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Snickerdoodle Bundt Cake

This Snickerdoodle Bundt Cake features a perfect balance of sweetness and spice, enhanced by a delightful cinnamon swirl and a moist crumb thanks to the addition of sour cream.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened to room temperature Always use unsalted butter for the best flavor control.
  • 2 cups granulated sugar Use organic for an even richer taste.
  • 4 large eggs Make sure they are at room temperature.
  • 1 tablespoon vanilla extract
  • 1 cup sour cream Can be substituted with Greek yogurt.
  • 1/2 cup milk Any type; almond milk works great!
Cinnamon Swirl Ingredients
  • 1/2 cup granulated sugar For cinnamon swirl
  • 2 teaspoons ground cinnamon
Optional Toppings
  • powdered sugar or light vanilla glaze Optional for serving.

Method
 

Preparation
  1. Preheat the oven to 350 degrees F (175 degrees C) and grease a bundt pan thoroughly with butter or baking spray.
  2. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Mix the Batter
  1. In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until pale and fluffy—about 3-5 minutes.
  2. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  3. Gently alternate adding the dry mixture with the sour cream and milk, mixing just until combined.
Prepare the Cinnamon Swirl
  1. In a small bowl, combine 1/2 cup granulated sugar and ground cinnamon.
Assemble the Cake
  1. Pour half of the batter into the prepared bundt pan. Sprinkle half of the cinnamon-sugar mixture over the layer.
  2. Add the remaining batter, then top with the rest of the cinnamon-sugar mixture.
  3. Use a knife to gently swirl the batter.
Bake and Cool
  1. Bake in the preheated oven for 50 to 60 minutes. A toothpick inserted into the center should come out clean.
  2. Allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack. Let it cool completely before serving.

Notes

Keep your Snickerdoodle Bundt Cake in an airtight container at room temperature for up to 3 days. It can be refrigerated for up to a week or frozen for up to 3 months. For serving, pair it with whipped cream or a scoop of ice cream.