Snickerdoodle Bundt Cake is a wonderfully moist cake inspired by your favorite cookie. You’ll love this twist on Classic Vanilla Bundt cake!
This delicious Cake Recipe takes all the classic cinnamon flavors from Snickerdoodle Cookies and bakes them into a moist, dense cake perfect to share. You should also try Oreo Bundt Cake and Gingerbread Bundt Cake.
Sabrina’s Snickerdoodle Bundt Cake Recipe
This recipe has a fairly simple cake-baking process. The only part that’s a bit time-consuming is the cinnamon sugar syrup. After you make the syrup, you just have to brush it over the cake and give it a full hour to soak in. It does make the recipe more time-consuming, but it’s totally worth it for the rich cinnamon flavor you get.
Recipe Card
Ingredients
Snickerdoodle Bundt Cake:
- 1/2 cup unsalted butter , softened
- 2 cups sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups flour
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon cream of tartar
- 1 cup whole milk
Cinnamon Sugar Syrup:
- 1/2 cup sugar
- 1/4 cup water
- 1/2 teaspoon ground cinnamon
Cinnamon Cream Cheese Frosting:
- 4 tablespoons unsalted butter , softened
- 4 ounces cream cheese , softened
- 1 teaspoon ground cinnamon
- 3 cups powdered sugar
Instructions
Snickerdoodle Bundt Cake:
- Preheat oven to 350 degrees.
- To your stand mixer add butter and sugar on medium-high speed and cream for 2 minutes until light and fluffy.
- Add in eggs and vanilla extract on medium speed until well combined.
- Sift together flour, baking powder, cinnamon, salt and cream of tartar.
- Alternate adding in the flour mixture and milk, ⅓ of each at a time, until it's all combined.
- Spray a 10" Bundt pan well with baking spray.
- Add the batter evenly and bake for 50-55 minutes until a toothpick comes out clean.
Cinnamon Sugar Syrup:
- To make the cinnamon sugar syrup add the sugar, water and cinnamon to a small saucepan.
- Cook on medium heat, stirring until sugar is dissolved.
- Remove from heat.
- Add a plate upside down to the Bundt pan and carefully flip over to remove from the pan.
- Brush the Cinnamon Sugar syrup over the Bundt cake and let it cool for 1 hour.
Cinnamon Cream Cheese Frosting:
- To your stand mixer add the butter, cream cheese and cinnamon on medium high speed and whip for 2-3 minutes until light and fluffy.
- Lower the speed to the lowest setting and add in the powdered sugar until just combined.
- Raise speed to medium until fluffy for 30 seconds.
- Pour over the cooled cake.
- Sprinkle some cinnamon sugar over the cake if desired (4 parts sugar, 1 part cinnamon).
Nutrition
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Chef’s Note
The simple cinnamon syrup not only adds flavor, but also makes the cake moist. All you need is a blend of ground cinnamon, water, and white sugar. The cinnamon mixture all cooks together easily into a sweet and sticky syrup. Then you can brush it over the cake to soak in.
Table of contents
About this Recipe
Snickerdoodle Bundt Cake is the perfect alternative to a classic vanilla Bundt cake. You get the same simple and delicious cake base, but with the addition of warm cinnamon to the cake flavor. Not only is cinnamon mixed in with the cake batter, but it’s also added with an easy cinnamon syrup that’s brushed over the cake to make it extra moist. Then the finished cake is topped off with cinnamon sugar cream cheese frosting. The whole recipe is a cinnamon lover’s dream come true!
What are Snickerdoodle Cookies?
This Bundt cake recipe is inspired by the popular and delicious cookie that is rolled in cinnamon sugar before baking. Snickerdoodle Cookies are made with a light fluffy dough that contains cream of tartar to give it a tangy flavor and helps them rise to be chewy and tender. Cream of tartar is the key difference between sugar cookies and Snickerdoodles because it inhibits sugar crystallization. This creates the chewier, puffier and softer texture of the Snickerdoodle cookie, which is mimicked in this recipe.
