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Snickerdoodle Bundt Cake with Cream Cheese Glaze Recipe

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  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 40-45 minutes
  • Total Time: 1 hour
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Snickerdoodle Bundt Cake combines the classic flavors of a snickerdoodle cookie with the ease of a box cake mix. Swirled with a cinnamon-sugar blend inside and topped with a creamy cream cheese glaze and a sprinkle of cinnamon sugar, this cake is perfect for any occasion and offers a moist, tender crumb with a delightful cinnamon twist in every bite.

Ingredients

Vanilla Cake

  • 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 an even baking temperature.
  2. Prepare Vanilla Cake Batter: In a large bowl, combine the vanilla cake mix, eggs, vegetable oil, buttermilk, and vanilla extract. Using a handheld or stand mixer, blend until a thick, smooth batter forms. Set aside.
  3. Make Cinnamon Swirl: In a small bowl, mix together brown sugar, all-purpose flour, cinnamon, and melted butter until well combined creating the cinnamon swirl mixture.
  4. Prepare Bundt Pan: Generously spray a Bundt cake pan with nonstick cooking spray to prevent sticking.
  5. Assemble Cake: Pour half of the vanilla cake batter into the prepared Bundt pan. Spoon half of the cinnamon swirl mixture over the batter. Using a toothpick or skewer, gently swirl the cinnamon mixture through the batter. Pour the remaining cake batter on top, then add the rest of the cinnamon mixture and swirl again to create a marbled effect.
  6. Bake Cake: Bake in the preheated oven for 40-45 minutes. Check doneness by inserting a toothpick into the center; it should come out with a few moist crumbs but no wet batter. Remove from oven and let the cake cool in the pan for at least 15 minutes.
  7. Cool Cake: After 15 minutes, invert the cake onto a serving plate and allow it to cool completely.
  8. Prepare Cream Cheese Glaze: In a bowl, beat together the softened cream cheese and softened butter until smooth using a handheld mixer. Add vanilla extract and powdered sugar, continuing to mix until the glaze reaches a frosting consistency. If too thick, add a tablespoon of milk or warm briefly in the microwave for 20 seconds to loosen.
  9. Glaze Cake: Transfer the cream cheese glaze to a piping or zipper bag, cutting a small triangle from the bottom. Drizzle the glaze over the cooled cake in a zigzag pattern.
  10. Make Cinnamon Sugar Topping: While the glaze is still wet, combine cinnamon and sugar in a small bowl and sprinkle evenly over the top of the glazed cake.
  11. Serve or Store: Serve immediately or store the cake covered in the refrigerator for up to 4 days.

Notes

  • Ensure the cream cheese and butter are softened to room temperature for a smooth glaze.
  • Use a toothpick to swirl cinnamon mixture gently to achieve marbling without overmixing.
  • If the glaze is too thick, milk can be added gradually to reach the desired consistency.
  • Make sure the cake is completely cooled before glazing to prevent melting.
  • Store leftover cake in an airtight container in the fridge for up to 4 days.

Find it online: https://suerecipe.com/snickerdoodle-bundt-cake-with-cream-cheese-glaze-recipe/