Snickerdoodle Bundt Cake

Snickerdoodle Bundt Cake is a moist cake with the perfect blend of cinnamon and sugar and tastes just like the cookie, only in cake form!

This dessert tastes just like the classic Snickerdoodle cookie. The cake is topped with a powdered sugar glaze made with condensed milk for a velvety texture and infused with cinnamon.

Whether you're hosting a special event or simply craving something sweet, our Snickerdoodle Bundt Cake is guaranteed to knock your socks off. So let's get into it, so I can show you how it's done!

More recipes ---> Sour Cream Pound Cake, Chocolate Chip Pound Cake, Cookie Butter Pound Cake, Marble Bundt Cake, Kentucky Butter Pound Cake, Whipping Cream Pound Cake, Buttermilk Pound Cake, Egg Nogg Pound Cake, Gingerbread Pound Cake, Sock it to Me Pound Cake, Apple Cider Donut Cake, and Homemade Butter.

Ingredients needed for the cake:

• All Purpose Flour
• Unsalted Butter - room temperature
• Granulated Sugar
• Vegetable oil
• Buttermilk - room temperature
• Large Eggs - room temperature
• Baking Powder
• Salt
• Vanilla
• Cinnamon

Ingredients needed for the glaze:

• Powdered Sugar
• Unsalted Butter - room temperature
• Sweetened Condensed Milk - room temperature
• Milk - room temperature
• Vanilla
• Cinnamon

(Note: The full ingredient list is provided in the recipe card below.)

Steps to make the Pound Cake:

Combine the flour, baking powder, and salt and sit to the side. Then, using a hand or stand mixer, beat the butter, sugar, and oil together on medium speed until light and fluffy (approximately 5 minutes).

Mix in the vanilla.

Add the eggs to the bowl one at a time, mixing well after each addition before adding the next egg. Then mix in the cinnamon.

Mix in the flour 1 c at a time, alternating with the buttermilk, beginning and ending with the flour.

Spray a 12-cup bundt pan with non-stick spray. Pour the batter into the pan and spread it evenly. Place the cake in your preheated oven, set to 325 degrees, and bake for about an hour and 20-30 minutes.

Remove the cake from the oven and allow it to cool for 20 minutes before removing it from the pan.

Steps to make the glaze:

Add the condensed milk, softened butter, and vanilla extract into a medium mixing bowl and blend together until smooth.

Add the powdered sugar and blend until incorporated. (Start on a low spend and increase the speed as the powdered sugar becomes blended.) Then add the cinnamon.

Mix in the milk until smooth. Spoon the glaze over the cake as desired.

Serve and enjoy!

Helpful Guides for Beginners

If you're new to baking I got you covered! Here are some helpful guides to help you along the way!

• How to make a moist Pound Cake
• Pound Cake Essential Tools
• Mistakes to avoid when baking a pound cake
• How to prepare Pound Cake ingredients
• How to Make a Pound Cake for Beginners

Helpful Baking Tools

• Bundt Pan
• Stand Mixer
• Hand Mixer
• Basting Brush
• Sifter
• Silicone Spatula
• Oven Thermometer
• Stainless Steel Mixing Bowl
• Baker's Joy
• Cake Keeper
• Measuring Cups
• Measuring Spoons

Pound Cake Tips + Tricks

Whether you are a beginner or have been in the baking game for a while, I hope these tips are helpful in making sure that your pound cake comes out great!

⇢ Properly measure your ingredients – Always measure each ingredient before adding it to the cake to make sure that you have the accurate amount of each ingredient for the recipe. Baking requires exact measurements for the cake to come out correctly. 

⇢ Always use room temperature ingredients – Standard pound cake ingredients include butter and eggs which should always be a room temperature to ensure that they properly blend into the batter and do not cause any clumping. Other common ingredients such as milk, cream cheese, etc should also be a room temperature. Make sure to allow enough time before baking to remove the ingredients from the refrigerator and sit them on the counter to allow them to come to room temperature. 

⇢ Properly cream the butter and sugar together– Once blended the texture should be light and fluffy. Blend the ingredients together at a moderate speed for a least two to three minutes.

⇢ Add the eggs one at a time– Eggs must be added one at a time blending well after each addition. Once you’ve added an egg to the batter and no longer see any yellow, then you can add another egg to the batter.

⇢  Don’t overmix your batter–  Aside from creaming the butter and sugar together, once done adding an ingredient, immediately start adding the next ingredient. If you are not quite ready, stop the mixer until you're ready to add the next ingredient. After you have added the last ingredient, just mix until blended. If the batter still requires mixing, for example, if there is any unmixed batter on the side of the bowl, finish the mixing process using a spoon. 

⇢ Spray the hell out of your bundt pan - My favorite method is using a baking spray such as Baker’s Joy which includes the flour and oil all in one can. It's always a no-fail method for me and the cake comes right out of the pan. You can also grease the pan with oil (solid or liquid) then dust the pan evenly with flour if you prefer that method.

Frequently asked questions:

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