Easy Snickerdoodle Bundt Cake
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 vanilla flavor.
Brush the warm cake with melted butter and shower with cinnamon-sugar for the taste of freshly baked snickerdoodle cookies!
I love serving this cake with a side of vanilla ice cream or dusted with powdered sugar, and leftovers make the very best breakfast. 🙂
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Key Ingredients
Here’s what you need to make this cinnamon sugar bundt cake:
- Flour – Use all-purpose flour in the cake.
- Baking powder and baking soda – Gives the cake a lift. Both are necessary since the cake uses buttermilk.
- Salt – Enhances the flavor.
- Butter – Use room temperature unsalted butter in the cake. You’ll also use 2 tablespoons melted butter for the topping.
- Sugar – The bundt cake, the ribbon, and the cinnamon-sugar topping all use granulated sugar.
- Brown sugar – Light brown sugar adds delicious caramel notes to the cinnamon-sugar ribbon. You can also use dark brown sugar.
- Eggs – The cake batter uses two large eggs.
- Vanilla – Pure vanilla extract enhances the flavor of the cake. You’ll use two full teaspoons of vanilla extract.
- Buttermilk – The acidity helps activate the baking soda, which makes the cake fluffy and light.
- Cinnamon – A must for snickerdoodle flavor! I recommend Vietnamese cinnamon (also known as Saigon cinnamon) for a rich and sweet flavor.
Perfect Snickerdoodle Bundt Cake
Room Temperature Ingredients – Bring butter, eggs, and buttermilk to room temperature before beginning.
Bundt Pan – Use a 10-cup bundt pan for this recipe. To prevent the cake from sticking, generously butter and flour the pan. I 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.
Make Cake – Whisk together dry ingredients in a medium bowl. Beat butter and sugar with an electric mixer on medium speed until pale and fluffy. Reduce speed to low and add eggs one at a time. Mix in vanilla extract. Beat in flour mixture in three additions, alternating with buttermilk. Scrape down the sides of bowl with a spatula as needed.
Cinnamon Swirl – To create the swirl, spoon half of the batter into the prepared pan. Smooth the batter with an offset spatula and tap the pan sharply to reduce air bubbles. Sprinkle evenly with cinnamon-sugar mixture. Spoon the rest of the batter evenly over the cinnamon mixture, carefully smoothing with an offset spatula. Tap the pan sharply again to reduce air bubbles.
Baking Time – Bake cake until golden and the top springs back to the touch. A toothpick inserted in the center should come out with a few crumbs attached. Your baking time may vary depending on the shape of your bundt pan, so start testing for doneness after 40 minutes.
Topping – Place cooling rack with warm cake over a piece of wax paper or parchment paper. Combine sugar and cinnamon in a small bowl and stir to combine. Brush warm cake with melted butter and sprinkle generously with cinnamon-sugar. Let cake cool completely before serving.
More ways to bake with cinnamon:
- Snickerdoodle Blondies
- Giant Cinnamon Roll Recipe
- Snickerdoodle Crumb Muffins
- Cinnamon Swirl Loaf Cake
- Easy Cinnamon Sugar Knots
Did you try this Snickerdoodle Bundt Cake Recipe? Let me know by leaving a comment and rating below!
Print
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.
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Keywords: Snickerdoodle, Cinnamon, Bundt Cake, Bundt
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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.
This cake was a hit with my entire family. So buttery and the cinnamon sugar topping…yummy!
Easy and quick to prepare, I will definitely make this again.
Thanks so much, Susie! That’s great to hear. 🙂
This cake is a winner! Perfectly buttery and fluffy, and the cinnamon sugar topping makes it taste just like snickerdoodles. Highly recommend!
★★★★★
That’s great to hear, thank you Tonya!
Would you have any advice for baking this recipe at high altitudes?
Hi Kathy, I wish I could help but I have no experience baking at high altitude. This resource from King Arthur looks like it may be helpful: https://www.kingarthurbaking.com/learn/resources/high-altitude-baking
Very good bundt cake, we all loved the cinnamon sugar ribbon and topping!
★★★★★
This cake turned out perfectly! Moist and flavorful.
★★★★★
Freaking amazing. Will make this again. My oven runs exactly on temperature so I baked for 40 minutes. May even cut it back to 38. I used a Nordic Ware 10 cup bundt pan and it was full after baking off. Family devoured it in 24 hours. Winner!
★★★★★
Thanks so much for sharing your recipe. It never ceases to amaze me how people like you take the time and attention to post wonderful content. I’ll be adding this recipe to my box!
★★★★★
I made it last night, and we’re already more than half way gone this morning. My husband and I can’t stopppppp!! I didn’t have butter milk, so I substituted for one cup on almond milk with tablespoon of apple cider vinegar, and it still turned out PERFECT. I’m saving this recipe to my favorites.
★★★★★
Hi!
I am thinking of making half a recipe and baking it in a loaf pan? What are your thoughts on that? Thank you!
Hi Kristin, I actually have a very similar loaf cake recipe for you: https://tutti-dolci.com/cinnamon-swirl-loaf-cake/ Happy baking! 🙂
Perfect! I made it this morning using this Snickerdoodle Ribbon and topping and it was delicious. Great texture on the cake, thank you!
★★★★★
Hi. I’m wondering what you would suggest for cooking time adjustment for mini bundts
Hi Kerrie! To make individual bundt cakes, use a mini bundt pan. Depending on the size of the pan, this recipe will make 6 to 8 mini bundt cakes. Baking time will be approximately 24 to 26 minutes.
Cake flour or AP flour?
Hi Hope, I used all purpose flour for this cake! 🙂
My sons Love cinnamon cakes – and have tried many, but this cake is the BEST! So moist and super delicious.
Thank you so much, we now have a favorite.
All the best to you in this great new year,
Linda
★★★★★
Thank you so much, Linda! Happy to hear that and Happy New Year! 🙂
Loved this cake! Thank you for the moist bundt cake recipe! So delicious and I am definitely making this again.
★★★★★
So happy to hear that, thank you Tiffany! 🙂
Hi, lovely recipe. Planning to bake it this weekend. Aren’t the baking powder and soda a bit on the lower side?
Hi there! The baking powder and soda measurements are correct, the buttermilk also helps with the leavening. Happy baking! 🙂
I know my husband would love a slice of this bundt cake toasted with his morning coffee.
Snickerdoodles and bundt cake rolled into one? Genius! I’ve never made a bundt cake! but this looks like a great place to start.
The best duo! Thank you! 🙂
I was so smitten with the idea of a snickerdoodle-inspired bundt that I baked this tonight after seeing the recipe go up! It is heavenly — a tender and perfectly moist crumb that’s just the right amount of fluffy-but-substantial to still hold up to the cinnamon sugar swirl. With the use of buttermilk, it’s got the classic, gentle tang of a coffee cake, but a less-sweet, more-tender version as a bundt. The whole family dug in at 10pm because the smell was too tantalizing to wait. I’ll be adding this to the rotation of classics!
★★★★★
Hi Rebecca! Thank you so much, that makes my day! 🙂 I’m so glad you tried this cake and that it was such a hit with your family too!