I’ve always loved snickerdoodle cookies, but I wanted that same buttery cinnamon sugar flavor in a soft, fluffy cake. Something you could serve for dessert, breakfast, or just because it’s Tuesday and you felt like baking.
I wanted this Snickerdoodle Cake to taste like a classic cookie, but with the soft, buttery crumb of a homemade cake. Skipping the frosting and swirl keeps it simple, while the buttery cinnamon sugar coating gives it that perfect snickerdoodle finish. My boys always grab a slice while it’s still warm.
I try to keep it on my counter on a cake stand, but it’s one of those cakes that disappears fast!
If you’re on a bundt cake kick, there are plenty more to try next! My Red Velvet Bundt Cake is rich and chocolatey with that classic hint of cocoa, while the Pumpkin Bundt Cake brings all the cozy fall flavor you could want. For something decadent, the Chocolate Bundt Cake is a total crowd-pleaser, and the Lemon Buttermilk Bundt Cake is bright, soft, and perfect when you’re craving something lighter. If you want a more classic vanilla vibe, my Chocolate Chip Bundt Cake is soft, buttery, and packed with mini chips.
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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Why you’ll love this recipe
It’s the kind of recipe that feels special but doesn’t ask much from you. Just a little mixing, a little baking, and a whole lot of “wow” when you take that first bite. It uses simple, everyday ingredients that come together without any fuss, and the texture is soft and buttery in the best way with that classic snickerdoodle flavor.
- Soft sour-cream based crumb
- Cinnamon sugar exterior
- Classic cookie flavor without frosting
- Everyday pantry ingredients
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Butter. Use softened butter for the best creaming results. It gives the cake a tender crumb and rich flavor.
- Sugar and brown sugar. The mix of both gives sweetness and a hint of caramel flavor.
- Eggs. Use large eggs at room temperature so they blend smoothly.
- Vanilla extract. Adds warmth and rounds out the flavor. The 1 tbs is not a typo!
- Sour cream. Adds moisture and tang to keep the cake soft. Use 8 ounces (not a full cup). Greek yogurt is a fine substitute.
How to make this recipe
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
You’ll mix the dry ingredients in one bowl and whip the butter and sugars in another (you can use a hand mixer or a stand mixer) until they’re nice and fluffy. Once the eggs, vanilla, sour cream, and milk go in, everything comes together into a smooth batter. Pour the cake batter into the prepared bundt pan (you’ll need a and let the oven do the rest.
Let the cake cool in the pan for 10 minutes, then flip it onto a wire rack set over parchment to catch the extra cinnamon sugar. Mix the sugar and cinnamon, brush the warm cake with melted butter, and sprinkle the coating all over the top of the cake and sides, letting the extra fall below. Scoop as much as you can back onto the cake, then let it cool completely before slicing.
Troubleshooting Guide – Common Problems and Solutions
- Cake stuck to the pan. Be sure to grease it well – get into every groove of the bundt pan.
- Cake too dense. This can happen if you overmix. Mix just until combined after adding dry ingredients.
- Dry edges. The oven may be too hot; check your temperature with an oven thermometer.
- Topping not sticking. Brush butter over the cake while it’s still warm.
- Uneven texture. All ingredients should be room temperature for smooth blending.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can bake it a day ahead and keep it covered at room temperature.
How do I know it’s done baking?
The edges should pull slightly away from the pan. a toothpick inserted into the center should come out clean, and the top should spring back lightly when touched.
Can I add a cinnamon swirl?
Yep, you totally can. If you want that classic snickerdoodle-style ribbon, mix a few tablespoons of sugar with cinnamon and gently swirl it through the batter before baking. Just don’t overdo the swirling or it’ll disappear into the cake. A simple figure-eight motion works great.
Can I glaze it?
For sure! The cake doesn’t need a glaze, but a light vanilla or cream cheese drizzle is really good if you want a little extra sweetness. Just allow the cake to cool completely so the glaze doesn’t melt right off.
Can I make this into a loaf?
You can. This batter works well in two standard loaf pans. Bake at the same temperature but start checking around the 45 minute mark. Loaves usually take a little longer, so don’t be surprised if they need 50 to 60 minutes. Make sure a toothpick comes out clean before pulling them from the oven.
Kylee’s Notes
- Don’t overmix once you add the flour; it’ll keep the cake light.
- Let the cake cool 10 minutes before turning it out of the pan.
- Set the cake on a wire rack over parchment before sprinkling the cinnamon sugar to catch the excess.
- Brush the butter while the cake is still warm so the cinnamon sugar sticks well.
- Grease your bundt pan thoroughly to prevent sticking.
- I use a 12-cup bundt pan for this recipe.
How to store Bundt cake
Store covered at room temperature for up to 3 days, or refrigerate for up to 5 days.
To freeze: Wrap tightly in plastic wrap or foil and freeze up to 3 months. Thaw at room temperature before serving.
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Snickerdoodle Bundt Cake
Recommended Equipment
Ingredients
Cake
- non stick spray
- 2 ½ cups flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter (softened)
- 1 ¾ cups white sugar
- ½ cup brown sugar (packed)
- 4 large eggs (room temperature)
- 1 tablespoon vanilla extract
- 8 ounces sour cream (room temperature)
- ½ cup milk
Cinnamon sugar coating
- ¼ cup white sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons melted butter
Directions
- Get prepped: Preheat the oven to 350°F. Grease a 10–12 cup bundt pan generously with butter or non stick spray.
- Mix dry ingredients: In a medium bowl, whisk together 2 ½ cups flour,1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
- Cream butter and sugar: In a large mixing bowl, beat 1 cup butter, 1 ¾ cups white sugar, and ½ cup brown sugar together until light and fluffy, about 3 minutes. Add 4 large eggs one at a time, mixing well after each addition. Beat in 1 tablespoon vanilla extract
- Combine wet and dry: Mix in the 8 ounces sour cream and ½ cup milk until smooth. Add the dry ingredients slowly while the mixer is running. Mix just until combined.
- Bake: Pour the batter evenly into the prepared bundt pan. Tap gently on the counter to remove air bubbles. Bake for 50 – 55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes, then carefully invert onto a wire rack set over parchment paper or a baking sheet to catch the extra cinnamon sugar.
- Add the cinnamon sugar coating: In a small bowl, mix the ¼ cup white sugar and 1 teaspoon ground cinnamon together. Brush the warm cake all over with 3 tablespoons melted butter, then sprinkle generously with the cinnamon sugar mixture, letting the extra fall onto the parchment below. Scoop as much as you can onto the cake.
- Serve: Cool completely before slicing.
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Notes
- Don’t overmix once you add the flour; it’ll keep the cake light.
- Let the cake cool 10 minutes before turning it out of the pan.
- Set the cake on a wire rack over parchment or in a sheet pan before sprinkling the cinnamon sugar to catch the excess.
- Brush the butter while the cake is still warm so the cinnamon sugar sticks well.
- If your pan is older, grease it thoroughly to prevent sticking.
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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