Why Make This Recipe
Snickerdoodle Bundt Cake is a delightful treat that combines the flavors of a classic snickerdoodle cookie with the moistness of a cake. It’s easy to make since it uses a box cake mix, which saves time and effort. The warm notes of cinnamon and buttery flavor make this cake perfect for any occasion, from cozy gatherings to family meals. Plus, it looks stunning when served, making it a great dessert that impresses.
How to Make Snickerdoodle Bundt Cake
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)
- â…“ cup all-purpose flour
- 1 Tablespoon cinnamon
- â…“ cup butter (melted)
- 8 ounces cream cheese (softened)
- ½ cup butter (softened)
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- â…“ cup sugar (granulated or sanding)
- 2 teaspoons cinnamon
Directions:
-
Preheat the oven to 350°F (175°C).
-
Prepare the Vanilla Cake:
- In a mixing bowl, combine the vanilla cake mix, eggs, vegetable oil, buttermilk, and 1 teaspoon of vanilla extract. Mix well until smooth.
-
Make the Cinnamon Swirl:
- In a separate bowl, mix the brown sugar, flour, and 1 tablespoon of cinnamon.
- Gradually add the melted butter to this mixture until it forms a crumbly blend.
-
Cake Assembly and Baking:
- Pour half of the cake batter into a greased bundt pan.
- Sprinkle the cinnamon swirl mixture on top.
- Pour the remaining cake batter over the swirl. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
-
Make the Cream Cheese Glaze:
- While the cake is baking, beat the softened cream cheese and ½ cup butter in a mixing bowl until smooth.
- Gradually add the powdered sugar and the remaining teaspoon of vanilla extract, mixing until the glaze is creamy.
-
Prepare the Cinnamon Sugar Mixture:
- In a small bowl, mix granulated sugar with 2 teaspoons of cinnamon.
-
Cool and Glaze:
- Once baked, let the cake cool for about 10-15 minutes before inverting it onto a serving plate. Drizzle the cream cheese glaze on top and sprinkle the cinnamon sugar mixture over the glaze.
How to Serve Snickerdoodle Bundt Cake
Serve slices of Snickerdoodle Bundt Cake warm or at room temperature. This cake pairs well with a cup of coffee or a glass of milk. You can also add a scoop of vanilla ice cream on the side for an extra treat!
How to Store Snickerdoodle Bundt Cake
Store any leftover Snickerdoodle Bundt Cake in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it, where it will last for about a week. You can also freeze slices for up to three months. Just wrap them well in plastic wrap and foil before placing them in the freezer.
Tips to Make Snickerdoodle Bundt Cake
- Measure your ingredients carefully to ensure the best results.
- Make sure your cream cheese is softened to prevent lumps in the glaze.
- For a more intense cinnamon flavor, consider adding an extra sprinkle of cinnamon to the cake batter.
- Let the cake cool completely before glazing to prevent the glaze from melting off.
Variation
You can switch things up by adding chopped nuts, like pecans or walnuts, to the cinnamon swirl for added texture. Another tasty variation is to mix chocolate chips into the batter for a chocolatey twist!
FAQs
1. Can I use a different cake mix?
Yes, you can use a different flavor like spice cake or chocolate cake if you want to try something unique.
2. What can I do if I don’t have buttermilk?
You can make a substitute by mixing 1 tablespoon of vinegar or lemon juice with enough milk to make 1 cup. Let it sit for about 5 minutes before using.
3. How can I make this cake gluten-free?
You can use a gluten-free cake mix and ensure that any other ingredients used are also gluten-free.
Snickerdoodle Bundt Cake
Ingredients
- 1 box vanilla cake mix (15.25 ounces)
- 3 pieces eggs
- ½ cup vegetable oil
- 1 cup buttermilk
- 1 teaspoon vanilla extract For the cake batter
- ½ cup brown sugar (packed)
- â…“ cup all-purpose flour
- 1 Tablespoon cinnamon
- â…“ cup butter (melted)
- 8 ounces cream cheese (softened)
- ½ cup butter (softened)
- 1 teaspoon vanilla extract For the glaze
- 2 cups powdered sugar
- â…“ cup sugar (granulated or sanding)
- 2 teaspoons cinnamon
Method
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the vanilla cake mix, eggs, vegetable oil, buttermilk, and 1 teaspoon of vanilla extract. Mix well until smooth.
- In a separate bowl, mix the brown sugar, flour, and 1 tablespoon of cinnamon. Gradually add the melted butter until it forms a crumbly blend.
- Pour half of the cake batter into a greased bundt pan. Sprinkle the cinnamon swirl mixture on top.
- Pour the remaining cake batter over the swirl. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is baking, beat the softened cream cheese and ½ cup butter in a mixing bowl until smooth. Gradually add the powdered sugar and the remaining teaspoon of vanilla extract, mixing until the glaze is creamy.
- In a small bowl, mix granulated sugar with 2 teaspoons of cinnamon.
- Once baked, let the cake cool for about 10-15 minutes before inverting it onto a serving plate. Drizzle the cream cheese glaze on top and sprinkle the cinnamon sugar mixture over the glaze.