Description
This Snickerdoodle Bundt Cake is a delightful twist on the classic snickerdoodle cookie, featuring a moist vanilla cake with swirls of cinnamon sugar and a creamy cinnamon cream cheese glaze. Perfect for gatherings or an indulgent treat, this cake combines warm spices with a rich, smooth finish.
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 during baking.
- Make Batter: In a large bowl, combine the vanilla cake mix, eggs, vegetable oil, buttermilk, and vanilla extract. Mix thoroughly until the batter is smooth and homogeneous.
- Prepare Cinnamon Swirl: In a smaller bowl, mix together the brown sugar, all-purpose flour, ground cinnamon, and melted butter until well combined to create the cinnamon swirl mixture.
- Layer Batter and Swirl: Pour half of the batter into the prepared bundt pan. Spoon half of the cinnamon swirl mixture over the batter and gently swirl it into the batter with a skewer or knife. Repeat the layering with the remaining batter and cinnamon swirl.
- Bake: Place the bundt pan in the preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool in the pan for 15 minutes.
- Invert and Cool: After cooling, invert the bundt cake onto a serving plate carefully to retain its shape. Allow the cake to cool completely before adding glaze.
- Prepare Glaze: Beat the softened cream cheese and butter together until smooth and creamy. Add vanilla extract and gradually beat in the powdered sugar until the glaze is thick and spreadable.
- Glaze and Finish: Drizzle the cream cheese glaze evenly over the cooled bundt cake. Mix granulated sugar and ground cinnamon together and sprinkle over the glaze for a sweet, crunchy cinnamon sugar topping.
Notes
- Use a skewer or knife for delicate swirling to avoid overmixing the cinnamon swirl into the batter.
- Make sure the cake is completely cool before glazing to prevent the glaze from melting.
- You can substitute buttermilk with a mixture of milk and lemon juice if needed.
- If greasing the bundt pan, consider using baking spray with flour or thoroughly buttering to aid in easy cake release.
- For extra flavor, add a pinch of nutmeg to the cinnamon swirl mixture.
