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Snickerdoodle Bundt Cake

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Snickerdoodle Bundt Cake is a moist and tender cake that captures the warm, comforting cinnamon-sugar flavor of classic snickerdoodle cookies in a beautiful bundt cake form. Perfect for cozy gatherings or special occasions, it features a cinnamon sugar swirl throughout and on top, delivering a soft, fluffy texture with a hint of caramel sweetness. This easy-to-make cake pleases every palate with simple ingredients and offers versatile customization options.

Ingredients

Scale

Dry Ingredients

  • 3 cups All-Purpose Flour
  • 1 ½ tsp Baking Powder
  • ½ tsp Baking Soda
  • ½ tsp Salt
  • 2 tbsp Ground Cinnamon

Wet Ingredients

  • ½ cup Unsalted Butter, softened
  • ¼ cup Vegetable Oil
  • 1 cup Granulated Sugar
  • ½ cup Brown Sugar, packed
  • 3 Large Eggs
  • 1 cup Buttermilk
  • 1 ½ tsp Vanilla Extract

Cinnamon Sugar Mixture

  • ¼ cup Granulated Sugar
  • 1 tbsp Ground Cinnamon

Instructions

  1. Prepare Your Pan and Ingredients: Thoroughly grease and flour your bundt pan to ensure easy release of the cake. Preheat your oven to 350°F (175°C). Gather and measure all ingredients before starting for a smooth baking process.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. This ensures even distribution of spices and leavening agents.
  3. Cream Butter and Sugars: Using a stand or hand mixer, beat the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy. This step is key for a tender cake texture.
  4. Incorporate Wet Ingredients: Add eggs one at a time, mixing well after each. Then add vanilla extract. Alternate adding the dry ingredients with buttermilk, beginning and ending with the dry mixture, mixing until just combined to maintain smooth batter.
  5. Create the Cinnamon Sugar Swirl: Reserve a small portion of the cinnamon sugar mixture. Pour half of the batter into the bundt pan and evenly sprinkle about half of the cinnamon sugar over it. Add the remaining batter on top, then finish by sprinkling the remaining cinnamon sugar. This layering creates delightful cinnamon pockets throughout the cake.
  6. Bake and Cool: Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely, preserving the perfect bundt shape.

Notes

  • Ensure butter, eggs, and buttermilk are at room temperature for optimal blending and texture.
  • Mix just until combined to avoid a dense cake.
  • Grease the bundt pan generously for easy release and to preserve the cake’s intricate shape.
  • Use freshly ground cinnamon for a more vibrant flavor.
  • Start checking the cake for doneness at around 40 minutes to prevent overbaking.

Nutrition

Keywords: snickerdoodle, bundt cake, cinnamon cake, cinnamon sugar swirl, moist cake, easy cake, holiday dessert

Find it online: https://emillycooks.com/snickerdoodle-bundt-cake/