Is there a better smell than a cinnamon dessert baking in the oven? Cinnamon is one of my favorite flavors so I decided to create this Snickerdoodle Bundt Cake. This classic treat takes the beloved flavors of snickerdoodle cookies to new heights, presenting itself as a centerpiece-worthy dessert that is as delicious as it is visually stunning. This recipe is a moist vanilla bundt cake topped with cinnamon sugar and is sure to be a star at your next gathering!
RECIPE TIPS:
Bundt pan: For this recipe you will need a 10 cup bundt pan.
Flavor: This cake has a punch of vanilla flavor by using instant vanilla pudding. The pudding mix also helps to make the cake really tender so don’t skip it!
Grease your pan: Bundt cakes are notoriously hard to get out of the pan. There are two ways to avoid this issue, the first is to use a simple bundt pan. The more complicated the bundt cake pan design, the harder it will be to get out. You also need to make sure every inch in greased or you will lose chunks. I use crisco to grease every corner and then dust the whole pan with flour. It will show you where there isn’t any grease because the flour won’t stick!
Snickerdoodle Bundt Cake
Ingredients
For the bundt cake:
- ½ cup butter flavored shortening you can replace with salted butter
- ¼ cup salted butter room temperature
- 1 ½ cup granulated sugar
- 1 tsp vanilla extract
- ½ cup vegetable oil
- 4 eggs room temperature
- 1 ¼ cups buttermilk room temperature
- 3 cups all-purpose flour
- 1 3.4 oz box of instant vanilla pudding mix
- 1 tsp cream of tartar
- ½ tsp baking soda
- ½ tsp kosher salt
For the topping:
- ½ cup salted butter melted
- 1 cup granulated sugar
- 2 tbsp cinnamon
Instructions
- Preheat the oven to 350° and grease and flour the bundt pan. In the bowl of a stand mixer combine the shortening, butter, sugar and vanilla extract. Beat on medium-high speed until light and creamy, 3-5 minutes.
- Add the oil, flour, eggs and buttermilk. Mix on low until just combined. Stir in the instant pudding, flour, cream of tartar, baking soda and salt. Mix on low until combined. Pour into the prepared bundt pan and bake for 60 minutes or until golden brown and baked through.
- Remove from the oven and let the cake cool for ten minutes in the pan. Place a wire rack over the base of the cake, invert the pan and flip it out. Allow the cake to cool for 15 minutes. In a small bowl combine the sugar and cinnamon. Brush on the melted butter and sprinkle on the cinnamon sugar. Store covered for up to 4 days.