This easy and flavorful Snickerdoodle Bundt Cake is so incredibly delicious. The warmth of the cinnamon, paired with the moist, sweet cake make it the perfect fall cake recipe. I know you will just love this simple, homemade Snickerdoodle Bundt Cake recipe.
Snickerdoodle Bundt Cake
One of my favorite cookies is a snickerdoodle. It’s an absolute classic in my book! The flavor is so timeless. A few years back, I turned the cookie into my layered Snickerdoodle Cake, and am now using that cake recipe to inspire an even simpler version using a single bundt pan.
My new Snickerdoodle Bundt Cake is made with ingredients you most likely already have at home:
- Granulated sugar
- Cake flour
- Baking powder
- Brown sugar
If you don’t have cake flour on hand, take a look at THIS post to learn how to turn your all-purpose flour into cake flour. Making your own cake flour is actually so easy!
What size bundt pan should I use?
My favorite, go-to bundt pan is the Nordic Ware 12-cup Anniversary Pan. It’s spacious and bakes up your cakes beautifully. You’ll love how easy your cakes release from this pan too!
Even with an awesome pan like the Nordic Ware Anniversary Pan, I still suggest prepping your bundt pan properly: spray the pan with nonstick spray and then dust it with sugar, flour, or even cocoa powder (if you’re making a chocolate bundt cake).
The other important tip for making sure your bundt cake releases from the pan beautifully: let the cake cool completely in the pan before inverting it onto your cake stand.
This next part is so important, it’s getting it’s own highlight section! Don’t skip it!
How to Bake Moist Cakes From Scratch
- Use real butter: I’m usually not very picky about what brand of butter you use in a cake. But, using butter, not margarine is hugely important and impactful on the texture of your cake. Did you know margarine has more water content than butter. It’s also made from plant oils, whereas, butter is made from dairy and rich in saturated fats. That fat helps create moisture in our cakes. So when you’re at the store, make sure you reach for butter (I always use unsalted), not margarine.
- Measure dry ingredients correctly: The most accurate way to measure dry ingredients is with a scale. However, if you don’t have a scale, the next most accurate way to measure flour is as follows: fluff the flour with a spoon, lightly spoon the flour into your measuring cup, and carefully level it off with a knife. If you measure incorrectly, you’ll end up with too much flour, which can cause your cake to taste dry and dense.
- Add fat: make sure you’re adding some kind of fat to your cake batter. Fat creates and retains moisture in our cake layers. If I’m using all egg whites in a cake recipe, like this one, I make sure to add sour cream for fat. This helps to create a moist crumb.
Tools and Baking
- Bake at 325 degrees F and keep an eye on the cake: I know this may sound obvious to some, but it’s worth going over because it’s an easy fix. If your cakes are coming out dry, it could be that you’re over baking them. Remember, when you insert a toothpick into the center of your cake to check “doneness,” you want the toothpick to come out with a few moist crumbs on it. Your cake layers continue to bake for a few minutes as they cool in the cake pans. Another alternative to making sure you bake moist cakes from scratch is turning down your oven temperature. I now bake all my cakes at 325 degrees F.
- Use good quality cake pans that are light metal: using good quality cake pans can enhance how your cakes bake – both in height and texture. If you’re using dark colored pans, you’re likely going to get dark, dry edges because a dark pan heats up quicker as your cake is baking. I always suggest using Fat Daddio pans. This brand specializes in making light colored pans that distribute heat evenly.
- Mix on low speed: Did you know that over-mixing your cake batter can create a dry, dense cake that doesn’t rise? Sure does! When you add your dry ingredients to your wet ingredients, mix on low just until the dry ingredients are incorporated. Stop the mixer and scrape down the sides and bottom of your bowl. Then mix again for another 20 to 30 seconds.
- Serve your cake at room temperature: Yes, I said it. And I know it’s controversial. I know many of you like cold cake, and if you do, then keep eating cold cake and enjoy! However, if you’re serving your cake cold, just remember that the texture of the cake layers and buttercream will be different than when you serve cake at room temperature. I think sometimes we associate cold cake with dry cake, when in fact, the cake isn’t actually dry and just needs to be left at room temperature for a little longer.
- Store cake in the freezer not the fridge: One of the reasons your cake may end up dry is due to how you store the cake if you’re not serving it right away. Storing your cake in the fridge for a night is definitely ok. Just make sure it’s covered really well (i.e. in a cake carrier or box), so that the air doesn’t dry it out. If you need to store your cake for longer than a night, the freezer is a better option. You can head HERE to read my blog post about freezing, thawing and transporting your cakes.
I didn’t add a drizzle or frosting to this Snickerdoodle Bundt Cake, but a simple cinnamon chip glaze or caramel sauce would be delicious on it.
Snickerdoodle Bundt Cake
Tender and delicious cinnamon bundt cake with a cinnamon sugar swirl.
FOR THE CAKE
- 1 cup (226 g) unsalted butter, at room temperature
- 1 3/4 cups (350 g) granulated sugar
- 5 egg whites, at room temperature
- 3 cups (345 g) cake flour
- 1 tablespoons (12 g) baking powder
- 1 (6 g) teaspoons salt
- 2 teaspoons (5.2 g) cinnamon
- 1 cup (240 g) buttermilk at room temperature
- 1 tablespoon (13 g) pure vanilla extract
FOR THE CINNAMON SUGAR SWIRL
- 1/2 cup (110 g) brown sugar
- 1 teaspoon (2.6 g) cinnamon
FOR THE CAKE
- Preheat oven to 325 degrees F. Prepare a 12-cup bundt cake with nonstick spray and a dusting of sugar. Set aside.
- Whisk together the flour, baking powder, salt and cinnamon. Set aside.
- In the bowl of an electric mixer, beat the butter and sugar on medium-high speed using the paddle attachment for 3 to 5 minutes, until light and fluffy.
- With the mixer on low, add egg whites one at a time. Mixing well after each egg white. Stir in the vanilla and then beat the mixture until smooth, about 2 to 3 more minutes.
- With the mixer on low, alternately add the dry ingredients and the buttermilk, starting and ending with the flour mixture. Stir until combined.
- Pour half of the batter into the bundt pan. Evenly sprinkle the cinnamon sugar mixture over the batter. Pour the remaining batter on top of the cinnamon sugar mixture. Bake about 50 to 60 minutes. Cake is finished when a toothpick comes out with a few moist crumbs on it.
- Cool the cake in the bundt pan until it's completely cooled. Invert onto a cake stand.