Description
Enjoy a soft and moist Snickerdoodle Bundt Cake with swirls of cinnamon sugar, combining the nostalgic flavors of classic snickerdoodle cookies with a tender cake crumb baked in an elegant bundt shape. This easy-to-make treat features simple pantry staples and can be customized to suit various dietary needs, making it perfect for any occasion or gathering.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour (or gluten-free flour blend for gluten-free version)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
Wet Ingredients
- 1 cup unsalted butter, softened (or plant-based butter for vegan)
- 1 1/2 cups granulated sugar
- 3 large eggs (or flax eggs for vegan)
- 1 tsp vanilla extract
- 8 oz cream cheese, softened (or dairy-free cream cheese for vegan)
- 1/2 cup sour cream
Cinnamon Sugar Topping
- 1/3 cup granulated sugar
- 2 tsp ground cinnamon
Instructions
- Prepare Your Bundt Pan: Grease the bundt pan generously with butter or non-stick spray, then dust with flour to prevent sticking and help with easy release.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until well combined for even spice distribution.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar on medium speed until light and fluffy, about 3-5 minutes, creating air pockets for a tender crumb.
- Incorporate Eggs and Vanilla: Add eggs one at a time, beating well after each addition, then stir in the vanilla extract to ensure a smooth batter.
- Add Cream Cheese and Sour Cream: Beat in the softened cream cheese and sour cream until fully incorporated to add moisture and subtle tang.
- Combine Wet and Dry Ingredients: Gradually fold the dry flour mixture into the wet ingredients, mixing just until combined to avoid overmixing and a dense cake.
- Add Cinnamon Sugar Swirl: Pour half the batter into the prepared bundt pan, sprinkle a generous layer of cinnamon-sugar mixture, then add the remaining batter on top and finish with another layer of cinnamon sugar to create signature swirls and crackle crust.
- Bake the Cake: Bake at 350°F (175°C) for 50-60 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
Notes
- Use room temperature ingredients (butter, eggs, cream cheese) for a smooth and even batter.
- Properly grease and flour your bundt pan to prevent sticking or breaking the cake.
- Spoon and level flour with a knife when measuring to avoid packing and a dry cake.
- Be gentle when layering cinnamon sugar to preserve the swirl effect without fully mixing.
- Start checking your cake 5 minutes before minimum baking time to avoid over-baking.
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 320
- Sugar: 24g
- Sodium: 230mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
Keywords: Snickerdoodle Bundt Cake, cinnamon cake, bundt cake, cinnamon sugar swirl, soft cake, moist cake, holiday dessert, gluten-free cake option
