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Snickerdoodle Bundt Cake Recipe

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★★★★★

5 from 106 reviews

This Snickerdoodle Bundt Cake is a delightful twist on the classic cookie, featuring a moist vanilla cake swirled with a cinnamon-sugar mixture and topped with a rich cream cheese glaze. The perfect balance of sweet, spicy, and creamy flavors makes it an irresistible treat for any occasion.

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. Make 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 until a thick, smooth batter forms. Set aside.
  3. Prepare Cinnamon Swirl: In a small bowl, mix together the brown sugar, all-purpose flour, cinnamon, and melted butter until fully incorporated into a uniform mixture.
  4. Assemble the Cake in Bundt Pan: Liberally spray a Bundt pan with nonstick cooking spray. Pour half of the cake batter into the pan evenly. Spoon half of the cinnamon swirl mixture over the batter, then use a toothpick or skewer to gently swirl the cinnamon mixture throughout the batter. Pour the remaining cake batter on top, followed by the rest of the cinnamon swirl mixture, and swirl again using the toothpick.
  5. Bake the Cake: Place the Bundt pan in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs, avoiding raw batter.
  6. Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for at least 15 minutes. Afterward, carefully invert the cake onto a serving plate and let it cool completely.
  7. Prepare Cream Cheese Glaze: In a bowl, beat together the softened cream cheese and softened butter until smooth. Add the vanilla extract and powdered sugar, then continue mixing until the glaze reaches a frosting consistency. If the glaze is too thick, add a tablespoon of milk or microwave for 20 seconds to adjust.
  8. Glaze the Cake: Transfer the cream cheese glaze into a piping or zipper bag. Cut a triangle-shaped tip off the bottom and drizzle the glaze in a zigzag pattern over the top of the cooled cake.
  9. Make Cinnamon Sugar Topping: While the glaze is still wet, combine the granulated sugar and cinnamon in a small bowl until evenly mixed.
  10. Finish and Serve: Sprinkle the cinnamon sugar mixture generously over the glazed cake. Serve immediately or refrigerate for up to 4 days to enjoy later.

Notes

  • Ensure the cream cheese and butter for the glaze are softened for a smooth consistency.
  • Use a toothpick to swirl the cinnamon mixture carefully to create distinct patterns without mixing too much.
  • If you prefer a thinner glaze, add milk a teaspoon at a time until desired consistency is reached.
  • This cake can be stored in the refrigerator for up to 4 days; bring it to room temperature before serving for best flavor.
  • Nonstick spray is important for Bundt pans to prevent sticking due to the richness of the batter and glaze.

Keywords: Snickerdoodle Bundt Cake, Cinnamon Swirl Cake, Cream Cheese Glaze, Vanilla Cake, Bundt Cake, Dessert, Cinnamon Sugar Cake

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