Snickerdoodle Bundt Cake is a moist cake with the perfect blend of cinnamon and sugar and tastes just like the cookie, only in cake form!

Ingredients
For the cake:
3 c all purpose flour
1 c unsalted butter - room temperature
2 ½ c granulated sugar
2 tbsps vegetable oil
1 c buttermilk - room temperature
5 large eggs - room temperature
½ teaspoon baking powder
½ teaspoon salt
2 tsps vanilla
2 tsps cinnamon
For the glaze:
1 c powdered sugar
¼ c unsalted butter
⅓ c sweetened condensed milk
1 teaspoon vanilla
⅛ teaspoon cinnamon
1 teaspoon milk

Instructions
Steps to make the Pound Cake:
Combine the flour, baking powder, and salt and sit to the side. Then, using a hand or stand mixer, beat the butter, sugar and oil together on medium speed until creamy (approximately 2 minutes).
Mix in the vanilla.
Add the eggs to the bowl one at a time, mixing well after each addition before adding the next egg.
Mix in the cinnamon.
Mix in the flour 1 c at a time, alternating with the buttermilk, beginning and ending with the flour.
Spray a 12-cup bundt pan with non-stick spray. Pour the batter into the pan and spread it evenly.
Set the oven to 325 degrees and bake for about an hour and 20-30 minutes.
Remove the cake from the oven and allow it to cool for 20 minutes before removing it from the pan.
Steps to make the glaze:
Add the condensed milk, softened butter, and vanilla extract into a medium mixing bowl and blend together until smooth using a stand or hand mixer.
Add the vanilla and mix.
Add the powdered sugar and blend until incorporated. (Start on a low spend and can increase the speed as the powdered sugar becomes blended.)
Mix in the cinnamon.
Mix in the milk. Spoon the glaze over the cake as desired.
Serve and enjoy!

#snickerdoodlepoundcake #snickerdoodlebundt #whipitlikebutter

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