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Snickerdoodle Bundt Cake

A moist and fluffy bundt cake infused with classic snickerdoodle flavors of cinnamon and vanilla, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2.5 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp ground cinnamon
Wet Ingredients
  • 0.5 cups unsalted butter, softened Make sure it's at room temperature.
  • 1.5 cups granulated sugar
  • 2 large eggs At room temperature.
  • 1 tsp vanilla extract
  • 1 cup buttermilk

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour your bundt pan.
  2. In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.
  3. In another bowl, cream together the softened butter and granulated sugar until light and fluffy (3-4 minutes with an electric mixer).
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Gradually add the dry ingredient mixture to the wet mixture, alternating with the buttermilk, starting and ending with the dry ingredients.
  6. Carefully pour the batter into the prepared bundt pan, smoothing it out evenly.
Baking
  1. Bake for about 40-45 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow the cake to cool in the pan for 10-15 minutes before inverting onto a wire rack to cool completely.
Finishing Touches
  1. Drizzle with cream cheese glaze or dust with powdered sugar if desired.

Notes

Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Can be frozen for up to 3 months.