The Ultimate Snickerdoodle Bundt Cake: A Swirl of Cinnamon Sugar Bliss

Have you ever longed to enjoy the warm, cinnamon-spiced comfort of a snickerdoodle biscuit, but in the form of a grand, sliceable cake? We certainly have. We pictured that unmistakable tangy sweetness and buttery texture reimagined as an impressive dessert for sharing. After much delightful experimentation, we believe we have created just that: the quintessential Snickerdoodle Bundt Cake.

This is a cake that truly celebrates the joy of home baking. It’s wonderfully comforting, looks spectacular with very little fuss, and makes your whole home smell absolutely divine. The real delight is discovered upon slicing, where you find a tender, moist vanilla sponge beautifully marbled with a rich ribbon of cinnamon sugar. We finish it all with a simple vanilla glaze that elegantly drips down the cake’s sculpted edges. It’s a treat that feels both wonderfully nostalgic and perfectly special, ideal for a weekend bake, a family get-together, or just because.

Why You’ll Adore This Recipe

A Perfect Harmony of Flavour and Texture: We’ve carefully crafted this recipe to balance a rich, buttery cake with the classic snickerdoodle tang and a generous swirl of cinnamon. The addition of soured cream guarantees a supremely moist and tender crumb that remains delicious for days.
Effortlessly Elegant Presentation: The bundt tin is the secret to a professional-looking cake. It creates a stunning shape that needs little more than a simple glaze to look truly magnificent, allowing you to impress guests without hours of decorating.
Clear, Simple Instructions: We’ve laid out the baking process in logical, easy-to-manage steps. Whether you’re a novice baker or have years of experience, you can confidently achieve a beautiful result with our guide.
The Best of Two Worlds: This recipe brilliantly merges the comforting, spiced notes of a snickerdoodle biscuit with the dense, satisfying crumb of a traditional pound cake.
A Guaranteed Crowd-Pleaser: You can always count on this cake to be a roaring success. It serves as a fantastic dessert centrepiece following a lovely family meal, such as our Garlic Parmesan Chicken Pasta Recipe.

What Exactly Makes a Cake a ‘Snickerdoodle’?

The snickerdoodle’s identity goes beyond just cinnamon and sugar; its hallmark is a distinctive, subtle tanginess. This unique taste is traditionally achieved with one vital ingredient: cream of tartar. While it may seem an unusual addition, it performs two key functions in our cake. Firstly, it works with the bicarbonate of soda to give the cake a wonderful lift, contributing to its light, soft texture. Secondly, and most importantly, it imparts that signature acidic flavour that counteracts the sweetness and makes a snickerdoodle taste authentic. Our cinnamon sugar bundt cake fully incorporates this principle to deliver that genuine taste in every single mouthful.

The Key Ingredients for a Perfect Cake

Assembling the correct components is the first step on the path to a flawless bake. We have selected each ingredient with care to produce the ideal balance of taste and texture. You’ll likely find most of these items already in your kitchen.

For the Buttery Cake Batter

Plain Flour: This provides the essential structure for our cake.
Unsalted Butter: Ensure this is at room temperature to cream effectively, which helps incorporate air for a lighter result.
Caster Sugar: Provides sweetness and helps create a tender crumb.
Large Eggs: These should also be at room temperature to blend seamlessly into the batter.
Soured Cream: This is our key to achieving an incredibly moist crumb and that subtle tang. Full-fat Greek yoghurt also works beautifully as a substitute.
Vanilla Extract: We recommend using a high-quality extract for the richest flavour.
Baking Powder & Bicarbonate of Soda: These are the leavening agents that give our cake its rise.
Cream of Tartar: The essential ingredient for achieving that true snickerdoodle flavour. You can learn more about its baking magic from experts like BBC Good Food.
Salt: Just a small pinch is needed to elevate all the other flavours.

For the Cinnamon Sugar Swirl

Light Brown Sugar: This adds a wonderful, subtle caramel depth to the cinnamon swirl.
Ground Cinnamon: This is the hero flavour! For the best aroma and taste, use a fresh, good-quality cinnamon.

For the Simple Vanilla Glaze

Icing Sugar: We always sift this to guarantee a silky-smooth, lump-free glaze.
Milk or Double Cream: Used to adjust the glaze to your desired drizzling thickness.
Vanilla Extract: Adds a final, fragrant layer of flavour.

Step-by-Step Guide to Baking Your Snickerdoodle Bundt Cake

Let’s get to the best part! Follow these instructions closely, and a stunning, delicious cake will be your reward. Baking is a precise art, so careful attention to detail will pay off.

