stats count Print

Warm and Cozy: Snickerdoodle Bundt Cake

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

Scale

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 Mixture:

  • ⅓ cup sugar, granulated or sanding
  • 2 teaspoons cinnamon

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Serve or Store: Serve immediately or store in the refrigerator for up to 4 days.

Find it online: https://dailyfoodjournal.net/warm-and-cozy-snickerdoodle-bundt-cake/