This snickerdoodle bundt cake brings the cozy cinnamon-sugar flavor of a favorite cookie to a soft, tender cake that looks right at home on a Thanksgiving dessert table. I love how the simple cinnamon coating gives each slice a little sparkle and plenty of warm spice.
Why You’ll Love This Snickerdoodle Bundt Cake Recipe
This cake is tender from sour cream and milk, with cinnamon in the batter and a sweet cinnamon-sugar crust on the outside. It’s easy to slice and share, can be baked ahead, and makes a welcoming centerpiece among Thanksgiving dessert ideas.
Snickerdoodle Bundt Cake Recipe Ingredients & Substitutions
- 2 tablespoons softened butter, for greasing the pan
- 1/4 cup granulated sugar, for coating the pan
- 1 tablespoon ground cinnamon, for coating the pan
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine salt
- 2 teaspoons ground cinnamon, for the batter
- 1 cup unsalted butter, softened
- 1/2 cup neutral oil
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 2 teaspoons alcohol-free vanilla
- 1 cup sour cream, at room temperature
- 1/2 cup milk, at room temperature
- 1 cup powdered sugar, optional glaze
- 2 tablespoons milk, plus more as needed for the optional glaze
Sour cream gives the crumb a lovely richness. Plain full-fat yogurt works as a substitute. For a simple finish, skip the glaze and serve the cake with its cinnamon-sugar coating.
Step-by-Step Instructions to Make Snickerdoodle Bundt Cake
1. Prepare the pan and oven
Heat the oven to 350°F (175°C). Thoroughly butter a 10- to 12-cup Bundt pan, getting into every groove. Stir together 1/4 cup sugar and 1 tablespoon cinnamon, then sprinkle the mixture around the pan, turning it to coat. Tap out any excess.
2. Mix the dry ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and 2 teaspoons cinnamon. Set aside.
3. Cream the butter and sugar
In a large bowl, beat the softened butter, oil, and 2 cups sugar until pale and fluffy, about 3 minutes. Beat in the eggs one at a time, mixing well after each addition. Stir in the alcohol-free vanilla.
4. Finish the batter
In a small bowl, whisk together the sour cream and milk. Add the dry ingredients to the butter mixture in three additions, alternating with the sour cream mixture. Begin and end with the dry ingredients, mixing just until no streaks of flour remain.
5. Bake the cake
Spoon the batter into the prepared pan and smooth the top. Bake for 50 to 60 minutes, until a wooden skewer inserted near the center comes out clean or with a few moist crumbs.
6. Cool and finish
Let the cake cool in the pan for 15 minutes, then carefully invert it onto a wire rack. Cool completely before slicing. If you’d like a glaze, whisk the powdered sugar with 2 tablespoons milk, adding a little more milk until it drizzles easily, then spoon it over the cooled cake.
Tips for Success
- Grease every detail of the Bundt pan carefully so the cake releases cleanly.
- Bring the eggs, sour cream, and milk to room temperature for a smoother batter.
- Mix the batter only until the flour is incorporated. Overmixing can make the cake dense.
- Let the cake rest in the pan for 15 minutes before turning it out. Too soon, and it may break; too long, and the sugary coating can stick.
- Check for doneness near the center, since Bundt cakes can take a little longer to bake evenly.
Variations of Snickerdoodle Bundt Cake
For a little extra warmth, add 1/4 teaspoon ground nutmeg to the batter. Fold in 1/2 cup finely chopped toasted pecans for a gentle crunch, or add 1/2 cup cinnamon chips for an even sweeter slice. You can also leave off the glaze and add a light dusting of powdered sugar just before serving.
Serving Suggestions: What to Pair with Snickerdoodle Bundt Cake
Serve slices at room temperature with coffee, tea, or a mug of warm apple cider. For Thanksgiving, I like to set it out with pumpkin pie and apple crisp so guests can choose a small slice of each. A spoonful of whipped cream or a scoop of vanilla ice cream makes it feel extra special.
Storage & Reheating Instructions
Keep the cooled cake covered at room temperature for up to 3 days, or refrigerate it for up to 5 days. For longer storage, wrap individual slices or the whole unglazed cake tightly and freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature. If you enjoy it slightly warm, microwave a slice for about 10 seconds.
Memories Made Around the Table
I love bringing a Bundt cake to a holiday table because it feels festive without needing a fussy decoration. The cinnamon scent always draws people into the kitchen, and I enjoy watching everyone come back for one more small slice after the big meal. It’s the kind of dessert that makes a relaxed Thanksgiving gathering feel especially cozy.
FAQs
Can I make snickerdoodle bundt cake ahead of time?
Yes. Bake it a day ahead, let it cool completely, and cover it well at room temperature. Add the glaze shortly before serving for the neatest finish.
How do I keep the cake from sticking to the Bundt pan?
Use softened butter to coat the entire pan, including the center tube and all the grooves. Add the cinnamon-sugar coating, then let the baked cake rest for 15 minutes before inverting it.
Can I freeze this cake?
Yes. Freeze it unglazed, wrapped tightly, for up to 2 months. Thaw it fully before adding glaze or powdered sugar.
How can I tell when the cake is done?
Insert a wooden skewer into the thickest part of the cake. It should come out clean or with a few moist crumbs, not wet batter.
Final Thoughts
This snickerdoodle bundt cake is a simple, cinnamon-filled dessert that brings a little extra comfort to Thanksgiving and other gatherings. Bake it ahead, add a drizzle of glaze if you like, and share it with people you love.
Snickerdoodle Bundt Cake
Equipment
- 1 Bundt pan 10- to 12-cup
- 1 Mixing Bowls
- 1 Electric Mixer
- 1 Whisk
- 1 Wire rack
Ingredients
For the pan
- 2 tablespoons butter softened, for greasing the pan
- 0.25 cup granulated sugar for coating the pan
- 1 tablespoon ground cinnamon for coating the pan
For the cake
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon fine salt
- 2 teaspoons ground cinnamon for the batter
- 1 cup unsalted butter softened
- 0.5 cup neutral oil
- 2 cups granulated sugar
- 4 large eggs at room temperature
- 2 teaspoons alcohol-free vanilla
- 1 cup sour cream at room temperature
- 0.5 cup milk at room temperature
Optional glaze
- 1 cup powdered sugar optional
- 2 tablespoons milk plus more as needed
Instructions
- Heat the oven to 350°F (175°C). Thoroughly butter a 10- to 12-cup Bundt pan, getting into every groove. Stir together 1/4 cup sugar and 1 tablespoon cinnamon, then sprinkle the mixture around the pan, turning it to coat. Tap out any excess.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and 2 teaspoons cinnamon. Set aside.
- In a large bowl, beat the softened butter, oil, and 2 cups sugar until pale and fluffy, about 3 minutes. Beat in the eggs one at a time, mixing well after each addition. Stir in the alcohol-free vanilla.
- In a small bowl, whisk together the sour cream and milk. Add the dry ingredients to the butter mixture in three additions, alternating with the sour cream mixture. Begin and end with the dry ingredients, mixing just until no streaks of flour remain.
- Spoon the batter into the prepared pan and smooth the top. Bake for 50 to 60 minutes, until a wooden skewer inserted near the center comes out clean or with a few moist crumbs.
- Let the cake cool in the pan for 15 minutes, then carefully invert it onto a wire rack. Cool completely before slicing. For an optional glaze, whisk the powdered sugar with 2 tablespoons milk, adding a little more milk until it drizzles easily, then spoon it over the cooled cake.