Introduction

This Snickerdoodle Bundt Cake features a moist vanilla cake swirled with a rich cinnamon filling and topped with a luscious cream cheese glaze. Perfect for cinnamon lovers, it’s a delightful treat that combines classic flavors in a beautiful presentation.

The image shows a golden brown bundt cake with a soft, slightly crumbly texture. The cake has a ring shape with deep, evenly spaced ridges along its outer edge giving it a sculpted look. It is cooling on a silver wire rack that is placed on a white marbled texture. The light highlights the warm tones and the subtle pores on the surface of the cake, making it look fresh and inviting. Photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Preheat your oven to 350°F (175°C) to ensure it’s ready when the cake is assembled.
Step 2: 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.
Step 3: 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.
Step 4: 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.
Step 5: Add the remaining batter followed by the remaining cinnamon swirl and swirl again for a marbled effect.
Step 6: 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.
Step 7: After 15 minutes, carefully invert the cake onto a serving plate and allow it to cool completely before glazing.
Step 8: 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.
Step 9: 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.
Step 10: 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.
Step 11: Serve immediately or refrigerate for up to 4 days. The cake can also be frozen for up to 3 months.

Tips & Variations

For extra cinnamon flavor, use cinnamon extract in the glaze instead of vanilla extract.
Try swapping buttermilk with plain yogurt for a thicker batter and subtle tang.
Use sanding sugar for the topping to add a slight crunch and sparkle.
Add chopped nuts like pecans or walnuts to the cinnamon swirl for added texture.

Storage

Store the cake covered in the refrigerator for up to 4 days to keep the glaze fresh. When ready to enjoy, bring to room temperature or warm slightly before serving. For longer storage, freeze the cake tightly wrapped for up to 3 months; thaw overnight in the refrigerator before serving.

How to Serve

The image shows a cinnamon roll bundt cake sliced on a white plate with a silver spatula underneath one slice. The cake has one thick layer of soft, light tan dough rolled with a darker cinnamon filling spiraled inside. On top, thick white icing is dripped evenly in vertical stripes along the curve of the cake, sprinkled with large white sugar crystals and a dusting of light brown cinnamon powder. The white marbled background complements the warm tones and texture of the cake. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cake mix flavor?

Vanilla works best to complement the cinnamon swirl, but you can try butter or yellow cake mix for a slightly different taste. Avoid chocolate or strongly flavored mixes as they may overpower the cinnamon.

How do I prevent the cinnamon swirl from sinking to the bottom?

Swirling the cinnamon mixture gently but thoroughly into the batter helps distribute it evenly. Also, the flour in the cinnamon swirl mixture helps it hold structure and stay suspended during baking.