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This Snickerdoodle Cake takes everything you love about the classic cinnamon-sugar cookie and turns it into an easy, tender Bundt cake. A soft, buttery vanilla batter is swirled with a cinnamon sugar filling and finished with a sweet cinnamon crumb topping. If you love a simple Bundt cake like our banana bundt cake and lemon bundt cake, this one is for you.
Soft, buttery, and swirled with cinnamon sugar, this snickerdoodle cake bakes into an easy Bundt cake that tastes just like the classic cookie, right up there with our lemon blueberry coffee cake.
Snickerdoodle Cake Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 50 minutes
- ⏳ Total Time: 1 hour 5 minutes
- 🍽️ Serving: 12 servings
- ⚡ Calories: About 390 per serving
- 🌶️ Flavor Profile: Warm, cinnamon, sweet, and buttery
- ✋ Difficulty: Easy
Quick Answer
A snickerdoodle cake gets its signature flavor from cinnamon sugar layered three ways: cinnamon in the batter, a cinnamon sugar swirl baked into the middle, and a buttery cinnamon crumb topping. A touch of Greek yogurt keeps the cake soft and tangy, the same way it does in our sour cream coffee cake.
Jump to:
- Snickerdoodle Cake Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Snickerdoodle Cake
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Snickerdoodle Cake FAQs
- Other Recommended Easy Cake Recipes
- Snickerdoodle Cake (Easy Bundt Cake)
Why This Recipe Works
Click to see the technique science
- Cinnamon sugar three ways. Cinnamon in the batter, a swirl in the center, and a crumb topping give this cake big snickerdoodle flavor.
- Greek yogurt keeps it moist. Yogurt adds moisture and a subtle tang that makes the crumb soft and tender.
- One easy batter. The batter comes together in one bowl with a mixer, so there is no fussy technique required.
- A Bundt pan does the work. Baking in a Bundt pan gives a beautiful shape with no frosting or layering needed.
Why You’ll Love This Recipe
- All the flavor of a snickerdoodle cookie in an easy cake.
- A cinnamon sugar swirl runs right through the middle.
- Made with simple pantry ingredients.
- No frosting or layering required, like our chocolate bundt cake.
- Perfect for breakfast, dessert, or a cozy snack with mini cinnamon rolls.
- A cozy cinnamon-swirled cake, much like our crumb-topped cranberry coffee cake.
Key Ingredients
Here is everything you need to make this snickerdoodle cake. The exact amounts are in the recipe card below.
- All-purpose flour: the structure of the tender Bundt cake.
- Salted butter: used in both the batter and the cinnamon crumb topping.
- Granulated and brown sugar: sweeten the cake and the cinnamon filling.
- Eggs: add richness and structure to the batter.
- Greek yogurt and milk: keep the crumb soft, moist, and slightly tangy.
- Ground cinnamon: the star flavor, used throughout the cake.
- Vanilla, baking soda, and baking powder: round out the flavor and give the cake its rise.
See recipe card for exact quantities.
Variations and Substitutions
This snickerdoodle cake is easy to customize.
- Add a glaze: drizzle with a simple powdered-sugar icing, like our chocolate chip bundt cake.
- Make it a loaf: bake the batter in loaf pans instead of a Bundt pan, adjusting the time.
- Add cream of tartar: a small pinch in the batter leans into that classic snickerdoodle tang.
- Spice it up more: add nutmeg and cloves for a flavor closer to our spice layer cake.
- Add nuts: fold chopped pecans into the cinnamon filling, like our hummingbird bundt cake.
How to Make Snickerdoodle Cake
- Cream the melted butter and sugar, then beat in the eggs, Greek yogurt, milk, and vanilla, and mix in the flour, leaveners, and cinnamon to make a smooth batter.
- Combine the brown sugar, granulated sugar, and cinnamon to make the cinnamon sugar filling.
- Pour half of the batter into the prepared Bundt pan and smooth the top.
- Sprinkle about half of the cinnamon sugar filling over the batter.
- Add the rest of the batter and smooth the top.
- Bake at 350 degrees F for 45 to 50 minutes, cool, then top with the cinnamon crumb topping.
Recipe Tips & Tricks
- Grease the pan well. Coat every crevice of the Bundt pan so the cake releases cleanly.
- Room-temperature ingredients. Bring the eggs and yogurt to room temp for a smoother batter.
- Do not overmix. Mix just until the flour disappears to keep the cake tender.
- Cool before removing. Let the cake rest 10 minutes, then invert it, just like our carrot bundt cake.
- Save topping for last. Add the cinnamon crumb topping after baking for the best texture.
Serving Ideas and Suggestions
This snickerdoodle cake is as welcome at breakfast as it is at dessert.
Serve it slightly warm with the cinnamon crumb topping, perfect with coffee for breakfast or as dessert next to mini cheesecakes. It fits right into a brunch spread with mini cinnamon rolls and a lemon blueberry coffee cake.
For more cozy cakes, try our carrot cake loaf, old-fashioned caramel cake, honey citrus bundt cake, or chewy spice cookies.
Snickerdoodle Cake FAQs
A Bundt pan gives the classic shape, but you can also bake the batter in a tube pan or two loaf pans. Just watch the bake time, as smaller pans cook faster, like our carrot cake loaf.
Greek yogurt adds moisture and a subtle tang that mimics the slight tang of a classic snickerdoodle cookie. It also helps keep the crumb soft and tender.
Grease the Bundt pan thoroughly, getting into every crevice with butter or nonstick spray. Let the cake cool for about 10 minutes before inverting, which helps it release cleanly.
Yes. Bake the cake a day ahead and store it covered at room temperature. Add the cinnamon crumb topping the day you serve it so it stays fresh and crisp.
Store the cake covered at room temperature for up to 3 days, or in the fridge for up to 5 days. Bring it to room temperature before serving, like our red velvet bundt cake.
Absolutely. Wrap the cooled, untopped cake tightly and freeze for up to 2 months. Thaw at room temperature, then add the cinnamon crumb topping, just like our coffee walnut sponge cake.
Cozy, cinnamon-swirled, and impossibly easy, this snickerdoodle cake brings classic cookie flavor to an elegant Bundt cake, right alongside our lemon blueberry trifle.
Snickerdoodle Cake (Easy Bundt Cake)
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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