Description
This Snickerdoodle Bundt Cake combines the classic flavors of snickerdoodle cookies with a moist and tender cake. It’s perfect for dessert or a sweet treat any time of the day.
Ingredients
Scale
- 1 box yellow cake mix (15 oz)
- 1 cup sour cream
- ¾ cup vegetable oil
- 4 large eggs
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons granulated sugar (for topping)
- 1 teaspoon ground cinnamon (for topping)
Instructions
- Preheat and prep the pan: Start by preheating your oven to 350°F (175°C). Generously grease and flour a bundt pan — making sure you get into all those beautiful curves and edges — or use a baking spray with flour. This ensures your cake comes out clean and picture-perfect.
- Mix the batter: In a large mixing bowl, combine the yellow cake mix, sour cream, oil, and eggs. Using a hand mixer or stand mixer, beat until the batter is thick, smooth, and creamy — about 2–3 minutes. The sour cream not only adds richness but also gives the cake that soft, melt-in-your-mouth texture.
- Layer the cinnamon swirl: In a small bowl, mix together ¼ cup granulated sugar and 1 tablespoon of cinnamon. Pour half of the batter into the bundt pan, then sprinkle the entire cinnamon-sugar mixture over it evenly. Top with the remaining batter, and use a butter knife to gently swirl the batter to create that signature snickerdoodle marbling.
- Bake to perfection: Place the pan in the center of the oven and bake for 38–43 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden brown, and your kitchen will be filled with the warm scent of cinnamon and vanilla.
- Cool and top it off: Allow the cake to cool in the pan for 10 minutes, then carefully invert onto a wire rack to cool completely. While it’s still slightly warm, mix the topping ingredients (2 tablespoons sugar and 1 teaspoon cinnamon) and sprinkle over the cake. It will stick lightly and give the cake that snickerdoodle cookie finish.
Notes
- For a richer flavor, consider using high-quality vanilla extract in the batter.
- The cake can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 43 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg