Snickerdoodle Fluted Tube Cake

by Pecorari Elisa

Snickerdoodle Fluted Tube Cake

Indulge in the irresistible flavors of our Snickerdoodle Fluted Tube Cake. This delightful treat combines the classic snickerdoodle cookie with the moist, tender texture of a fluted tube cake.

With each bite, you'll experience the comforting warmth of cinnamon and the sweet, buttery goodness of a traditional Snickerdoodle. The cake's soft crumb is perfectly complemented by a generous dusting of cinnamon sugar on the outside, adding a delightful crunch and a touch of sweetness.

Whether enjoyed with a cup of hot coffee or as a sweet ending to a meal, our Snickerdoodle Fluted Tube Cake is a true crowd-pleaser. It's the perfect dessert to share with family and friends or to savor as a well-deserved treat for yourself.



  • Cordon Non-stick Cast Aluminum Fluted Pan (OR other Baker's Secret Fluted Pan Size 9")
  • Mixing Bowls
  • Whisk (Silicone OR Stainless Steel)
  • 2-1 Scraper & Spatula 10"
  • Brush and Spatula Set
  • 4pcs Measuring Cups with Scraper


For the cake: 

1/2 cup butter-flavored shortening (can be replaced with salted butter)

1/4 c salted butter

1 1/2 cups granulated sugar

1 tsp vanilla extract

1/2 cup vegetable oil

4 eggs

1 1/4 cups buttermilk

3 cups all purpose flour

1 3.4 oz box of instant vanilla pudding

1 tsp cream of tartar

1/2 tsp baking soda 

1/2 tsp salt

For the topping:

½ cup melted butter 

1 cup granulated sugar

2 tbsp cinnamon


For the cake:

  1. Preheat the oven to 350° and grease and flour the tube pan. In the bowl of a stand mixer combine the shortening, butter, sugar and vanilla extract. Beat on medium-high speed until light and creamy, 3-5 minutes.
  2. Add the oil, flour, eggs and buttermilk. Mix on low until just combined. Stir in the instant pudding, flour, cream of tartar, baking soda and salt. Mix on low until combined. Pour into the prepared tube pan and bake for 60 minutes or until golden brown and baked through.
  3. Remove from the oven and let the cake cool for ten minutes in the pan. Place a wire rack over the base of the cake, invert the pan and flip it out. Allow the cake to cool for 15 minutes. In a small bowl combine the sugar and cinnamon. Brush on the melted butter and sprinkle on the cinnamon sugar. Store covered for up to 4 days.

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