Snickerdoodle Bundt Cake. The name alone conjures up images of cozy kitchens, the scent of cinnamon filling the air, and that warm, comforting feeling only freshly baked goods can provide. This Snickerdoodle Bundt Cake isn’t just a dessert; it’s a hug in cake form. Inspired by my grandmother’s classic snickerdoodle cookies, this recipe takes the beloved flavors and elevates them into a show stopping centerpiece perfect for any occasion.
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Why You Will Love This Snickerdoodle Bundt Cake Recipe
This Snickerdoodle Bundt Cake is more than just delicious; it's incredibly easy to make. No fancy equipment or complicated techniques are required. This recipe is perfect for beginner bakers and seasoned pros alike. In under an hour, you can have a stunning and flavorful cake ready to impress.
Think about it: the comforting aroma of cinnamon, the soft, tender crumb, and the sweet, crackly topping. This cake evokes feelings of nostalgia and warmth. It's a reminder of simpler times and the joy of sharing good food with loved ones. Unlike some cakes that require hours of decorating, this bundt cake is beautiful in its simplicity.
It's moist, bursting with cinnamon sugar goodness, and incredibly satisfying. One bite and you'll be hooked. This Snickerdoodle Bundt Cake is guaranteed to become a family favorite.
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Ingredients Needed for This Snickerdoodle Bundt Cake Recipe
For the Cake:
- 3 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups buttermilk
For the Cinnamon Sugar Coating:
- 1/4 cup granulated sugar
- 2 tablespoons ground cinnamon
How to Make This Snickerdoodle Bundt Cake Recipe
Preheat your oven to 350°F (175°C). Grease and flour a 10 inch bundt pan. Make sure to get into all the crevices to prevent sticking.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together the softened butter and sugar until light and fluffy. This usually takes about 3 to 5 minutes with an electric mixer.
Beat in the eggs one at a time, then stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Beat until just combined. Be careful not to overmix.
In a small bowl, combine the sugar and cinnamon for the coating.
Pour half of the batter into the prepared bundt pan. Sprinkle evenly with half of the cinnamon sugar mixture.
Pour the remaining batter over the cinnamon sugar layer. Sprinkle with the remaining cinnamon sugar mixture.
Bake for 45 to 50 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pan for 10 to 15 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from sticking and falling apart.
How to Serve This Snickerdoodle Bundt Cake Recipe
This Snickerdoodle Bundt Cake is delicious on its own, but here are a few ideas to elevate your serving experience:
- Dust with Powdered Sugar: A simple dusting of powdered sugar adds a touch of elegance.
- Serve with Vanilla Ice Cream: The warm cake paired with cold vanilla ice cream is a classic combination.
- Drizzle with Caramel Sauce: A drizzle of caramel sauce adds a rich, decadent flavor. Thinking of trying a homemade caramel? Check out our Salted Caramel Recipe
You can also serve this cake with a dollop of whipped cream or a sprinkle of fresh berries for a pop of color and added flavor.
How to Store This Snickerdoodle Bundt Cake Recipe
Storing your Snickerdoodle Bundt Cake properly will ensure it stays fresh and delicious.
- Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days.
- Refrigeration: For longer storage, refrigerate the cake in an airtight container for up to 5 days.
- Freezing: You can freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil. Let it thaw completely at room temperature before serving.
Tips to Make This Snickerdoodle Bundt Cake Recipe
Here are some tips to help you make the perfect Snickerdoodle Bundt Cake:
- Use Softened Butter: Make sure your butter is softened to room temperature for easy creaming.
- Don't Overmix: Overmixing the batter can result in a tough cake. Mix until just combined.
- Grease and Flour the Pan Thoroughly: This will prevent the cake from sticking to the pan.
- Check for Doneness: Use a wooden skewer to check for doneness. It should come out clean when inserted into the center.
Helpful Notes for This Snickerdoodle Bundt Cake Recipe
- Buttermilk Substitute: If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 1/4 cups of milk. Let it sit for 5 minutes before using.
- Cinnamon Quality: Use high quality cinnamon for the best flavor. Saigon cinnamon has a particularly strong and delicious flavor.
- Bundt Pan Size: A 10 inch bundt pan is recommended for this recipe. If you use a smaller pan, your cake may overflow.
Variation of This Snickerdoodle Bundt Cake Recipe
- Chocolate Chip Snickerdoodle Bundt Cake: Add 1 cup of chocolate chips to the batter for a chocolatey twist.
- Apple Cinnamon Snickerdoodle Bundt Cake: Add 1 cup of diced apples and 1/2 teaspoon of apple pie spice to the batter.
- Pumpkin Spice Snickerdoodle Bundt Cake: Add 1 cup of pumpkin puree and 1 teaspoon of pumpkin pie spice to the batter for a seasonal treat.
Frequently Asked Questions
What makes this Snickerdoodle Bundt Cake recipe so easy?
This recipe simplifies traditional bundt cake baking with clear instructions and readily available ingredients, making it perfect for bakers of all skill levels. The focus is on achieving maximum flavor with minimal fuss.
How do I prevent my bundt cake from sticking to the pan?
Properly greasing and flouring your bundt pan is essential. Use a baking spray that contains flour, or grease thoroughly with butter or shortening and dust with flour, ensuring every nook and cranny is covered.
Can I substitute ingredients in this Snickerdoodle Bundt Cake recipe?
While the recipe is designed for optimal results, you can often substitute ingredients based on dietary needs or preferences. For instance, you might use a gluten-free flour blend, but be sure to adjust liquid as needed. Always consider how substitutions might impact the final texture and flavor.
Conclusion
This Snickerdoodle Bundt Cake is more than a simple dessert—it’s a heartfelt celebration of comfort, tradition, and irresistible cinnamon flavor. From its soft, tender crumb to its beautifully layered cinnamon-sugar swirl, every slice delivers warmth and nostalgia in the most delicious way. Whether you’re baking it for a cozy family gathering, a special celebration, or simply to treat yourself, this cake proves that timeless flavors never go out of style. Easy enough for everyday baking yet impressive enough to serve as a centerpiece, it’s the kind of recipe you’ll come back to again and again. One bite, and you’ll understand why this Snickerdoodle Bundt Cake truly feels like a hug in cake form.
Snickerdoodle Bundt Cake: The Easiest, Most Delicious Recipe
A moist and delicious Snickerdoodle Bundt Cake made with cinnamon sugar and a tender crumb. Perfect for dessert or a special occasion.
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 12 servings
Category: Dessert
Cuisine: American
Nutrition:
Protein: 4g
Carbs: 50g
Fat: 15g
Ingredients
- For the Cake:
- 3 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups buttermilk
- For the Cinnamon Sugar Coating:
- 1/4 cup granulated sugar
- 2 tablespoons ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 10 inch bundt pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Beat until just combined.
- In a small bowl, combine the sugar and cinnamon for the coating.
- Pour half of the batter into the prepared bundt pan. Sprinkle evenly with half of the cinnamon sugar mixture.
- Pour the remaining batter over the cinnamon sugar layer. Sprinkle with the remaining cinnamon sugar mixture.
- Bake for 45 to 50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 to 15 minutes before inverting it onto a wire rack to cool completely.
Notes
- For best results, use high quality cinnamon and softened butter. Do not overmix the batter. Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.