Description
This Snickerdoodle Bundt Cake takes a classic vanilla cake and elevates it with a delicious cinnamon swirl baked right inside, delivering the beloved flavors of snickerdoodle cookies in cake form. Topped with a luscious cream cheese glaze and a sprinkle of cinnamon sugar, this dessert is surprisingly simple to make and perfect for any occasion.
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 ensure it’s ready when the cake is assembled.
- Prepare Vanilla Cake Batter: In a large bowl, combine the vanilla cake mix, eggs, vegetable oil, buttermilk, and vanilla extract. Mix with a handheld or stand mixer until the batter is thick and smooth, with all ingredients well incorporated. Set aside.
- Make Cinnamon Swirl: In a small bowl, mix together the brown sugar, all-purpose flour, cinnamon, and melted butter until fully combined, creating a thick cinnamon swirl mixture.
- Assemble Cake in Bundt Pan: Liberally spray a Bundt pan with nonstick cooking spray. Pour half of the vanilla cake batter into the pan, then spoon half of the cinnamon swirl mixture over it. Use a toothpick or skewer to gently swirl the cinnamon mixture into the batter. Repeat by adding the remaining batter followed by the remaining cinnamon swirl and swirl again for a marbled effect.
- Bake Cake: Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs and no raw batter. Remove from oven and let cool in the pan for 15 minutes.
- Cool and Invert: After 15 minutes, carefully invert the cake onto a serving plate and allow it to cool completely before glazing.
- Prepare Cream Cheese Glaze: In a bowl, beat together softened cream cheese and butter until smooth. Add vanilla extract and gradually mix in powdered sugar until you achieve a creamy frosting consistency. If too thick, add a tablespoon of milk or microwave briefly to loosen.
- Glaze the Cake: Transfer the cream cheese glaze into a piping or zipper bag with a small cut on the tip. Drizzle the glaze over the cooled cake in a zigzag pattern covering the top generously.
- Make Cinnamon Sugar Topping: While the glaze is still fresh, mix cinnamon and granulated sugar in a small bowl. Sprinkle this mixture liberally over the glazed cake to finish.
- Serve or Store: Serve immediately or refrigerate for up to 4 days. The cake can also be frozen for up to 3 months.
Notes
- To help release the Bundt cake from the pan, gently run a knife around the edges if it sticks before inverting.
- This cake can be frozen up to 3 months; wrap well to maintain freshness.
