Description
This Snickerdoodle Bundt Cake combines the simplicity of a box vanilla cake mix with a rich cinnamon swirl and a luscious cream cheese glaze, delivering all the classic snickerdoodle flavors in a moist, tender cake. Perfect for dessert or a special snack, it features a cinnamon sugar crust and a creamy topping that enhances every bite.
Ingredients
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 Mixture
- ⅓ cup sugar (granulated or sanding)
- 2 teaspoons cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake.
- Make Cake Batter: In a large mixing bowl, combine the vanilla cake mix, eggs, vegetable oil, buttermilk, and vanilla extract. Use a handheld or stand mixer to blend until you have a thick, smooth cake batter. Set this mixture aside.
- Prepare Cinnamon Swirl: In a small bowl, mix the brown sugar, all-purpose flour, cinnamon, and melted butter until all ingredients form a uniform mixture.
- Assemble Cake: Spray a Bundt pan generously with nonstick cooking spray. Pour half of the vanilla cake batter into the pan. Spoon half of the cinnamon swirl mixture evenly over the batter. Use a toothpick or skewer to gently swirl the cinnamon mixture into the batter for a marbled effect.
- Layer Remaining Batter and Swirl: Pour the remaining cake batter on top, followed by the rest of the cinnamon swirl mixture. Swirl again with a toothpick or skewer to combine the layers without fully blending.
- Bake the Cake: Place the Bundt pan in the preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs (no raw batter).
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for at least 15 minutes. Then invert the cake onto a serving plate and allow it to cool completely.
- Prepare Cream Cheese Glaze: In a bowl, beat the softened cream cheese and butter together until smooth using a handheld mixer. Add vanilla extract and powdered sugar, then continue mixing until you achieve a frosting-like consistency. If too thick, add one tablespoon of milk or heat in the microwave for 20 seconds to soften.
- Apply Glaze: Transfer the cream cheese glaze into a piping or zipper bag. Cut a small triangular opening at the tip and drizzle the glaze over the top of the cooled cake in a zigzag pattern.
- Add Cinnamon Sugar Topping: While the glaze is still soft, mix the cinnamon and granulated sugar in a small bowl. Sprinkle this cinnamon sugar mixture generously over the glazed cake to finish. Serve immediately or store the cake refrigerated for up to 4 days.
Notes
- For best swirling results, do not overmix the cinnamon swirl into the batter; gentle swirling creates a beautiful marbled effect.
- Ensure the cream cheese and butter are softened to room temperature to achieve a smooth glaze.
- If you prefer, use sanding sugar for a slight crunch on top instead of regular granulated sugar in the cinnamon sugar topping.
- This cake keeps well refrigerated for up to 4 days and tastes great warmed slightly before serving.
- You can substitute buttermilk with an equal amount of milk mixed with 1 tablespoon lemon juice or vinegar if needed.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
