Introduction

Oh, hey there, friend! Today, we’re diving into a recipe that just screams cozy and comforting, like a warm hug on a chilly afternoon. Remember those classic Snickerdoodle cookies? Well, we’re taking all that cinnamon-sugar goodness and baking it into a beautiful, show-stopping Bundt cake! This Easy Snickerdoodle Bundt Cake is an absolute dream to make and even better to eat. It’s the kind of dessert that makes your kitchen smell heavenly and your taste buds sing. You’re going to adore how simple this is to whip up, and trust me, it’s a total crowd-pleaser!

Why You’ll Love This Recipe

Fast: While it bakes, you can relax or do other things – the prep is super quick!
Easy: Seriously, even if you’re new to baking, you can totally nail this.
Giftable: Package it up for a thoughtful homemade gift that people will rave about.
Crowd-pleasing: From kids to grandparents, everyone loves the familiar cinnamon-sugar magic.

Ingredients

Gather ’round, because these are all pantry staples! Here’s what you’ll need to create this cinnamon-sugar wonderland:

For the Cake:

2 1/2 cups all-purpose flour: The backbone of our cake!
3/4 teaspoon baking powder: For that lovely lift.
1/4 teaspoon baking soda: Works with the buttermilk for a tender crumb.
3/4 teaspoon salt: To balance all that sweetness.
10 tablespoons unsalted butter, room temperature: Make sure it’s soft, so it creams beautifully!
1 1/4 cups granulated sugar: For sweetness and that classic Snickerdoodle flavor.
2 large eggs, room temperature: Helps bind everything together.
2 teaspoons vanilla extract: Because vanilla makes everything better!
1 cup buttermilk, room temperature: This is key for a moist and tender cake. If you don’t have any, a quick substitute is 1 cup milk mixed with 1 tablespoon lemon juice or vinegar, let sit for 5 minutes.

For the Ribbon:

1/4 cup granulated sugar: To create those delicious cinnamon swirls.
1/4 cup light brown sugar: Adds a bit of caramel depth.
1/2 teaspoon cinnamon: The star of the Snickerdoodle show!

For the Topping:

1/4 cup granulated sugar: For that sparkly finish.
1 teaspoon cinnamon: More of that wonderful flavor!
2 tablespoons unsalted butter, melted: To help the topping adhere and add a touch of richness.

How to Make It

Alright, let’s get baking! It’s really as easy as 1-2-3 (well, 12 steps, but they’re all simple!).

First things first, preheat your oven to 350°F (175°C). Now, grab your trusty Bundt pan. You want to give it a really good grease and flour. This is super important to make sure your beautiful cake slides out perfectly.
In a medium bowl, whisk together your flour, baking powder, baking soda, and salt. This just ensures all those dry ingredients are evenly distributed.
In a large bowl, it’s time to cream the butter and granulated sugar together. Beat them until they’re nice and fluffy. This is where you start building that lovely cake texture.
Now, add your eggs, one at a time, making sure to beat well after each addition. Don’t forget to mix in that wonderful vanilla extract!
This is where the magic happens! Gradually add your dry ingredients to the wet ingredients, alternating with the buttermilk. I like to start and end with the dry ingredients. Just mix until everything is just combined. Overmixing can make your cake tough, so be gentle!
In a small bowl, mix together your ribbon ingredients: granulated sugar, light brown sugar, and cinnamon. This is going to create those delightful cinnamon-sugar swirls inside your cake.
Time to assemble! Pour about half of your cake batter into the prepared Bundt pan. Then, sprinkle that lovely ribbon mixture evenly over the batter. Gently spoon the remaining cake batter on top.
Pop that beauty into the oven and bake for about 45-50 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean.
While your cake is baking and filling your home with the most amazing scent, let’s get the topping ready. In another small bowl, mix together the topping sugar and cinnamon.
Once the cake is done, carefully remove it from the oven and let it cool in the pan for about 10 minutes. This helps it set a little. Then, it’s time for the exciting part – invert the cake onto a wire rack. Give the pan a gentle shake, and hopefully, it will release beautifully!
While the cake is still warm, brush that melted butter all over the top. Immediately sprinkle the cinnamon-sugar topping generously over the buttered surface. Oh my goodness, it’s getting good!
Now, the hardest part: allow the cake to cool completely before you slice and serve it. This lets the flavors meld and makes it easier to cut. Patience, my friend, patience!

Substitutions & Additions

This cake is wonderful as is, but feel free to get creative! Here are a few ideas:

Extra Cinnamon Flavor: If you’re a serious cinnamon lover, you can add an extra 1/2 teaspoon of cinnamon to the cake batter itself.
Nuts: Chopped pecans or walnuts would be a lovely addition to the ribbon mixture. Just sprinkle them in with the cinnamon sugar.
Glaze: Instead of the butter and sugar topping, you could whip up a simple powdered sugar glaze (powdered sugar, a splash of milk, and a drop of vanilla) and drizzle it over the cooled cake.
Cream Cheese Swirl: For an extra decadent touch, mix softened cream cheese with a little sugar and vanilla, then swirl dollops into the batter before baking.

