Snickerdoodle Bundt Cake 🤍
Cake
* 12 tbsp unsalted butter, softened to room temperature
* 1 1/3 cups white granulated sugar
* 1 cup buttermilk, room temperature
* 2 large eggs, room temperature
* 2 1/2 tsp vanilla extract
* 2 1/2 cups all purpose flour
* 3/4 tsp baking powder
* 1/4 tsp baking soda
* 1/2 tsp salt
Cinnamon Sugar
* 1/4 cup white sugar
* 1/4 cup brown sugar
* 2 tsp cinnamon
Cinnamon Glaze
* 1 1/3 cups powdered sugar
* 4 tbsp butter, softened to room temp (salted or unsalted)
* 2 tbsp milk
* Sprinkle of cinnamon
* 1 tsp vanilla extract
Bake Temperature: 350F
Bake Time: 40-45 minutes until a knife or toothpick comes out clean
Pan Type: 10 cup bundt pan
1. Preheat oven to 350F.
2. Add your flour, baking powder, baking soda, and salt to a bowl and mix. Set aside.
3. In another bowl, add your cinnamon and sugar. Mix and set aside.
4. Add your butter and white sugar to a bowl and cream together for 3-4 minutes on medium speed.
5. Add your buttermilk, eggs, and vanilla extract. Blend until fully combined.
6. Spray your bundt pan with baking spray.
7. Add half of your batter to the bundt pan.
8. Add your half of your cinnamon sugar to your pan.
9. Add the rest of your batter on top and spread evenly on top.
10. Pour the rest of the cinnamon sugar on top.
11. Place in oven on 350F for 40-45 minutes until a knife or toothpick comes out clean.
12. Take cake out and let cool in pan for 10 minutes. After 10 minutes take your cake out of the pan and let cool completely.
13. Once cake is cooled, to a bowl add your softened butter, powdered sugar, milk, cinnamon, and vanilla extract. Mix to make your cinnamon glaze.
14. Pour glaze on top of cake.
15. Cut and enjoy this delicious snickerdoodle cake that will change your life 🤎🤎
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Hey fellow bakers! I'm so excited you're looking at this amazing Snickerdoodle Bundt Cake recipe. It's truly one of my favorites, and I wanted to share a few extra tips and tricks I've learned along the way to make sure yours turns out absolutely perfect, whether you're making the full-sized cake or even thinking about smaller versions. First off, let's talk about the secret to a super moist and tender Snickerdoodle Bundt Cake: room temperature ingredients! Seriously, don't skip this step for your butter, buttermilk, and eggs. It helps everything emulsify beautifully, giving you that smooth, uniform batter we all crave. I usually take them out about an hour before I plan to bake. This simple trick makes a huge difference in the final texture of your cake. Now, I know some of you might be looking for "snickerdoodle bundtlets" – those adorable mini bundt cakes! While this recipe is for a standard 10-cup bundt pan, it's totally adaptable. If you have a mini bundt pan, you can absolutely use this same batter! Just be sure to adjust your baking time. For mini bundt pans, start checking around 20-25 minutes. A toothpick inserted into the center should still come out clean. This is a fantastic way to make individual servings, perfect for parties or gifting! You can also use a muffin tin for snickerdoodle cupcakes, adjusting the baking time accordingly (usually 18-22 minutes). Just make sure to fill them about two-thirds full. Another common question I get is about the pan itself. A good non-stick bundt pan is key, but even then, I swear by a thorough greasing and flouring (or using baking spray with flour). There’s nothing worse than a beautiful cake sticking to the pan! Make sure every nook and cranny is coated. And remember to let the cake cool in the pan for the recommended 10 minutes before inverting it – patience is a virtue here! Feeling adventurous? You can easily customize this Snickerdoodle Bundt Cake. For an extra layer of flavor, try adding a tablespoon of vanilla bean paste instead of extract. Or, if you love a bit of texture, gently fold in a handful of finely chopped pecans or walnuts into the batter. For chocolate lovers, mini white chocolate chips could be a fun addition to the cinnamon-sugar swirl! This Snickerdoodle Bundt Cake is truly a crowd-pleaser on its own, but serving it with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream takes it to another level. It's also absolutely divine with your morning coffee or as an afternoon pick-me-up. For storing, I find it stays freshest at room temperature in an airtight container for up to 3-4 days. You can also freeze slices for longer storage – just thaw them out when a craving strikes! I hope these extra tips help you create the most delightful Snickerdoodle Bundt Cake. Happy baking!
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