If you’re a fan of the classic snickerdoodle cookie, you’re going to love this Easy Snickerdoodle Bundt Cake recipe. Picture this: a moist and tender cake with a cinnamon-sugar swirl in every bite, topped with a velvety glaze that’s just sweet enough to bring it all together. Trust me, it’s like your favorite cookie got a fancy cake makeover!
What makes this cake so special is its simplicity. You don’t need to be a master baker to whip this up, and it works for just about any occasion—from a casual family dessert to a holiday centerpiece. Plus, it’s got that comforting cinnamon-sugar flavor that feels like a warm hug. Let’s get baking!
The Story Behind Snickerdoodle Bundt Cake
Snickerdoodle cookies are a classic treat with roots tracing back to Germany and the Dutch settlers in America. Their name may sound whimsical, but these cinnamon-sugar delights have been beloved for generations. The combination of tangy cream of tartar, warm cinnamon, and sweet sugar is timeless.
I first thought of turning snickerdoodles into a cake when I wanted to serve something nostalgic yet elevated for a family gathering. Cookies are great, but there’s something about slicing into a beautifully glazed bundt cake that feels so celebratory. This recipe has quickly become a household favorite, especially during the cooler months when cinnamon desserts feel extra cozy.
Over time, I’ve tweaked the recipe to make it as foolproof as possible. The bundt pan gives the cake its stunning shape, while the glaze adds that irresistible touch that makes people go back for seconds. Whether you’re a snickerdoodle connoisseur or just someone who loves a good dessert, this cake is sure to win you over.
Ingredients for Snickerdoodle Bundt Cake
Here’s a breakdown of what you’ll need to create this cozy and delicious dessert. Each ingredient plays a key role in building the perfect flavor and texture.
- All-Purpose Flour: The base of the cake. Make sure to spoon and level your flour to avoid a dense cake.
- Granulated Sugar: For sweetness and to create that signature cinnamon-sugar swirl.
- Brown Sugar: Adds depth and a slight molasses flavor.
- Ground Cinnamon: The star spice that brings the snickerdoodle flavor to life.
- Baking Powder and Baking Soda: These leavening agents ensure the cake rises beautifully.
- Cream of Tartar: A nod to the traditional snickerdoodle cookie, adding a slight tang.
- Salt: Balances the sweetness and enhances the flavors.
- Unsalted Butter: Adds richness and helps create a tender crumb.
- Eggs: Provide structure and keep the cake moist.
- Vanilla Extract: For a warm, sweet aroma.
- Sour Cream: Keeps the cake extra moist and adds a slight tang.
- Milk: Helps create a smooth batter.
- Powdered Sugar: Used for the velvety glaze.
- Heavy Cream: Gives the glaze its luscious consistency.
For substitutions, you can use Greek yogurt in place of sour cream, and plant-based milk works fine if you’re avoiding dairy. If you’re gluten-free, swap the all-purpose flour for a 1:1 gluten-free baking mix.
Equipment Needed
Here’s what you’ll need to make this snickerdoodle bundt cake:
- Bundt Pan: The star of the show! Make sure it’s well-greased to prevent sticking.
- Mixing Bowls: At least two—one for wet ingredients and one for dry.
- Electric Mixer: A hand or stand mixer works to cream the butter and sugar.
- Rubber Spatula: Great for folding and scraping the batter into the pan.
- Measuring Cups and Spoons: Precision is key in baking.
- Cooling Rack: Essential for letting the cake cool evenly.
If you don’t have a bundt pan, you could use a tube pan or even a large loaf pan, though the baking time may vary. Just keep an eye on it!
How to Prepare Snickerdoodle Bundt Cake
- Preheat your oven: Start by preheating your oven to 350°F (175°C). Grease your bundt pan thoroughly with butter or nonstick spray and lightly dust with flour.
- Mix the dry ingredients: In a medium bowl, whisk together 2 ¾ cups (345 g) of all-purpose flour, 1 tsp of baking powder, ½ tsp of baking soda, ½ tsp of cream of tartar, 1 tsp of ground cinnamon, and ½ tsp of salt. Set aside.
