Snickerdoodle Bundt Cake
Transform your favorite classic cookie into a show-stopping dessert with this Snickerdoodle Bundt Cake! This moist and tender cake is infused with warm cinnamon flavor and features a luscious cinnamon-sugar swirl baked right into the center, creating a delightful surprise in every slice. Topped with a silky cinnamon glaze, this cake combines the irresistible charm of snickerdoodles with the elegance of a Bundt cake. Perfect for holiday gatherings, coffee breaks, or as a decadent dessert, this recipe is easy to prepare yet guaranteed to wow your guests. With just 25 minutes of prep and a stunning presentation, it’s the ultimate cinnamon lover’s treat!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 1 cup whole milk
- 0.5 cup sour cream
- 0.5 cup light brown sugar
- 1 teaspoon ground cinnamon (for cinnamon-sugar swirl)
- 1 cup powdered sugar
- 2 tablespoons milk (for glaze)
- 0.25 teaspoon ground cinnamon (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Generously grease a large Bundt pan with butter and dust with flour, tapping out the excess.
In a large mixing bowl, beat the butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk and sour cream. Begin and end with the dry ingredients, mixing just until combined. Do not overmix.
In a small bowl, mix the light brown sugar and 1 teaspoon of cinnamon for the cinnamon-sugar swirl.
Pour half of the batter into the prepared Bundt pan. Sprinkle the cinnamon-sugar mixture evenly over the batter, then pour the remaining batter on top, spreading it evenly with a spatula.
Bake in the preheated oven for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely.
While the cake cools, prepare the glaze by whisking together the powdered sugar, milk, and 1/4 teaspoon of cinnamon until smooth.
Once the cake is completely cooled, drizzle the glaze evenly over the top.
Slice, serve, and enjoy your Snickerdoodle Bundt Cake!
Nutrition Facts
Calories |
520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.5 g | 26% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 214 mg | 9% | |
| Total Carbohydrate | 77.9 g | 28% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 53.8 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 65 mg | 5% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 100 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
