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Close-up of a sliced Snickerdoodle Cake on a wooden table, showcasing its soft texture and cinnamon topping.

Snickerdoodle Cake Recipe (with Bundt Pan or 9x13)

A deliciously cinnamon-spiced cake with a sweet cinnamon-sugar topping, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 pieces
Course: Dessert
Calories: 350
Ingredients Method Notes

Ingredients
  

Baking ingredients
  • 2 ¾ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon ground cinnamon
  • ½ cup granulated sugar (for topping)
  • 2 teaspoons ground cinnamon (for topping)

Method
 

  1. Preheat oven to 350°F (175°C). Grease a Bundt or 9x13 pan.
  2. Cream butter and 1 ½ cups sugar until fluffy. Add eggs one at a time, then mix in sour cream and vanilla.
  3. Whisk together flour, baking powder, baking soda, salt, and cinnamon. Gradually add to wet ingredients.
  4. Pour batter into pan, then sprinkle with cinnamon-sugar mixture.
  5. Bake for 40-50 minutes, cool 10 minutes before removing from pan.

Notes

Ensure not to overmix the batter for a light texture.