If you’re looking for the ultimate cinnamon-kissed cake experience, meet your new favorite: the Snickerdoodle Bundt Cake. With all the nostalgic flavors of a classic snickerdoodle cookie transformed into a stunning, swirled bundt, this cake delivers pure comfort in every fluffy slice. The sweet cinnamon-sugar layer hides inside a tender, moist crumb, all finished with a buttery topping that calls out for coffee breaks and celebrations alike. Whether you’re hosting friends or craving something cozy, the Snickerdoodle Bundt Cake rises to the occasion beautifully.

Snickerdoodle Bundt Cake Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Snickerdoodle Bundt Cake is thoughtfully chosen to deliver peak flavor and that beloved homemade texture. The essentials are delightfully simple, but each plays a key role in turning a few pantry staples into a show-stopping dessert.

All-purpose flour: Gives the cake its structure and soft, tender crumb—sift it for extra fluffiness.
Baking powder: Adds lift and ensures the cake rises beautifully with every bite.
Baking soda: Works with the sour cream to provide the perfect rise and a slightly tangy note.
Salt: Balances the sweetness and brings out the cinnamon flavor.
Unsalted butter, softened: The foundation for rich flavor and that irresistible moist texture—be sure it’s fully softened before creaming.
Granulated sugar: Sweetens the cake and helps create that golden, delicious crust.
Large eggs: Bind everything together and help the cake stay light and fluffy.
Vanilla extract: Adds warmth and layers of flavor behind the scenes.
Sour cream: The secret to keeping every crumb moist and tender—don’t skip it!
Milk: Loosens the batter just enough for perfect pourability and crumb.
Cinnamon-sugar swirl: Made with 1/4 cup granulated sugar and 1 tablespoon ground cinnamon for that signature snickerdoodle twist nestled right inside.
Topping (optional): Brush with 2 tablespoons melted butter and a final sprinkle of cinnamon sugar for an extra layer of magic.

How to Make Snickerdoodle Bundt Cake

Step 1: Prep Your Pan and Gather Ingredients

Start by preheating your oven to 350°F (175°C). Take a 10- to 12-cup bundt pan and give it a generous greasing, then dust with flour to keep everything from sticking. Gather all your ingredients so everything is ready for this Snickerdoodle Bundt Cake adventure.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This step ensures that all your leaveners and salt are evenly distributed, setting you up for a cake that’s light, fluffy, and full of flavor in every bite.

Step 3: Cream Butter and Sugar

Grab your largest mixing bowl and beat the softened butter with the granulated sugar until it’s incredibly light and fluffy—about 3 to 4 minutes. Don’t rush this step! Creaming creates tiny air pockets that make your Snickerdoodle Bundt Cake extra airy.

Step 4: Incorporate Eggs and Vanilla

Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, making sure each addition is fully integrated before moving on. This ensures a smooth, emulsified batter, key for structure and flavor.

Step 5: Add Sour Cream and Milk

Mix in the sour cream and milk until your batter is creamy and smooth. The sour cream is what makes every slice ultra-moist, while the milk loosens things up just the right amount.

Step 6: Combine with Dry Ingredients

Gradually add the prepared dry ingredients into the wet mixture, mixing just until everything is combined. Over-mixing can lead to a dense cake, so as soon as the flour disappears, you’re good to go.

Step 7: Create the Cinnamon-Sugar Swirl

In a small bowl, stir together the 1/4 cup granulated sugar and 1 tablespoon ground cinnamon. Pour half of your cake batter into the bundt pan, sprinkle the cinnamon-sugar mixture evenly over, then spoon the remaining batter on top. Smooth out the surface for an even bake.

Step 8: Bake to Perfection

Slide your pan into the preheated oven and bake for 50 to 60 minutes. When a toothpick inserted into the center comes out clean, it’s ready. Allow the cake to cool in the pan for about 10 to 15 minutes before turning it out onto a wire rack.

Step 9: Add the Final Topping (Optional)

While the cake is still warm, brush the surface with melted butter and generously sprinkle extra cinnamon sugar over the top. This last touch amplifies the snickerdoodle flavor and adds sparkle.

How to Serve Snickerdoodle Bundt Cake

Garnishes

For a simple yet elegant finish, dust the top of your Snickerdoodle Bundt Cake with a bit more cinnamon sugar or even a touch of powdered sugar. If you want to go fancy, a light drizzle of vanilla glaze or a handful of toasted nuts makes it special without overshadowing the cake’s signature flavor.

Side Dishes

This cake is a star all on its own but pairs beautifully with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. If you want a beverage sidekick, freshly brewed coffee, chai tea, or even a cool glass of milk will highlight the snugly cinnamon flavors.

Creative Ways to Present

Slice the cake thick for brunch, cut into elegant wedges for a dessert platter, or serve mini slices as part of a dessert buffet. For a seasonal spin, bring Snickerdoodle Bundt Cake to holiday gatherings and dress it up with edible flowers or a cascade of fresh berries.

Make Ahead and Storage

Storing Leftovers

Store your Snickerdoodle Bundt Cake at room temperature, covered tightly, and it will stay moist and delicious for up to three days. For even longer freshness, simply pop it into the fridge—just let it come to room temperature before serving for the best texture.

Freezing

This cake freezes like a dream! Wrap individual slices or the whole cake tightly in plastic wrap, then in foil, and freeze for up to two months. Thaw overnight in the fridge and enjoy a taste of cinnamon magic anytime.

Reheating

To bring that fresh-baked warmth back, heat single slices in the microwave for 10–15 seconds. If you’ve frozen your Snickerdoodle Bundt Cake, allow it to come to room temperature first, then give it a gentle warm-up for the coziest treat.

FAQs

Can I use Greek yogurt instead of sour cream?

Absolutely! Greek yogurt makes a great substitute for sour cream in this recipe. It will result in the same moist, tender crumb, though you may notice a slightly tangier flavor.

How do I prevent my cake from sticking to the bundt pan?

Generously grease and flour every curve and edge of your pan, or use a baking spray with flour for extra security. Letting the cake cool for just 10–15 minutes before inverting also helps it release cleanly.

Can I double the cinnamon-sugar swirl for extra flavor?

If you’re a serious cinnamon lover, feel free to double the cinnamon-sugar quantities for the swirl. Just be sure to layer it evenly so the middle of your Snickerdoodle Bundt Cake bakes through perfectly.

Is it possible to make this cake gluten-free?

Yes! Choose a high-quality 1:1 gluten-free flour blend designed for baking, and your Snickerdoodle Bundt Cake will still be moist and flavorful. Check that your baking powder and other ingredients are gluten-free as well.

Do I have to use the butter and cinnamon sugar topping?

The final buttery cinnamon sugar topping is optional, but it adds a delightful crunch and really brings forward the snickerdoodle flavor. That said, the cake shines even without it—choose whatever suits your mood!

Final Thoughts

If you crave that classic cinnamon-sugar coziness, this Snickerdoodle Bundt Cake will quickly find a spot in your regular baking rotation. Every bite feels like a mini celebration! Don’t hesitate to share it with friends or keep it all to yourself—you deserve a slice of pure nostalgia today.