Introduction

The Snickerdoodle Bundt Cake combines the comforting flavors of cinnamon sugar swirls with a moist vanilla cake base. Topped with a luscious cream cheese glaze and a sprinkle of cinnamon sugar, this cake is perfect for afternoon tea or any cozy occasion.

A golden brown bundt cake with a smooth but slightly textured surface sits on a white plate, drizzled evenly with thick, creamy white icing that flows in parallel lines from the top edges towards the center hole. The cake is sprinkled generously with coarse sugar crystals and a light dusting of cinnamon powder, which adds a sparkling and slightly rough texture to the top. The white plate rests on a white marbled texture surface, with some sugar and cinnamon scattered around the base of the cake. photo taken with an iphone --ar 4:5 --v 7

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 butter, melted
8 ounces cream cheese, softened
½ cup butter, softened
1 teaspoon vanilla extract (for glaze)
2 cups powdered sugar
⅓ cup granulated or sanding sugar
2 teaspoons cinnamon (for topping)

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a large bowl, combine the vanilla cake mix, eggs, vegetable oil, buttermilk, and 1 teaspoon vanilla extract. Mix with a hand-held or stand mixer until thick and well combined. Set aside.
Step 3: In a small bowl, stir together the brown sugar, flour, 1 tablespoon cinnamon, and melted butter to create the cinnamon swirl mixture.
Step 4: Spray a Bundt pan generously with nonstick cooking spray. Pour half of the cake batter into the pan.
Step 5: Spoon half of the cinnamon swirl over the batter. Use a toothpick or skewer to gently swirl the mixture throughout.
Step 6: Pour the remaining cake batter into the pan, top with the remaining cinnamon swirl, and swirl again with the toothpick or skewer.
Step 7: Bake for 40–45 minutes, or until a toothpick inserted in the center comes out with only a few crumbs. Let the cake cool in the pan for at least 15 minutes.
Step 8: Carefully invert the cake onto a serving plate and allow it to cool completely.
Step 9: For the cream cheese glaze, beat together the softened cream cheese and butter until smooth. Add 1 teaspoon vanilla extract and powdered sugar, mixing until the glaze reaches a frosting consistency. If too thick, add a tablespoon of milk or microwave briefly to soften.
Step 10: Transfer the glaze to a piping or zipper bag, cut a small triangle at the tip, and drizzle over the cooled cake in a zigzag pattern.
Step 11: Mix the ⅓ cup sugar and 2 teaspoons cinnamon in a small bowl. Sprinkle the cinnamon sugar mixture generously over the glaze before it sets.
Step 12: Serve immediately or refrigerate.

Tips & Variations

For extra flavor, try adding a teaspoon of cream of tartar to the cake batter to enhance the snickerdoodle effect.
Use sanding sugar for topping if you prefer a bit of extra sparkle and crunch on the glaze.
Substitute the vegetable oil with melted coconut oil for a subtle coconut aroma.
If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes before using.

Storage

Store the Snickerdoodle Bundt Cake in an airtight container or cover it loosely with plastic wrap and keep it in the refrigerator for up to 4 days. Before serving, you can let the cake come to room temperature for the best texture. The cream cheese glaze may firm up when chilled; if desired, soften slightly in the microwave.

How to Serve

The image shows a close-up of a cinnamon swirl bundt cake slice on a white plate with a white marbled texture background. The cake has two main layers: the outer golden-brown crust and the light beige inner swirl with darker cinnamon spots forming a spiral. On top, there are about four thick lines of creamy white frosting with a smooth texture, sprinkled generously with large shiny sugar crystals and a light dusting of cinnamon powder. The slice is held by a silver cake server, lifting it slightly from the plate, with some sugar crystals scattered around. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without a Bundt pan?

Yes, you can bake this cake in a regular 9×13-inch pan, but the baking time may need to be reduced. Start checking for doneness after 30 minutes.

Is it possible to make the cinnamon swirl ahead of time?

Absolutely. You can prepare the cinnamon swirl mixture up to a day in advance and refrigerate it. Bring it to room temperature before using so it spreads and swirls more easily.