Snickerdoodle Bundt Cake

by Sabrina Snyder

Published on

5 Comments

4.67 from 3 votes
16 Servings
Prep Time 15 minutes
Cook Time 50 minutes
Cool 1 hour
Total Time 2 hours 5 minutes
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Snickerdoodle Bundt Cake is wonderfully moist vanilla, cinnamon cake with cinnamon sugar syrup, and cinnamon cream cheese frosting.

This delicious Cake Recipe takes all the classic cinnamon flavors from Snickerdoodle Cookies and bakes them into a moist, dense cake perfect to share.

Snickerdoodle Bundt Cake sliced on serving platter

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!

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.

For more amazing cinnamon desserts inspired by snickerdoodles, you can try our Snickerdoodle Sheet Cake or Snickerdoodle Cupcakes. Any of the recipes are amazing, soft, cake versions of a favorite treat.

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 Snickerdoodle Bundt Cake recipe.

Snickerdoodle Bundt Cake collage of prep steps

How to Make Snickerdoodle Bundt Cake

  • Prep time: Start the recipe by preheating the oven. Then grease the Bundt pan with butter or nonstick spray.
  • Cake batter: Add the butter and sugar to your stand mixer, and use the paddle attachment to cream them for 2 minutes until light and fluffy. Add the eggs and vanilla extract and set the electric mixer to medium speed until well combined. In a separate bowl, sift the flour, baking powder, cinnamon, salt, and cream of tartar together. Alternate between adding the dry ingredients and the milk to the cake mix. Continue mixing until the flour is combined with the liquid ingredients.
  • Bake time: Pour from the batter bowl into the prepared Bundt pan. Bake for 50-55 minutes until the cake is golden brown and a toothpick inserted in it comes out clean.
  • Cinnamon Sugar Syrup: Add sugar, water, and cinnamon to a small saucepan. Cook the cinnamon mixture over medium heat, stirring throughout the cooking time until the sugar is dissolved. Remove the cinnamon-sugar mixture from heat. Add an upside-down plate to the Bundt pan and carefully flip the pan to remove the cake. Brush the cinnamon syrup over the cake and leave it to cool for 1 hour.
  • Cinnamon Cream Cheese Frosting: Add the butter, cream cheese, and cinnamon to your stand mixer. Combine at medium-high speed for 2-3 minutes until light and fluffy. Then lower the speed and add powdered sugar to the mixing bowl. Once combined raise the speed again for 30 seconds. Once it reaches a nice fluffy consistency, spread the cream cheese frosting over the Snickerdoodle Bundt Cake.

More Cinnamon Recipes

Frequently Asked Questions

How do you keep cake from sticking to a Bundt pan?

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.

Can I use cake mix for Snickerdoodle Bundt Cake?

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 for an incredible and easy Snickerdoodle Bundt Cake.

Why brush a cake with syrup before 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 Snickerdoodle Bundt 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.

Snickerdoodle Bundt Cake with icing on serving platter

Key Ingredients in Snickerdoodle Bundt Cake

  • 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. 
Snickerdoodle Bundt Cake ingredients

Variations on Snickerdoodle Bundt Cake

  • 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 Snickerdoodle Bundt 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.

More Easy and Fun Bundt Cake Recipes

How to Store Snickerdoodle Bundt Cake

  • Serve: To keep the Snickerdoodle 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 Snickerdoodle Bundt Cake can stay good for up to 3 months. 
Snickerdoodle Bundt Cake slice on serving plate

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Dinner, then Dessert

Snickerdoodle Bundt Cake

Snickerdoodle Bundt Cake is wonderfully moist vanilla, cinnamon cake with cinnamon sugar syrup, and cinnamon cream cheese frosting.
Yield 16 Servings
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 2 hours 5 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder
Snickerdoodle Bundt Cake sliced on serving platter 1x1
PrintRate

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

Calories: 391kcal | Carbohydrates: 71g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 124mg | Potassium: 132mg | Fiber: 1g | Sugar: 55g | Vitamin A: 364IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg

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Snickerdoodle Bundt Cake collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. 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!!

    Reply

    1. A piping bag! Wow. Thank you for sharing your experience and I really appreciate the 5 star rating Sarah.

      Reply

  2. 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.

    Reply

  3. 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.

    Reply