There is something utterly magical about a cake that combines the warmth of cinnamon, the tender crumb of a classic snickerdoodle cookie, and the elegant swirl look of a Bundt cake all in one. The Snickerdoodle Bundt Cake Recipe is exactly that—a perfect blend of comforting, familiar flavors presented with a bit of wow factor that’s sure to impress. Whether you’re baking for a cozy afternoon with friends, a festive holiday, or simply because you deserve a special treat, this cake hits all the right notes with its soft texture, subtle tang from sour cream, and that irresistible cinnamon-sugar swirl inside and out.

Snickerdoodle Bundt Cake Recipe - Recipe Image

Ingredients You’ll Need

This recipe calls for straightforward ingredients, all easy to find but each playing an essential role in creating that moist, tender crumb and classic cinnamon flavor we love. The balance between butter and sugar ensures a rich cake, the cream of tartar gives it that authentic snickerdoodle bite, and the cinnamon-sugar swirl adds just the right hint of spicy sweetness.

1 cup salted butter, softened: Key for a rich, tender texture and buttery flavor that melts in your mouth.
1 1/2 cups granulated sugar: Sweetens the cake while helping achieve a light, fluffy crumb.
2 large eggs: Bind the batter and add moisture, ensuring structure and richness.
1 teaspoon vanilla extract: Deepens the flavor, complementing the cinnamon and butter perfectly.
1/2 teaspoon almond extract (optional): Adds subtle nutty notes that elevate the cake’s complexity if you choose to include it.
2 1/2 cups all-purpose flour: The foundation of the cake, providing structure and body.
2 teaspoons cream of tartar: Essential for authentic snickerdoodle flavor and helps leaven the cake.
1 teaspoon baking soda: Works with cream of tartar to give the cake a perfect rise.
1/2 teaspoon kosher salt: Balances the sweetness and enhances all the flavors.
1 cup sour cream or buttermilk: Brings tanginess, keeps the cake moist, and tenderizes the crumb.
1 tablespoon ground cinnamon (for the cake batter): Gives that warm, signature snickerdoodle spice throughout the cake.
1/2 cup granulated sugar (for cinnamon-sugar mixture): Creates the lovely cinnamon-sugar swirls inside the cake.
1 tablespoon ground cinnamon (for cinnamon-sugar mixture): Combines with sugar to add cinnamon bursts in every bite.

How to Make Snickerdoodle Bundt Cake Recipe

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 350°F (175°C). It’s important to get the right baking temperature so your cake rises evenly without drying out. While waiting, grease and flour a 10-inch Bundt pan carefully, making sure every nook is covered to prevent sticking and to help the cake release perfectly once baked.

Step 2: Cream the Butter and Sugar

In a large bowl, beat your softened butter with 1 1/2 cups of granulated sugar until the mixture is light and fluffy. This step is where magic begins – it aerates the batter so your cake becomes tender and rises well. Don’t rush this part; take your time to get a smooth, creamy blend.

Step 3: Add Eggs and Extracts

Now, add the eggs one at a time, beating thoroughly after each addition to fully incorporate. Then stir in vanilla extract and the optional almond extract, if you’re using it. These flavors build the aromatic backbone of your Snickerdoodle Bundt Cake Recipe, creating a beautifully fragrant batter.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together the flour, cream of tartar, baking soda, kosher salt, and 1 tablespoon of ground cinnamon. Mixing these dry ingredients first helps ensure they’re evenly distributed so every bite has consistent flavor and texture.

Step 5: Combine Wet and Dry Ingredients

Add your dry ingredients to the butter mixture gradually, alternating with the sour cream or buttermilk. Begin and end with the flour mixture. Mixing just until combined preserves the cake’s tender crumb—overmixing can make it tough, so gentle folding is key here.

Step 6: Create the Cinnamon-Sugar Swirl

In a small bowl, blend 1/2 cup of granulated sugar with 1 tablespoon of cinnamon to create your cinnamon-sugar mixture. This will be layered within the cake batter in the Bundt pan to give you those signature sweet, spicy swirls.

Step 7: Layer Batter and Cinnamon Sugar in Pan

Pour half of the batter into your prepared Bundt pan, then evenly sprinkle half of the cinnamon-sugar mixture on top. Follow with the remaining batter, spreading gently, and finish by sprinkling on the rest of the cinnamon sugar. Use a knife or skewer to swirl the cinnamon sugar slightly into the batter for that beautiful marbled effect.

Step 8: Bake to Perfection

Place your pan in the oven and bake for 45 to 55 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. The scent wafting through your kitchen will be an absolute giveaway that something special is happening!

Step 9: Cool the Cake

Allow the cake to cool in the pan for about 10 minutes so it firms up and is easier to handle, then invert it onto a wire rack to cool completely. Cooling fully before serving helps the flavors set and the texture settle beautifully.

Step 10: Optional Finishing Touch

If you’re feeling fancy, drizzle the cake with a simple glaze made from powdered sugar and a splash of milk. This adds a delicate sweetness and an attractive sheen, but the cake is delicious just on its own too.

How to Serve Snickerdoodle Bundt Cake Recipe

Garnishes

A dusting of powdered sugar can elevate your Snickerdoodle Bundt Cake Recipe instantly, giving it a snowy, festive look. Fresh whipped cream or even a scoop of vanilla ice cream adds a creamy contrast that pairs wonderfully with the cinnamon notes.

