Snickerdoodle Bundt
Rated 5.0 stars by 1 users
Category
Bakes & Puddings
Cuisine
British / American / Austrian / German
Servings
8
Prep Time
15 minutes
Cook Time
55 minutes
Calories
365
This is one of my all time favourites from my book, Bundt, and one everyone else seems to have made on repeat. A snickerdoodle is a delicious buttery-cinnamon cookie and those flavours have been translated into this recipe. It’s simple, comforting and reliably good - the sort of bake you make when you want something that feels familiar and generous without being fussy. Soft, buttery and gently spiced with cinnamon, it’s the kind of cake that disappears quickly once it’s cut.
When my publisher originally came to see me to talk through the book, this was the cake I made for her. We sat at the kitchen table with mugs of tea, bowls of strawberries and a Snickerdoodle Bundt between us. It was exactly that relaxed, welcoming and homely feeling that embodies the spirit of the book itself.
It’s not a showstopper in a dramatic sense, but it’s the kind of cake people always go back for. The sort you make once and then find yourself baking again and again.
Why You’ll Love Making This Snickerdoodle Bundt
It’s straightforward and dependable — no complicated steps or equipment The cinnamon gives it warmth without overpowering the cake It looks lovely turned out on a plate but doesn’t need icing or decoration It keeps beautifully, so you can bake it ahead or enjoy it over a few days It works just as well for everyday baking as it does for having people over It’s one of those recipes that quickly becomes a regular in your kitchen.
Ingredients
- TO PREPARE THE BUNDT PAN
- 15g ( 1 tablespoon/ 1/2 oz ) butter, melted for greasing
- 15g ( 1 tablespoon/ 1/2 oz ) plain flour
- FOR THE CAKE BATTER
- 225g ( 1 cup / 2 sticks / 8 oz ) butter, softened
- 275g ( 1 1/2 cups / 10 oz ) golden caster sugar
- 1 tsp vanilla essence
- 1 tsp ground cinnamon
- A pinch of salt
- 4 eggs
- 225g ( 2 cups / 8 oz ) self raising flour
- 100ml ( 1/2 cup / 4 oz ) buttermilk
- FINISHING
- 50g ( 3 tablespoons / 1/2 stick / 2 oz) butter, melted
- 75g ( 5 tablespoons / 1/3 cup / 3 oz ) golden caster sugar
- 1 tablespoon ground cinnamon
Directions
1. Preheat your oven to 160c fan / 180c / 170c fan / 350f / gas 4.
- 2. Melt the butter and then use a pastry brush to brush it evenly over the inside of your Bundt pan. I find it easier to brush from the base up to prevent any butter pooling. Sprinkle over the flour and tap from side to side so it is evenly distributed. Give a final upside down tap to remove the excess and your tin is ready.
- 3. Place the softened butter and sugar into a large bowl and mix with hand beaters until pale and fluffy. Add the lightly beaten eggs, one at time, mixing to combine before adding another. Add the vanilla and mix briefly to combine. Add a third of the flour and mix briefly, then add half of the buttermilk and mix. Repeat again and end with the final third of flour. Mix until just combined and smooth. Scrape the batter into the prepared bundt pan.
- 4. Bake for around 40 minutes or until a skewer comes out clean and the cake springs back to a light touch.
- 5. Once baked place the bundt pan on a wire rack to cool for 10-15 minutes so the air can circulate. Invert onto a wire rack.
- 6. While the bundt is still warm use a pastry brush to brush the entire outside with melted butter. Combine the cinnamon and sugar on a plate and then put the bundt onto the sugar. Roll the bundt around gently and then sprinkle or spoon the sugar over generously to cover the whole bundt. Serve warm.
- Store in an airtight container for a few days.
Recipe Note
Preparing the tin properly really matters. Take the time to brush the melted butter thoroughly into every groove of the Bundt tin — working from the base upwards helps prevent pooling and gives you a clean release. The light dusting of flour is what guarantees that perfect turn-out.
Use room-temperature ingredients. Soft butter and room-temperature eggs will give you a smoother batter and a more even crumb. If your eggs are cold, pop them into a bowl of tepid water for a few minutes before using.
Don’t overmix. Once you start adding the flour, mix just until combined. Overworking the batter can make the cake dense rather than soft and tender.
Oven timings may vary. All ovens behave slightly differently, so start checking at around 45 minutes. The cake is ready when it springs back lightly to the touch and a skewer comes out clean.
Turn out while warm, not hot. Letting the cake rest for 10–15 minutes allows it to release easily without sticking, while still being warm enough to take on the butter and cinnamon sugar. The sugar coating is key. Rolling the cake while it’s warm helps the cinnamon sugar stick beautifully and gives that classic snickerdoodle finish. Don’t be shy — a generous coating is what makes it so good.
Storage tips. Keep the cake in an airtight tin at room temperature for up to five days. It also freezes well, and can be refreshed with a quick warm-up and a fresh coating of cinnamon sugar before serving.
Nutrition
Nutrition
- Serving Size
- 1 slice
- per serving
- Calories
- 365
- Carbs
- 36 grams
- 18%
- Cholesterol
- 95 milligrams
- 31%
- Fat
- 22 grams
- 65%
- Fiber
- 1 grams
- 5%
- Protein
- 4 grams
- 12%
- Saturated Fat
- 11 grams
- 55%
- Sugar
- 27 grams
- 30%