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Snickerdoodle Bundt Cake with Cinnamon Swirl and Cream Cheese Glaze Recipe

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★★★★★

4.7 from 58 reviews

This Snickerdoodle Bundt Cake is a delightful twist on the classic cookie flavor, featuring a moist vanilla cake with a rich cinnamon swirl throughout. It’s topped with a luscious cream cheese glaze and finished with a cinnamon sugar sprinkle for an irresistible treat perfect for any occasion.

Ingredients

Scale

Cake Batter

  • 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 Topping

  • ⅓ cup sugar (granulated or sanding)
  • 2 teaspoons cinnamon

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready when the cake is assembled.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Cool and Invert: After 15 minutes, carefully invert the cake onto a serving plate and allow it to cool completely before glazing.
  7. 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.
  8. 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.
  9. 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.
  10. Serve or Store: Serve immediately or refrigerate for up to 4 days. The cake can also be frozen for up to 3 months.

Notes

  • Ensure the cake is completely cool before applying the cream cheese glaze to prevent it from melting.
  • You can substitute vegetable oil with canola oil if preferred.
  • For thinner glaze, add milk gradually until desired consistency is reached.
  • Use a nonstick spray or thoroughly grease the Bundt pan to avoid sticking.
  • Store leftovers tightly covered in the refrigerator to maintain freshness.

Keywords: Snickerdoodle cake, Bundt cake, cinnamon swirl, cream cheese glaze, vanilla cake, cinnamon sugar topping, easy dessert, homemade cake

Find it online: https://trendytasterecipes.com/snickerdoodle-bundt-cake-with-cinnamon-swirl-and-cream-cheese-glaze-recipe/