Delicious Snickerdoodle Bundt Cake You’ll Want to Try!

There’s something about the comforting aroma of cinnamon and sugar that instantly brings back memories of my early baking days. This Snickerdoodle Bundt Cake is one of those recipes I return to time and time again. I remember the first time I made it—it filled the kitchen with a sweet, warm scent that lingered for hours. The first bite took me right back to those classic snickerdoodle cookies I loved as a kid, but with the rich, tender crumb of a homemade cake. That fusion of nostalgia and indulgence is exactly why I had to share this recipe on my blog.

You’re going to love this cake. It’s soft and fluffy, with a swirl of cinnamon sugar running through the center and a lightly crisp cinnamon coating on the outside. What makes it even better is how effortlessly it comes together. No special ingredients, no tricky techniques—just pure homemade goodness in a beautiful Bundt form.

What I love most is how versatile this recipe is. You can serve it for brunch, bring it to a potluck, or offer it as a cozy dessert after dinner. I’ve even enjoyed it with a morning cup of coffee. It travels well and slices cleanly, making it a perfect choice for gatherings or gifts. And with its eye-catching golden crust and lovely shape, it looks impressive without requiring fancy decorating skills.

This cake is also budget-friendly. Most of the ingredients are pantry staples—items you probably already have in your kitchen. You won’t need anything fancy or expensive, and you’ll get a large, satisfying cake that serves a crowd. It’s perfect for those days when you want to bake something special but don’t want to spend a fortune or hours in the kitchen.

Ingredients for the Recipe:

• 3 cups all-purpose flour

• 1 tablespoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup unsalted butter, softened

• 1 3/4 cups granulated sugar

• 4 large eggs

• 1 tablespoon vanilla extract

• 1 cup sour cream

• 1/4 cup milk

For the cinnamon-sugar swirl:

• 1/2 cup granulated sugar

• 2 teaspoons ground cinnamon

For the cinnamon-sugar coating:

• 1 tablespoon butter, melted (for greasing pan)

• 1/4 cup granulated sugar

• 1 teaspoon ground cinnamon

Let’s get into how this beautiful cake comes together—because once you make it, it’s bound to become a favorite in your kitchen too.

How to Prepare This Recipe
Step-by-step instructions for making Snickerdoodle Bundt Cake

Making this Snickerdoodle Bundt Cake is wonderfully simple. Even if you’re short on time, the process flows smoothly from one step to the next. I’ve made it countless times, and each time, it comes out beautifully moist, sweet, and fragrant. This cake doesn’t require advanced baking skills or tools. You can get this in the oven quickly with ingredients you likely already have on hand.

How to Prepare This Recipe:

Step 1: Prepare the Bundt pan
Begin by greasing your Bundt pan thoroughly. Brush the inside with melted butter, making sure to get into all the ridges. In a small bowl, mix together 1/4 cup of granulated sugar and 1 teaspoon of ground cinnamon. Sprinkle this mixture into the buttered pan and rotate the pan to coat all the sides evenly. Tap out any excess. This will create that slightly crisp cinnamon-sugar shell that makes the first bite unforgettable.

Step 2: Make the cinnamon-sugar swirl
In a separate bowl, combine 1/2 cup of granulated sugar with 2 teaspoons of ground cinnamon. Set this aside. This is the signature swirl that will be layered into the batter later, creating that iconic snickerdoodle ribbon throughout the cake.

Step 3: Mix the dry ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside. It helps ensure your batter stays light and evenly textured.

Step 4: Cream the butter and sugar
In a large mixing bowl, beat the softened butter and granulated sugar using a hand or stand mixer on medium speed for about 3–4 minutes. The mixture should turn pale and fluffy. This step adds air to the batter, which is key for a tender cake.

Step 5: Add eggs and vanilla
Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Then add the vanilla extract and mix until fully combined. The batter should look creamy and smooth at this point.

Step 6: Alternate adding dry ingredients, sour cream, and milk
Add one-third of the flour mixture to the batter and mix on low speed. Then add half of the sour cream and continue mixing. Repeat with the second third of the flour, then the remaining sour cream. Finally, add the last third of the flour and finish with the milk. Mix until just combined. Do not overmix—stop once everything is incorporated.

Step 7: Layer the batter and cinnamon-sugar swirl
Spoon half of the cake batter into the prepared Bundt pan. Smooth the top gently with a spatula. Sprinkle the cinnamon-sugar swirl mixture evenly over the batter layer. Spoon the remaining batter on top and smooth it out again, making sure the cinnamon layer stays in the middle.

Step 8: Bake the cake
Preheat your oven to 175°C (350°F). Bake the cake in the center of the oven for 50 to 60 minutes. Check for doneness with a toothpick—when inserted in the center, it should come out clean. Let the cake cool in the pan for 15 minutes.

Step 9: Invert and cool
Carefully invert the cake onto a wire rack. Tap the pan lightly if needed. Let the cake cool completely before slicing. As it cools, that cinnamon coating on the outside sets and creates the most delicious crust.

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Why this recipe is quick and easy:

This cake skips fancy glazes or fillings. The swirl gives it all the flavor it needs. The batter comes together in one bowl with no complicated steps or long resting periods. You don’t need to wait for ingredients to rise, chill, or firm up.

Customizable options:

This Bundt cake is flexible. You can swap sour cream for Greek yogurt or use whole wheat flour for part of the all-purpose flour. If you prefer a more cinnamon-forward flavor, double the swirl layer or sprinkle extra on top. For a fun twist, mix in chopped pecans or a bit of nutmeg.

Popular with everyone:

This cake always disappears quickly. It’s popular with kids, adults, and even those who claim not to like sweets. The flavor is classic, comforting, and never too overpowering. It’s the kind of cake people ask you to make again—and again.

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FAQs

Can I make this cake ahead of time?
Yes, this Snickerdoodle Bundt Cake keeps very well. You can bake it a day ahead and store it covered at room temperature. The flavors actually deepen a bit overnight, making it even better the next day.

Can I freeze this cake?
Absolutely. Once completely cooled, wrap the cake tightly in plastic wrap, then foil. It freezes well for up to 2 months. Thaw it overnight in the refrigerator or at room temperature before serving.

What can I use instead of sour cream?
You can substitute Greek yogurt in equal amounts. It gives a very similar texture and taste. Just make sure it’s plain and full-fat for the best results.

What type of Bundt pan should I use?
A standard 10- or 12-cup Bundt pan works best. Make sure it’s well-greased and dusted with the cinnamon-sugar mixture so the cake releases easily and has that perfect crust.

Can I make this without a Bundt pan?
Yes, you can bake it in a 9×13-inch pan, though the texture and presentation will differ. The bake time may be shorter—start checking around 40 minutes.

Can I reduce the sugar?
You can slightly reduce the sugar in the batter, but not too much or it may affect the texture. Keep the cinnamon-sugar swirl for that signature taste.

Can I add glaze or toppings?
Definitely. While the cake is flavorful on its own, you can drizzle a simple vanilla or cream cheese glaze over the top if you’d like a sweeter finish.