Snickerdoodle Bundt Cake
This Snickerdoodle Bundt Cake takes everything you love about the classic cookie and turns it into a soft, buttery, cinnamon-swirled cake. It’s tender, cozy, and coated in cinnamon sugar that gives each bite a little crunch. Serve it as-is or finish with a drizzle of cream cheese frosting for extra sweetness!
Servings 12
Calories 473kcal
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
Instructions
- 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.
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
Calories: 473kcal | Carbohydrates: 64g | Protein: 6g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 331mg | Potassium: 158mg | Fiber: 1g | Sugar: 43g | Vitamin A: 721IU | Vitamin C: 0.2mg | Calcium: 81mg | Iron: 2mg
