Nostalgic Appeal
This cake reminds me of cozy afternoons with a warm cup of coffee and a freshly baked snickerdoodle cookie. The combination of cinnamon and sugar is a classic for a reason, and this cake captures those flavors beautifully. It’s a dessert that evokes feelings of warmth, comfort, and pure happiness.
Homemade Focus
While you could certainly buy a pre-made cake and try to recreate this, there’s something special about making this Snickerdoodle Bundt Cake entirely from scratch. You control the quality of the ingredients, and the process of swirling the cinnamon mixture and creating the glaze is a fun and rewarding experience.
Flavor Goal
The flavor profile I’m aiming for is a delightful combination of sweet, spiced, and creamy flavors. The vanilla cake provides a soft and moist base, the cinnamon swirl adds a warm and comforting spice, the cream cheese glaze adds a tangy and sweet element, and the cinnamon sugar topping provides a final touch of crunch and flavor.
Ingredient Insights
Let’s explore the key ingredients that make this cake so special! We start with [describe the cake mix: a box of vanilla cake mix, providing a convenient and flavorful base for the cake]. Then comes the [describe the wet ingredients: eggs, vegetable oil, buttermilk, and vanilla extract, adding moisture and richness to the cake batter]. For the cinnamon swirl, we combine [describe the cinnamon swirl ingredients: brown sugar, flour, cinnamon, and melted butter, creating a sweet and spiced mixture that swirls through the cake]. For the cream cheese glaze, we use [describe the glaze ingredients: softened cream cheese, butter, vanilla extract, and powdered sugar, creating a luscious and creamy glaze]. And finally, for the cinnamon sugar topping, we mix [describe the topping ingredients: granulated sugar and cinnamon, adding a final touch of sweetness and spice].
Essential Equipment
For this recipe, you’ll need a few key pieces of equipment: a Bundt pan, a mixing bowl, a hand mixer or stand mixer, a small bowl for the cinnamon swirl, a piping bag or zipper bag for the glaze, and measuring cups and spoons.
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
- â…“ cup all-purpose flour
- 1 tablespoon cinnamon
- â…“ 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 Mixture:
- â…“ cup sugar, granulated or sanding
- 2 teaspoons cinnamon
Step-by-Step Instructions
- Preheat and Make the Cake Batter: Preheat the oven to 350°F (177°C). In a large bowl, combine vanilla cake mix, eggs, vegetable oil, buttermilk, and vanilla. Mix together using a hand mixer or stand mixer until you have a thick cake batter and everything is combined. Set aside.
- Make the Cinnamon Swirl: Combine brown sugar, flour, cinnamon, and melted butter in a small bowl and stir until all of the ingredients are combined.
- Assemble and Bake the Cake: Prepare the Bundt pan by spraying it liberally with nonstick cooking spray. Pour half of the cake batter into the prepared pan. Spoon over half of the cinnamon swirl mixture. Use a toothpick or skewer to swirl the cinnamon mixture throughout the batter. Pour the remaining cake batter in the pan, top with the remaining cinnamon swirl mixture, and repeat swirling it into the cake batter. Bake for 40-45 minutes or until a toothpick inserted in the center comes out with only a few crumbs.
- Cool the Cake: Remove from the oven and allow the cake to cool in the pan for at least 15 minutes. After 15 minutes, invert the cake onto your serving plate and allow it to cool completely.
- Make the Cream Cheese Glaze: Combine softened cream cheese and butter in a bowl and mix using a hand mixer until smooth. Add vanilla extract and powdered sugar, continue to mix until you have a frosting consistency. If the frosting is too thick, you can add a tablespoon of milk or even microwave for 20 seconds.
- Frost the Cake: Add the cream cheese glaze to a piping bag or zipper bag and cut a triangle from the bottom. Using a zigzag motion, cover the top of the cake with the cream cheese glaze.
- Add Cinnamon Sugar Topping: Working while the glaze is not set up, combine the cinnamon and sugar in a small bowl and mix until everything is evenly distributed. Sprinkle as much as you desire of the mixture over the top of the cake.
- Serve or Store: Serve immediately or store in the refrigerator for up to 4 days.
Troubleshooting
- Cake is dry: Make sure you don’t overbake the cake. Start checking for doneness at around 40 minutes.
- Cinnamon swirl is sinking: Make sure the cinnamon swirl mixture is not too wet. If it is, add a bit more flour to thicken it.
