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!!

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.

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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48 comments on “Snickerdoodle Bundt Cake”

  1. My mom and I have made this cake and love it … she adds chopped pecans to the filling. A really great variation for nut lovers!

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