Snickerdoodle Cake Learn like a Chef

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Enjoy the delicious flavor of snickerdoodles? My Snickerdoodle Cake is much better! 


– ½ cup salted butter melted – 1 & ½ cups sugar – 4 large eggs room temperature – ½ cup plain Greek yogurt room temperature – ¼ cup whole milk – 1 teaspoon vanilla extract – 3 cups all-purpose flour – ½ teaspoon baking soda – ½ teaspoon baking powder – ½ tablespoon ground cinnamon Cinnamon Sugar Crumb Topping/Filling: – 2/3 cup light brown sugar packed – 2/3 cup granulated sugar – ½ teaspoon ground cinnamon – 2 tablespoons salted butter melted


Wipe your Bundt pan with butter or nonstick cooking spray and preheat your oven to 350°F.  

Step 1

Mix melted butter and sugar in a large basin or stand mixer using the paddle attachment. Mix on medium speed until homogeneous.  

Step 2

Add all the eggs and mix again on medium speed until smooth. Pour in the flour, baking soda, baking powder, and cinnamon slowly while stirring until the batter is smooth.  

Step 3

Set aside Mix brown sugar, white sugar, and cinnamon in a medium basin to make cinnamon sugar filling. Uniformly mix. Put half the batter in the pan and smooth it.  

Step 4

Before pouring the remaining cake batter, sprinkle ½ of the cinnamon sugar filling and smooth the top. Baking your cake for 45-50 minutes. 

Step 5

Remove the Bundt cake from the pan after 10 minutes of cooling. While the cake cools, make a crumb topping by adding melted butter to the remaining cinnamon sugar filling. 

Step 6

Sprinkle cinnamon crumb topping on your snickerdoodle cake, slice, and enjoy!  

Step 7


-Calories: 415kcal -Carbohydrates: 73g -Protein: 6g -Fat: 12g -Saturated Fat: 7g -Polyunsaturated Fat: 1g  -Monounsaturated Fat: 3g -Trans Fat: 0.4g -Cholesterol: 81mg -Sodium: 152mg -Potassium: 112mg -Fiber: 1g -Sugar: 49g -Vitamin A: 384IU -Vitamin C: 0.02mg -Calcium: 53mg -Iron: 2mg

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