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Delicious Snickerdoodle Bundt Cake topped with cinnamon sugar

Snickerdoodle Bundt Cake

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Indulge in the delightful flavors of a Snickerdoodle Bundt Cake, combining cinnamon and sugar in a moist, tender cake with a rich cream cheese glaze.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Brunch, Dessert
Cuisine: American
Calories: 360
Ingredients Method Nutrition Notes

Ingredients
  

Cake Ingredients
  • 1 box vanilla cake mix (15.25 ounces) The base of the cake, providing a light and fluffy texture.
  • 3 large eggs Helps bind the ingredients together and contributes to the cake's richness.
  • ½ cup vegetable oil Adds moisture and keeps the cake tender.
  • 1 cup buttermilk Enhances flavor and creates a delicately soft crumb.
  • 1 teaspoon vanilla extract Brings a warm, sweet flavor that complements the cake.
  • ½ cup brown sugar (packed) Adds depth of flavor with its caramel notes.
  • ⅓ cup all-purpose flour Helps create the perfect texture and structure in the cake.
  • 1 tablespoon cinnamon The star spice that gives the cake its signature snickerdoodle flavor.
  • ⅓ cup butter (melted) Adds richness and moisture to the cake.
Glaze Ingredients
  • 8 ounces cream cheese (softened) Creates a luscious glaze with a tangy kick.
  • ½ cup butter (softened) Ensures a smooth and creamy glaze.
  • 2 cups powdered sugar Sweetens the glaze while also giving it a creamy texture.
Cinnamon Sugar Mixture
  • ⅓ cup sugar (granulated or sanding) Used for the cinnamon sugar layer for added sweetness and texture.
  • 2 teaspoons cinnamon Enhances the cinnamon flavor in the sugar mixture, adding a delightful crunch.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare a Bundt pan by greasing and flouring it.
  2. In a large mixing bowl, combine the vanilla cake mix, eggs, vegetable oil, buttermilk, and 1 teaspoon of vanilla extract. Mix until smooth and well combined.
  3. In a separate bowl, whisk together the brown sugar, all-purpose flour, and 1 tablespoon of cinnamon. Stir this mixture into the cake batter until just combined. Avoid overmixing.
Baking
  1. Pour half of the batter into the prepared Bundt pan. Drizzle half of the melted butter and half of the cinnamon sugar mixture over the batter.
  2. Pour the remaining batter into the pan and repeat with the remaining melted butter and cinnamon sugar mixture.
  3. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Glazing
  1. For the cream cheese glaze, beat the softened cream cheese, softened butter, 1 teaspoon of vanilla extract, and powdered sugar together until smooth and creamy.
  2. Drizzle the cream cheese glaze over the cooled cake and serve slices with any remaining cinnamon sugar sprinkled on top.

Nutrition

Serving: 1gCalories: 360kcal

Notes

Be sure to grease and flour the Bundt pan well to ensure easy release after baking. Store any leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Freeze the unglazed cake wrapped in plastic wrap and aluminum foil for up to 3 months.

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