Soft, moist Snickerdoodle Pound Cake with a cinnamon sugar swirl and tender crumb. Tastes just like the cookie, only in cake form!

This Snickerdoodle Pound Cake tastes just like the classic cookie-soft, buttery, and full of warm cinnamon sugar flavor. The cake is topped with a powdered sugar glaze made with condensed milk for a velvety texture and infused with cinnamon that seeps into every bite. Our Snickerdoodle Pound Cake is guaranteed to knock your socks off!

Video Tutorial

Why You'll Love This Snickerdoodle Cake

Cookie flavor in cake form - all the cinnamon-sugar goodness of snickerdoodles, but soft and tender like a pound cake.
Condensed milk glaze - rich, creamy, this glaze takes the cake over the top.
No decorating required - just bake, glaze, and enjoy.

Recommended tools and equipment:

Bundt Pan (A 12 cup bundt pan is needed for this volume of recipe)
Stand Mixer or Hand Mixer
Silicone Spatula
Oven Thermometer
Cake Keeper
Measuring Cups and Measuring Spoons

Variations & Flavor Twists

Cinnamon swirl: Sprinkle cinnamon sugar in the middle of the batter for a layered effect.

Cinnamon sugar topping: Glaze with melted butter and sprikle with cinnamon sugar.

Pumpkin spice: Add pumpkin puree and spices for a fall-inspired version.

Brown sugar twist: Swap half the white sugar for brown sugar for a deeper flavor.

Fruit add-in: Fold in chopped apples.

Nut topping: Sprinkle toasted pecans or walnuts over the glaze for crunch.

Storage Instructions

Store at room temperature, in an airtight container, for up to 5 days.
Refrigerate up to 5 days; bring to room temperature before serving.
Freeze whole or in slices, well-wrapped, for up to 3 months.

Storage Method	Duration	Notes
Airtight container, room temp	5 days	Wrap in plastic for best results
Refrigerator (airtight)	5 days	Bring to room temp before serving
Freezer (sliced or whole)	3 months	Wrap in plastic and foil; thaw overnight

Pound Cake Tips

⇢ Use room temperature ingredients - Butter, eggs, and buttermilk should be at room temp so they blend smoothly without clumping. Set them out ahead of time.

⇢ Measure carefully - Baking is precise. Always measure each ingredient before adding it to the batter.

⇢ Cream butter and sugar well - Beat for about 5 minutes until light and fluffy.

⇢ Add eggs one at a time - Blend after each until no yellow remains before adding the next.

⇢ Don't overmix - Once an ingredient is added, mix just until combined. Finish any streaks of flour by hand with a spoon.

⇢ Grease the bundt pan thoroughly - Use a baking spray with flour (like Baker's Joy) or grease with oil and dust with flour for a clean release.

Moist Snickerdoodle Pound Cake recipe

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!

4.60 from 5 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: pound cake, pound cake recipe

Prep Time: 10

Cook Time: 1 20

Servings: people

Calories: 534kcal

Author: Ashley Frederick

Ingredients

For the cake:
3 c all purpose flour
1 c unsalted butter - room temperature
2 ½ c granulated sugar
2 tbsps vegetable oil
1 c buttermilk - room temperature
5 large eggs - room temperature
½ teaspoon baking powder
½ teaspoon salt
2 tsps vanilla
2 tsps cinnamon
For the glaze:
1 c powdered sugar
¼ c unsalted butter - room temperature
⅓ c sweetened condensed milk - room temperature
1 teaspoon vanilla
⅛ teaspoon cinnamon
1 teaspoon milk - room temperature

US Customary - Metric

Instructions

Steps to make the Pound Cake:
Preheat your oven to 325 degrees.
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 until combined after each addition before adding the next egg.
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 baking spray. Pour the batter into the pan and spread it evenly.
Place the cake in your preheated oven and bake for about an hour and 20-30 minutes.
Remove the cake from the oven and allow it to cool for 10-15 minutes before removing it from the pan.
Steps to make the glaze:
Add the condensed milk, softened butter, and vanilla extract into a medium size 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.)
Mix in the cinnamon.
Mix in the milk until smooth. Pour the glaze over the cake as desired.
Serve and enjoy!

Video

Nutrition

Frequently asked questions:

What are some substitutions for the buttermilk?

If you don't like or don't want to use buttermilk- heavy whipping cream sour cream or cream cheese are great substitutions.

Why no cream of tartar like in Snickerdoodle cookies?

Cream of tartar gives cookies their tang and chew, but here buttermilk and baking powder create the right lift and flavor.

Does this recipe taste like snickerdoodle cookies?

Yes! The cinnamon sugar base and soft crumb replicate the classic cookie flavor.

Can I make this cake in loaf pans?

Yes-divide the batter into two 9x5-inch loaf pans and bake for about 55-65 minutes.

Is the glaze very sweet?

It's sweet, but not as sweet as you may think with the glaze including condensed milk. It is balanced by the pound cake which is not overly sweet.

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Comments

4.60 from 5 votes (2 ratings without comment)