Bake your favorite cookie into a Snickerdoodle Bundt cake. With its from scratch batter and ribbons of cinnamon sugar swirls, there’s something special about a recipe that transforms a classic treat into a stunning centerpiece.
Our easy Snickerdoodle Bundt Cake recipe takes all the flavors of the classic buttery sweet cookie and bakes them into a rich, moist, cinnamon-spiced cake. Each slice reveals beautiful ribbons of cinnamon sugar that showcase the contrasting vanilla cake with the spicy swirls.
The cream cheese frosting piped on top adds a rich and tangy flavor. But it’s the crunch of turbinado sugar combined with the creamy zig zag covering that truly takes this cake from delicious to decadent.
Snickerdoodle Bundt Cake Ingredients
- All purpose flour
- Baking powder
- Baking soda
- Salt
- Unsalted butter
- Granulated sugar
- Vanilla extract
- Eggs
- Sour cream: Adds moisture and richness while contributing a slight tang that complements the sweetness and spices.
- Whole milk: We prefer to use whole milk for this recipe rather than a reduced fat milk.
- Ground cinnamon: Adds the signature warm, spicy flavor that defines a Snickerdoodle.
- Cream cheese: Provides a creamy, tangy flavor that balances the sweetness of the frosting. Make sure the cream cheese is softened to room temperature before beating.
- Powdered sugar: Sweetens the frosting and helps create a smooth, creamy consistency that holds its shape when piped.
- Turbinado sugar: Using turbinado sugar for the topping adds a satisfying crunch and a hint of caramel flavor. Its larger crystals create a pleasing texture that contrasts with the softness of the cake. Turbinado sugar can be expensive, so feel free to try coarse brown sugar to have a similar effect. Just keep in mind that the finished look and texture may differ slightly!
See the recipe card for full information on ingredients and quantities.
How to Make Snickerdoodle Bundt Cake
- Make The Dry Mixture: Whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Make The Wet Mixture: Beat the butter, vanilla, and sugar until smooth and fluffy. Add the sour cream and eggs, and continue to mix until combined.
- Create The Cake Batter: Alternate between mixing the dry mixture and the milk into the wet mixture.
- Pour In The Pan: Pour 1⁄3 of the cake batter into the bundt pan and sprinkle with cinnamon sugar. Repeat with another 1⁄3 of batter, cinnamon sugar filling, and top with the remaining cake batter.
- Bake: Bake at 350 degrees Fahrenheit for 55-60 minutes or until golden and a skewer can be inserted into the center and come out clean. Cool in pan for 20 minutes before removing.
- Form The Frosting: Beat the cream cheese, butter, and vanilla extract until smooth and creamy. Gradually mix in the powdered sugar.
- Cover The Cake: Pipe the frosting over the top of the cake and sprinkle with turbinado sugar and cinnamon.
- Serve: Slice, serve, and enjoy!
Serving Suggestions
Bundt cake recipes make a beautiful presentation because of their fluted edges. Set your snickerdoodle cake as the centerpiece in the middle of the table and serve your slices for dessert after dinner.
Feel free swap the frosting with a dusting of powdered sugar or a drizzle of caramel sauce. You can serve your slices with a dollop of whipped cream, a scoop of ice cream, or a sip of something warm.
For more fun ways to bake in a bundt pan, check out my Cinnamon Roll Bundt Cake, Popcorn Cake, Breakfast Bundt Cake, Oreo Pound Cake, and Lemon Bundt Cake.
Tips & Variations
- Prepare the Pan: Before adding the batter, prepare your pan with melted butter and flour to prevent sticking and for easy removal.
- Garnish With A Glaze: You can drizzle a cream cheese glaze over the cake instead of piping on fluffy frosting.
Proper Storage
- To Store: This bundt cake can be stored covered at room temperature for up to 2 days. After that, it should be stored in the refrigerator for up to 5 days.
- To Freeze: Pieces can be individually wrapped and stored in the freezer for up to 2-4 months.
More Easy Cake REcipes
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Snickerdoodle Bundt Cake
Ingredients
For the cake
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 2 teaspoons vanilla extract
- 5 large eggs
- 1 cup sour cream
- 1 cup whole milk
For the cinnamon swirls
- ½ cup granulated sugar
- 2 tablespoons ground cinnamon
Cream cheese frosting
- 8 ounces cream cheese softened
- ½ cup butter softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- Turbinado sugar for topping
Instructions
For the cake
- Preheat the oven to 350 degrees F and prepare a 12 cup bundt pan with butter and flour.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.3 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon salt
- In a large mixing bowl with a hand mixer, beat the butter, vanilla, and sugar until smooth and fluffy. Add the sour cream and eggs, mix until combined.1 cup unsalted butter, 2 cups granulated sugar, 2 teaspoons vanilla extract, 5 large eggs, 1 cup sour cream
- Alternate between mixing in the flour mixture and milk until completely combined.1 cup whole milk
- To prepare the cinnamon swirl mixture, in a small mixing bowl combine the granulated sugar and ground cinnamon.½ cup granulated sugar, 2 tablespoons ground cinnamon
- Pour 1⁄3 of the cake batter into the prepared bundt pan and sprinkle 1⁄2 of the cinnamon mixture over top. Repeat with another 1⁄3 of batter and the remaining cinnamon filling. Top with the remaining cake batter.
- Bake for 55-60 minutes or until golden and a skewer can be inserted into the center and come out clean.
- Remove from oven and let cool in pan for 20 minutes before flipping over and finish cooling on a cooling rack.
For the cream cheese frosting
- Beat the cream cheese, butter, and vanilla extract until smooth and creamy. Gradually add the powdered sugar until completely combined.8 ounces cream cheese, ½ cup butter softened, 1 teaspoon vanilla extract, 2 cups powdered sugar
- Transfer the frosting to a piping bag and use a zig-zag motion to cover the top of the cake. Top with a sprinkle of turbinado sugar and cinnamon.Turbinado sugar for topping
Jenn’s Notes
- To Store: This bundt cake can be stored covered at room temperature for up to 2 days. After that, it should be stored in the refrigerator for up to 5 days.
- To Freeze: Pieces can be individually wrapped and stored in the freezer for up to 2-4 months.
- To prevent sticking and for easy removal, prepare your pan with melted butter and flour before adding the batter.
- Feel free to drizzle a cream cheese glaze over the cake instead of piping on a fluffy frosting.
