Key Ingredients for Snickerdoodle Bundt Cake:
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar, divided
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup sour cream, room temperature, or plain Greek yogurt
- For the Cinnamon Sugar Topping:
- ½ cup (1 stick) unsalted butter, melted
- 1 ½ tablespoons ground cinnamon
- ½ cup granulated sugar
How to Make Snickerdoodle Bundt Cake:
This Snickerdoodle Bundt Cake is remarkably easy to make, delivering a moist, tender crumb with that irresistible cinnamon-sugar swirl. In under 20 minutes of prep time, you’ll create a dessert that’s both visually stunning and incredibly satisfying, boasting a delicate texture and a warm, spiced aroma that will fill your kitchen. Get ready to impress with minimal effort!
Step-by-Step Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Thoroughly grease and flour a 10-cup Bundt pan, ensuring every nook and cranny is coated to prevent sticking. You can also use a baking spray with flour for an easier release.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt. Set this aside. Cream of tartar is crucial for that signature snickerdoodle tang and helps activate the baking soda for a good rise.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and 1 ¾ cups of granulated sugar together with an electric mixer on medium-high speed until light and fluffy, about 3-4 minutes. This step incorporates air, contributing to the cake’s tender texture.
- Add Wet Ingredients: Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract until just combined.
- Alternate Dry and Wet: Gradually add the dry ingredient mixture to the butter mixture, alternating with the sour cream (or Greek yogurt). Begin and end with the dry ingredients, mixing on low speed until just combined after each addition. Do not overmix; overmixing can lead to a tough cake.
- Prepare Cinnamon Sugar Topping: In a small bowl, combine the ½ cup melted butter with the 1 ½ tablespoons of ground cinnamon and ½ cup granulated sugar. Stir until well combined and sandy.
- Layer the Batter: Spoon about half of the cake batter into the prepared Bundt pan. Drizzle about half of the cinnamon sugar mixture evenly over this first layer of batter. Then, spoon the remaining batter on top, and drizzle the rest of the cinnamon sugar mixture over the second layer. You can gently swirl it with a knife or toothpick for a marbled effect, but be careful not to over-swirl, which can prevent distinct layers.
- Bake the Cake: Bake for 45-55 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The baking time will vary depending on your oven.
- Cooling Process: Let the cake cool in the Bundt pan on a wire rack for 10-15 minutes. This allows the cake to set slightly before unmolding.
- Unmold and Finish: Carefully invert the Bundt pan onto the wire rack and allow the cake to cool completely. Once completely cool, you can dust it lightly with powdered sugar, or prepare a simple glaze if desired (though the cinnamon sugar swirl is often enough!).
Why You’ll Love This Snickerdoodle Bundt Cake:
This Snickerdoodle Bundt Cake is a dream come true for anyone who adores the nostalgic flavor of snickerdoodle cookies, but craves a more decadent dessert experience. Its star feature is the incredibly moist and tender crumb, infused with that unmistakable cinnamon-sugar warmth throughout, making every slice a delightful surprise, far richer and more satisfying than a simple cookie. Plus, creating this stunning cake at home is surprisingly economical, saving you money compared to buying a fancy bakery cake loaded with preservatives.
Imagine the aroma filling your home as this beauty bakes – it’s pure comfort! While a classic Bundt cake is wonderful, the cinnamon-sugar swirl elevates this to a whole new level of cozy indulgence, reminiscent of a warm hug. Forget the hassle of rolling dough; this recipe delivers all the snickerdoodle magic in a show-stopping cake form, perfect for birthdays, holidays, or just because you deserve a treat. Ready to bake some joy? Give this Snickerdoodle Bundt Cake a try today!
Storing and Reheating Tips:
To keep your Snickerdoodle Bundt Cake fresh and delicious, store it at room temperature in an airtight container or tightly wrapped in plastic wrap. It will stay good for up to 3 days. If you live in a warm climate or your cake has a glaze that needs refrigeration, store it in an airtight container in the refrigerator for up to 5 days.
To reheat a slice, you can microwave it for 10-15 seconds until slightly warmed, or place it in a 300°F (150°C) oven for a few minutes. This cake also freezes beautifully. Once completely cooled, wrap it tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Thaw overnight on the counter before serving.
Final Thoughts:
This Snickerdoodle Bundt Cake is the ultimate crowd-pleaser, bringing together familiar flavors in an elegant, easy-to-make package. Bake it for your next gathering or simply enjoy a slice with your morning coffee – you won’t regret it!
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Snickerdoodle Bundt Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Thoroughly grease and flour a 10-cup Bundt pan, ensuring every nook and cranny is coated to prevent sticking. You can also use a baking spray with flour for an easier release.
- In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt. Set this aside.2.75 cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, 0.5 teaspoon salt
- In a large mixing bowl, beat the softened butter and 1 ¾ cups of granulated sugar together with an electric mixer on medium-high speed until light and fluffy, about 3-4 minutes.1 cup unsalted butter, softened, 1.75 cups granulated sugar, divided
- Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract until just combined.1 teaspoon vanilla extract
- Gradually add the dry ingredient mixture to the butter mixture, alternating with the sour cream (or Greek yogurt). Begin and end with the dry ingredients, mixing on low speed until just combined after each addition. Do not overmix; overmixing can lead to a tough cake.2.75 cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, 0.5 teaspoon salt, 1 cup sour cream, room temperature, or plain Greek yogurt
- In a small bowl, combine the ½ cup melted butter with the 1 ½ tablespoons of ground cinnamon and ½ cup granulated sugar. Stir until well combined and sandy.0.5 cup unsalted butter, melted, 1.5 tablespoons ground cinnamon, 0.5 cup granulated sugar
- Spoon about half of the cake batter into the prepared Bundt pan. Drizzle about half of the cinnamon sugar mixture evenly over this first layer of batter. Then, spoon the remaining batter on top, and drizzle the rest of the cinnamon sugar mixture over the second layer. You can gently swirl it with a knife or toothpick for a marbled effect, but be careful not to over-swirl, which can prevent distinct layers.
- Bake for 45-55 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The baking time will vary depending on your oven.
- Let the cake cool in the Bundt pan on a wire rack for 10-15 minutes. This allows the cake to set slightly before unmolding.
- Carefully invert the Bundt pan onto the wire rack and allow the cake to cool completely. Once completely cool, you can dust it lightly with powdered sugar, or prepare a simple glaze if desired (though the cinnamon sugar swirl is often enough!).