Print

Snickerdoodle Bundt Cake

Print Recipe

A delightful Snickerdoodle Bundt Cake spiced with cinnamon and sugar, featuring a tender crumb and rich cream cheese glaze.

Ingredients

Scale
  • 1 box vanilla cake mix (15.25 ounces)
  • 3 large 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)
  • 2 cups powdered sugar
  • ⅓ cup sugar (granulated or sanding)
  • 2 teaspoons cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C) and grease and flour a Bundt pan.
  2. In a large mixing bowl, combine the vanilla cake mix, eggs, vegetable oil, buttermilk, and vanilla extract. Mix until smooth.
  3. In another bowl, whisk together the brown sugar, all-purpose flour, and cinnamon. Stir this mixture into the cake batter until just combined.
  4. Pour half of the cake batter into the prepared Bundt pan. Drizzle half of the melted butter and sprinkle with half of the cinnamon-sugar mixture.
  5. Repeat the layering process with the remaining batter, melted butter, and cinnamon sugar.
  6. Bake for 45 to 55 minutes or until a toothpick comes out clean. Let cool for 10 minutes in the pan.
  7. Invert the cake onto a wire rack to cool completely.
  8. For the glaze, beat the cream cheese, softened butter, vanilla extract, and powdered sugar until smooth and creamy.
  9. Once cooled, drizzle the cream cheese glaze over the top and serve with extra cinnamon sugar.

Notes

Ensure butter and cream cheese are at room temperature for a smooth glaze. This cake can be frozen without glaze for up to 3 months.

Nutrition

Keywords: snickerdoodle, bundt cake, dessert, cinnamon, sweets

Find it online: https://recipehappy.com/snickerdoodle-bundt-cake/