a perfect balance of sweetness and spice. Whether enjoyed plain or with a simple powdered sugar glaze, it’s an irresistible treat ideal for gatherings or cozy afternoons.
Ingredients
Cake Batter
- 1 cup salted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional for extra flavor)
- 2 1/2 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup sour cream or buttermilk
- 1 tablespoon ground cinnamon (for the cake batter)
Cinnamon-Sugar Mixture
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan thoroughly to ensure the cake doesn’t stick.
- Cream butter and sugar: In a large mixing bowl, beat together the softened butter and 1 1/2 cups of granulated sugar until the mixture is light, fluffy, and well combined. This creates the base for a tender cake texture.
- Add eggs and extracts: Incorporate the eggs one at a time, beating well after each addition to fully incorporate them. Then stir in the vanilla extract and optional almond extract for enhanced flavor.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, kosher salt, and 1 tablespoon ground cinnamon to evenly distribute the leavening agents and spices.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the creamed butter mixture in three parts, alternating with the sour cream or buttermilk, beginning and ending with the dry ingredients. Mix each addition just until combined to avoid overmixing.
- Prepare cinnamon-sugar: In a small bowl, mix together 1/2 cup granulated sugar and 1 tablespoon ground cinnamon to create the flavorful cinnamon-sugar swirl.
- Layer batter and cinnamon sugar: Pour half of the batter into the prepared Bundt pan. Evenly sprinkle half of the cinnamon-sugar mixture over the batter.
- Add remaining batter and swirl: Pour the remaining cake batter on top, followed by the rest of the cinnamon-sugar mixture. Using a knife or skewer, gently swirl the cinnamon-sugar into the batter for a marbled effect.
- Bake the cake: Place the Bundt pan in the preheated oven and bake for 45 to 55 minutes. The cake is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Cool the cake: Allow the cake to cool in the pan for 10 minutes to set, then carefully invert it onto a wire rack to cool completely to room temperature.
- Optional glaze and serving: If desired, drizzle the cooled cake with a simple glaze made from powdered sugar and a little milk, or serve the cake plain. Slice and enjoy!
Notes
- Using sour cream or buttermilk helps keep the cake moist and tender; either works well.
- Be careful not to overmix the batter to maintain a light texture.
- Cream of tartar gives the cake a slight tang and helps replicate snickerdoodle cookie flavor.
- Greasing and flouring the Bundt pan properly will prevent sticking and make unmolding easier.
- The almond extract is optional but adds a nice depth of flavor when included.
- For the glaze, mix powdered sugar with just enough milk to achieve a drizzle consistency.
