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Snickerdoodle Bundt Cake Recipe

Snickerdoodle Bundt Cake Recipe
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★★★★★

4.9 from 25 reviews

This Snickerdoodle Bundt Cake is a delightful twist on the classic cinnamon sugar cookie, featuring a moist vanilla cake swirled with a cinnamon-brown sugar mixture and topped with a luscious cream cheese glaze. Perfectly spiced and sweet, this bundt cake is an irresistible dessert 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 the oven: Set your oven to 350°F (175°C) to allow it to reach the correct temperature while you prepare the batter.
  2. Prepare the vanilla cake batter: In a large mixing bowl, combine the cake mix, eggs, vegetable oil, buttermilk, and vanilla extract. Mix them thoroughly with a hand-held or stand mixer until the batter is thick and smooth. Set aside.
  3. Make the cinnamon swirl: In a separate small bowl, blend the brown sugar, all-purpose flour, cinnamon, and melted butter until fully incorporated and smooth.
  4. Assemble the cake: Spray a bundt pan generously with nonstick cooking spray. Pour half of the cake batter into the pan, then spoon over half of the cinnamon swirl mixture. Use a toothpick or skewer to gently swirl the cinnamon mixture into the batter. Repeat with the remaining cake batter and cinnamon swirl, swirling again to create ribbons of cinnamon throughout the cake.
  5. Bake the cake: Place the bundt pan in the preheated oven and bake for 40 to 45 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs but no 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. Then carefully invert the cake onto a serving plate and let it cool completely.
  7. Prepare the cream cheese glaze: In a bowl, beat the softened cream cheese and softened butter together until smooth. Add vanilla extract and powdered sugar, mixing until the glaze reaches a thick frosting consistency. If too thick, add a tablespoon of milk or warm it for 20 seconds in the microwave.
  8. Decorate the cake: Transfer the cream cheese glaze into a piping bag or zipper bag with a corner cut off. Drizzle the glaze over the cooled cake in a zigzag pattern, covering the top.
  9. Add the cinnamon sugar topping: While the glaze is still tacky, mix the cinnamon and granulated sugar in a small bowl. Sprinkle the mixture generously over the glazed cake for extra flavor and a classic snickerdoodle finish.
  10. Serve or store: Serve the cake immediately or store it in the refrigerator for up to 4 days, keeping it covered to maintain freshness.

Notes

  • Using a toothpick to swirl the cinnamon mixture allows for attractive marbling and intense cinnamon flavor throughout.
  • The cream cheese glaze can be thinned with a little milk if preferred for easier drizzling.
  • Make sure the cake cools completely before glazing to prevent the glaze from melting off.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • You can substitute regular sugar with sanding sugar for a decorative sparkle on top.

Nutrition

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

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