A Snickerdoodle Bundt Cake takes everything I love about the classic snickerdoodle cookie—warm cinnamon, sweet vanilla, and that irresistible sugar coating—and transforms it into a soft, moist cake that’s just as comforting as it is delicious. Using a cake mix keeps things quick and easy, while the pudding mix and sour cream make it rich and tender. It’s the kind of cake I can make for a cozy afternoon treat or to impress guests with minimal effort.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 box yellow cake mix
1 (3.4 oz) box instant vanilla pudding mix
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 cup sour cream
½ cup vegetable oil
4 large eggs
½ cup milk
¼ cup sugar (for coating)
Directions
I preheat my oven to 350°F (175°C) and grease and flour a 10-inch Bundt pan.
In a large mixing bowl, I combine the cake mix, pudding mix, cinnamon, and eggs. Then I add the sour cream, vegetable oil, and milk, mixing until the batter is smooth and well combined.
I pour the batter into the prepared Bundt pan, spreading it evenly.
I bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Once baked, I let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
I mix the sugar and cinnamon for the coating in a small bowl, then sprinkle it generously over the cooled cake.
Servings and Timing
This recipe makes 12 servings.
Prep Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Calories: 330 kcal per serving
Variations
I sometimes swap the yellow cake mix for a spice cake mix for a deeper flavor. Adding a swirl of cinnamon-sugar in the middle of the batter before baking gives a layered snickerdoodle effect. If I want an extra indulgent touch, I drizzle a simple vanilla glaze over the cooled cake. For the holidays, I’ve even added a hint of nutmeg or cardamom for a festive twist.
Storage/Reheating
I store the cake covered at room temperature for up to 3 days, or in the refrigerator for up to a week. If I refrigerate it, I let slices come to room temperature before serving for the best texture. To reheat, I warm slices in the microwave for about 10–15 seconds to bring back that fresh-from-the-oven feel.
FAQs
How do I prevent the cake from sticking to the Bundt pan?
I make sure to grease and flour the pan thoroughly, getting into every groove, so the cake releases cleanly.
Can I make this cake ahead of time?
Yes, I often bake it the day before and store it covered. The flavors actually deepen overnight.
Can I freeze Snickerdoodle Bundt Cake?
Absolutely. I wrap slices or the whole cake tightly in plastic wrap and foil, then freeze for up to 3 months. I thaw it at room temperature before serving.
Can I make this without a Bundt pan?
Yes, I can use a 9x13-inch baking dish or two loaf pans instead, adjusting the baking time as needed.
What’s the best way to serve this cake?
I like to serve it as is with coffee or tea, but it’s also delicious with a scoop of vanilla ice cream or a dollop of whipped cream.
Conclusion
This Snickerdoodle Bundt Cake is my go-to when I want something simple, flavorful, and sure to please. It captures the cozy charm of the beloved cookie in a beautiful cake form, with minimal effort and maximum reward. Every bite is tender, cinnamon-kissed, and just sweet enough to keep me coming back for another slice.
Recipe:
Snickerdoodle Bundt Cake
- Total Time: 55 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A soft, moist Bundt cake inspired by the classic snickerdoodle cookie, featuring warm cinnamon, sweet vanilla, and a sugar coating for a nostalgic, cozy dessert.
Ingredients
1 box yellow cake mix
1 (3.4 oz) box instant vanilla pudding mix
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 cup sour cream
½ cup vegetable oil
4 large eggs
½ cup milk
¼ cup sugar (for coating)
1 teaspoon ground cinnamon (for coating)
Instructions
- Preheat oven to 350°F (175°C) and grease and flour a 10-inch Bundt pan.
- In a large mixing bowl, combine cake mix, pudding mix, ground cinnamon, and eggs.
- Add sour cream, vegetable oil, vanilla extract, and milk. Mix until batter is smooth and well combined.
- Pour batter into the prepared Bundt pan and spread evenly.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- Mix sugar and cinnamon for the coating in a small bowl. Sprinkle generously over the cooled cake.
Notes
Grease and flour the Bundt pan thoroughly to prevent sticking.
For deeper flavor, substitute spice cake mix for yellow cake mix.
Add a cinnamon-sugar swirl in the middle for a layered effect.
Top with a vanilla glaze for extra sweetness.
Store covered at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 27g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
