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Do you love the Heavenly taste of snickerdoodle cookies? I’ve got something even more delicious for you – the Snickerdoodle Cake!
Imagine a soft vanilla cake with swirls of cinnamon sugar. Yum, right? If you’ve never tried a Snickerdoodle cake before, you’re in for a real treat.
It’s like having the best parts of the snickerdoodle cookie but in a moist cake form! What’s that? You’d love to eat a whole cake of snickerdoodle? Well, then you’re in luck!
Haha all kidding aside, this cake is a snickerdoodle lovers dream. I love snickerdoodle cookies. This cake brings out all the wonderful qualities of those cookies to a cake. It’s amazing!
I can’t tell you how excited I was to try this one out on Jeremy. He loves snickerdoodles, and I was confident he would love this cake. It’s next level!
The first words out of his mouth were “oh dang…”. Yes! Success! Then, he proceeded to eat half of the cake. Ha!
The cake has a cinnamon sugar filling that is absolutely wonderful. Then, on top of the moist, cinnamon swirl cake, we have a generous helping of cinnamon-sugar crumb topping! Any crowd you serve this to will love it.
Let me share my favorite snickerdoodle cake recipe with you. I promise, every bite will be a little piece of joy!
Some of our other favorite cake recipes we have on our site include: Easy Chocolate Chip Pound Cake Recipe, Strawberry Earthquake Cake, and Chocolate Cupcakes with Blackberry Buttercream.
WHY THIS RECIPE WORKS:
- Easy Ingredients: Everything you need is likely in your pantry already! Make sure you save the recipe card for later!
- Perfect for All Occasions: Whether it’s a holiday season gathering or a simple family dinner, this cake fits right in. It’s a great recipe for all occasions!
- Moist and Fluffy: Using Greek yogurt and melted butter ensures a moist cake every time. Then on top of the cake you’ve got the crumb layer. It’s great from start to finish!
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Melted butter
- Sugar
- Eggs
- Greek yogurt
- Vanilla
- Milk
- Flour
- Baking soda
- Baking powder
- Cinnamon
- Brown sugar
- White sugar
HOW TO MAKE SNICKERDOODLE CAKE:
- Preheat your oven to 350°F and prepare your Bundt pan by wiping it down with butter, or by spraying it with nonstick cooking spray.
- In a large bowl with an electric mixer or in a stand mixer with the paddle attachment, combine your melted butter and sugar. On medium speed, mix together until they are homogenous.
- Add all of the eggs and mix again on medium speed until the mixture is smooth.
- Add the Greek yogurt, milk, and vanilla to the mixture and whisk on medium-high speed until the mixture is smooth.
- Slowly add the flour, baking soda, baking powder, and cinnamon while constantly stirring the ingredients together until you have a smooth batter. Set aside
- In a medium bowl, create your cinnamon sugar filling by combining the brown sugar, white sugar, and cinnamon. Mix until uniform.
- Pour half of your batter into the prepared pan and smooth it out.
- Sprinkle in roughly ½ of your cinnamon sugar filling before adding the rest of the cake batter and smooth out the top.
- Bake your cake for 45-50 minutes. Allow the Bundt cake to cool for 10 minutes before removing from the pan.
- While your cake is cooling, add the melted butter to the remainder of your cinnamon sugar filling to create a crumb topping.
- Generously sprinkle the top of your snickerdoodle cake with the cinnamon crumb topping, slice, and serve!
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHY DOES THIS RECIPE CALL FOR GREEK YOGURT?
The Greek yogurt in this recipe keeps the finished cake moist and delicious.
Don’t worry, you won’t be able to taste any yogurt or sour cream in your finished cake!
WHAT KIND OF FROSTING WOULD PAIR WELL WITH A SNICKERDOODLE BUNDT CAKE?
If you’re looking to top this cake with frosting instead of a cinnamon sugar crumble, I would recommend whipping up a yummy cream cheese frosting!
It will go really well with the cinnamon flavor that’s all through this cake.
HOW LONG IS A SNICKERDOODLE BUNDT CAKE GOOD FOR?
As long as it’s stored in an airtight container, this snickerdoodle bundt cake should be good on the counter for up to three days or in the fridge for up to five days.
I love this cake on the next day and even longer!
CAN I MAKE SNICKERDOODLE BUNDT CAKE GLUTEN FREE?
Although I haven’t tried making a gluten free version of this cake, I would imagine that it could be done by swapping out the regular flour for gluten free flour in a 1:1 ratio.
ANY ADDITIONS?
Always! I’ve got a few yummy ideas for you.
- Add chocolate chips for a chocolatey twist.
- Mix in some chopped pecans or walnuts.
- Spread a layer of caramel on top of the crumb coat.
- Add a layer of cream cheese frosting.
- Sprinkle some sea salt on the crumb topping.
- Mix in some raisins or currants.
- Top with fresh berries before serving.
