Snickerdoodle Bundt Cake Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Snickerdoodle Bundt Cake transforms chewy cookie favorite into towering cinnamon-swirled butter cake brushed with melted butter then rolled in cinnamon sugar for crackly cookie crust. Ready in 60 minutes plus cooling, it serves 12 with Bundt drama.

Why This Recipe Works

Sour cream tenderizes crumb without gumminess. Cinnamon sugar ribbon creates gooey center veins. High butter-sugar ratio yields tall domed cake. Creaming method traps air for fluffy lift. Post-bake sugar coating crystallizes perfectly. Buttermilk alternative works identically.

Ingredients & Prep

Cake:

• 2½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup butter, softened
• 1½ cups granulated sugar
• ½ cup brown sugar
• 3 large eggs
• 2 tsp vanilla
• 1 cup sour cream

Swirl:

• ⅓ cup sugar
• 2 tsp cinnamon

Coating:

• 3 tbsp butter, melted
• ¼ cup sugar + 1 tbsp cinnamon

Step-by-Step Instructions

1. Preheat 350°F. Grease + flour 10-cup Bundt pan thoroughly.
2. Whisk dry ingredients; set aside.
3. Cream butter + sugars 4 minutes pale + fluffy.
4. Add eggs one-by-one 1 minute each; beat vanilla.
5. Alternate flour + sour cream 3:2 additions just combined.
6. Layer half batter pan; sprinkle swirl; top remaining batter + swirl knife.
7. Bake 50-55 minutes toothpick clean. Cool pan 15 minutes; invert rack.

Flavor Variations

Storage Tips

Room temp airtight 4 days; freezes 2 months.

FAQs

Stuck pan?
Cool 15 minutes exactly; grease crevices.

Gummy texture?
Don’t overmix after flour addition.

Cracks?
Normal Bundt; tent foil at 40 minutes.

Conclusion

Snickerdoodle Bundt Cake cookie-hugs grandeur cinnamon perfection.

Snickerdoodle Bundt Cake Recipe

Print Recipe

This Snickerdoodle Bundt Cake transforms the classic cinnamon-sugar cookie into a soft, buttery Bundt with a tender crumb and crackly cinnamon sugar crust. Perfect make-ahead dessert for holidays, potlucks, or cozy weekends with coffee.

• Author: ssam
• Prep Time: 20 mins
• Cook Time: 50 mins
• Total Time: 1 hr 10 mins
• Yield: 12 servings 1x
• Category: Dessert
• Method: Oven
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• Cinnamon Sugar Coating:
• ¼ cup granulated sugar
• 2 tsp ground cinnamon
• Cake:
• 3 cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp fine sea salt
• 1 cup unsalted butter (room temperature)
• 1¾ cups granulated sugar
• 3 large eggs (room temperature)
• 2 tsp vanilla extract
• 1½ cups full-fat sour cream (room temperature)

Instructions

• 1. Preheat oven to 350°F (175°C). Generously grease a 10-12 cup Bundt pan with softened butter, making sure to get into all the crevices.
• 2. In a small bowl, whisk together ¼ cup sugar and 2 tsp cinnamon. Sprinkle about half of the mixture evenly all over the inside of the buttered Bundt pan, turning and tapping to coat.
• 3. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Set aside.
• 4. In a large mixing bowl, beat butter and sugar together on medium speed until light and fluffy, 3-4 minutes. Add eggs one at a time, beating well after each, then mix in vanilla.
• 5. On low speed, add dry ingredients in 3 additions, alternating with sour cream in 2 additions, beginning and ending with dry ingredients. Mix just until combined; do not overmix.
• 6. Spoon half the batter into prepared pan and smooth into an even layer. Sprinkle remaining cinnamon sugar evenly over batter. Top with remaining batter and smooth the top.
• 7. Bake 45-55 minutes or until a toothpick inserted comes out clean or with a few moist crumbs. Cool in pan 10-15 minutes, then carefully invert onto a wire rack to release.
• 8. Cool completely before slicing. Dust with extra cinnamon sugar or powdered sugar if desired.

Notes

• Room temperature butter, eggs, and sour cream create a finer, tender crumb.
• Coating the pan with cinnamon sugar gives the cake its signature snickerdoodle crust.
• Do not overbake; pull when a few moist crumbs remain on the tester.
• Cake keeps well covered at room temperature up to 3 days and freezes tightly wrapped for up to 2 months.
• Serve plain, with a simple vanilla glaze, or warm with ice cream for a crowd-pleasing dessert.

Nutrition

• Serving Size: 1 slice
• Calories: 420
• Sugar: 32g
• Sodium: 210mg
• Fat: 21g
• Saturated Fat: 13g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 53g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 95mg

Keywords: snickerdoodle bundt cake, cinnamon sugar bundt cake, snickerdoodle dessert