If you have a soft spot for cinnamon sugar treats that melt in your mouth, then you will absolutely adore this Snickerdoodle Bundt Cake Recipe. It takes the nostalgic flavors of classic snickerdoodle cookies and transforms them into a moist, tender cake with a beautiful cinnamon swirl and a luscious cream cheese glaze. Whether you’re craving a cozy dessert for family gatherings or a sweet slice to brighten your afternoon coffee time, this cake delivers warmth, comfort, and just the right hint of spice in every bite.
Ingredients You’ll Need
These simple ingredients come together effortlessly to create a perfectly textured, flavorful Snickerdoodle Bundt Cake Recipe. Each one plays a crucial role: the cake mix gives a soft crumb, the cinnamon swirl adds that signature spice, and the cream cheese glaze brings everything to life with creamy sweetness.
- Vanilla cake mix (15.25 oz): The base of the cake, providing a moist and tender structure with a subtle vanilla aroma.
- Eggs (3 large): Essential for binding the ingredients and adding richness to the batter.
- Vegetable oil (½ cup): Keeps the cake incredibly moist without overpowering the flavors.
- Buttermilk (1 cup): Adds acidity for a tender crumb and enhances the cake’s flavor profile.
- Vanilla extract (1 teaspoon): Provides depth and a warm, inviting scent throughout the cake.
- Brown sugar, packed (½ cup): Sweetens and caramelizes within the cinnamon swirl for that authentic snickerdoodle flavor.
- All-purpose flour (â…“ cup): Helps create the perfect texture for the cinnamon swirl layer.
- Ground cinnamon (1 tablespoon for swirl): Delivers the signature spice that makes snickerdoodles so irresistible.
- Unsalted butter, melted (â…“ cup for swirl): Binds the swirl ingredients and adds buttery richness.
- Cream cheese, softened (8 oz): The star of the glaze, offering tangy creaminess that balances the sweetness.
- Unsalted butter, softened (½ cup for glaze): Creates a smooth, luscious glaze that melts into the cake.
- Vanilla extract (1 teaspoon for glaze): Enhances the glaze with a perfectly rounded flavor.
- Powdered sugar (2 cups): Sweetens and thickens the glaze to the perfect consistency.
- Granulated sugar (â…“ cup): Mixed with cinnamon to sprinkle on top for an added crunch and sparkle.
- Ground cinnamon (2 teaspoons for topping): A final flourish of spice that elevates the cake’s presentation and taste.
How to Make Snickerdoodle Bundt Cake Recipe
Step 1: Prep the Oven and Pan
Begin by preheating your oven to 350°F (175°C). Grease a 10 to 12-cup bundt pan thoroughly to ensure your cake releases easily after baking, so you can showcase those stunning swirls without a hitch.
Step 2: Mix the Cake Batter
In a large bowl, combine the vanilla cake mix, eggs, vegetable oil, buttermilk, and vanilla extract. Whisk or beat until smooth and fully blended. You’ll notice the batter is creamy and velvety, setting a wonderful foundation for a soft, tender crumb.
Step 3: Prepare the Cinnamon Swirl
In a separate bowl, stir together the brown sugar, all-purpose flour, ground cinnamon, and melted butter until well combined. This mixture is the secret to that signature snickerdoodle cinnamon swirl that makes this bundt cake unforgettable.
Step 4: Layer the Batter and Swirl
Pour half of the batter into the prepared bundt pan. Dollop half of the cinnamon swirl mixture over the batter and use a skewer or knife to gently swirl it through the batter without mixing too aggressively. Repeat this with the remaining batter and cinnamon swirl to create those beautiful layers every bite will reveal.
Step 5: Bake the Cake
Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. This signals that your Snickerdoodle Bundt Cake Recipe has reached the perfect level of doneness—moist and utterly delicious. Allow the cake to cool in the pan for about 15 minutes before inverting it onto a plate to cool completely.
Step 6: Make and Drizzle the Glaze
While the cake cools, beat together the softened cream cheese and butter until smooth and fluffy. Add in vanilla extract and gradually beat in powdered sugar until you achieve a luscious, spreadable glaze. Drizzle generously over the cooled cake, then sprinkle with the cinnamon sugar topping made from granulated sugar and cinnamon for that finishing touch of crunch and spice.
How to Serve Snickerdoodle Bundt Cake Recipe
Garnishes
For an inviting presentation, add a light dusting of powdered sugar or a few cinnamon sticks on the side. Fresh berries or a sprig of mint can add a pop of color and freshness that contrasts delightfully with the cake’s warm flavors.
Side Dishes
This cake pairs beautifully with a cup of hot coffee, chai tea, or a cold glass of milk. You might also serve it alongside a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat that’s perfect for dessert.
Creative Ways to Present
Try slicing the Snickerdoodle Bundt Cake Recipe into petite portions and serve on dessert plates with a drizzle of caramel or chocolate sauce. Another fun idea is to layer cake slices with cinnamon-spiced whipped cream in a trifle dish for a crowd-pleasing dessert that dazzles both eyes and taste buds.
