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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.

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 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

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