Name: Snickerdoodle Bundt Cake with Cinnamon Swirl and Cream Cheese Glaze Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 1 box vanilla cake mix (15.25 ounces); 3 eggs; ½ cup vegetable oil; 1 cup buttermilk; 1 teaspoon vanilla extract; ½ cup brown sugar (packed); ⅓ cup all purpose flour; 1 tablespoon cinnamon; ⅓ cup butter (melted); 8 ounces cream cheese (softened); ½ cup butter (softened); 1 teaspoon vanilla extract; 2 cups powdered sugar; ⅓ cup sugar (granulated or sanding); 2 teaspoons cinnamon

Jump to Recipe· 4.2 from 14 reviews

I absolutely adore sharing this Snickerdoodle Bundt Cake with Cinnamon Swirl and Cream Cheese Glaze Recipe because it perfectly combines that cozy, cinnamon-sugar goodness with a moist vanilla cake base and a rich, tangy cream cheese glaze. From the moment I first tasted this cake, I knew it was something special—comforting like a classic snickerdoodle cookie, but elevated with the luscious swirl baked inside and the decadent cream cheese drizzle on top. It’s one of those recipes that quickly becomes a favorite to bake for family gatherings or to treat myself on a quiet afternoon with a cup of tea.

Why You’ll Love This Snickerdoodle Bundt Cake with Cinnamon Swirl and Cream Cheese Glaze Recipe

What makes this Snickerdoodle Bundt Cake with Cinnamon Swirl and Cream Cheese Glaze Recipe stand out for me is the perfect harmony of textures and flavors. The vanilla cake is tender and moist, while the cinnamon swirl adds a delightful surprise of spiced sweetness throughout each bite. Then, that creamy cream cheese glaze adds a smooth contrast that ties everything together beautifully. It’s like your favorite snickerdoodle cookie transformed into a stunning cake that feels both nostalgic and indulgent.

One of my favorite things about this recipe is how straightforward it is. I’m always amazed that such a simple list of ingredients, mostly pantry staples, can create something so memorable and impressive. Plus, the steps come together in well under an hour, which means I can make it even on a busy weeknight. It’s truly one of those versatile desserts that wow guests without requiring hours of effort. Whether it’s for a holiday brunch, a cozy weekend treat, or a birthday celebration, this cake never fails to bring smiles and warm compliments.

Ingredients You’ll Need

The image shows a golden brown bundt cake with a lightly rough texture, placed on a silver wire cooling rack set over a white marbled surface. The cake has evenly spaced deep ridges creating sharp, clean segments all around its circular shape. The top surface of the cake appears crisp with small visible crumbs and a slightly domed shape. There is no decoration or frosting on the cake, highlighting its simple baked exterior. Photo taken with an iphone --ar 4:5 --v 7

The magic in this recipe comes from simple, accessible ingredients that work together to create a flawless texture and an unforgettable flavor. Each component, from the vanilla cake mix to the brown sugar in the cinnamon swirl, plays a crucial role in building this deliciously layered dessert.

Vanilla cake mix (15.25 ounces): This forms the moist, tender base of the cake with a classic vanilla flavor.
Eggs (3): Help provide structure and richness to the cake batter.
Vegetable oil (½ cup): Keeps the cake moist and soft without overpowering flavors.
Buttermilk (1 cup): Adds a slight tang and tender crumb.
Vanilla extract (1 teaspoon): Enhances the vanilla flavor for a deeper taste.
Brown sugar (½ cup, packed): Sweetens and flavors the cinnamon swirl with a hint of molasses warmth.
All-purpose flour (⅓ cup): Helps stabilize the cinnamon swirl filling.
Cinnamon (1 tablespoon for swirl, 2 teaspoons for topping): Provides the signature snickerdoodle spice in both swirl and finishing sugar.
Butter (⅓ cup melted for swirl, ½ cup softened for glaze): Adds richness, moisture, and a silky texture.
Cream cheese (8 ounces softened): Creates the luscious base for the creamy glaze.
Powdered sugar (2 cups): Sweetens and thickens the glaze just right.
Granulated or sanding sugar (⅓ cup): Combines with cinnamon for a delightful sprinkling on top.