Make Ahead and Storage
Storing Leftovers
Wrap leftover slices or the whole cooled cake tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. This keeps the cake moist and prevents it from drying out while maintaining that delightful cinnamon flavor.
Freezing
You can freeze the cake either whole or in slices. Wrap tightly with plastic wrap and then aluminum foil to prevent freezer burn. Frozen, it stays fresh for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
Reheating
Warm individual slices in the microwave for about 15 seconds or in a preheated 300°F oven for 10-15 minutes wrapped in foil. This slight reheating refreshes the cake’s softness and slightly melts the glaze for an irresistible treat.
FAQs
Can I make this cake from scratch without a boxed mix?
Absolutely! While this Snickerdoodle Bundt Cake Recipe uses a vanilla cake mix for convenience and reliable texture, you can substitute with your favorite scratch cake recipe and incorporate the cinnamon swirl and glaze as directed.
What if I don’t have buttermilk? Can I use something else?
Yes, you can substitute buttermilk by mixing 1 tablespoon of lemon juice or white vinegar with enough milk to make 1 cup. Let it sit for 5 minutes before using to mimic the acidity and tenderizing effect of buttermilk.
Is the glaze necessary? Can I skip it?
While the creamy glaze is a delicious highlight of this Snickerdoodle Bundt Cake Recipe, you can skip it if you prefer a less sweet finish. The cinnamon sugar topping still provides plenty of flavor and texture to enjoy.
Can I use a different pan if I don’t have a bundt pan?
You can bake this in a standard tube pan, a loaf pan, or even muffins, but baking times may vary considerably. Keep an eye on the cake and test for doneness with a toothpick.
How do I prevent the cinnamon swirl from sinking to the bottom?
To keep the swirl evenly distributed, gently swirl it into the batter in layers using a skewer or knife without stirring too vigorously. Overmixing can cause it to sink or blend too much with the batter.
Final Thoughts
This Snickerdoodle Bundt Cake Recipe is truly a gem that brightens any day with its soft texture, cinnamon-spiced swirls, and creamy glaze. It’s such a joy to bake and even more delightful to share with friends or family. Give it a try—you might just find your new favorite cake to make again and again!
Print
Snickerdoodle Bundt Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Snickerdoodle Bundt Cake combines the classic flavors of cinnamon and sugar in a moist, tender cake swirled with a cinnamon-sugar mixture and topped with a rich cream cheese glaze. Perfectly spiced and beautifully glazed, it’s an ideal dessert for gatherings or cozy afternoons.
Ingredients
Cake Batter
- 1 box vanilla cake mix (15.25 oz)
- 3 large eggs
- ½ cup vegetable oil
- 1 cup buttermilk
- 1 teaspoon vanilla extract
Cinnamon Swirl
- ½ cup brown sugar, packed
- â…“ cup all-purpose flour
- 1 tablespoon ground cinnamon
- â…“ cup unsalted butter, melted
Cream Cheese Glaze
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Cinnamon Sugar Topping
- â…“ cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and grease a 10 to 12-cup bundt pan thoroughly to prevent sticking.
- Mix Cake Batter: In a large bowl, combine the vanilla cake mix, eggs, vegetable oil, buttermilk, and vanilla extract. Mix until the batter is smooth and fully combined.
- Make Cinnamon Swirl: In a separate bowl, mix together brown sugar, all-purpose flour, ground cinnamon, and the melted unsalted butter until a cohesive swirl mixture forms.
- Layer Batter and Swirl: Pour half of the cake batter into the prepared bundt pan. Spoon half of the cinnamon swirl mixture over the batter and gently swirl it using a skewer or knife to create a marbled effect. Repeat this layering and swirling process with the remaining batter and swirl mixture.
- Bake the Cake: Place the bundt pan in the preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove the cake from the oven and allow it to cool in the pan for 15 minutes before inverting it onto a wire rack or plate.
- Prepare Cream Cheese Glaze: While the cake cools, beat the softened cream cheese and softened butter together in a bowl until smooth and creamy. Add the vanilla extract and gradually beat in the powdered sugar until the glaze is thick and spreadable.
- Glaze and Garnish: Drizzle the cream cheese glaze evenly over the cooled bundt cake. In a small bowl, combine the granulated sugar and ground cinnamon and sprinkle this cinnamon sugar mixture over the glazed cake for an extra layer of classic snickerdoodle flavor and a beautiful finish.
Notes
- Ensure all dairy ingredients are at room temperature to achieve a smooth batter and glaze.
- Swirling the cinnamon mixture gently helps create a marbled look without overmixing the batter.
- Let the cake cool adequately before glazing to prevent the glaze from melting.
- Use a bundt pan with 10 to 12 cups capacity for best results.
- This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