- Cream the butter and sugars: In a large bowl, beat 1 cup (226 g) of unsalted butter, 1 cup (200 g) of granulated sugar, and ½ cup (100 g) of brown sugar until light and fluffy (about 3 minutes).
- Incorporate the eggs: Add 3 large eggs one at a time, beating well after each addition. Stir in 2 tsp of vanilla extract.
- Add the sour cream and milk: Mix in 1 cup (240 g) of sour cream, followed by ¼ cup (60 ml) of milk. The batter may look slightly curdled—don’t worry, that’s normal.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Layer the batter: Spoon half of the batter into the prepared bundt pan. Sprinkle a mixture of 2 tbsp sugar and 1 tsp cinnamon over the batter. Add the remaining batter on top, smoothing it out with a spatula.
- Bake: Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
- Prepare the glaze: In a small bowl, whisk together 1 cup (120 g) of powdered sugar, 2-3 tbsp of heavy cream, and ½ tsp of vanilla extract until smooth. Drizzle the glaze over the cooled cake.
That’s it! Your snickerdoodle bundt cake is ready to serve.
Cooking Tips & Techniques
Here are some tips to make sure your cake turns out perfectly:
- Room Temperature Ingredients: Make sure your butter, eggs, and sour cream are at room temperature for a smooth batter.
- Don’t Overmix: Overmixing can lead to a dense cake. Mix just until the ingredients are combined.
- Grease the Pan Well: Use butter or nonstick spray and flour to coat every nook and cranny of your bundt pan.
- Cool Completely: Let the cake cool fully before glazing to avoid melting the glaze.
And if your glaze is too thick, just add a splash more cream. Too thin? Add a little more powdered sugar. Easy fixes!
Variations & Adaptations
This cake is super versatile. Here are a few ways to mix it up:
- Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
- Chocolate Twist: Add mini chocolate chips to the batter for a fun variation.
- Seasonal Spice: Add a pinch of nutmeg or cardamom for a holiday-inspired flavor.
- Dairy-Free: Swap the butter for a vegan alternative and use almond or oat milk.
I once added a caramel drizzle alongside the glaze, and it was a huge hit. Feel free to get creative!
Serving & Storage Suggestions
This snickerdoodle bundt cake is best served at room temperature. Slice it up and pair it with a hot cup of coffee or tea for the ultimate treat.
Leftovers can be stored in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 2 months. Just thaw it in the fridge overnight and bring it to room temperature before serving.
Nutritional Information & Benefits
This cake is definitely an indulgence, but sometimes you just need to treat yourself! Here’s an estimate per serving (1 slice):
- Calories: 350
- Fat: 15g
- Carbohydrates: 50g
- Protein: 4g
Cinnamon is known for its anti-inflammatory properties, and using sour cream adds some protein and calcium. It’s all about balance, right?
Conclusion
This Easy Snickerdoodle Bundt Cake recipe with its velvety glaze is a must-try for anyone who loves cozy, cinnamon-sugar flavors. It’s simple enough to make on a weekday but impressive enough to serve at a dinner party. Plus, who doesn’t love a dessert that doubles as a centerpiece?
Give it a try, and don’t be afraid to put your own spin on it. I’d love to hear how it turns out—leave a comment below or tag me on social media with your creations. Happy baking!
FAQs
- Can I make this cake ahead of time? Yes! The cake can be baked a day in advance and stored at room temperature. Glaze it just before serving.
- What can I use instead of a bundt pan? A tube pan or two loaf pans will work, but adjust the baking time accordingly.
- Can I freeze the cake? Absolutely! Wrap it tightly and freeze for up to 2 months. Thaw before glazing.
- Can I skip the glaze? You can, but the glaze really ties the flavors together. Consider a dusting of powdered sugar as an alternative.
- Is this cake kid-friendly? Definitely! The sweet cinnamon flavors are always a hit with kids.