Delightful Snickerdoodle Bundt Cake is the perfect dessert when you’re craving cozy, cinnamon-sugar goodness. Inspired by the classic cookie, this cake is soft, buttery, and layered with a sweet cinnamon swirl. The cream cheese adds a touch of richness, making every bite moist and flavorful. It’s easy to prepare and ideal for gatherings, holidays, or just a sweet weekend treat.
How to Make Delightful Snickerdoodle Bundt Cake
Ingredients
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2 ½ cups all-purpose flour
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1 ½ tsp baking powder
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¼ tsp baking soda
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¼ tsp fine sea salt
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1 ½ tsp ground cinnamon
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½ cup unsalted butter, softened
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8 oz cream cheese, softened
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1 ¼ cups granulated sugar
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3 large eggs, room temperature
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1 tsp vanilla extract
Cinnamon-Sugar Swirl
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¼ cup granulated sugar
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1 tbsp ground cinnamon
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2 tbsp unsalted butter, melted
Directions
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Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
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In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
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In a stand mixer, beat butter and cream cheese until fluffy (2–3 min). Gradually add sugar and beat until pale and light.
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Add eggs one at a time, mixing after each. Stir in vanilla.
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Reduce mixer speed and add dry ingredients in batches until just combined. Do not overmix.
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In a small bowl, mix cinnamon-sugar swirl ingredients to form a paste.
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Pour half the batter into the pan. Add half the cinnamon mixture. Repeat with remaining batter and swirl topping.
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Use a knife to gently swirl the top layer.
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Bake 35–40 min, or until a toothpick inserted in the center comes out clean.
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Cool in the pan 10 minutes, then invert onto a wire rack. Brush warm cake with any leftover cinnamon-sugar topping for a glossy glaze.
How to Serve Delightful Snickerdoodle Bundt Cake
Serve this cake warm or at room temperature. It’s great plain, but even better with a scoop of vanilla ice cream or a dusting of powdered sugar. Ideal for coffee breaks, brunch, or dessert.
How to Store Delightful Snickerdoodle Bundt Cake
Store in an airtight container at room temperature for up to 3 days. Refrigerate for up to 1 week. For longer storage, freeze (wrapped tightly) for up to 3 months.
Tips to Make Delightful Snickerdoodle Bundt Cake
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Use room-temperature ingredients for best results
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Don’t overmix the batter to keep the crumb light and soft
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Increase cinnamon in the swirl for extra flavor
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Add chopped pecans, walnuts, or chocolate chips for variety
Variation
Try using pumpkin spice instead of cinnamon for a seasonal twist. You can also fold in diced apples or swirl in a layer of dulce de leche for added richness.
FAQs
Can I use gluten-free flour?
Yes, a 1:1 gluten-free blend will work, but texture may vary slightly.
Can I freeze this cake?
Absolutely. Wrap well and freeze for up to 3 months. Thaw at room temperature.
What if the cake sticks to the pan?
Ensure your bundt pan is greased and floured thoroughly. You can also use baking spray with flour.
Delightful Snickerdoodle Bundt Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C); thoroughly grease and flour a 10-cup bundt pan, ensuring no spots are missed.
- In a medium bowl, whisk together the flour, baking powder, cream of tartar, and salt, then set this dry mixture aside.
- In a large bowl with an electric mixer, cream the softened butter and 1 ½ cups of granulated sugar until light and fluffy, scraping down the sides as needed.
- Beat in the eggs one at a time, incorporating each fully before adding the next, then mix in the vanilla extract until well combined.
- Gradually add the dry ingredient mixture to the wet mixture in three alternating additions with the milk, beginning and ending with the dry ingredients, mixing until just combined after each addition.
- In a small separate bowl, combine ¼ cup of granulated sugar and the ground cinnamon for the swirl.
- Pour half of the cake batter into the prepared bundt pan, then sprinkle half of the cinnamon sugar mixture evenly over the batter.
- Carefully spoon the remaining cake batter over the cinnamon sugar layer and sprinkle the remaining cinnamon sugar mixture on top.
- Use a knife or skewer to gently swirl the cinnamon sugar through the top layer of batter, being careful not to overmix.
- Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean, then let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.