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Snickerdoodle Bundt Cake

One bundt cake, or one 9" or 10" round cake
Prep info
3 hrs to bring ingred to room temp + 20 min prep + 65 min bake + 10 min cool
Prep time
Not set
Cook time
4 hours, 35 minutes
Time required
4 hours, 35 minutes
Oven preheat
Desserts - Misc


  • 2 t ground cinnamon (10 mL)
  • 220 g sugar - white (1 cup)
  • Cake:
  • 313 g Flour (Plain) (2.5 cups)
  • 1 t baking powder (5 mL)
  • 1/2 t baking soda (2.5 mL)
  • 1/2 t kosher salt (2.5 mL)
  • 2 t ground cinnamon (2-3 tsp; 10-15 mL)
  • 227 g butter (1 cup, at room temperature)
  • 220 g sugar - white (1 cup)
  • 220 g sugar - light brown (1 cup)
  • 3 eggs (at room temperature)
  • 2 t vanilla extract (10 mL)
  • 1 c full fat sour cream (240 mL, at room temperature)


0. Set out butter, eggs, and sour cream to come to room temperature.  Once they are, continue with rest of recipe.

1. Preheat oven to 325*F/160*C.

2. Combine topping ingredients in a small bowl and mix well. Grease a bundt pan very well with cooking spray, including the center tube. Put 1/4 cup of the topping mixture into the bundt pan and carefully rotate and shake the pan so that all the nooks and crannies are coated with the cinnamon and sugar. Save the remaining mixture for later use.  

3. Stir together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.

4. In a mixing bowl, beat the butter on medium speed for one full minute. Add the white sugar and mix for 3 minutes, until light and fluffy. Scrape down the bowl and blade and add the brown sugar. Beat for 2 minutes until the mixture looks light brown and uniform in color. Add the eggs one at a time, beating each for 1 full minute. Add in the vanilla and beat 30 seconds until incorporated.

5. Add the flour mixture alternately with the sour cream; beat well.

6. Spread one third of the batter into the prepared pan. Sprinkle with 1/4 cup of the topping mixture. Repeat this process two more times until all of the batter has been spread into the pan. Sprinkle any remaining topping over the last layer.

7. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool for 10 minutes before inverting onto a wire rack to cool completely.


SJ Note: This is one of our favorites. We make it time after time.

SJ Note 26 Oct 2015: We finally had cooking spray to use - it's only recently found its way to these isles, or at least to our kitchen - and it came out of our bundt pan a treat, at last!  We've tried all sorts of greasing and flouring and so on before, but it's always been a bit of a mess getting it out, so I highly recommend using actual cooking spray (something like this one), particularly with a bundt pan.  We've also had success with baking paper (parchment) in ordinary pans.  The full recipe goes nicely into a 9" or 10" round pan, or you can third the ingredients for a 5" round cake.