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Snickerdoodle bundt cake is perfectly golden and cinnamon-spiced! Layered with a delicious cinnamon-sugar ribbon, this easy bundt cake comes together in under 30 minutes and bakes up with a soft and fluffy crumb. Made with softened butter and tangy buttermilk, a generous splash of vanilla extract adds plenty of rich flavor.
I’m a huge snickerdoodle cookie fan and this bundt cake captures all of that cozy nostalgia in every bite! To really amp up the freshly baked cookie flavor, brush the warm cake with melted butter and top with a generous shower of cinnamon-sugar.
I love serving slices with a side of vanilla ice cream or dusted with powdered sugar, and leftovers make the very best breakfast.
Craving more cake? Don’t miss my collection of homemade bundt cake recipes with favorites like fudgy double chocolate bundt cake and moist red velvet bundt cake.
Success Tips
To keep the cake from sticking, generously butter and flour a 10-cup bundt pan. I use a silicone pastry brush to coat the inside surface of the pan (including the center tube) with softened butter. Sprinkle in about 1 tablespoon of flour and shake the pan to evenly coat. Tap out any excess flour.
For the swirl, spread half the batter into the prepared pan and smooth it out with an offset spatula. Tap the pan firmly on the counter to release any air bubbles. Sprinkle the batter with the cinnamon-sugar mixture. Spoon the rest of the batter evenly over the cinnamon mixture, carefully smoothing with a spatula.
More ways to bake with cinnamon:
- Snickerdoodle Bar Cookies
- Snickerdoodle Blondies
- Cinnamon Swirl Loaf Cake
- Snickerdoodle Crumb Muffins
Cozy Snickerdoodle Bundt Cake
- Prep Time: 30 minutes
- Cook Time: 44 minutes
- Total Time: 1 hour 14 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
Snickerdoodle bundt cake is perfectly golden and cinnamon-spiced! Layered with a delicious cinnamon-sugar ribbon, this easy bundt tastes like snickerdoodle cookies.
Ingredients
Cake
- 2 1/2 cups all-purpose flour
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 3/4 tsp salt
- 10 Tbsp unsalted butter, at room temperature
- 1 1/4 cups granulated sugar
- 2 large eggs, at room temperature
- 2 tsp vanilla extract
- 1 cup buttermilk, at room temperature
Ribbon
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1/2 tsp cinnamon
Topping
- 1/4 cup granulated sugar
- 1 tsp cinnamon
- 2 Tbsp unsalted butter, melted
Instructions
- Preheat oven to 350°F and generously butter and flour a 10-cup bundt pan.
- Make cake: Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- Beat butter and sugar in a large mixer bowl on medium speed until pale and fluffy. Reduce speed to low and add eggs one at a time; mix in vanilla. Beat in flour mixture in three additions, alternating with buttermilk (begin and end with flour mixture), just until incorporated.
- Spoon half the batter into prepared bundt pan and smooth with an offset spatula. Tap pan sharply to reduce air bubbles.
- Cinnamon swirl: Combine sugar, brown sugar, and cinnamon. Sprinkle evenly over the cake batter. Spoon remaining batter evenly over the cinnamon-sugar layer and carefully smooth with an offset spatula. Tap pan sharply again to reduce air bubbles.
- Bake cake for 40 to 44 minutes, until cake is golden, springs back to the touch, and a tester inserted in the center comes out clean or with a few crumbs attached. Cool in pan on a wire rack for 10 minutes; carefully invert onto rack.
- Cinnamon sugar topping: Place rack with cake over a piece of wax paper. Combine sugar and cinnamon in a small bowl. Brush warm cake with melted butter and sprinkle generously with cinnamon-sugar. Let cake cool completely before serving.
- Store leftovers in an airtight container up to 2 days.
Notes
Prepare bundt pan: Use a silicone pastry brush to coat the inside surface of the pan (including the center tube) generously with softened butter. Sprinkle in about 1 tablespoon of flour and shake to coat completely. Tap out any excess flour.
I just made this cake. Its still cooling but when I removed it from the pan i noticed a clear line of separation where the brown sugar/cinnamon filling is. It looks like the cake is actually separated in that area. I’m hoping it doesn’t fall apart when I cut it.
Hi Jody, did you watch the video in the recipe card? That sounds as expected to me – in the video, you can see a clear line of the filling, and you can see the cake sliced toward the end without falling apart. Hope that helps!
Oh ok. I didnt watch the video but I’ll have a look now. Thanks.
How many grams flour do you use for each cup? I typically weigh 1 cup at 120g but some recipes use more, up to150g/cup. Please clarify so I can be sure i use the correct amount. Thanks.
Hi Jody, I use 140 grams/cup of all-purpose flour.
Where I live overseas, butter is nearly too expensive to buy. Can I sub in canola oil for half of the 10 tablespoons of butter needed for the cake batter?
Hi Alisha, replacing 1/2 of the butter with canola oil will change the texture of the cake substantially. I recommend seeking out a bundt cake recipe made with canola oil so that you can use the ingredients you have on hand.
I was thinking to make this and add about 1/2 to 1 cup cinnamon chips to the batter. What do u think?
Alternatively, I could melt some cinnamon chips with a bit of cream or milk and drizzle over top?
Just wanted your advice?
Hi Jody, cinnamon chips would be fun in the batter! I don’t think you’d have any issues, though you may want to toss them with about 1 tablespoon of dry ingredients so they don’t sink to the bottom. I don’t know that they’d melt well for a drizzle – they likely have stabilizers in them. If you want to give it a try, melt them over a double boiler (not a microwave).
I dont have buttermilk at home. I do have milk and sour cream will either of those work??
Hi Lori, you can make your own buttermilk substitute. Mix 1 cup room temperature milk with 1 teaspoon acid (lemon juice or white vinegar). Stir, then let stand for 10 minutes before using.