Tips for Success

A few little tricks to ensure your Snickerdoodle Bundt Cake turns out perfectly every time:

Room Temperature Ingredients: This is super important for the cake batter. Room temperature butter, eggs, and buttermilk help everything emulsify and create a smoother, more tender cake. If you forget to take them out, here’s a quick tip: microwave your eggs (in their shell!) for about 10-15 seconds, and place your buttermilk in a bowl and microwave for about 15-20 seconds (just to warm it slightly).
Don’t Overmix: I mentioned it before, but it bears repeating! Once you add the dry ingredients, mix only until they’re just incorporated. Overmixing develops the gluten in the flour, which can lead to a tough cake.
Bundt Pan Prep is Key: Seriously, don’t skimp on greasing and flouring your Bundt pan. I like to use a pastry brush to get into all those nooks and crannies. You can also use baking spray with flour in it.
Prep Ahead: You can easily mix the dry ingredients together and the ribbon mixture a day in advance and store them in airtight containers. This makes the day-of baking even faster!

How to Store It

Once your beautiful cake has cooled completely, you can store it in an airtight container at room temperature for up to 3-4 days. It stays wonderfully moist! If you live in a warm climate or want it to last a bit longer, you can pop it in the refrigerator, but let it come back to room temperature before serving for the best flavor and texture.

FAQs

Q: Can I use regular milk instead of buttermilk?

A: Yes, you can! For every cup of buttermilk needed, use 1 cup of regular milk and stir in 1 tablespoon of lemon juice or white vinegar. Let it sit for about 5 minutes until it curdles slightly. It works like a charm!

Q: My cake stuck to the Bundt pan, what went wrong?

A: Most likely, the pan wasn’t greased and floured thoroughly enough. Make sure to get into all the crevices! Using a baking spray with flour incorporated can also be a lifesaver.

Q: How long does the cinnamon-sugar topping last?

A: The topping is best enjoyed on the day of baking while it’s still slightly crisp from the butter. However, the cake itself stays delicious for several days!

Easy Snickerdoodle Bundt Cake

A cozy and comforting Bundt cake infused with the classic cinnamon-sugar flavor of snickerdoodle cookies, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 50

Servings 12 slices

Equipment

Bundt pan Greased and floured
Medium bowl
Large bowl
Whisk
Electric mixer
Small bowl For ribbon mixture
Wire rack
Pastry brush Optional, for greasing pan
Airtight container

Ingredients

For the Cake

2.5 cups all-purpose flour The backbone of our cake!
0.75 teaspoon baking powder For that lovely lift.
0.25 teaspoon baking soda Works with the buttermilk for a tender crumb.
0.75 teaspoon salt To balance all that sweetness.
10 tablespoons unsalted butter room temperature, Make sure it's soft, so it creams beautifully!
1.25 cups granulated sugar For sweetness and that classic Snickerdoodle flavor.
2 large eggs room temperature, Helps bind everything together.
2 teaspoons vanilla extract Because vanilla makes everything better!
1 cup buttermilk room temperature, This is key for a moist and tender cake. If you don't have any, a quick substitute is 1 cup milk mixed with 1 tablespoon lemon juice or vinegar, let sit for 5 minutes.

For the Ribbon

0.25 cup granulated sugar To create those delicious cinnamon swirls.
0.25 cup light brown sugar Adds a bit of caramel depth.
0.5 teaspoon cinnamon The star of the Snickerdoodle show!

For the Topping

0.25 cup granulated sugar For that sparkly finish.
1 teaspoon cinnamon More of that wonderful flavor!
2 tablespoons unsalted butter melted, To help the topping adhere and add a touch of richness.

Instructions

First things first, preheat your oven to 350°F (175°C). Now, grab your trusty Bundt pan. You want to give it a really good grease and flour. This is super important to make sure your beautiful cake slides out perfectly.
In a medium bowl, whisk together your flour, baking powder, baking soda, and salt. This just ensures all those dry ingredients are evenly distributed.
In a large bowl, it's time to cream the butter and granulated sugar together. Beat them until they're nice and fluffy. This is where you start building that lovely cake texture.
Now, add your eggs, one at a time, making sure to beat well after each addition. Don't forget to mix in that wonderful vanilla extract!
This is where the magic happens! Gradually add your dry ingredients to the wet ingredients, alternating with the buttermilk. I like to start and end with the dry ingredients. Just mix until everything is just combined. Overmixing can make your cake tough, so be gentle!
In a small bowl, mix together your ribbon ingredients: granulated sugar, light brown sugar, and cinnamon. This is going to create those delightful cinnamon-sugar swirls inside your cake.
Time to assemble! Pour about half of your cake batter into the prepared Bundt pan. Then, sprinkle that lovely ribbon mixture evenly over the batter. Gently spoon the remaining cake batter on top.
Pop that beauty into the oven and bake for about 45-50 minutes. You'll know it's ready when a toothpick inserted into the center comes out clean.
While your cake is baking and filling your home with the most amazing scent, let's get the topping ready. In another small bowl, mix together the topping sugar and cinnamon.
Once the cake is done, carefully remove it from the oven and let it cool in the pan for about 10 minutes. This helps it set a little. Then, it's time for the exciting part – invert the cake onto a wire rack. Give the pan a gentle shake, and hopefully, it will release beautifully!
While the cake is still warm, brush that melted butter all over the top. Immediately sprinkle the cinnamon-sugar topping generously over the buttered surface. Oh my goodness, it’s getting good!
Now, the hardest part: allow the cake to cool completely before you slice and serve it. This lets the flavors meld and makes it easier to cut. Patience, my friend, patience!

Notes

Room temperature ingredients are crucial for a tender cake. Don't overmix the batter. Thoroughly grease and flour the Bundt pan. Cake can be stored in an airtight container at room temperature for up to 3-4 days.