Description
Snickerdoodle bundt cake brings classic cookie comfort right to your cake pan, swirling with warm cinnamon sweetness. Tender crumb and sugar-crusted edges make this dessert a total crowd-pleaser that disappears faster than you can slice it.
Ingredients
Scale
Cake Base:
- 3 cups all-purpose flour
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup sour cream
- 1 tablespoon vanilla extract
Spice and Stabilizers:
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
Topping and Glaze:
- ¼ cup brown sugar
- ¼ cup granulated sugar
- 2 tablespoons melted butter
- 1 tablespoon cinnamon
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Prepare your Bundt pan by generously greasing and flouring it. Heat the oven to exactly 350°F (175°C) for perfect baking conditions.
- Combine 3 cups flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon cinnamon in a medium bowl. Whisk thoroughly to distribute ingredients evenly.
- Cream 1 cup softened butter with 2 cups granulated sugar in a large mixing bowl until the mixture becomes light and fluffy, approximately 2 minutes.
- Add 4 large eggs one at a time, beating well after each addition to ensure smooth incorporation.
- Mix 1 tablespoon vanilla extract and 1 cup sour cream into the butter mixture until completely combined.
- Gradually fold the dry ingredients into the wet ingredients, mixing just until incorporated. Avoid overmixing the batter.
- Blend ¼ cup brown sugar and 1 tablespoon cinnamon in a separate small bowl for the swirl mixture.
- Pour half the cake batter into the prepared Bundt pan. Sprinkle the brown sugar-cinnamon mixture evenly across the first layer.
- Add the remaining cake batter and smooth the top surface carefully with a spatula.
- Bake the cake for exactly 50-55 minutes at 350°F (175°C). Check doneness by inserting a toothpick into the center – it should come out clean.
- Allow the cake to rest in the pan for 10-15 minutes after removing from the oven. Then gently invert onto a wire cooling rack.
- For optional cinnamon sugar coating, brush the cake with 2 tablespoons melted butter. Sprinkle a mixture of ¼ cup granulated sugar and 1 teaspoon cinnamon over the surface.
- Prepare the glaze by whisking 1 cup powdered sugar, 2 tablespoons milk, and ½ teaspoon vanilla extract until smooth.
- Once the cake has completely cooled, drizzle the glaze over the top, allowing it to cascade down the sides naturally.
Notes
- Grease the Bundt pan thoroughly to ensure the cake releases easily without sticking.
- Use room temperature eggs and butter for a smoother, more consistent batter that blends perfectly.
- When adding dry ingredients, mix just until combined to keep the cake tender and prevent a tough texture.
- For a gluten-free version, swap all-purpose flour with a 1:1 gluten-free baking blend and check that all other ingredients are gluten-free.
- Prep Time: 15 minutes
- Cook Time: 50-55 minutes
- Category: Bundt Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 360 kcal
- Sugar: 33 g
- Sodium: 140 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 47 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 75 mg