- Glaze is too thick: Add a tablespoon of milk or microwave the glaze for a few seconds to thin it out.
Tips and Variations
- Use different types of cake mix, such as yellow cake or spice cake.
- Add chopped nuts or chocolate chips to the cinnamon swirl for extra flavor and texture.
- Drizzle with caramel sauce or a simple glaze made with powdered sugar and milk for an extra touch of sweetness.
Serving and Pairing Suggestions
This Snickerdoodle Bundt Cake is delicious on its own, but it also pairs well with a cup of coffee or tea. It’s perfect for a cozy afternoon, a holiday gathering, or any time you want a comforting and flavorful dessert.
Nutritional Information (Estimated, per serving)
(This information is an estimate based on average values for the ingredients used and a serving size of 1/12th of the cake. Actual values may vary depending on specific brands, ingredient substitutions, and portion sizes.)
- Calories: Approximately 450-550
- Fat: Approximately 25-30g
- Saturated Fat: Approximately 12-15g
- Cholesterol: Approximately 50-60mg
- Protein: Approximately 4-5g
- Carbohydrates: Approximately 60-70g
- Fiber: Approximately 1-2g
- Sugar: Approximately 40-45g
- Sodium: Approximately 300-400mg
To get more precise nutritional information:
- Use a nutrition calculator: Many online calculators allow you to input the specific brands and quantities of ingredients you use. This will give you the most accurate results.
- Check food labels: Pay close attention to the nutrition facts panels on the packaging of your ingredients.
- Adjust for variations: If you make substitutions (e.g., different cake mix), adjust the calculations accordingly.
Warm and Cozy: Snickerdoodle Bundt Cake
Description
This Snickerdoodle Bundt Cake is a delightful twist on a classic cookie! It’s a soft and moist cake with a warm cinnamon swirl, topped with a luscious cream cheese glaze. Learn how to make this easy and delicious cake
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
- â…“ cup all-purpose flour
- 1 tablespoon cinnamon
- â…“ 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 Mixture:
- â…“ cup sugar, granulated or sanding
- 2 teaspoons cinnamon
Instructions
- Preheat and Make the Cake Batter: Preheat the oven to 350°F (177°C). In a large bowl, combine vanilla cake mix, eggs, vegetable oil, buttermilk, and vanilla. Mix together using a hand mixer or stand mixer until you have a thick cake batter and everything is combined. Set aside.
- Make the Cinnamon Swirl: Combine brown sugar, flour, cinnamon, and melted butter in a small bowl and stir until all of the ingredients are combined.
- Assemble and Bake the Cake: Prepare the Bundt pan by spraying it liberally with nonstick cooking spray. Pour half of the cake batter into the prepared pan. Spoon over half of the cinnamon swirl mixture. Use a toothpick or skewer to swirl the cinnamon mixture throughout the batter. Pour the remaining cake batter in the pan, top with the remaining cinnamon swirl mixture, and repeat swirling it into the cake batter. Bake for 40-45 minutes or until a toothpick inserted in the center comes out with only a few crumbs.
- Cool the Cake: Remove from the oven and allow the cake to cool in the pan for at least 15 minutes. After 15 minutes, invert the cake onto your serving plate and allow it to cool completely.
- Make the Cream Cheese Glaze: Combine softened cream cheese and butter in a bowl and mix using a hand mixer until smooth. Add vanilla extract and powdered sugar, continue to mix until you have a frosting consistency. If the frosting is too thick, you can add a tablespoon of milk or even microwave for 20 seconds.
- Frost the Cake: Add the cream cheese glaze to a piping bag or zipper bag and cut a triangle from the bottom. Using a zigzag motion, cover the top of the cake with the cream cheese glaze.
- Add Cinnamon Sugar Topping: Working while the glaze is not set up, combine the cinnamon and sugar in a small bowl and mix until everything is evenly distributed. Sprinkle as much as you desire of the mixture over the top of the cake.
- Serve or Store: Serve immediately or store in the refrigerator for up to 4 days.
Recipe Summary and Q&A
Q: Can I make this cake ahead of time?
A: Yes! You can bake the cake a day or two in advance and store it at room temperature. Frost and add the cinnamon sugar topping just before serving.
Q: Can I freeze this cake?
A: Yes, you can freeze it. Wrap it tightly in plastic wrap and then foil. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.
Q: Can I use a different type of frosting?
A: Absolutely! You can use a different type of cream cheese frosting, or try a glaze made with powdered sugar and milk.