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Snickerdoodle Bundt Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 56 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.

Find it online: https://slsrecipes.com/snickerdoodle-bundt-cake-recipe-2/