Snickerdoodle Bundt Cake

I love snickerdoodles and have taken the cinnamon-sugar flavor of the beloved cookie and worked it into bars, blondies, breads, and various cookies.

It was about time to make a snickerdoodle cake.

Snickerdoodle Bundt Cake - A cinnamon-sugar filling runs through the center of this soft, buttery cake that's also coated with cinnamon-sugar!! Everyone loves this easy cake that tastes like snickerdoodle cookies!!

Snickerdoodle fans are going to be in heaven with this cake. The interior is soft, buttery, dense, and has an almost poundcake-like texture. Greek yogurt (or sour cream) helps keep the cake moist and also provides an ever-so-slight tanginess that snickerdoodle cookies have.

The cake is coated with cinnamon-sugar and there’s a cinnamon-sugar filling that runs through the center of the cake. It’s a happy tunnel of cinnamon-sugar love that turns crunchy while the cake bakes. The texture contrast of the crunchy crust and filling with the tender crumb of the cake is wonderful.

MY OTHER RECIPES


Snickerdoodle Bundt Cake - A cinnamon-sugar filling runs through the center of this soft, buttery cake that's also coated with cinnamon-sugar!! Everyone loves this easy cake that tastes like snickerdoodle cookies!!

My family raved about the cake saying it was the best coffee cake ever and told me I should start selling it.

Being that it’s already coated with cinnamon-sugar, there’s no need to make frosting or spend time frosting a cake. A win-win.

Snickerdoodle Bundt Cake - A cinnamon-sugar filling runs through the center of this soft, buttery cake that's also coated with cinnamon-sugar!! Everyone loves this easy cake that tastes like snickerdoodle cookies!!

Print Recipe

Snickerdoodle Bundt Cake

I love snickerdoodles and have taken the cinnamon-sugar flavor of the beloved cookie and worked it into bars, blondies, breads, and various cookies. The interior is soft, buttery, dense, and has an almost poundcake-like texture. Greek yogurt (or sour cream) helps keep the cake moist and also provides an ever-so-slight tanginess that snickerdoodle cookies have. The cake is coated with cinnamon-sugar and there's a cinnamon-sugar filling that runs through the center of the cake that turns crunchy while the cake bakes. The texture contrast of the crunchy crust and filling with the tender crumb of the cake is wonderful.

Yield: one 9-inch (12-cup) Bundt cake, about 8 generous servings

Prep Time: 10 minutes

Cook Time: about 55 to 62 minutes

Total Time: about 2 1/2 hours, for cooling

Ingredients:

For Preparing the Pan and Creating the Filling

  • 1 cup granulated sugar
  • 2 teaspoons cinnamon

Cake

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 1 cup light brown sugar, packed
  • 3 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup Greek yogurt or sour cream (I used Greek yogurt)

Directions:

  1. Preparing the Pan -To a small bowl, add 1 cup granulated sugar, 2 teaspoons cinnamon, and whisk to combine; set aside.
  2. Preheat oven to 325F. Generously spray a 9-inch (12-cup) Bundt pan with floured cooking spray (or grease the pan with shortening), being careful to cover all the nooks and crannies, as well as the center tube. Gently dust the entire inside of the pan with the cinnamon-sugar mixture. You will only need about 1/4 to 1/2 cup of cinnamon-sugar, but try to evenly coat the inside surface of the pan, including the tube. Save the remaining cinnamon-sugar mixture for layering in as the filling; set everything aside.
  3. Cake - To a large bowl, add the flour, 2 teaspoons cinnamon, baking powder, baking soda, salt, and whisk to combine; set aside.
  4. To the mixing bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer), add the butter and beat on medium-high speed for 1 minute.
  5. Stop, scrape down the sides of the bowl, add 1 cup granulated sugar and mix on medium-high speed until light and fluffy, about 3 minutes.
  6. Stop, scrape down the sides of the bowl, add the brown sugar and mix on medium-high speed until the mixture looks light brown and uniform in color, about 2 minutes.
  7. Stop, scrape down the sides of the bowl, and add the eggs one at a time, mixing on medium speed for 1 minute after each egg.
  8. Stop, scrape down the sides of the bowl, add the vanilla and mix on medium speed to incorporate, about 30 seconds.
  9. Add half the flour mixture, half the Greek yogurt or sour cream, and mix on medium-low speed until incorporated, about 1 minute.
  10. Add the remaining flour mixture, remaining Greek yogurt or sour cream, and mix on medium-low speed until incorporated, about 1 minute.
  11. Turn half the batter out into the prepared pan, smoothing the top lightly with a spatula. The batter is quite thick and that's okay.
  12. Evenly sprinkle the reserved cinnamon-sugar mixture over the top of the batter, which creates the filling as the cake bakes.
  13. Turn the remaining batter out into the pan, smoothing the top lightly with a spatula. Bake for 55 to 62 minutes (I baked for 59 minutes), or until top is lightly golden brown and set, and a toothpick inserted into the cake comes out clean or with a few moist crumbs, but no batter. Don't overbake because the cinnamon-sugar crust will become overly crunchy. Allow cake to cool in pan on a wire rack for 10 minutes before inverting onto a wire rack to cool completely.

