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 flavor.

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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.

Key Ingredients

• 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

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 Bar Cookies
• Giant Cinnamon Roll Recipe
• Snickerdoodle Blondies
• Cinnamon Swirl Loaf Cake
• Snickerdoodle Crumb Muffins
• Easy Cinnamon Sugar Knots

Cozy Snickerdoodle Bundt Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 8 reviews

• Author: Laura Kasavan
• Prep Time: 30 minutes
• Cook Time: 44 minutes
• Total Time: 1 hour 14 minutes
• Yield: 12 servings
• Category: Dessert
• Method: Bake
• Cuisine: American

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Description

Snickerdoodle bundt cake is perfectly golden and cinnamon-spiced! Layered with a delicious cinnamon-sugar ribbon, this easy bundt tastes like snickerdoodle cookies.

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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

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Instructions

1. Preheat oven to 350°F and generously butter and flour a 10-cup bundt pan.
2. Make cake: Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
3. 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.
4. Spoon half the batter into prepared bundt pan and smooth with an offset spatula. Tap pan sharply to reduce air bubbles.
5. 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.
6. 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.
7. 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.
8. Store leftovers in an airtight container up to 2 days.

Equipment

Bundt Pan

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Stand Mixer

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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.