Snickerdoodle Bundt Cake Recipe

Introduction

The Snickerdoodle Bundt Cake is a delightful twist on classic snickerdoodle cookies, featuring a moist vanilla cake swirled with cinnamon sugar and topped with a luscious cream cheese glaze. Perfect for any occasion, this cake combines warm spices and creamy frosting in every bite.

Ingredients

• 1 box vanilla cake mix (15.25 ounces)
• 3 eggs
• ½ cup vegetable oil
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• ½ cup packed brown sugar
• ⅓ cup all-purpose flour
• 1 tablespoon cinnamon
• ⅓ cup melted butter
• 8 ounces softened cream cheese
• ½ cup softened butter
• 1 teaspoon vanilla extract
• 2 cups powdered sugar
• ⅓ cup granulated or sanding sugar
• 2 teaspoons cinnamon

Instructions

1. Step 1: Preheat the oven to 350°F (175°C).
2. Step 2: 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 you have a thick, smooth batter. Set aside.
3. Step 3: In a small bowl, mix together the brown sugar, flour, cinnamon, and melted butter until fully combined to make the cinnamon swirl mixture.
4. Step 4: Prepare a Bundt pan by spraying it generously with nonstick cooking spray. Pour half of the cake batter into the pan.
5. Step 5: Spoon half of the cinnamon swirl mixture over the batter and use a toothpick or skewer to gently swirl it through the batter.
6. Step 6: Pour the remaining cake batter over the swirl, then top with the remaining cinnamon mixture. Swirl again using a toothpick or skewer.
7. Step 7: Bake for 40–45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no raw batter.
8. Step 8: Remove the cake from the oven and let it cool in the pan for at least 15 minutes.
9. Step 9: After 15 minutes, invert the cake onto a serving plate and let it cool completely.
10. Step 10: To make the cream cheese glaze, beat the softened cream cheese and softened butter together until smooth. Add vanilla extract and powdered sugar, mixing until the glaze reaches a frosting consistency. If it’s too thick, add a tablespoon of milk or warm for 20 seconds and mix again.
11. Step 11: Transfer the glaze to a piping or zipper bag. Cut a small triangle from the tip and drizzle the glaze over the cake in a zigzag pattern.
12. Step 12: In a small bowl, combine the granulated sugar and cinnamon. While the glaze is still soft, sprinkle the cinnamon sugar mixture generously over the top of the cake.
13. Step 13: Serve and enjoy your Snickerdoodle Bundt Cake!

Tips & Variations

• For extra flavor, add a teaspoon of cinnamon to the cake batter itself.
• You can substitute sour cream for buttermilk if unavailable, using the same quantity.
• Use sanding sugar instead of granulated sugar for a sparkly finish on top.
• Try adding chopped nuts like pecans or walnuts to the cinnamon swirl mixture for added texture.
• If you prefer a thinner glaze, gradually add milk until you reach the desired consistency.

Storage

Store the cake covered at room temperature for up to 2 days. For longer storage, keep it in an airtight container in the refrigerator for up to 5 days. Reheat slices gently in the microwave for 10-15 seconds to enjoy a soft and warm bite.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

You can use a gluten-free vanilla cake mix and substitute the all-purpose flour in the cinnamon swirl with a gluten-free blend to make this recipe gluten-free.

Can I prepare the cake ahead of time?

Yes, you can bake the cake a day in advance and store it covered at room temperature or refrigerated. Add the cream cheese glaze and cinnamon sugar topping just before serving for the freshest look and taste.

Snickerdoodle Bundt Cake Recipe

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★★★★★

4.8 from 141 reviews

This Snickerdoodle Bundt Cake combines a moist vanilla cake base swirled with a cinnamon sugar mixture to create a delightful texture and flavor reminiscent of classic snickerdoodle cookies. Topped with a luscious cream cheese glaze and a sprinkle of cinnamon sugar, this cake is perfect for dessert or a special occasion treat.

• Author: Isabella
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 the Oven: Set 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 handheld or stand mixer to blend the ingredients thoroughly until you achieve a thick, smooth batter. Set aside.
3. Make Cinnamon Swirl Mixture: In a separate small bowl, mix together brown sugar, flour, cinnamon, and melted butter until evenly combined.
4. Assemble the Cake: Grease a Bundt pan generously with nonstick cooking spray. Pour half of the cake batter into the pan, then spoon half of the cinnamon swirl mixture over it. Use a toothpick or skewer to gently swirl the cinnamon mixture through the batter. Repeat by adding the remaining cake batter and cinnamon swirl mixture on top, swirling again to create beautiful patterns.
5. Bake the Cake: Place the Bundt pan in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted in the center comes out with only a few crumbs but no raw batter. Remove from the oven and allow it to cool in the pan for at least 15 minutes.
6. Cool and Remove Cake: After 15 minutes, carefully invert the Bundt pan onto a serving plate to release the cake. Allow the cake to cool completely before glazing.
7. Make Cream Cheese Glaze: In a bowl, beat the softened cream cheese and softened butter together until smooth using a handheld mixer. Add vanilla extract and powdered sugar, and continue mixing until you reach a smooth frosting consistency. If the glaze is too thick, add a tablespoon of milk or warm it in the microwave for 20 seconds to loosen it.
8. Apply the Glaze: Transfer the cream cheese glaze into a piping or zipper bag. Cut a small triangular hole at the bottom and drizzle the glaze in a zigzag motion over the top of the cooled cake.
9. Prepare and Add Cinnamon Sugar Topping: While the glaze is still wet, mix together the granulated sugar and cinnamon in a small bowl. Sprinkle the cinnamon sugar mixture evenly over the glazed cake to add extra sweetness and texture.
10. Serve: Slice and serve the Snickerdoodle Bundt Cake as a delightful dessert or special treat.

Notes

• Ensure the cake is completely cool before applying the glaze to prevent it from melting off.
• Use light brown sugar for a milder cinnamon swirl or dark brown sugar for a richer flavor.
• For an extra moist cake, do not overmix the batter once combined.
• If you don’t have a Bundt pan, a tube pan can be substituted, but adjust baking time if necessary.
• The cinnamon sugar topping can be adjusted to taste for more or less sweetness and spice.
• Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.

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