why make this recipe
The Delightful Snickerdoodle Bundt Cake is a perfect dessert for any occasion. Its rich flavors of cinnamon and sugar bring warmth and comfort, reminiscent of traditional snickerdoodle cookies. The combination of cream cheese and butter creates a moist and tender cake, making it a treat for your taste buds. Whether you’re celebrating a special moment or just want to enjoy a sweet snack, this cake will surely impress your family and friends.
how to make Delightful Snickerdoodle Bundt Cake
Ingredients:
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 1 ½ teaspoons ground cinnamon
- ½ cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 ¼ cups granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ¼ cup granulated sugar (cinnamon-sugar topping)
- 1 tablespoon ground cinnamon (cinnamon-sugar topping)
- 2 tablespoons unsalted butter, melted (cinnamon-sugar topping)
Directions:
- Preheat the oven to 350°F (175°C). Generously grease a 10-inch Bundt pan with butter or non-stick spray and lightly dust with flour, tapping out the excess.
- In a medium bowl, whisk together 2 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, ¼ teaspoon baking soda, ¼ teaspoon fine sea salt, and 1 ½ teaspoons ground cinnamon until evenly combined.
- In the bowl of a stand mixer fitted with the paddle attachment, beat ½ cup softened unsalted butter and 8 oz softened cream cheese on medium speed until light and fluffy, about 2–3 minutes.
- Gradually add 1 ¼ cups granulated sugar, continuing to beat until the mixture turns pale and increases in volume.
- Add the eggs one at a time, beating well after each addition, then mix in 1 teaspoon pure vanilla extract.
- Reduce the mixer speed to low and slowly add the dry flour mixture, scraping the sides as needed, mixing just until incorporated. Do not over-mix.
- Stir ¼ cup granulated sugar, 1 tablespoon ground cinnamon, and 2 tablespoons melted unsalted butter together to form a thick paste. Fold the cinnamon-sugar mixture into the batter, reserving a small spoonful for the final glaze.
- Pour the batter into the prepared Bundt pan, smooth the top, and tap the pan gently on the counter to release air bubbles.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean and the top is a deep golden brown.
- Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack. While the cake is still warm, brush the reserved cinnamon-sugar mixture over the top, letting it melt into a glossy glaze that crackles as it sets.
how to serve Delightful Snickerdoodle Bundt Cake
This cake can be served warm or at room temperature. Slice the cake into generous pieces and enjoy it on its own or with a scoop of vanilla ice cream for extra delight. It pairs wonderfully with a cup of coffee or tea, making it perfect for gatherings or afternoon snacks.
how to store Delightful Snickerdoodle Bundt Cake
Store the leftover cake in an airtight container at room temperature for up to three days. If you want to keep it fresh for longer, consider refrigerating it, where it can last for about a week. Make sure to bring it to room temperature before serving for the best flavor and texture.
tips to make Delightful Snickerdoodle Bundt Cake
- Make sure to use room temperature eggs and cream cheese for a smoother batter.
- Avoid over-mixing the batter to maintain a light and airy texture.
- If you like a stronger cinnamon flavor, feel free to increase the amount of cinnamon in the batter or the topping.
- You can add chopped nuts or chocolate chips to the batter for an extra layer of flavor and texture.
variation
For a twist, try adding ½ cup of chopped pecans or walnuts to the batter for added crunch. You can also substitute pumpkin spice for the cinnamon if you want to create a seasonal version of this cake.
FAQs
1. Can I use other types of flour for this recipe?
While all-purpose flour works best, you can try using a gluten-free flour blend if needed. Just keep in mind that the texture might change.
2. Can I freeze the Bundt cake?
Yes, you can freeze the cake! Wrap it tightly in plastic wrap and then in aluminum foil. It can last in the freezer for up to three months. Thaw it overnight in the refrigerator before serving.
3. What should I do if my cake sticks to the pan?
To prevent sticking, make sure to grease and flour the Bundt pan well. If it does stick, run a plastic knife around the edges, and gently shake the pan to loosen.
Delightful Snickerdoodle Bundt Cake
Ingredients
Cake Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 1 ½ teaspoons ground cinnamon
- ½ cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 ¼ cups granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon pure vanilla extract
Cinnamon-Sugar Topping
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter, melted
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Generously grease a 10-inch Bundt pan with butter or non-stick spray and lightly dust with flour, tapping out the excess.
- In a medium bowl, whisk together the flour, baking powder, baking soda, fine sea salt, and ground cinnamon until evenly combined.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and cream cheese on medium speed until light and fluffy, about 2–3 minutes.
- Gradually add the granulated sugar, continuing to beat until the mixture turns pale and increases in volume.
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- Reduce the mixer speed to low and slowly add the dry flour mixture, scraping the sides as needed, mixing just until incorporated. Do not over-mix.
- Stir together the granulated sugar, ground cinnamon, and melted butter to form a thick paste. Fold the cinnamon-sugar mixture into the batter, reserving a small spoonful for the final glaze.
Baking
- Pour the batter into the prepared Bundt pan, smooth the top, and tap the pan gently on the counter to release air bubbles.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean and the top is a deep golden brown.
- Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack. While the cake is still warm, brush the reserved cinnamon-sugar mixture over the top, letting it melt into a glossy glaze that crackles as it sets.
