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A slice of a bundt cake laying on a white plate that has been dusted with cinnamon

Snickerdoodle Bundt Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 3 reviews
  • Author: Julianne Dell
  • Prep Time: 20 minutes
  • Cook Time: 38 minutes
  • Total Time: 58 minutes
  • Yield: 12 slices
  • Category: Cake
  • Method: Baked
  • Cuisine: American


This Snickerdoodle Bundt Cake is a vanilla bundt cake layered with a brown sugar and cinnamon streusel and covered in a brown butter glaze infused with maple syrup. This bundt cake is bursting with flavor – you won’t be able to eat just one slice.


For the cake

  • 4 large egg whites
  • 1 ½ cups (285g) granulated sugar
  • ½ cup (113g) Danish Creamery unsalted European butter, melted
  • 1 ½ tablespoons (22ml) pure vanilla extract
  • ¾ cup (177ml) light sour cream
  • 2 ¼ cup (315g) all-purpose flour
  • 2 teaspoons (7.5g) baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon (2.5g) cinnamon
  • 1 teaspoon (5g) salt
  • 1 ¼ cup milk (296g) (I use nonfat)

For the streusel

  • 1/3 cup (73g) light brown sugar, packed
  • ¼ cup (35g) all-purpose flour
  • 1 tablespoon (7.5g) cinnamon
  • 3 tablespoons (43g) Danish Creamery unsalted European butter, melted

For the glaze

  • ½ cup (113g) Danish Creamery Sea Salted European butter, browned
  • 2 cups (260g) powdered sugar, sifted
  • 1 teaspoon (2.5g) cinnamon
  • 2 tablespoon (30ml) maple syrup
  • 45 tablespoons (59-74ml) heavy whipping cream or milk


For the cake:

  1. Preheat the oven to 350°F. Generously grease and flour the bundt pan.
  2. In a large mixing bowl, beat the egg whites for approximately 2 minutes until foamy.
  3. Next add the sugar, melted butter, and vanilla extract. Beat on medium speed until well incorporated. Scrape down the bowl as needed.
  4. Next mix in the sour cream and beat until well combined.
  5. In a separate bowl, combine the remaining dry ingredients: flour, baking powder, baking soda, cinnamon and salt. Add half the dry ingredients and half of the milk and mix just until the flour starts to incorporate.
  6. Finally add the remaining dry ingredients and milk and beat until all of the ingredients are well combined.
  7. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
  8. For the streusel: In a medium-sized bowl, combine the dry ingredients and then add the melted butter. Stir until there’s no dry crumbs and mixture is sticking together.

To assemble

  1. Pour the 1/3 of the batter in the prepared bundt pan and then sprinkle in 1/3 of the streusel and swirl together. Repeat 2 more times and bake at 350°F for 36-40 minutes, keeping a careful eye on the baking during the last few minutes.
  • Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, the cake is done.
  • Remove from the oven and place on a cooling rack. After 5 minutes, run a knife around the outside edge of the cake and in the center to release it from the sides of the pan. Turn it out onto a plate or cooling rack. Allow to cool completely.
  1. For the glaze: To brown the butter, use a small saucepan, and cut the butter into pieces. Melt the butter over medium heat and allow it to boil and bubble.
  2. Once it’s starts boiling, stir it frequently and it will slowly start to turn an amber color and releases a nutty aroma. The bubbling will slow down as it starts to brown.
  3. Remove the butter from the heat and allow it to cool to the touch.
  4. Sift the powdered sugar and slowly start whisking in the powdered sugar and cinnamon into the butter, about ½ cup at a time.
  5. As the mixer thickens, start alternating in the liquid ingredients: maple syrup and heavy whipping cream slowly.
  6. The glaze should be thick but still run off the whisk. If you find it’s too thick, pop it in the microwave for 10-20 seconds and restir.
  7. Adding additional milk or heavy cream will make the glaze even thinner. Drizzle over the cooled cake and store in an airtight container.


  • Baking times will vary depending on the type and size pan you use. Bake on a rack that is centered in the oven. I recommend using at least a 10 cup bundt pan
  • To ensure the bundt cake doesn’t stick, generously grease and flour the pan. I prefer using Crisco spread, not baking spray.
  • You cannot omit the sour cream. If you don’t have sour cream, you can use a nonfat Greek yogurt
  • If you’re not familiar with how to brown butter, please see the noted in the blog post
  • You can use unsalted butter in the glaze if you’d like and add a pinch of salt if it’s too sweet.


  • Serving Size: 1 slice
  • Calories: 512
  • Sugar: 54.2g
  • Sodium: 292.8mg
  • Fat: 20.6g
  • Saturated Fat: 12.7g
  • Carbohydrates: 77.3g
  • Fiber: 1.3g
  • Protein: 6g
  • Cholesterol: 53.8mg