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
Scale
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.
