Snickerdoodle Bundt Cake
A tender vanilla Bundt cake swirled with buttery cinnamon sugar and topped with tangy cream cheese glaze. This easy dessert transforms the beloved snickerdoodle cookie flavor into an impressive cake perfect for any occasion.
Equipment
- 10 or 12-cup Bundt pan
- Electric mixer
- Mixing bowls
Ingredients
Cake Ingredients
- 1 box vanilla cake mix 15.25 oz standard size
- 3 large eggs room temperature
- 1/2 cup vegetable oil or melted butter
- 1 cup buttermilk
- 2 teaspoons vanilla extract
Cinnamon Swirl
- 1/2 cup dark brown sugar packed
- 2 tablespoons all-purpose flour
- 1 1/2 tablespoons ground cinnamon
- 3 tablespoons unsalted butter melted
Cream Cheese Glaze
- 4 ounces cream cheese softened
- 2 tablespoons unsalted butter softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Topping
- 1/4 cup sanding sugar or granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F. Generously spray a 10 or 12-cup Bundt pan with nonstick cooking spray, making sure to coat every groove and the center tube.
- In a large mixing bowl, combine the cake mix, eggs, vegetable oil, buttermilk, and vanilla extract. Beat with an electric mixer on medium speed for 2 minutes until smooth and slightly thickened. Set aside.
- In a small bowl, stir together the brown sugar, flour, cinnamon, and melted butter until it resembles wet sand. This is your cinnamon swirl mixture.
- Pour half of the cake batter into the prepared Bundt pan. Dollop half of the cinnamon mixture over the batter. Use a butter knife or skewer to gently swirl the cinnamon mixture through the batter in a marbling motion.
- Pour the remaining cake batter into the pan. Add the rest of the cinnamon mixture on top and swirl again gently.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter).
- Remove from oven and let the cake cool in the pan for 15 minutes. Then carefully invert onto a wire rack or serving plate and allow to cool completely.
- While the cake cools, make the glaze. Beat together the softened cream cheese and butter until completely smooth. Add vanilla extract and powdered sugar, mixing until glossy. If too thick, microwave for 15 seconds to thin.
- In a small bowl, combine the sanding sugar and cinnamon for the topping.
- Once the cake is completely cool, drizzle the cream cheese glaze over the top in a zigzag pattern. Immediately sprinkle the cinnamon sugar mixture over the wet glaze so it sticks.
Notes
- Room temperature ingredients blend better and create a lighter cake texture
- Don't skip the cooling time or the cake may stick to the pan
- Store in an airtight container at room temperature for up to 4 days
- Freeze unglazed cake for up to 3 months