Snickerdoodle Bundt Cake takes everything you love about the iconic snickerdoodle cookie—warm cinnamon, buttery vanilla flavor, and a tender crumb—and transforms it into a stunning, bakery-style cake. Baked in a Bundt pan and finished with a cinnamon sugar coating or simple glaze, this cake is cozy, nostalgic, and perfect for any occasion.

If you’re looking for a dessert that feels homemade yet impressive, this is it.

Why Snickerdoodle Bundt Cake Is So Popular

Snickerdoodles have been a classic favorite for generations. Turning that flavor into a Bundt cake offers:

Familiar cinnamon-sugar comfort
A soft, moist, pound-cake-like texture
Elegant presentation with minimal effort

Perfect balance of sweet and spice
Ideal dessert for holidays, potlucks, or coffee time

This cake appeals to both cookie lovers and traditional cake fans.

Flavor & Texture Profile

A well-made Snickerdoodle Bundt Cake should be:

Buttery and tender, never dry
Infused with warm cinnamon throughout

Slightly crisp on the outside
Soft and fluffy on the inside
Sweet without being overpowering

The Bundt shape helps create a golden crust while keeping the interior moist.

What Makes a Snickerdoodle a Snickerdoodle?

The signature elements come from:

Cinnamon + sugar coating

Vanilla-forward dough
Traditionally, cream of tartar (optional in cakes)

In cake form, these flavors are layered into the batter and often reinforced with a cinnamon swirl or topping.

Key Ingredients Explained

Butter

Provides richness and classic snickerdoodle flavor
Use room-temperature butter for best texture

Sugar

Granulated sugar keeps the crumb light

Brown sugar may be added for depth

Cinnamon

The star flavor
Use fresh cinnamon for maximum aroma

Eggs

Provide structure and moisture

Milk or Sour Cream

Adds tenderness and prevents dryness

Flour

All-purpose flour gives the ideal crumb

Baking Powder

Helps the cake rise evenly

How to Make Snickerdoodle Bundt Cake (Overview)

Step 1: Prepare the Bundt Pan

Grease thoroughly and dust with flour or cinnamon sugar.

Step 2: Mix the Batter

Cream butter and sugar, then add eggs, vanilla, and dairy.

Step 3: Combine Dry Ingredients

Flour, baking powder, salt, and cinnamon.

Step 4: Layer or Swirl

Add cinnamon sugar between layers for a ribbon effect.

Step 5: Bake

Bake until golden and a toothpick comes out clean.

Step 6: Finish

Coat with cinnamon sugar or drizzle with glaze.

Why Use a Bundt Pan?

Bundt pans are ideal for this cake because they:

Create an even bake

Increase surface area for a golden crust
Make simple cakes look elegant
Hold moisture better than flat pans

No frosting skills required—just flip and serve.

Cinnamon Sugar Coating vs Glaze

Cinnamon Sugar Coating

Traditional snickerdoodle feel
Lightly crisp exterior

Perfect for casual serving

Vanilla or Cream Glaze

Adds sweetness and visual appeal
Ideal for holidays and parties

Both options work beautifully.

Pro Tips for a Perfect Snickerdoodle Bundt Cake

Grease every crevice of the pan
Do not overmix once flour is added

Tap pan gently before baking to remove air pockets
Cool before removing to avoid sticking
Use fresh cinnamon for best flavor

Common Mistakes to Avoid

Cake Sticks to Pan

Not greasing thoroughly enough or unmolding too soon.

Dry Texture

Overbaking or too little fat.

Dense Cake

Overmixing batter or inaccurate flour measurement.

Uneven Swirl

Swirling too aggressively—keep it gentle.

Delicious Variations

Snickerdoodle Cream Cheese Bundt Cake

Add cream cheese to the batter for extra richness.

Apple Snickerdoodle Bundt Cake

Fold in finely diced apples for moisture and fall flavor.

Maple Snickerdoodle Cake

Add maple extract or glaze with maple icing.

Mini Snickerdoodle Bundt Cakes

Bake in mini Bundt pans for gifting.

Gluten-Free Version

Use a 1:1 gluten-free baking flour.

When to Serve Snickerdoodle Bundt Cake

This cake is perfect for:

Holiday dessert tables
Sunday brunch

Bake sales
Potlucks
Afternoon coffee or tea

It’s versatile enough for any season but especially popular in fall and winter.

Storage & Make-Ahead Tips

Room Temperature

Store covered up to 3 days

Refrigerator

Keeps well for up to 5 days

Freezing

Freeze unglazed cake up to 2 months
Thaw and coat before serving

The flavor actually improves after the first day.

Is Snickerdoodle Bundt Cake Kid-Friendly?

Absolutely. Kids love:

Cinnamon sugar coating
Soft, cookie-like flavor

Simple sweetness

It’s a great alternative to frosted cakes.

Frequently Asked Questions

Can I make this without cream of tartar?

Yes. Most Bundt versions skip it with no issue.

Can I use oil instead of butter?

Butter gives the best snickerdoodle flavor, but oil can work.

Can I reduce sugar?

Slightly, but it will affect texture and taste.

How do I know it’s done?

A toothpick inserted should come out clean or with dry crumbs.

Why This Cake Belongs in Your Recipe Collection

Snickerdoodle Bundt Cake is:

Easy to make
Visually impressive

Rich yet comforting
Perfect for sharing
Always a crowd-pleaser

It captures the essence of a beloved cookie in an elegant, sliceable form.

Final Thoughts

If you love snickerdoodle cookies, cinnamon-spiced desserts, and simple yet stunning cakes, this Snickerdoodle Bundt Cake deserves a place in your baking rotation. It’s cozy, nostalgic, and effortlessly impressive—perfect for both everyday baking and special occasions.

One bite, and it’s guaranteed to become a favorite.

Snickerdoodle Bundt Cake: A Soft, Cinnamon-Sugar Classic in Cake Form

Author: WAFA LI

Print Recipe

Instructions

Preheat oven to 350°F (175°C). Generously grease and flour a 10-cup bundt pan.

Make batter: In a bowl, whisk flour, baking powder, baking soda, and salt.
In a stand mixer, beat butter, granulated sugar, and brown sugar until light and fluffy (~4 min). Add eggs one at a time, then vanilla.
Alternate adding dry ingredients and sour cream, beginning and ending with flour. Mix until just combined.
Make swirl: Mix cinnamon and sugar in a small bowl.
Assemble: Pour half the batter into pan. Sprinkle evenly with cinnamon-sugar mixture. Top with remaining batter. Use a knife to gently swirl once or twice (don’t overmix).

Bake 50–60 minutes, until a toothpick comes out clean and edges pull away from pan.
Cool in pan 15 minutes, then invert onto wire rack to cool completely.
Glaze: Whisk powdered sugar, milk, vanilla, and salt until smooth. Drizzle over cooled cake.

💡 Tip: For extra snickerdoodle flair, sprinkle the top with cinnamon sugar before glazing!

Prep Time & Nutrition (per slice, serves 12):