This Snickerdoodle Bundt Cake is a light and delicious cake with plenty of cinnamon and sugar swirled in.
Unlike traditional snickerdoodle cookies, this snickerdoodle bundt cake is drizzled with plenty of sweet cinnamon icing. This is the kind of cake you make when you’re looking for something new. Chocolate cake is good, but it’s what everyone makes. So a lovely bundt cake is the answer!
Ingredients needed for the cake:
- ground cinnamon
- white sugar
- all purpose flour
- baking soda and baking powder
- kosher salt
- unsalted butter
- light brown sugar
- vanilla extract
- sour cream
- cinnamon chips (optional)
How to make a Snickerdoodle Bundt Cake:
The complete, printable recipe is at the end of this post. Preheat the oven to 325 degrees F. Using a spray product like ‘Pam with Flour’ generously spray a 9 inch Bundt pan, being careful to cover all the nooks and crannies, as well as the center tube.
Ingredients needed for the icing:
- powdered sugar
- cream cheese
- ground cinnamon
Use a large spatula or flat cookie sheet to slide under the cake and move it to a platter. Use an electric mixer to blend together the icing ingredients in a large bowl. Add just enough milk to make the icing thin enough so that it will drip down the sides of the cake, but not so thin that it will drip off of the cake. If you accidentally get it too thin, just add more powdered sugar. Spoon the icing onto the top of the cake and let it ooze down the sides. Refrigerate until ready to serve.
I’m the biggest snickerdoodle lover in the whole world. I’m quite sure of that. So you can trust me when I say that this snickerdoodle bundt cake is a really delicious, snickerdoodly kind of cake. I love it so much. And I hope you do too. Enjoy!
The Best Bundt Cake Recipes:
- Apple Bundt Cake with Cream Cheese Icing
- Classic Banana Bundt Cake
- Chocolate Brownie Bundt Cake
- Irish Cream Bundt Cake
- Rainbow Bundt Cake
Snickerdoodle Bundt Cake
STREUSEL FOR DUSTING
- 1 cup granulated white sugar
- 2 teaspoons ground cinnamon
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon Kosher salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup granulated white sugar
- 1 cup packed light brown sugar
- 3 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 cup full-fat sour cream, at room temperature
- 1 cup cinnamon chips (optional)
- 2 cups powdered sugar
- ½ cup (4 ounces) cream cheese, at room temperature
- ⅛ to ¼ teaspoon ground cinnamon
- 1 to 2 tablespoons milk, as needed (to thin out)
BAKE THE CAKE:
- In a small bowl, combine 1 cup of the sugar and 2 teaspoons of cinnamon; set aside.
- Preheat the oven to 325 degrees F. Using a spray product like 'Pam with Flour' to generously spray a 9-inch bundt cake pan, being careful to cover all the nooks and crannies, as well as the center tube. (Note: If you don't want to use Pam with Flour, you can just rub the pan with shortening.) Gently dust the entire inside of the pan with the sugar and cinnamon mixture. You should only need about ¼ to ½ cup of sugar, but you want to try and evenly coat the inside surface of the pan, including the tube. Save the remaining sugar and cinnamon mixture and set everything aside.
- Sift together the flour, baking powder, baking soda and salt; set aside.
- In a large bowl, use an electric mixer to beat the butter on medium speed for one full minute. Add the white sugar and mix for 3 minutes, until light and fluffy. Scrape down the bowl and blade and add the brown sugar. Mix for 2 minutes until the mixture looks light brown and uniform in color. Add the eggs one at a time, beating each for 1 full minute. Stir in the vanilla. Add the flour mixture alternately with the sour cream; beat well.
- Spread half of the batter into the prepared pan. Sprinkle with ¼ to ⅓ cup of the remaining cinnamon sugar mixture over the top of the batter. If you're using cinnamon chips, sprinkle those in there too. Spread the rest of the batter into the pan and sprinkle any remaining sugar mixture over the top.
- Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool for 10 minutes before inverting onto a wire rack to cool completely.
ADD THE ICING:
- Use a large spatula or flat cookie sheet to slide under the cake and move it to a platter. Use an electric mixer to blend together the icing ingredients in a large bowl. Add just enough milk to make the icing thin enough so that it will drip down the sides of the cake, but not so thin that it will drip off of the cake. If you accidentally get it too thin, just add more powdered sugar. Spoon the icing onto the top of the cake and let it ooze down the sides. Refrigerate until ready to serve.
- Nutritional information does not include the optional cinnamon chips.