Snickerdoodle Bundt Cake Recipe

Introduction

The Snickerdoodle Bundt Cake is a delightful twist on the classic cookie flavor you know and love. Soft, cinnamon-spiced, and perfect for sharing, this cake brings cozy warmth to any occasion.

Ingredients

• 2 ½ cups all-purpose flour
• 1 ¾ cups granulated sugar
• 4 large eggs
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• ½ cup whole milk

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan to prevent sticking.
2. Step 2: In a large bowl, cream together the softened butter and sugar until light and fluffy.
3. Step 3: Beat in the eggs one at a time, then stir in the vanilla extract.
4. Step 4: In a separate bowl, whisk the flour, baking powder, salt, and cinnamon together.
5. Step 5: Gradually add the dry ingredients to the wet mixture, alternating with milk. Begin and end with the dry ingredients, mixing just until combined.
6. Step 6: Pour the batter evenly into the prepared bundt pan and smooth the top.
7. Step 7: Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8: Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely before slicing and serving.

Tips & Variations

• For extra cinnamon flavor, sprinkle cinnamon sugar on top of the batter before baking.
• Swap half the all-purpose flour for whole wheat flour for a nuttier taste and added fiber.
• Add a simple glaze of powdered sugar mixed with milk for a sweet finishing touch.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and refrigerate for up to a week or freeze for up to 3 months. When reheating, warm slices in the microwave for 15-20 seconds for a freshly baked taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different pan instead of a bundt pan?

Yes, you can bake this batter in a loaf pan or round cake pans; just adjust the baking time accordingly. Loaf pans may require about 45-50 minutes, while smaller pans could take less time. Always check doneness with a toothpick.

Can I make this cake dairy-free?

Absolutely! Substitute the butter with a dairy-free margarine or coconut oil, and replace the milk with almond or oat milk to keep it dairy-free without sacrificing moisture.

Snickerdoodle Bundt Cake Recipe

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★★★★★

4.8 from 62 reviews

This Snickerdoodle Bundt Cake is a soft, tender cake infused with warm cinnamon flavor, reminiscent of classic snickerdoodle cookies. Baked in a bundt pan, it has a beautiful shape perfect for any occasion, combining the delicious taste of cinnamon sugar with a moist, buttery crumb.

• Author: Mick
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 12 slices 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 ¾ cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream

Cinnamon Sugar Topping

• ¼ cup granulated sugar
• 2 teaspoons ground cinnamon

Instructions

1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan thoroughly to ensure the cake releases easily after baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar: In a large bowl, using a mixer on medium speed, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then mix in the vanilla extract.
5. Combine Wet and Dry: Alternately add the dry ingredients and sour cream to the butter mixture, starting and ending with the dry ingredients. Mix until just combined without overmixing.
6. Pour Batter Into Pan: Spoon the batter evenly into the prepared bundt pan and smooth the top with a spatula.
7. Mix Cinnamon Sugar: In a small bowl, combine granulated sugar and cinnamon. Sprinkle this mixture evenly over the batter in the pan for a sweet cinnamon crust.
8. Bake the Cake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Avoid opening the oven door frequently to maintain oven temperature.
9. Cool the Cake: Allow the cake to cool in the pan on a wire rack for about 15 minutes, then carefully invert it onto the rack to cool completely before slicing.

Notes

• Make sure the butter is softened but not melted to achieve the best texture.
• Do not overmix the batter to keep the cake tender.
• Using sour cream adds moisture and a subtle tang to the cake.
• For extra flavor, you can make a cinnamon glaze to drizzle over the cooled cake.
• Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: Snickerdoodle, Bundt Cake, Cinnamon Cake, Cinnamon Sugar, Dessert, American Cake