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Snickerdoodle Bundt Cake

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This Snickerdoodle Bundt Cake is a soft, moist, and cinnamon-swirled dessert that blends the nostalgic flavors of classic snickerdoodles into an elegant Bundt cake. Perfectly balanced with cinnamon spice and a tender crumb, this cake is easy to make and ideal for any occasion, offering a comforting, cozy treat for dessert lovers.

Ingredients

Scale

Dry Ingredients

  • 2 ¾ cups all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • 2 tsp ground cinnamon

Wet Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • ½ cup brown sugar, packed
  • 3 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 1 cup sour cream or yogurt, at room temperature

Cinnamon-Sugar Topping

  • 2 tbsp granulated sugar
  • 1 tsp ground cinnamon

Instructions

  1. Prep your pan and ingredients: Grease your Bundt pan generously with butter or non-stick spray and preheat your oven to 350°F (175°C). Gather and measure all ingredients accurately to streamline the process.
  2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and ground cinnamon to ensure even distribution of leavening agents and spice.
  3. Cream butter and sugars: Using a mixer, beat the unsalted butter with both granulated and brown sugars until light, fluffy, and pale in color—usually about 3–5 minutes—key for a tender texture.
  4. Add eggs and vanilla: Incorporate eggs one at a time, mixing well after each addition, then blend in the vanilla extract for a fragrant, sweet base.
  5. Alternate adding dry ingredients and sour cream: Add the flour mixture in three parts, alternating with the sour cream, starting and ending with the flour mixture. Mix until just combined to avoid overmixing.
  6. Transfer and add cinnamon-sugar topping: Pour the batter into the prepared Bundt pan. Mix the cinnamon and sugar topping, then sprinkle it evenly over the top to create a sweet, crunchy crust.
  7. Bake until golden: Bake for 45–55 minutes or until a toothpick inserted into the center comes out clean. Watch the color to prevent over-browning.
  8. Cool and unmold: Allow the cake to cool in the pan for about 15 minutes before gently inverting it onto a wire rack to cool completely.

Notes

  • Room temperature ingredients: Ensure butter, eggs, and sour cream are at room temperature for smoother blending.
  • Don’t overmix: Overmixing can cause a dense cake instead of a fluffy texture.
  • Grease thoroughly: Use plenty of butter and flour or non-stick spray to prevent sticking, especially in Bundt pan grooves.
  • Check early for doneness: Start testing about 5 minutes before minimum baking time to avoid dryness.
  • Use quality cinnamon: Freshly ground cinnamon enhances flavor and aroma noticeably.

Nutrition

Keywords: Snickerdoodle, Bundt Cake, Cinnamon Cake, Dessert, Easy Cake, Comfort Food

Find it online: https://linacorner.com/snickerdoodle-bundt-cake/