Directions

Step 1: Preheat your oven to 350 degrees Fahrenheit and generously spray a Bundt pan with nonstick cooking spray to ensure the cake releases easily later.

Step 2: 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 everything until the batter is thick and smooth, ensuring no dry pockets remain. Set this batter aside for a moment.

Step 3: Prepare the cinnamon swirl by mixing together the brown sugar, flour, cinnamon, and melted butter in a small bowl until everything is completely combined and forms a thick, spreadable mixture.

Step 4: Pour half of the cake batter into the prepared Bundt pan, smoothing it out evenly. Then spoon half of the cinnamon swirl mixture over the top. Using a toothpick or skewer, gently swirl the cinnamon mixture into the cake batter to create beautiful ribbons.

Step 5: Pour the remaining cake batter over the cinnamon swirl layer, followed by the rest of the cinnamon mixture. Repeat the swirling motion to ensure those cinnamon pockets are evenly dispersed throughout the cake.

Step 6: Bake the cake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs, but no raw batter. Once baked, let the cake cool in the pan for at least 15 minutes to set up properly.

Step 7: After 15 minutes, carefully invert the Bundt cake onto a serving plate and allow it to cool completely at room temperature before glazing.

Step 8: While the cake cools, make the cream cheese glaze by mixing the softened cream cheese and butter together with a handheld mixer until smooth. Add vanilla extract and powdered sugar, continuing to mix until it reaches a thick, pourable frosting consistency. If the glaze seems too stiff, add a tablespoon of milk or warm it briefly in the microwave.

Step 9: Transfer the glaze to a piping or zipper bag with a small corner snipped off, then drizzle in a zigzag pattern over the top of the cooled cake for an elegant finish.

Step 10: Finally, sprinkle the cinnamon sugar mixture (a simple blend of granulated sugar and cinnamon) over the glaze before it sets, adding a touch more sparkle and spice right before serving.

Servings and Timing

This Snickerdoodle Bundt Cake with Cinnamon Swirl and Cream Cheese Glaze Recipe yields about 10 generous slices—perfect for sharing with friends or family. The prep time is roughly 20 minutes, allowing you to mix and prepare everything quickly. Baking takes about 40 minutes, plus 15 minutes to cool in the pan before removing. Including the cooling and glazing, you’re looking at about 1 hour total from start to finish, making it a fantastic dessert to whip up without a huge time commitment.

How to Serve This Snickerdoodle Bundt Cake with Cinnamon Swirl and Cream Cheese Glaze Recipe

The image shows a close-up of a sliced round cake with two main layers: a light cream layer and a cinnamon swirl layer inside, giving it a spiral look. The outside of the cake is light brown with a soft texture. On top, there are creamy white icing bands arranged in curved lines, each topped with coarse sugar crystals and cinnamon powder, adding texture and sparkle. The cake slice is being lifted by a silver cake server, resting on a white plate with a white marbled textured background. Photo taken with an iphone --ar 4:5 --v 7

When I serve this cake, I love pairing it with something simple yet complementary, like a scoop of vanilla ice cream or a dollop of lightly whipped cream to balance the sweetness. A sprinkle of extra cinnamon sugar on the plate or some toasted nuts alongside adds a lovely crunch and extra warmth that brings out the cinnamon flavors even more.

For presentation, drizzling the cream cheese glaze in a zigzag creates a casual but inviting look, and I sometimes garnish the plate with fresh berries or edible flowers for a pop of color. I also find this cake pairs fantastically with warm beverages like chai tea, spiced coffee, or even a fresh latte. It’s a perfect treat for afternoon gatherings, holiday brunches, or Sunday dinners when you want to indulge without fuss.

Personally, I prefer serving this cake at room temperature because that’s when all the layers of flavor meld beautifully. However, some people love it slightly chilled for a firmer bite, especially if it’s a warm day. Either way, cutting the cake into moderately thick slices helps keep everyone happy and satisfied, especially since each piece is rich and flavorful.

