Description
This Snickerdoodle Bundt Cake is a delightful twist on the classic snickerdoodle cookie, featuring a moist vanilla cake with a cinnamon sugar swirl and a luscious cream cheese glaze. Perfectly spiced and beautifully presented in a bundt pan, it’s an ideal dessert to impress at any gathering or to enjoy as a comforting treat with your afternoon tea.
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 ensure the cake does not stick.
- Make the cake batter: In a large bowl, combine the vanilla cake mix, eggs, vegetable oil, buttermilk, and vanilla extract. Mix until smooth and fully incorporated, ensuring no lumps remain.
- Prepare the cinnamon swirl: In a separate bowl, combine the brown sugar, all-purpose flour, ground cinnamon, and melted unsalted butter. Mix well until a crumbly mixture forms.
- Layer the batter and swirl: Pour half of the cake batter into the prepared bundt pan. Spoon half of the cinnamon swirl mixture evenly over the batter. Gently swirl the mixture into the batter using a skewer or knife. Repeat with the remaining batter and cinnamon swirl on top.
- Bake the cake: Place the bundt pan in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. After baking, allow the cake to cool in the pan for 15 minutes.
- Cool and remove from pan: Carefully invert the bundt pan onto a serving plate to release the cake. Let the cake cool completely to room temperature before glazing.
- Prepare the cream cheese glaze: In a mixing bowl, beat the softened cream cheese and softened butter together until smooth and creamy. Add the vanilla extract and gradually beat in the powdered sugar until the glaze is thick but pourable.
- Glaze and finish the cake: Drizzle the cream cheese glaze evenly over the cooled cake. Mix the granulated sugar and ground cinnamon to create the cinnamon sugar topping, and sprinkle it generously over the glazed cake.
Notes
- To ensure even baking, avoid overmixing the cake batter once all ingredients are combined.
- Use room temperature ingredients, especially eggs and butter, for a smoother batter and glaze.
- If you don’t have buttermilk, make a substitute by adding one tablespoon of lemon juice or white vinegar to one cup of milk; let it sit for 5 minutes before using.
- Ensure the cake is completely cool before glazing to prevent the glaze from melting and sliding off.
- For a more intense cinnamon flavor, you can add extra cinnamon to the swirl or glaze as desired.
