December 7, 2018

Snickerdoodle Cream Bundt Cake

Snickerdoodle Cream Bundt Cake

(Disclosure: This post is sponsored by Hood Cream. The opinions and photographs are my own. Thank you for supporting the sponsors that make The Naptime Chef possible.)

Snickerdoodle cookies are an all-time holiday favorite in our house. The only trouble is that they are eaten up so quickly and they aren’t great for feeding a crowd. When it comes to having guests over I really prefer something slightly more festive, which is where this Snickerdoodle Cream Bundt Cake comes into play.

The beauty of this cake is that it is incredibly easy to make and serves a crowd. It also tastes just like a snickerdoodle cookie! Honestly, I adore it for many reasons, but my guests really love the creamy texture and cinnamon-sugar flavor. They always ask for the recipe!

Snickerdoodle Cream Bundt Cake

Like any classic Bundt cake this one is fairly simple to make. When I make the batter I always use Hood Cream. It blends beautifully and has a lovely, rich flavor. Hood Cream is a high-quality ingredient I can trust to provide the creamy and thick texture you look for in a snickerdoodle cookie. It really takes this recipe to the next level and your guests will love it!

A rich creamy flavor and thick texture is one of the hallmarks of the Snickerdoodle cookie, and the Hood Cream really delivers on that when I bake it.

Snickerdoodle Cream Bundt Cake

Since the cake takes over an hour to bake I typically make it up to a day in advance and store it in a sealed container. Then I do the simple glaze and cinnamon-sugar topping at the very end so it’s nice and fresh. I typically serve it as is, but a lot of people like it with ice cream or whipped cream. It really is up to you!

We hope you are adore this holiday dessert as much as we do! Happy holidays!

Snickerdoodle Cream Bundt Cake
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  • For the Cake:
  • 1 ½ cups unsalted butter, room temperature
  • 2 ½ cups granulated sugar
  • 5 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 3 cups all-purpose flour
  • 1 cup Hood Light Cream
  • For the Icing:
  • 1 cup confectioners’ sugar
  • 2 tablespooons water, plus more as needed
  • 4 tablespoons granulated sugar
  • 1 tablespoon ground cinnamon


  1. 1. Preheat the oven to 325 degrees F. Butter and flour a 9-inch bundt cake pan.
  2. 2. In a large bowl beat the butter and sugar until light and fluffy. Then add in the eggs one a time, beating well after each addition. Stir in the vanilla and cinnamon.
  3. 3. Add the flour and cream and alternating amounts in three parts, beating until just incorporated after each addition. Pour the batter into the bundt pan and bake for 45-55 minutes, or until the cake is baked through and a tester inserted into the center comes out clean.
  4. 4. Allow the cake to cool in the pan for 10 minutes, then invert it onto a cooling rack to cool completely.
  5. 5. To ice the cake: Whisk the sugar and water until smooth and drizzle all over the cake. The mix the sugar and cinnamon in a bowl. Sprinkle it generously all over the icing, coating as much on as possible. Be generous! Slice and serve.

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