Snickerdoodle Bundt Cake

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Snickerdoodle Bundt Cake is easy to make from scratch. Each slice is super moist with a sweet cinnamon swirl baked into the batter.

Prep Time20

Cook Time55

Total Time1 15

Course: Dessert

Cuisine: American

Servings: slices

Calories: 845kcal

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.

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

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.

Tips :

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.