Snickerdoodle bundt cake is perfectly golden and warmly spiced with cinnamon. A tender, buttery cake is layered with a cinnamon-sugar ribbon and finished with a buttery cinnamon-sugar topping for full snickerdoodle flavor in every slice. This easy bundt comes together quickly and bakes to a soft, fluffy crumb thanks to room-temperature butter, tangy buttermilk, and a generous splash of vanilla.
I’m a big snickerdoodle cookie fan, and this bundt cake captures that nostalgic flavor in a tender cake form. Serve warm slices with a scoop of vanilla ice cream, a drizzle of caramel, or simply dusted with powdered sugar. Leftovers make a delightful morning treat with coffee.
To intensify the cookie-like finish, brush the warm cake with melted butter and generously sprinkle cinnamon-sugar over the top. That final step adds shine, a light crispness, and a bright cinnamon finish that nudges the cake into true snickerdoodle territory.
Success Tips
Prevent sticking by thoroughly coating a 10-cup bundt pan with softened butter, paying special attention to the grooves and the center tube. After greasing, dust the pan with about 1 tablespoon of flour and tap out the excess. A silicone pastry brush makes this easier and more even.
For a clean cinnamon-sugar ribbon, spread half the batter in the prepared pan and smooth it with an offset spatula. Firmly tap the pan on the counter to release trapped air. Sprinkle the cinnamon-sugar layer evenly, then top with the remaining batter and smooth again. Tapping after layering helps minimize air pockets and promotes even baking.
Allow the cake to rest in the pan for about 10 minutes after baking so it firms up slightly, then invert gently onto a wire rack. While still warm, brush with melted butter and sprinkle the topping so the sugar adheres and creates a glossy, slightly crisp crust.
Ingredients
Cake
- 2 1/2 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 10 tablespoons unsalted butter, at room temperature
- 1 1/4 cups granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 cup buttermilk, at room temperature
Ribbon
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1/2 teaspoon ground cinnamon
Topping
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat the oven to 350°F (175°C). Generously butter and flour a 10-cup bundt pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- In a large mixing bowl, beat the butter and sugar on medium speed until the mixture is pale and fluffy. Reduce speed to low and add the eggs one at a time, mixing until each is incorporated. Stir in the vanilla.
- With the mixer on low, add the flour mixture in three additions, alternating with the buttermilk. Begin and end with the flour mixture, mixing just until combined—do not overmix.
- Spoon half the batter into the prepared bundt pan and smooth the surface with an offset spatula. Tap the pan on the counter a few times to release air bubbles.
- Combine the ribbon ingredients (granulated sugar, brown sugar, and cinnamon) and sprinkle evenly over the batter in the pan. Spoon the remaining batter over the cinnamon-sugar layer and carefully smooth the top. Tap the pan again to remove any air pockets.
- Bake for about 40–44 minutes, until the cake is golden, springs back slightly when touched, and a toothpick or cake tester inserted into the center comes out clean or with a few moist crumbs.
- Cool the cake in the pan on a wire rack for 10 minutes, then carefully invert it onto the rack.
- For the topping, mix the granulated sugar and cinnamon in a small bowl. Brush the warm cake with melted butter and sprinkle generously with the cinnamon-sugar. Allow the cake to cool completely before slicing.
- Store leftover cake in an airtight container for up to 2 days at room temperature.
Serving Suggestions & Variations
Serve slices warm with vanilla ice cream or a drizzle of sweetened condensed milk for extra richness. A light dusting of powdered sugar is an easy finish that looks elegant.
To vary the flavor, fold 1/2 cup chopped toasted pecans into the batter before baking, or swirl a thin cream cheese layer along with the cinnamon ribbon for a tangy contrast. For a more intense cinnamon aroma, increase the cinnamon in the ribbon by 1/4 teaspoon.
Equipment
- 10-cup bundt pan
- Stand mixer or hand mixer
- Offset spatula
- Wire cooling rack
Notes
Make sure key ingredients—eggs, butter, and buttermilk—are at room temperature for the best texture and even mixing. When greasing the bundt pan, be thorough in the crevices to avoid sticking. Patience during the initial cooling in the pan will help the cake release cleanly.
If you prefer a longer shelf life, wrap cooled slices tightly and refrigerate for up to 4 days; bring to room temperature or warm briefly before serving to restore softness.
Cozy Snickerdoodle Bundt Cake
- Author: Laura Kasavan
- Prep Time: 30 minutes
- Cook Time: 44 minutes
- Total Time: About 1 hour 14 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Bake
- Cuisine: American