Get Your Tin Ready: First, preheat your oven to 170°C (160°C Fan / Gas Mark 3). For any bundt cake, this initial step is paramount. Use butter or a baking spray to meticulously grease a 10-cup (2.5 litre) bundt tin, paying close attention to every single nook and cranny. Next, dust the inside with flour, tilting and tapping the tin to ensure a full, even coating, then tap out any surplus. This process is vital for a clean release.
Make the Swirl Filling: In a small bowl, simply stir together the light brown sugar and ground cinnamon until they are well combined. Set this mixture aside for now.
Cream Butter and Sugar: In a large bowl, using a handheld or stand mixer fitted with the paddle attachment, beat your room-temperature butter with the caster sugar. Continue on a medium-high speed for 3-5 minutes, until the mixture is visibly lighter in colour and has a fluffy texture.
Incorporate Wet Ingredients: Add the eggs one by one, ensuring each is fully mixed in before adding the next. Remember to scrape down the sides of the bowl periodically. Finally, mix in the vanilla extract and soured cream until they are just incorporated.
Combine Dry Ingredients: Take a separate bowl and whisk together the plain flour, baking powder, bicarbonate of soda, cream of tartar, and salt.
Create the Batter: Set your mixer to a low speed and gently introduce the dry mixture to the wet mixture in three separate additions. Mix only until you no longer see streaks of flour. It’s very important not to overmix, as this can result in a dense, heavy cake.
Layer and Swirl: Now for the artistic part. Spoon approximately one-third of the batter into the base of your prepared tin, spreading it out evenly. Sprinkle over half of your cinnamon-sugar mix. Gently add another third of the batter, followed by the rest of the cinnamon sugar. Finish with the remaining batter and smooth the top.
Bake to Perfection: Transfer the tin to your preheated oven and bake for 50-60 minutes. You’ll know the cake is ready when it has turned a lovely golden-brown, has started to shrink away from the tin’s edges, and a skewer inserted into the thickest part emerges clean.
Cool and Invert: Allow the cake to rest in the tin on a wire rack for precisely 15 minutes. This is the magic window where the cake firms up enough to be handled but hasn’t had time for the sugar to stick. Place the wire rack on top of the tin and, protecting your hands with oven gloves, confidently turn it upside down. The cake should release perfectly. Let it cool completely on the rack.
Glaze and Serve: When the cake is fully cooled, it’s time to glaze. In a small bowl, whisk the sifted icing sugar with the milk (start with 2 tablespoons and add more if needed) and vanilla extract. You’re aiming for a thick yet pourable consistency. Drizzle this glaze over the top, letting it cascade down the sides. For a decadent twist to make a cream cheese snickerdoodle bundt, you can beat 50g of softened cream cheese into your glaze. Allow the glaze to set for about 20 minutes before you slice and enjoy.

Our Top Tips for a Flawless Snickerdoodle Pound Cake

We are committed to helping you achieve a perfect result every single time. This cake shares many qualities with a classic pound cake, and adhering to these tips will ensure a triumph.

Room Temperature is Non-Negotiable: We cannot overstate the importance of this. Using room-temperature butter, eggs, and soured cream is crucial for proper emulsification, which leads to a smooth, uniform batter and a much finer crumb in the finished cake.
Don’t Prep the Tin Too Early: We advise greasing and flouring your tin right before you’re ready to fill it. If prepared too far in advance, the butter or oil can slide down and pool at the bottom.
Measure Flour with Accuracy: For best results, weighing your flour with a digital scale is the most reliable method. If you’re using cups, employ the ‘spoon and level’ technique: use a spoon to fill the cup, then sweep a knife across the top to level it off.
The Skewer Test is Your Best Friend: Every oven has its quirks, so judging doneness by time alone can be risky. The skewer test provides a much more dependable indication that your cake is perfectly baked.
Cooling Requires Patience: It can be tempting to turn out the cake straight away, but it’s vital to resist. The 15-minute cooling period in the tin allows the cake to set, which is essential for its structural integrity.

This cake makes for a wonderful final course after a wholesome family meal. If you need some inspiration for the main event, why not try our fantastic Low Carb Chicken Casserole?

FAQ

Q: Can I make this cake without a bundt tin?

A: Of course! While we love the traditional bundt shape, this batter works wonderfully in two 8-inch (20cm) loaf tins or one 9×13 inch (23x33cm) rectangular tin. Just be sure to monitor the baking time, as it will likely be shorter. We suggest checking for doneness after about 35-40 minutes.

Q: I don’t have cream of tartar. Can I leave it out?

A: While you can, the cake will unfortunately lose that signature tangy flavour that defines a snickerdoodle. If you need a substitute, you can replace both the cream of tartar and the bicarbonate of soda with an additional 1.5 teaspoons of baking powder. The result will still be a delicious cinnamon cake, just not a true snickerdoodle.

Q: How should I store the cake?

A: To keep your Snickerdoodle Bundt Cake at its best, store it in an airtight container at room temperature. It will remain beautifully moist and fresh for up to 3-4 days. We advise against refrigerating it, as the cold can cause the crumb to become dry.

Q: Can I add nuts or other mix-ins?

A: Absolutely! Adding a cup of chopped pecans or walnuts to the cinnamon-sugar filling would be a delicious way to introduce extra texture and crunch. This is a popular and very welcome addition to a classic snickerdoodle cake.

A Sweet Conclusion

Creating a Snickerdoodle Bundt Cake is about more than simply following instructions; it’s an opportunity to bake a moment of pure, cosy happiness. We find it to be the ideal combination of basic ingredients, a simple method, and a truly spectacular outcome. The moist, buttery sponge, the warming ribbon of cinnamon, and the tangy-sweet finish all come together to create a memorable dessert that we’re sure will become a treasured family favourite.

So, we encourage you to preheat your oven, gather your ingredients, and let that incredible, comforting scent of cinnamon and sugar fill your home. We can promise that the first delicious bite makes it all worthwhile.

We absolutely love to see what you create in your kitchens! If you try this recipe, please do tag us on social media or leave a comment below to share how it went. Happy baking from all of us!