Hey there, sweet friend! If you love the warm, familiar flavors of a classic snickerdoodle cookie, then you’re going to adore this Snickerdoodle Bundt Cake. It’s like a big, beautiful embrace from your favorite cookie, baked into a delightful cake that’s perfect for any occasion. I’m all about creating delicious desserts that feel special but are easy to whip up, and this recipe does just that. Imagine walking into your kitchen, the scent of cinnamon wafting through the air, with a slice of cake waiting just for you. Sounds dreamy, right? Let’s get our baking caps on and make something magical together!
Why Make This Recipe
You might be wondering, why make a Snickerdoodle Bundt Cake? Well, first off, it’s simple! Using a box vanilla cake mix means less time measuring ingredients and more time enjoying the process. This recipe marries the ease of a box mix with the comforting flavors of cinnamon and sugar that we all love about snickerdoodles. Plus, the cream cheese glaze really takes it over the top! It adds a creamy, dreamy element that perfectly complements the cake’s fluffy texture.
This cake is also versatile. Whether you’re celebrating a birthday, hosting a get-together, or just treating yourself on a cozy Saturday morning, this bundt cake fits the bill. Create a little happiness in your kitchen and let the enticing aroma spread through your home. It’s a treat that brings people together and leaves them asking for the recipe!
How to Make Snickerdoodle Bundt Cake
Let’s dive right into how to make this scrumptious cake. I promise, it’s as delightful to make as it is to eat.
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
Directions
Preheat the Oven: Start by preheating your oven to 350°F (175°C). This gives a nice warm environment for our cake to rise beautifully.
Prepare the Vanilla Cake: In a large mixing bowl, combine the vanilla cake mix, eggs, vegetable oil, buttermilk, and 1 teaspoon of vanilla extract. Mix until all ingredients are well combined.
Create the Cinnamon Swirl: In another bowl, whisk together the brown sugar, flour, and 1 tablespoon of cinnamon. This mixture will be swirled into the cake for that signature snickerdoodle flavor.
Cake Assembly and Baking: Grease and flour your bundt pan, then pour half of the cake batter into the pan. Sprinkle the cinnamon swirl mixture evenly over the batter. Pour the remaining cake batter on top, ensuring an even distribution. Bake in your preheated oven for 40-50 minutes or until a toothpick inserted into the center comes out clean.
Make the Cream Cheese Glaze: While your cake cools, beat together the softened cream cheese, softened butter, remaining 1 teaspoon of vanilla extract, and powdered sugar until smooth and creamy.
Cinnamon Sugar Mixture: In a small bowl, mix the granulated sugar with the remaining 2 teaspoons of cinnamon.
Glaze and Finish: Once your cake has cooled for about 10 minutes, remove it from the pan and drizzle the cream cheese glaze over the top. For a final touch, sprinkle the cinnamon sugar mixture on top for that extra crunch.
How to Serve Snickerdoodle Bundt Cake
Serving this cake is a breeze! Warm or at room temperature, it’s a crowd-pleaser. Slice it up, serve with a scoop of ice cream or a dollop of whipped cream for an extra indulgent treat. You can also plate with a sprinkle of cinnamon sugar to add a touch of flair. Whether it’s a midweek treat or the centerpiece of a festive gathering, this cake is sure to impress.
How to Store Snickerdoodle Bundt Cake
If you somehow have leftovers (though I doubt it), storing this cake is simple. Keep it in an airtight container at room temperature for up to 3 days. If you want to preserve it for a longer time, you can store it in the fridge for about a week. Just make sure to allow it to come back to room temperature before serving, as it’s best enjoyed fresh!
Tips to Make Snickerdoodle Bundt Cake
Eggs at Room Temperature: For a fluffier cake, make sure your eggs are at room temperature before mixing them into your batter.
Do Not Overmix: To keep your cake light and tender, mix just until the ingredients are combined.
Bundt Pan Care: Make sure your bundt pan is well-greased and floured to avoid any sticking when you try to remove the cake.
Variation
Feel like mixing it up? Try adding chocolate chips or nuts to the batter for an added texture and flavor twist. You can also switch out the cream cheese glaze for a simple vanilla glaze if that’s more your style. The possibilities are endless!
FAQs
Q: Can I use a different flavor cake mix?
A: Absolutely! You can try different flavored mixes, such as chocolate or spice, to give your cake a unique twist.
Q: Is there a way to make this gluten-free?
A: Yes! Substitute the box cake mix with a gluten-free option available in most grocery stores. Just make sure to check the measurements on the box.
Q: Can I freeze the cake?
A: Yes! Wrap slices of the cake tightly in plastic wrap and store them in an airtight container. It can be frozen for up to three months. Just let it thaw at room temperature when you’re ready to enjoy it.
So there you have it, my dear baking friend! This Snickerdoodle Bundt Cake is waiting to fill your home with warmth and sweetness. It’s about more than just food, it’s a celebration of everyday moments, and I can’t wait for you to experience the joy of creating it. Happy baking!
Print
Snickerdoodle Bundt Cake
- Total Time: 65 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A cozy and delightful bundt cake inspired by the classic snickerdoodle cookie, featuring warm flavors of cinnamon and a creamy glaze.
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
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the vanilla cake mix, eggs, vegetable oil, buttermilk, and 1 teaspoon of vanilla extract. Mix until well combined.
- In another bowl, whisk together the brown sugar, flour, and 1 tablespoon of cinnamon for the cinnamon swirl.
- Grease and flour your bundt pan, then pour half of the cake batter into the pan. Sprinkle the cinnamon swirl mixture evenly over the batter. Pour the remaining cake batter on top.
- Bake for 40-50 minutes or until a toothpick inserted comes out clean.
- While the cake cools, beat together the softened cream cheese, softened butter, remaining 1 teaspoon of vanilla extract, and powdered sugar until smooth.
- In a small bowl, mix the granulated sugar with the remaining 2 teaspoons of cinnamon for the topping.
- Once the cake has cooled for about 10 minutes, drizzle the cream cheese glaze over the top and sprinkle with the cinnamon sugar mixture.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for about a week.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 27g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg