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Snickerdoodle Bundt Cake Recipe

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3.8 from 11 reviews

  • Author: Sara
  • Total Time: 1 hour 15 minutes
  • Yield: 10 servings

Description

This Snickerdoodle Bundt Cake is a delightful twist on the classic cookie, featuring a moist vanilla and cinnamon-speckled cake layered with a sweet cinnamon swirl and finished with a smooth cream cheese frosting topped with turbinado sugar. Perfect for dessert or a special occasion, this bundt cake combines the nostalgic flavors of snickerdoodles with a rich, tender crumb.

Ingredients

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

Cinnamon Swirl

  • 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

  1. Prepare the Bundt Pan: Preheat your oven to 350°F (175°C). Grease and flour a 12-cup bundt pan thoroughly to ensure the cake releases easily after baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
  3. Cream Butter and Sugar: Using a hand mixer in a large bowl, beat the softened butter, vanilla extract, and granulated sugar until the mixture is smooth, light, and fluffy.
  4. Add Wet Ingredients: Add the sour cream and eggs to the creamed mixture and mix until combined, ensuring the batter is smooth but not overmixed.
  5. Combine Dry and Wet Mixtures: Alternate adding the dry flour mixture and the whole milk into the batter, mixing gently after each addition until just incorporated.
  6. Prepare Cinnamon Swirl: In a small bowl, combine the ½ cup granulated sugar with 2 tablespoons ground cinnamon to create the cinnamon sugar swirl mixture.
  7. Layer the Batter and Cinnamon Mixture: Pour one-third of the cake batter into the prepared bundt pan. Sprinkle half of the cinnamon sugar mixture evenly over this layer. Repeat with another one-third of the batter and the remaining cinnamon sugar. Finish by topping with the remaining cake batter, ensuring even distribution.
  8. Bake the Cake: Place the bundt pan in the preheated oven and bake for 55-60 minutes. The cake is done when it turns golden brown and a skewer inserted into the center comes out clean.
  9. Cool the Cake: Remove the bundt pan from the oven and let the cake cool in the pan for about 20 minutes. Then, carefully invert the cake onto a cooling rack to cool completely.
  10. Make Cream Cheese Frosting: In a bowl, beat the softened cream cheese, softened butter, and vanilla extract until the mixture is smooth and creamy.
  11. Add Powdered Sugar: Gradually add the powdered sugar to the cream cheese mixture, beating continuously until the frosting is fully combined and smooth.
  12. Decorate the Cake: Transfer the frosting into a piping bag and use a zig-zag motion to spread it over the top of the cooled cake. Finish with a sprinkle of turbinado sugar and a pinch of cinnamon for extra texture and flavor.

Notes

  • Make sure all ingredients, especially butter, cream cheese, and eggs, are at room temperature for optimal mixing.
  • Do not overmix the batter once you add the flour to avoid a dense cake.
  • Use a skewer or toothpick to test the cake’s doneness; it should come out clean or with a few moist crumbs.
  • For best results, cool the cake completely before frosting to prevent melting.
  • Turbinado sugar adds a crunchy texture and decorative sparkle; you can substitute with coarse sugar if needed.
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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