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Snickerdoodle Bundt Cake Recipe

Snickerdoodle Bundt Cake

Evelyn
This Snickerdoodle Bundt Cake Recipe combines vanilla cake mix with a cinnamon swirl, cream cheese glaze, and cinnamon sugar topping for an easy holiday dessert.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 485 kcal

Equipment

  • 10-12 cup bundt pan
  • Electric mixer
  • Large mixing bowl
  • Small mixing bowl
  • Toothpick or butter knife
  • Wire rack
  • Piping bag or zipper bag

Ingredients
  

  • 1 box (15.25 oz) vanilla cake mix
  • 3 large eggs room temperature
  • 1/2 cup vegetable oil
  • 1 cup buttermilk room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup brown sugar packed
  • 1/3 cup all-purpose flour
  • 1 tablespoon ground cinnamon for swirl
  • 1/3 cup butter melted, for swirl
  • 8 ounces cream cheese softened
  • 1/2 cup butter softened, for glaze
  • 1 teaspoon vanilla extract for glaze
  • 2 cups powdered sugar
  • 1/3 cup granulated or sanding sugar for topping
  • 2 teaspoons ground cinnamon for topping

Instructions
 

  • Preheat oven to 350°F. Generously spray a 10-12 cup Bundt pan with nonstick cooking spray.
  • In a large bowl, combine vanilla cake mix, eggs, vegetable oil, buttermilk, and vanilla extract. Mix on medium speed until thick and smooth.
  • In a small bowl, mix brown sugar, flour, cinnamon, and melted butter until combined to make the cinnamon swirl.
  • Pour half the cake batter into the prepared pan. Spoon half the cinnamon swirl mixture over the batter. Use a toothpick or butter knife to swirl gently through the batter.
  • Repeat with remaining batter and cinnamon swirl mixture, creating a second layer of swirl.
  • Bake for 40-45 minutes until a toothpick inserted in the center comes out with just a few moist crumbs.
  • Cool in pan for at least 15 minutes, then invert onto a serving plate. Cool completely before glazing.
  • For the glaze, beat cream cheese and softened butter until smooth. Add vanilla and powdered sugar, mixing until creamy. Add milk if too thick.
  • Transfer glaze to a piping bag and drizzle over cooled cake in a zigzag pattern.
  • Mix granulated sugar and cinnamon for topping. Sprinkle generously over the glaze before it sets.

Notes

  • Grease pan very well to ensure easy release
  • Use room temperature ingredients for smoother batter
  • Let cake cool full 15 minutes before turning out
  • Store in refrigerator for up to 4 days
  • Freeze without glaze for up to 3 months
Keyword Snickerdoodle Bundt Cake Recipe