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Delightful Snickerdoodle Bundt Cake

This delightful Snickerdoodle Bundt Cake combines the classic flavors of a snickerdoodle cookie into a moist and fluffy cake, complete with a cinnamon-sugar swirl. It's an easy-to-make dessert perfect for any occasion.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 2 ¾ cups All-purpose flour
  • 1 ½ cups Granulated sugar
  • 1 cup Unsalted butter softened
  • 4 Large eggs
  • 1 cup Milk
  • 1 ½ tsp Vanilla extract
  • 2 tsp Baking powder
  • 1 tsp Cream of tartar
  • ½ tsp Salt
Cinnamon Sugar Swirl
  • ¼ cup Granulated sugar
  • 1 tbsp Ground cinnamon

Equipment

  • Bundt pan
  • Large mixing bowl
  • Electric mixer
  • Measuring cups and spoons
  • Wire rack

Method
 

Instructions
  1. Preheat oven to 350°F (175°C); thoroughly grease and flour a 10-cup bundt pan, ensuring no spots are missed.
  2. In a medium bowl, whisk together the flour, baking powder, cream of tartar, and salt, then set this dry mixture aside.
  3. 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.
  4. Beat in the eggs one at a time, incorporating each fully before adding the next, then mix in the vanilla extract until well combined.
  5. 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.
  6. In a small separate bowl, combine ¼ cup of granulated sugar and the ground cinnamon for the swirl.
  7. Pour half of the cake batter into the prepared bundt pan, then sprinkle half of the cinnamon sugar mixture evenly over the batter.
  8. Carefully spoon the remaining cake batter over the cinnamon sugar layer and sprinkle the remaining cinnamon sugar mixture on top.
  9. Use a knife or skewer to gently swirl the cinnamon sugar through the top layer of batter, being careful not to overmix.
  10. 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.

Notes

Ensure all ingredients are at room temperature for a smooth batter. Do not overmix the batter to keep the cake tender. A light dusting of powdered sugar can be added before serving for extra elegance.