Snickerdoodle Bundt Cake
This moist Snickerdoodle Bundt Cake is a delicious vanilla bundt cake with a ribbon of cinnamon and brown sugar in every slice.
Servings: 15 servings
Equipment
Ingredients
- 2 sticks unsalted butter, softened (226g)
- 2 cups sugar (400g)
- 3 large room temperature eggs (place the eggs in a bowl of warm water for 5 minutes if in a hurry)
- 3 cups cake flour- if you do not have cake flour see substitution below (342g)
- 1 ½ teaspoons baking powder (7g)
- ½ teaspoon baking soda (3g)
- ½ teaspoon salt (3g)
- 1 cup sour cream (242g)
- ¼ cup vegetable oil (54g) (we use canola oil)
- ⅓ cup milk (80g)
- 2 teaspoons vanilla extract (8g)
For the Cinnamon Swirl
- ½ cup (108g) light brown sugar, packed
- 1 teaspoon (2g) cinnamon
Easy Vanilla Glaze
- 2 cups (230g) Confectioners Sugar (see notes)
- 3 to 4 Tablespoons milk (45 to 60g) Add more if needed for the consistency you like
- Pinch of salt (Approximately ¼ teaspoon)
- 1 teaspoon Vanilla extract (4g)
Instructions
For the Cinnamon Mixture
- Combine the cinnamon and brown sugar in a small bowl and set aside for later. We will use this after adding half of the cake batter to the bundt pan.
For the Cake Batter
- Preheat the oven to 350 degrees F, grease and flour a bundt pan. We used a bundt pan with a 12 cup baking capacity, 10 inches across. See notes re: pan size
- In a medium sized bowl add the cake flour, baking powder, baking soda and salt. Whisk to blend, set aside.
- In another bowl or measuring cup add the sour cream, milk, vegetable oil, and vanilla extract. Blend with a fork and set aside
- In the bowl of your mixer, mix the softened butter until smooth. Gradually add the sugar and mix on medium speed for 3 to 5 minutes until it is lightened in color and fluffy.
- Add the eggs one at a time, mixing after each until the yellow of the yolk has blended.
- With the mixer on low speed, add the flour mixture and the sour cream mixture alternately, beginning and ending with the flour mixture (We did 3 additions of dry ingredients and 2 of wet). Mix just until combined.
- Add 3.5 cups(about half) of the cake batter to the prepared bundt pan.
- Then, sprinkle the cinnamon and brown sugar mixture over the batter. We recommend not carrying the mixture all the way to the edge of the pan or to the center tube/core of the pan. (We explain this in the notes.)
- Top with the remaining cake batter and gently smooth with the back of a spoon. Tap the filled cake pan on your counter a few times to make the air bubbles rise.
- Bake at 350 degrees for 45-50 minutes and then check for doneness-it may need additional time. Bake until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Allow the cake to cool in the pan, on a wire rack for 10 minutes before turning out.
- Makes 7 cups of cake batter
Easy Vanilla Glaze
- Combine the confectioners sugar, milk, vanilla extract, and a pinch of salt in a small bowl and stir until smooth.
- Drizzle over the cooled pound cake. (I spooned mine into a piping bag with the tip snipped away for more control.) If the glaze is too thin, add a bit more powdered sugar. If it is too thick, add a bit more milk.