- Add a dollop of whipped cream to each slice.
- Drizzle with melted white or dark chocolate.
- Sprinkle some shredded coconut on top.
ANY SUBSTITUTIONS?
There are plenty of options for swapping out ingredients.
- Replace Greek yogurt with sour cream.
- Use vegetable oil instead of melted butter for a lighter cake.
- Substitute vanilla extract with almond extract for a different flavor.
- Cake flour can be used in place of all-purpose flour for a fluffier cake, just add 2 tablespoons more cake flour per cup in place of all-purpose.
- Dark brown sugar can replace regular brown sugar for a deeper flavor.
- If you don’t have milk, almond or oat milk works well too.
HOW TO STORE:
Refrigerator: Store in an airtight container and enjoy within 4-5 days for best taste.
Freezer: Once completely cooled, wrap the cake tightly in plastic wrap and store.
It can be frozen for up to 3 months. Thaw at room temperature before serving.
DANA’S TIPS AND TRICKS:
- Always make sure your eggs and Greek yogurt are at room temperature before mixing.
- Use a rubber spatula to ensure you get every bit of the batter from the sides of the bowl.
- When pouring in the dry ingredients, add them gradually to avoid any lumps.
- Check the center of the cake with a butter knife or toothpick to see if it’s fully baked. If it comes out clean, you’re good to go!
- When sprinkling the crumb topping, make sure the cake has cooled a bit so it sticks nicely.
- To ensure the cake doesn’t stick to the pan, generously grease with butter or cooking spray (the kind with flour in it). Take a pastry brush and brush all over the pan to make sure it gets into every crack and crevice.
In the world of cakes, the Snickerdoodle Cake truly shines. It brings back memories of those soft snickerdoodle cookies we all love, but with a twist. Move over, Betty Crocker!
Every slice is a journey of soft vanilla cake, sweet cinnamon sugar, and that delightful crumb topping. The next time you’re thinking of baking, give this recipe a shot. It’s easy, delicious, and it will quickly become a family favorite!
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If you’ve tried this SNICKERDOODLE CAKE, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Snickerdoodle Cake (Easy Bundt Cake Recipe)
Ingredients
- ½ cup salted butter melted
- 1 & ½ cups sugar
- 4 large eggs room temperature
- ½ cup plain Greek yogurt room temperature
- ¼ cup whole milk
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ tablespoon ground cinnamon
Cinnamon Sugar Crumb Topping/Filling:
- 2/3 cup light brown sugar packed
- 2/3 cup granulated sugar
- ½ teaspoon ground cinnamon
- 2 tablespoons salted butter melted
Instructions
- Preheat your oven to 350°F and prepare your Bundt pan by wiping it down with butter, or by spraying it with nonstick cooking spray.
- In a large bowl with an electric mixer or in a stand mixer with the paddle attachment, combine your melted butter and sugar. On medium speed, mix together until they are homogenous.½ cup salted butter, 1 & ½ cups sugar
- Add all of the eggs and mix again on medium speed until the mixture is smooth.4 large eggs
- Add the Greek yogurt, milk, and vanilla to the mixture and whisk on medium-high speed until the mixture is smooth.½ cup plain Greek yogurt, ¼ cup whole milk, 1 teaspoon vanilla extract
- Slowly add the flour, baking soda, baking powder, and cinnamon while constantly stirring the ingredients together until you have a smooth batter. Set aside3 cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, ½ tablespoon ground cinnamon
- In a medium bowl, create your cinnamon sugar filling by combining the brown sugar, white sugar, and cinnamon. Mix until uniform.2/3 cup light brown sugar, 2/3 cup granulated sugar, ½ teaspoon ground cinnamon
- Pour half of your batter into the prepared pan and smooth it out.
- Sprinkle in roughly ½ of your cinnamon sugar filling before adding the rest of the cake batter and smooth out the top.
- Bake your cake for 45-50 minutes. Allow the Bundt cake to cool for 10 minutes before removing from the pan.
- While your cake is cooling, add the melted butter to the remainder of your cinnamon sugar filling to create a crumb topping.2 tablespoons salted butter
- Generously sprinkle the top of your snickerdoodle cake with the cinnamon crumb topping, slice, and serve!
Notes
- Always make sure your eggs and Greek yogurt are at room temperature before mixing.
- Use a rubber spatula to ensure you get every bit of the batter from the sides of the bowl.
- When pouring in the dry ingredients, add them gradually to avoid any lumps.
- Check the center of the cake with a butter knife or toothpick to see if it’s fully baked. If it comes out clean, you’re good to go!
- When sprinkling the crumb topping, make sure the cake has cooled a bit so it sticks nicely.
- To ensure the cake doesn’t stick to the pan, generously grease with butter or cooking spray (the kind with flour in it). Take a pastry brush and brush all over the pan to make sure it gets into every crack and crevice.
Nutrition
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