Recipe adapted from Dozen Flours

Only Eats

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46 comments

  1. This looks so incredible! And I’m all about a cake that requires no frosting. The cinnamon-sugar topping is a heck of a lot easier. Yay for pound cake consistency, too!

  2. I love snickerdoodles, and cake… so this has to be amazing!

    Paige
    http://thehappyflammily.com

  3. I love some density in a coffee cake and that middle layer of sweet cinnamon looks wonderful . This would be superb with my pumpkin spiced coffee right now….and with a glass of cashew milk later!

  4. Averie, this looks amazing! I LOVE snickerdoodles and to have them in buttery, moist cake form? HEAVENLY! I’ve pinned it and can’t wait to make it for the holidays!

  5. Yum! I love snickerdoodle-anything! I bet this makes your kitchen smell amazing. Dying for that crunchy crust!

  6. Snickerdoodles are one of my favorite holiday cookies, so I love the idea of a cake version! This looks delicious! :)

    Dani | http://www.styledvariety.com

  7. You know what a sucker I am for the tangy-ness of snickerdoodles. Mmmmm, sounds yummy.

  8. Gorgeous!! I love a bundt without frosting. And snickerdoodle to boot! Pinned :) 

  9. Such a great idea & delicious looking cake Averie!

  10. I was never a fan of snickerdoodles when I was a kid. Man, I’m glad I got over that. Now I love them. This cake looks so moist and tender. I love the texture Greek yogurt gives cakes.

  11. This looks and sounds amazing! Pinned!

  12. I used to make a similar cake years ago and it was delicious. And yours looks amazing, triggering memories. 
    Well done!

  13. Averie,
    I am definitely making this cake.  I love bundt cakes and this one looks fantastic.
    Annamaria

  14. Looks delicious and love your website! Do you use non-fat yogurt or regular? 

  15. I have made several of your recipes and none have disappointed. This is no exception. I made it today. I used light sour cream because it was all I had on hand. It came out wonderful!!!! Perfect coffee cake. Thanks for the awesome recipes and photos.

    • Thanks for trying the recipe and I’m glad it came out great for you! And for trying it on the same weekend I posted it and so glad all my other recipes have been a success for you, too!

  16. I went out and bought a Bundt pan just for this recipe. I used Egg Beaters instead of real egg, and a mix of regular vanilla yogurt and sour cream because it’s what I had on hand.
    The batter tasted exactly like a snickerdoodle cookie. I baked 55 minutes exactly.

    So yummy! It tasted a lot like cinnamon bread, but lighter. Next time I’ll use only greek yogurt or sour cream to add tanginess. Either way, it’s delicious! I’ll definitely make this again. Sharing it tomorrow with everyone at my clinical rotation. Tomorrow is midterm review and this will definitely put the people grading me in a good mood. ;-)

    • Thanks for trying the recipe and I’m glad it came out great for you! With egg beaters and regular (non greek) yogurt! That’s wonderful! You are very kind to share this with everyone at your rotation, and good luck!

    • Reporting back: I got rave reviews, mostly on the cake but also on my performance at my rotation. ;-) Got many requests for this recipe.

    • That’s awesome feedback about the cake and requests for the recipe, too! And congrats on your great performance!

  17. This is, quite possibly, the BEST CAKE EVER. All that cinnamon sugar!!!

  18. This cake looks amazing.  Just wondering….have you ever tried putting mini chocolate chips OR cinnamon chips inside?  Can’t decide if it would be overload or not.
    Also, your Snickerdoodle Bars?  So amazing!!!  Thank you for those!

  19. I’m baking this cake as we speak! I have a big potluck tomorrow, and I think my friends will all love this! Also, the smell of this cake as it bakes is *incredible*
    -Claire
    tallgirlbigworld.com

  20. I recently made this cake and it was awesome! It is now one of my favs! I absolutely LOVE the crunchy cinnamon/sugar! I took it to work and everyone asked for the recipe! Thank you for sharing!! :)

  21. Do you think this would come out as delicious if it was baked in a regular cake pan?  I don’t have a bundt pan.

  22. It was definately the best cinnamon cake I’ve ever eaten. Gorgeous. Thanks for the recipe!

  23. Hey Averie, I’m about to try these but i wanted to ask if the same recipe can be used in a 9″x 5″ loaf pan? Thanks!!

  24. Has anyone ran into the issue of baking it for an hour at 325 but it’s not baked yet. Like the top is golden but the interior is still liquid?! I’m using a silicone cake pan.

    • I think it could be the silicone pan. I used a metal bundt pan and I know they cook differently and I would recommend sticking with metal in the future for this cake since that’s the way the recipe is written.

  25. Hey Averie,Hope you are well :) Just wanted to find out if I can substitute the sour cream with diy buttermilk because that’s all I have on hand🙈Thanks!

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