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Snickerdoodle Bundt Cake Recipe

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★★★★★

4.7 from 122 reviews

This Snickerdoodle Bundt Cake brings the nostalgic flavors of classic snickerdoodle cookies into a delightful cake form. Featuring a moist vanilla cake swirled with a cinnamon sugar mixture and topped with a smooth cream cheese glaze, this dessert is perfect for any occasion. The cinnamon swirl adds a warm spiced touch throughout the cake, while the cinnamon sugar sprinkle on top enhances its signature snickerdoodle charm.

Ingredients

Scale

Vanilla Cake

  • 1 box vanilla cake mix (15.25 ounces)
  • 3 eggs
  • ½ cup vegetable oil
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract

Cinnamon Swirl

  • ½ cup brown sugar (packed)
  • ⅓ cup all purpose flour
  • 1 tablespoon cinnamon
  • ⅓ cup butter (melted)

Cream Cheese Glaze

  • 8 ounces cream cheese (softened)
  • ½ cup butter (softened)
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar

Cinnamon Sugar Topping

  • ⅓ cup sugar (granulated or sanding)
  • 2 teaspoons cinnamon

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake.
  2. Prepare Vanilla Cake Batter: In a large bowl, combine the vanilla cake mix, eggs, vegetable oil, buttermilk, and vanilla extract. Use a hand-held or stand mixer to blend until the batter is thick and smooth. Set this mixture aside.
  3. Make Cinnamon Swirl: In a small bowl, stir together the brown sugar, all-purpose flour, cinnamon, and melted butter until fully combined, forming the cinnamon swirl mixture.
  4. Prepare Bundt Pan: Spray a Bundt pan generously with nonstick cooking spray to prevent sticking.
  5. Assemble Cake Layers: Pour half of the cake batter into the prepared Bundt pan. Spoon half of the cinnamon swirl mixture evenly over the batter. Use a toothpick or skewer to swirl the cinnamon mixture into the batter gently. Pour the remaining cake batter over this layer, followed by the remaining cinnamon swirl mixture. Swirl again to create a beautiful marbled effect.
  6. Bake the Cake: Bake for 40-45 minutes or until a toothpick inserted into the center of the cake comes out with a few moist crumbs but no raw batter. Remove from the oven and let the cake cool in the pan for at least 15 minutes.
  7. Cool Cake: After 15 minutes, carefully invert the cake out of the pan onto a serving plate and allow it to cool completely before glazing.
  8. Prepare Cream Cheese Glaze: In a bowl, beat the softened cream cheese and butter together with a mixer until smooth. Add vanilla extract and powdered sugar, continuing to mix until the glaze has a smooth, frosting-like consistency. If the glaze is too thick, add a tablespoon of milk or warm it in the microwave for 20 seconds to loosen it.
  9. Glaze the Cake: Transfer the glaze to a piping or zipper bag and cut a small triangle from the bottom. Drizzle the glaze over the top of the cooled cake in a zigzag pattern.
  10. Make Cinnamon Sugar Topping: While the glaze is still wet, mix the granulated sugar and cinnamon in a small bowl. Sprinkle this cinnamon sugar mixture generously over the glazed cake.
  11. Serve or Store: Serve the cake immediately or store it in the refrigerator for up to 4 days to maintain freshness.

Notes

  • Ensure the cake cools completely before glazing to prevent the glaze from melting and sliding off.
  • If desired, use a toothpick to create more intricate swirls of cinnamon mixture through the batter for a marbled effect.
  • The cream cheese glaze can be adjusted in thickness with a little milk or gentle warming for easy pouring or piping.
  • Store any leftovers covered in the refrigerator to keep the cake moist and the glaze fresh.
  • Allow the cake to come to room temperature before serving for best flavor and texture.

Keywords: Snickerdoodle Bundt Cake, cinnamon swirl cake, cream cheese glaze, vanilla cake, cinnamon sugar dessert, bundt cake recipe, easy cake recipe

Find it online: https://chefmilacook.com/snickerdoodle-bundt-cake-recipe/