Side Dishes

Serve this cake with a hot cup of coffee, chai tea, or warm apple cider to complement the cinnamon and buttery flavors. Fresh fruit, especially berries or sliced apples, also offers a lovely, fresh counterpoint to the cake’s richness.

Creative Ways to Present

Try slicing your Snickerdoodle Bundt Cake and stacking the pieces with layers of cinnamon whipped cream for a trendy dessert parfait. Or cut small cubes and serve alongside coffee as bite-sized treats perfect for entertaining and sharing.

Make Ahead and Storage

Storing Leftovers

Once cooled, wrap your cake tightly in plastic wrap or store in an airtight container at room temperature. It stays fresh for up to 3 days and maintains its delightful moistness and flavor.

Freezing

If you want to keep your Snickerdoodle Bundt Cake Recipe longer, wrap it well in plastic wrap and then foil before freezing. It can last up to 3 months in the freezer without losing quality. Thaw overnight in the fridge before serving.

Reheating

To bring back that fresh-from-the-oven warmth, gently warm slices in the microwave for 10–15 seconds or in a low oven for 5–10 minutes. This makes every bite feel freshly baked again and perfect for cozy moments.

FAQs

Can I use buttermilk instead of sour cream in this Snickerdoodle Bundt Cake Recipe?

Yes! Buttermilk is a perfect substitute for sour cream and will provide the same tender crumb and slight tang. Choose whichever is easier for you to find or prefer.

Why is cream of tartar important in this Snickerdoodle Bundt Cake Recipe?

Cream of tartar helps replicate the classic snickerdoodle flavor and texture by reacting with baking soda to leaven the cake and add slight tanginess, which balances the sweetness beautifully.

Can I make this recipe dairy-free?

While this recipe relies on butter and sour cream for its texture and flavor, you could try substituting dairy-free margarine and a plant-based yogurt or sour cream alternative. Keep in mind the flavor and texture might vary slightly.

How do I prevent the Bundt cake from sticking to the pan?

Properly grease and flour your Bundt pan, making sure to get into all the crevices. Using a baking spray that contains flour can make this step even easier and more foolproof.

Is it possible to add nuts or raisins to the batter?

Absolutely! Chopped nuts like pecans or walnuts, or even raisins, can add extra texture and flavor. Fold 1/2 to 3/4 cup into the batter after mixing the dry ingredients for a delicious twist.

Final Thoughts

This Snickerdoodle Bundt Cake Recipe is one of those truly special desserts that turns baking into an experience full of joy, warm memories, and delicious results. Every bite promises a soft, moist crumb with that inviting cinnamon-sugar swirl you’ll want to savor over and over. So don’t wait—grab your ingredients and treat yourself and your loved ones to this wonderful cake that feels like a hug on a plate!

Snickerdoodle Bundt Cake Recipe

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3.9 from 71 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 12 servings 1x

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Description

This Snickerdoodle Bundt Cake is a delightful twist on the classic cookie, featuring a tender, cinnamon-speckled batter layered and swirled with a sweet cinnamon-sugar mixture. Moist and flavorful with a hint of almond extract, this cake is perfect for dessert or enjoying with a cup of coffee.

Ingredients

Scale

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

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Instructions

Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan to prevent sticking and ensure easy cake release.
Cream butter and sugar: In a large mixing bowl, use a mixer to cream together the softened butter and 1 1/2 cups sugar until the mixture is light and fluffy, incorporating air for a tender cake texture.
Add eggs and extracts: Add the eggs one at a time, beating well after each addition to fully incorporate. Stir in the vanilla extract and optional almond extract for depth of flavor.
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.
Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream or buttermilk. Begin and end with the dry ingredients, mixing just until combined to avoid overworking the batter.
Prepare cinnamon-sugar: In a small bowl, combine 1/2 cup granulated sugar with 1 tablespoon ground cinnamon to make the cinnamon-sugar mixture that will add sweet swirls throughout the cake.
Layer batter and cinnamon sugar: Pour half of the cake batter into the prepared Bundt pan, spreading it evenly. Sprinkle half of the cinnamon-sugar mixture over the batter to create the first cinnamon layer.
Add remaining batter and cinnamon sugar: Pour the remaining batter over the cinnamon-sugar layer. Top with the remaining cinnamon-sugar mixture. Use a knife or skewer to gently swirl the cinnamon-sugar into the batter, creating a marbled effect.
Bake the cake: Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
Cool the cake: Allow the cake to cool in the pan for about 10 minutes to set, then carefully invert onto a wire rack to cool completely, preventing sogginess.
Optional glaze and serving: For added sweetness and a polished finish, optionally drizzle the cooled cake with a simple glaze made of powdered sugar mixed with a small amount of milk. Serve as is or with your favorite beverage.

Notes

You can substitute buttermilk for sour cream if desired for slight tanginess and moisture.
The almond extract is optional but adds a lovely depth; omit if allergic or prefer classic flavor.
Be careful not to overmix the batter once the dry ingredients are added to keep the cake tender.
Use a non-stick or well-greased Bundt pan to prevent sticking and preserve the cake shape.
For a festive touch, dust the cooled cake with additional cinnamon sugar or powdered sugar before serving.

Prep Time: 20 minutes
Cook Time: 45-55 minutes
Category: Dessert
Method: Baking
Cuisine: American