Introduction

Snickerdoodle Cake combines the classic cinnamon-sugar flavors of snickerdoodle cookies with a moist, fluffy cake. Topped with a tangy cream cheese glaze and a cinnamon sugar sprinkle, this delightful treat is perfect for any occasion.

The image shows a close-up of a cinnamon roll with a thick swirl pattern, featuring two main layers: a light golden-brown outer cake layer and a lighter, creamy inner dough layer with a cinnamon spice swirl. The roll is topped with scrolling strands of white cream cheese icing and sprinkled with crumbs that add a grainy texture on top. The cinnamon filling appears as a soft brown spiral inside the roll, contrasting with the smooth, slightly shiny cream cheese drizzle. The background surface is a white marbled texture, and a woman's hand holding a metal spatula lifts the roll to show its detailed texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box vanilla cake mix (15.25 ounces)
3 eggs
½ cup vegetable oil
1 cup buttermilk
1 teaspoon vanilla extract
½ cup packed brown sugar
⅓ cup all-purpose flour
1 tablespoon cinnamon
⅓ cup butter, melted
8 ounces cream cheese, softened
½ cup butter, softened
1 teaspoon vanilla extract
2 cups powdered sugar
⅓ cup granulated or sanding sugar
2 teaspoons cinnamon

Instructions

Step 1: Preheat your oven to 350°F (175°C) and prepare a Bundt pan by spraying it generously with nonstick cooking spray.
Step 2: In a large bowl, combine the vanilla cake mix, eggs, vegetable oil, buttermilk, and vanilla extract. Mix with a hand-held or stand mixer until a thick, smooth batter forms. Set aside.
Step 3: In a small bowl, stir together the brown sugar, all-purpose flour, cinnamon, and melted butter until fully combined to create the cinnamon swirl.
Step 4: Pour half of the cake batter into the prepared Bundt pan. Spoon half of the cinnamon swirl mixture over the batter. Use a toothpick or skewer to gently swirl the cinnamon mixture into the batter.
Step 5: Pour the remaining cake batter over the swirled layer. Top with the remaining cinnamon swirl and swirl again using a toothpick or skewer.
Step 6: Bake for 40–45 minutes, or until a toothpick inserted in the center comes out with just a few crumbs. Remove from oven and let the cake cool in the pan for at least 15 minutes.
Step 7: Invert the cake onto a serving plate and allow it to cool completely.
Step 8: For the cream cheese glaze, beat together the softened cream cheese and softened butter until smooth. Add vanilla extract and powdered sugar, mixing until you reach a spreadable frosting consistency. If it’s too thick, add a tablespoon of milk or microwave for 20 seconds.
Step 9: Transfer the glaze to a piping or zipper bag, cut a small triangle at the tip, and drizzle over the top of the cooled cake in a zigzag pattern.
Step 10: Mix the granulated sugar and cinnamon in a small bowl. Sprinkle generously over the cream cheese glaze before it sets. Serve immediately or store as directed below.

Tips & Variations

For extra moistness, substitute half of the vegetable oil with melted butter.
Use low-fat buttermilk or regular milk with a tablespoon of vinegar if buttermilk is unavailable.
Try adding chopped nuts (like pecans or walnuts) to the cinnamon swirl for added crunch.
If you prefer, bake the batter in a 9×13-inch pan; adjust baking time to 30–35 minutes.

Storage

Store the cake covered in the refrigerator for up to 4 days to keep the cream cheese glaze fresh. Before serving, let it come to room temperature or gently warm individual slices in the microwave for 10–15 seconds.

How to Serve

The image shows a close-up of a cinnamon roll with a soft, light brown outer layer and a swirled inner layer of cinnamon filling. The roll is topped with thick cream cheese frosting drizzled in neat lines over the top, along with a sprinkle of crushed nuts or cinnamon sugar that adds a rough texture. The roll is held on a metal spatula, resting on a white marbled surface. More cinnamon rolls blurred in the background suggest a fresh batch. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cinnamon swirl ahead of time?

Yes, you can prepare the cinnamon swirl mixture a day in advance and keep it refrigerated. Make sure to stir it before using.

What can I use if I don’t have a Bundt pan?

You can use a standard 9×13-inch baking pan or two 8-inch round pans. Baking time will vary, so watch for doneness as described in the instructions.