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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! I love serving slices with a side of vanilla ice cream or dusted with powdered sugar, and leftovers make the very best breakfast.
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 use this same topping for my cinnamon sugar muffins, and it takes them to the next level!
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.
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
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! 🙂
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 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!