This easy Snickerdoodle Bundt Cake features a soft vanilla cake with a cinnamon brown sugar swirl and simple icing for the perfect cinnamon sugar dessert.

This Snickerdoodle Bundt Cake takes everything you love about a classic snickerdoodle cookie and turns it into a beautiful, easy-to-make cake. Because really, what’s not to love about cinnamon and sugar?!

The soft vanilla cake is swirled with a rich cinnamon-brown sugar mixture, then finished with a simple glaze and an extra sprinkle of cinnamon sugar. Every slice has ribbons of that delicious snickerdoodle flavor running through it.

It’s an easy cake that looks impressive enough to serve for Shabbos or Yom Tov, but simple enough to make whenever the cinnamon-sugar craving hits. And using almond milk keeps the entire cake parve!

If you like this cake you will love my snickerdoodle blondies and of course the classic snickerdoodle cookies

Looking for more easy recipes? Follow me on Instagram @mykitchen_mystudio for new recipes, cooking tips, and daily kitchen inspiration!

Snickerdoodle Bundt Cake with Cinnamon Swirl

This easy Snickerdoodle Bundt Cake features a soft vanilla cake with a cinnamon brown sugar swirl and simple icing for the perfect cinnamon sugar dessert.

Print Recipe

Ingredients

For the Cake

2 eggs
1 cup oil
1 ½ cups sugar
1 cup almond milk or regular milk if making dairy
1 teaspoon vanilla extract
1 tablespoon baking powder
3 cups all-purpose flour

For the Snickerdoodle Swirl

2 tablespoons cinnamon
½ cup brown sugar
⅓ cup oil
⅓ cup all-purpose flour

1 cup prepared cake batter

For the Icing
1 ½ cups confectioners’ sugar
1 tablespoon soy or almond milk
1 teaspoon oil
Hot water as needed (approximately 1 tablespoon)
Cinnamon sugar optional, for topping

Instructions

Preheat the oven to 350°F. Generously spray a Bundt pan with nonstick cooking spray, making sure to get into all the crevices.
Prepare the cake batter. In a large bowl, combine the eggs, oil, sugar, almond milk, and vanilla extract. Mix until well combined.
Add the baking powder and flour. Mix just until the dry ingredients are incorporated. Be careful not to overmix.
Make the snickerdoodle swirl. In a separate small bowl, combine the cinnamon, brown sugar, oil, flour, and 1 cup of the prepared cake batter. Mix until smooth and evenly combined.
Assemble the cake. Pour the vanilla cake batter into the prepared Bundt pan. Drop spoonfuls of the cinnamon mixture over the batter.
Using a knife or skewer, gently swirl the cinnamon mixture through the cake batter. Don’t over-swirl—you want to leave distinct ribbons of cinnamon throughout the cake.
Bake for approximately 40 minutes, or until a toothpick inserted into the cake comes out clean or with just a few crumbs attached.
Allow the cake to cool before carefully turning it out of the Bundt pan.
Prepare the icing. Combine the confectioners’ sugar, milk, and oil in a small bowl. Add hot water, 1 teaspoon at a time, mixing after each addition until the icing reaches a thick but pourable consistency.
Drizzle the icing over the cooled cake. If desired, sprinkle cinnamon sugar over the icing before it sets.