Snickerdoodle Bundt Cake

Snickerdoodle Bundt Cake is one of those desserts that instantly feels like home—and before we even get into the details, thank you for being here and baking along with me. From the very first slice of Snickerdoodle Bundt Cake, you’re greeted with soft, buttery crumb, warm cinnamon sugar swirled throughout, and that signature snickerdoodle tang that makes this cake completely irresistible. It’s cozy, nostalgic, and downright swoon-worthy. Anything but boring!!

Overview of Snickerdoodle Bundt Cake

This Snickerdoodle Bundt Cake takes everything we love about the iconic cookie and transforms it into a stunning, bakery-style cake. It’s tender, moist, and packed with cinnamon-sugar flavor in every bite—perfect for holidays, brunches, or just because you deserve cake today.

Reasons to Love This Recipe

Classic snickerdoodle flavor in cake form
Moist, tender crumb
Simple pantry ingredients
Beautiful presentation with minimal effort
Perfect for make-ahead baking

What Does Snickerdoodle Bundt Cake Taste Like?

Think rich vanilla butter cake with warm cinnamon sugar ripples and a subtle tang from cream of tartar. The outside is lightly crisp, the inside is soft and fluffy, and the flavor is pure comfort.

Benefits of This Recipe

No fancy decorating required
Feeds a crowd
Stays moist for days
Easy to customize
Beginner-friendly

Ingredients for Snickerdoodle Bundt Cake

[Image: Ingredients including flour, cinnamon, sugar, butter, and eggs]

Cake Ingredients

3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons cream of tartar
1 cup unsalted butter, softened
1¾ cups granulated sugar
4 large eggs
1 cup sour cream
2 teaspoons vanilla extract

Cinnamon Sugar Swirl

⅓ cup granulated sugar
1½ tablespoons ground cinnamon

Optional Topping

Powdered sugar for dusting
Simple vanilla glaze (powdered sugar + milk + vanilla)

Tools You’ll Need

Bundt pan (10–12 cup)
Electric mixer
Mixing bowls
Whisk
Rubber spatula

Ingredient Additions and Substitutions

I promised you versatile, and here’s proof!

Swap sour cream for Greek yogurt
Add cinnamon chips for extra flavor
Use brown sugar in the swirl for deeper caramel notes
Add a pinch of nutmeg for warmth
Finish with cream cheese glaze instead of powdered sugar

How to Make Snickerdoodle Bundt Cake

[Image: Step-by-step showing cinnamon sugar swirl layered in batter]

Step-by-Step Instructions

Preheat oven to 350°F (175°C) and generously grease and flour a bundt pan.
In a bowl, whisk flour, baking powder, baking soda, salt, and cream of tartar.
In a large bowl, cream butter and sugar until light and fluffy.
Beat in eggs one at a time, then mix in vanilla.
Add sour cream and mix until smooth.
Gradually add dry ingredients, mixing just until combined.
In a small bowl, mix cinnamon and sugar for the swirl.
Spoon half the batter into the bundt pan, sprinkle with half the cinnamon sugar.
Add remaining batter and top with remaining cinnamon sugar.
Gently swirl with a knife.
Bake for 45–55 minutes, until a toothpick comes out clean.
Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.

The smell while this bakes? I’m kicking myself every time I don’t make two!

What to Serve with Snickerdoodle Bundt Cake

[Image: Slice of Snickerdoodle Bundt Cake served with coffee]

This cake pairs beautifully with:

Hot coffee or chai tea
Vanilla ice cream
Whipped cream
Fresh berries
A drizzle of caramel sauce

Tips for the Best Snickerdoodle Bundt Cake

Grease the bundt pan thoroughly
Don’t overmix the batter
Let cake cool before removing from pan
Use room-temperature ingredients
Dust with powdered sugar just before serving

Storage Instructions

Store Snickerdoodle Bundt Cake covered at room temperature for up to 3 days, or refrigerate for up to 5 days. This cake also freezes well for up to 2 months.

General Recipe Information

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 12–14
Difficulty: Easy