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Snickerdoodle Bundt Cake

A moist, buttery Bundt cake infused with cinnamon and nutmeg, coated in cinnamon sugar, and drizzled with a sweet glaze.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American, Comfort Food
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup sour cream
  • 1/2 cup whole milk
Cinnamon Sugar Coating
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
Glaze
  • 1 1/2 cups powdered sugar
  • 2-3 tablespoons milk
  • 1/2 teaspoon vanilla extract

Equipment

  • Mixing bowls
  • Bundt pan
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour Bundt pan. Sprinkle cinnamon sugar coating inside pan.
  2. Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl.
  3. Cream butter and sugar until fluffy. Add eggs one at a time, then vanilla.
  4. Mix in sour cream. Add dry ingredients alternately with milk until combined.
  5. Pour batter into pan. Bake 50–60 minutes, until toothpick comes out clean.
  6. Cool 10 minutes in pan, invert on rack, and cool completely.
  7. Mix glaze ingredients until smooth. Drizzle over cake and sprinkle with cinnamon sugar.

Notes

This Bundt cake tastes even better the next day as the cinnamon flavor deepens.