Ingredients
- Bundt Cake: For the most part, the base cake recipe is made with super simple pantry ingredients, along with cinnamon and cream of tartar to add a more unique flavor inspired by Snickerdoodles. One thing to keep in mind is to use room temperature ingredients for an easy creamy vanilla batter.
- Cinnamon Syrup: The simple cinnamon syrup not only adds flavor, but also makes the cake moist. All you need is a blend of ground cinnamon, water, and white sugar. The cinnamon mixture all cooks together easily into a sweet and sticky syrup. Then you can brush it over the cake to soak in.
- Cream Cheese Frosting: Of course, the cream cheese frosting is made with fairly standard ingredients like cream cheese, vanilla butter, and sugar. Then the sweet and tangy frosting gets extra warm, rich flavor from the ground cinnamon to make it absolutely delicious.
How to Store
- Serve: To keep the cake fresh, don’t leave it at room temperature for more than a few hours.
- Store: If you have leftovers, you can cover the cake or put the cake slices in an airtight container. Then, you can store it in the fridge for 3-4 days.
- Freeze: Frozen cake can stay good for up to 3 months. Keep in airtight container to prevent freezer burn.
Frequent Questions
Make sure to thoroughly coat your Bundt pan with baking spray, which contains a mixture of oil and flour to keep the cake from sticking to the pan. You can also brush the pan with oil or melted butter to get all the crevices, then sprinkle some flour and tap it around to stick to the entire pan. It is also important to let the cake completely cool before gently loosening the sides with a butter knife and overturning onto a plate
If you’d like to make this cake recipe even easier, begin with a box of vanilla cake mix. Before preparing, add the ¼ teaspoon cream of tartar and 2 teaspoons cinnamon to the dry mix. You can make a box cake taste more like homemade by increasing the eggs by 1 and using whole milk instead of water and melted butter instead of oil. Once the cake mix is baked, brush with cinnamon syrup and top with homemade cream cheese frosting.
Brushing a cake with simple syrup helps to make the cake extra moist and stay fresh longer, and it also adds an additional punch of flavor. The cinnamon sugar syrup in this cake is one way to achieve both a moist tender crumb and infuse more cinnamon flavor into your cake. Next time you bake, try adding a vanilla, almond, or lemon flavored simple syrup to enhance your cake.
Variations
- Brown sugar: For a richer, more caramelly flavor, you can replace the white sugar in the recipe with brown sugar.
- Chocolate cake: To make this cake for chocolate lovers, you can add 2/3 cup cocoa powder to give it a cinnamon and chocolate flavor. Just keep in mind that you’ll also want to decrease the amount of flour so that the cake isn’t too dry.
- Mini Bundt cake: If you have miniature Bundt pans, you can use this recipe to make a few mini Bundt cakes. The mini cakes are not only adorable, but they enable you to make multiple cakes with the same amount of batter. You can serve one fresh and freeze the other for later.
- Cinnamon streusel: To make a cake for breakfast replace the cream cheese frosting with a cinnamon streusel topping. Just add ½ cup brown sugar, ½ cup granulated sugar, ½ cup all-purpose flour 1 ½ teaspoon cinnamon, and ¼ cup cold butter. Then, use a pastry cutter or fork to combine the streusel before adding it to the Bundt cake.
- Add-ins: You can also try fun add-ins like cinnamon chips, almonds, pecans, white chocolate chips, or top the Bundt cake off with flake salt.
Related Recipes
More Delicious Bundt Cakes
Photos used in previous post
Great recipe! The syrup definitely adds to the moisture and the ingredients are staples so it’s easy to make any time. I don’t know how you could “pour” the icing over it though since it’s thick but just used a piping bad instead. Delicious!!
A piping bag! Wow. Thank you for sharing your experience and I really appreciate the 5 star rating Sarah.
The cake tasted wonderful! However, after testing it to see if it was done, it fell and I was not able to put the syrup or icing on it. The cake that was left tasted great. I will try to make it again, because it was really good.
Oh Oh. Sorry to hear Tracy. Glad to hear that the cake still tasted good.
This is a great cake. Love the frosting! My only comment is that my frosting is darker than what is shown on the picture; it is on the brown side.
Thank you for the great recipe.