Variations

I really enjoy experimenting with this base Snickerdoodle Bundt Cake with Cinnamon Swirl and Cream Cheese Glaze Recipe to suit different tastes or dietary needs. For instance, swapping the vegetable oil for melted coconut oil adds a subtle tropical note, and using almond or oat milk instead of buttermilk can make the recipe slightly lighter for those who prefer plant-based options.

If you’re looking for a gluten-free twist, I recommend using a gluten-free vanilla cake mix and ensuring your flour substitute in the cinnamon swirl is also gluten-free. For a vegan adaptation, you can replace eggs with flax eggs or commercial egg replacers and use dairy-free cream cheese along with plant-based butter. It won’t be quite the same as the original, but still delightfully satisfying.

Flavor-wise, I sometimes like adding a touch of ground nutmeg or cardamom to the cinnamon swirl for a deeper spice profile. Alternatively, you can swap out the cream cheese glaze for a simple vanilla glaze or even a maple glaze to give the cake a different character. Baking the cake in muffin tins rather than a Bundt pan is another fun way to make portable snickerdoodle treats perfect for on-the-go snacking.

Storage and Reheating

Storing Leftovers

Once your Snickerdoodle Bundt Cake with Cinnamon Swirl and Cream Cheese Glaze Recipe has been served, I usually store leftovers tightly wrapped in plastic wrap or in an airtight container in the refrigerator. This keeps the cake moist and prevents the delicate cream cheese glaze from drying out. Properly stored, the cake stays fresh for up to 4 days, though I recommend enjoying it sooner to savor the best flavor and texture.

Freezing

This cake freezes beautifully if you want to prepare it ahead of time or save leftovers for later indulgence. I prefer to freeze it unglazed—once cooled, I wrap it tightly in plastic wrap and then in aluminum foil, placing it inside a freezer-safe container or bag. It keeps well for up to 3 months. When ready to enjoy, thaw the cake overnight in the refrigerator before adding the cream cheese glaze freshly made to maintain its perfect texture.

Reheating

To bring flavors back to life, gently warm individual slices in the microwave for about 15 to 20 seconds or in a low oven (around 300 degrees Fahrenheit) for 10 minutes. Avoid overheating, as this can dry out the cake or cause the glaze to melt excessively. I find that warming the cake just slightly enhances the aroma of cinnamon and gives the cream cheese glaze a lovely softness that melts in your mouth.

FAQs

Can I make this cake without a Bundt pan?

Absolutely! If you don’t have a Bundt pan, you can use a 9×13-inch baking dish or two 8-inch round cake pans. The baking time might vary slightly, so keep an eye on the cake and test with a toothpick. The swirling technique works just as well in other pans, and you’ll still get all the delicious flavors.

Is it necessary to use buttermilk in the batter?

The buttermilk adds moisture and a subtle tang that complements the cinnamon in this cake, but if you don’t have any, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using. This simple trick works great and keeps your cake tender.

Can I prepare this cake ahead of time?

Yes, this cake is actually better when made ahead because the flavors have time to meld together. Bake and cool the cake, then glaze it just before serving. You can store the unglazed cake wrapped in the fridge for a day or two if needed. Just add the cream cheese glaze fresh for the best texture.

What’s the best way to get the cinnamon swirl evenly distributed?

I find using a toothpick or skewer and gently swirling the cinnamon mixture through the cake batter in the pan works best. You want to be careful not to over-mix, so the swirl stays distinct in ribbons throughout the cake rather than blending completely into the batter.

Can I make the cream cheese glaze dairy-free?

Yes, you can easily substitute dairy-free cream cheese and vegan butter to make the glaze vegan or dairy-free friendly. Mix and whisk as usual, and you might want to add a splash of plant-based milk to get the desired glaze consistency. It tastes just as decadent and creamy!

Conclusion

I truly hope you give this Snickerdoodle Bundt Cake with Cinnamon Swirl and Cream Cheese Glaze Recipe a try—it’s such a delightful treat that never fails to make my kitchen smell like pure comfort and my heart feel warm. Easy to make, full of beloved flavors, and stunning enough to impress any crowd, it’s a dessert I find myself coming back to again and again. Baking it means sharing happiness, and I can’t wait for you to experience that joy too.