Snickerdoodle Bundt Cake
Say hello to the ultimate mashup of cozy and classic—Snickerdoodle Bundt Cake!
This cinnamon-sugar dream takes everything you love about the iconic cookie and transforms it into a fluffy, golden cake with a tender crumb and a swirl of sweet spice in every bite.
Finished with a buttery glaze or a dusting of cinnamon sugar, it’s the kind of dessert that disappears fast and leaves everyone asking for the recipe.
Ingredients
Cake:
- 2¾ cups (344g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 1¾ cups (350g) granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup (240g) sour cream
- ½ cup (120ml) milk
Cinnamon Sugar Swirl:
- ¼ cup (50g) granulated sugar
- 2 tablespoons ground cinnamon
Cinnamon Glaze:
- 1½ cups (180g) powdered sugar
- 3-4 tablespoons milk
- 1 teaspoon ground cinnamon
- ½ teaspoon vanilla extract
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How to Make Snickerdoodle Bundt Cake
- Preheat oven to 350°F (175°C). Thoroughly grease and flour a 10-12 cup bundt pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, beat butter and sugar with an electric mixer until light and fluffy, about 3 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- In a small bowl, combine sour cream and milk.
- Gradually add flour mixture to butter mixture in three parts, alternating with sour cream mixture, beginning and ending with flour mixture. Mix just until combined.
- For the cinnamon sugar swirl, mix sugar and cinnamon in a small bowl.
- Pour half the batter into the prepared bundt pan. Sprinkle with the cinnamon sugar mixture. Pour remaining batter on top.
- Use a knife to gently swirl the batter to create a marble effect.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
- For the glaze: Whisk together powdered sugar, milk, cinnamon, and vanilla until smooth. Add more milk if needed to reach desired consistency.
- Pour glaze over cooled cake and let set before serving.
Snickerdoodle Bundt Cake
This Snickerdoodle Bundt Cake delivers all the cozy flavors of the classic cookie in a rich, buttery cake. With a cinnamon-sugar swirl inside and a drizzle of cinnamon glaze on top, this stunning dessert is the ultimate treat for cinnamon lovers.
- Total Time: 25 minutes
- Yield: 12–14 servings
Ingredients
- 2¾ cups (344g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 1¾ cups (350g) granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup (240g) sour cream
- ½ cup (120ml) milk
- ¼ cup (50g) granulated sugar
- 2 tablespoons ground cinnamon
- 1½ cups (180g) powdered sugar
- 3–4 tablespoons milk
- 1 teaspoon ground cinnamon
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Thoroughly grease and flour a 10-12 cup bundt pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, beat butter and sugar with an electric mixer until light and fluffy, about 3 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- In a small bowl, combine sour cream and milk.
- Gradually add flour mixture to butter mixture in three parts, alternating with sour cream mixture, beginning and ending with flour mixture. Mix just until combined.
- For the cinnamon sugar swirl, mix sugar and cinnamon in a small bowl.
- Pour half the batter into the prepared bundt pan. Sprinkle with the cinnamon sugar mixture. Pour remaining batter on top.
- Use a knife to gently swirl the batter to create a marble effect.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
- For the glaze: Whisk together powdered sugar, milk, cinnamon, and vanilla until smooth. Add more milk if needed to reach desired consistency.
- Pour glaze over cooled cake and let set before serving.
- Prep Time: 25 minutes
