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Snickerdoodle Cake Recipe

Irresistible Snickerdoodle Cake Recipe for Cozy Gatherings

This Snickerdoodle Cake Recipe captures the essence of beloved cookies in a moist, fluffy treat perfect for gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 1 box Vanilla Cake Mix Look for a 'supermoist' brand.
  • 3 large Eggs Essential for binding and moisture.
  • 1/2 cup Vegetable Oil Can be swapped with melted coconut oil or butter.
  • 1 cup Buttermilk Mix milk with vinegar or lemon juice if out.
  • 1 tablespoon Vanilla Extract Pure extract is ideal.
For the Cinnamon Swirl
  • 1/2 cup Brown Sugar Light or dark varieties are interchangeable.
  • 1/4 cup All-Purpose Flour Measure accurately.
  • 1 tablespoon Cinnamon Freshly ground for best flavor.
  • 1/4 cup Butter Ensure it's melted.
For the Cream Cheese Glaze
  • 8 oz Cream Cheese Let it reach room temperature.
  • 2 cups Powdered Sugar Adjust for desired consistency.
  • 1 tablespoon Granulated Sugar/Sanding Sugar For sprinkling on top.

Equipment

  • Bundt pan
  • Mixing Bowl
  • mixer

Method
 

Step-by-Step Instructions for Snickerdoodle Bundt Cake Recipe
  1. Preheat your oven to 350°F (175°C) and grease your Bundt pan generously with nonstick spray.
  2. In a large mixing bowl, combine the vanilla cake mix, eggs, vegetable oil, buttermilk, and vanilla extract. Mix on low speed for about 2 minutes until a thick batter forms.
  3. In a separate bowl, mix together the brown sugar, all-purpose flour, cinnamon, and melted butter until just combined.
  4. Pour half of the cake batter into the prepared Bundt pan. Sprinkle half of the cinnamon swirl mixture over it and create gentle swirls with a toothpick. Top with the remaining cake batter and the rest of the cinnamon mixture.
  5. Bake for 40 to 45 minutes until a toothpick inserted comes out with just a few moist crumbs sticking.
  6. Let the cake cool in the pan for 15 minutes then invert it onto a serving plate.
  7. Prepare the cream cheese glaze by beating softened cream cheese and butter. Gradually add vanilla extract and powdered sugar until thick and spreadable.
  8. Once the cake has cooled completely, spread the cream cheese glaze over the top and sprinkle with cinnamon-sugar.

Nutrition

Serving: 1sliceCalories: 290kcalCarbohydrates: 40gProtein: 3gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 250mgPotassium: 120mgFiber: 1gSugar: 24gVitamin A: 8IUCalcium: 4mgIron: 6mg

Notes

Store leftovers in an airtight container for up to 4 days, or freeze without glaze for up to 3 months. Allow to thaw in the fridge before glazing.

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