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Snickerdoodle Bundt Cake Recipe

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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.

Ingredients

Scale
  • 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

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

Find it online: https://dishfoody.com/snickerdoodle-bundt-cake-cinnamon-recipe/