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Snickerdoodle Cake Recipe

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★★★★★

4.8 from 140 reviews

This Snickerdoodle Cake recipe delivers a moist vanilla cake swirled with cinnamon sugar and topped with a rich cream cheese glaze and extra cinnamon sugar for that classic snickerdoodle flavor. Perfect for a cozy dessert or special occasions, this bundt cake combines the nostalgic taste of snickerdoodles with the ease of a cake mix to create a delicious, crowd-pleasing treat.

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 packed brown sugar
  • 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 granulated or sanding sugar
  • 2 teaspoons cinnamon

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake.
  2. Prepare Vanilla Cake Batter: In a large bowl, combine the vanilla cake mix, eggs, vegetable oil, buttermilk, and vanilla extract. Use a handheld or stand mixer to mix until you have a thick, uniform cake batter.
  3. Make Cinnamon Swirl Mixture: In a separate small bowl, stir together brown sugar, all-purpose flour, cinnamon, and melted butter until fully combined.
  4. Assemble the Cake: Liberally spray a Bundt pan with nonstick cooking spray. Pour half of the cake batter evenly into the pan. Spoon half of the cinnamon swirl mixture over the batter. Use a toothpick or skewer to gently swirl the cinnamon mixture through the batter. Pour the remaining cake batter over the first layer and top with the remaining cinnamon swirl mixture. Swirl again with a toothpick to create a marbled effect.
  5. Bake the Cake: Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center of the cake comes out with only a few moist crumbs and no wet batter. Remove from oven and allow the cake to cool in the pan for at least 15 minutes.
  6. Cool the Cake: After cooling in the pan, invert the cake onto a serving plate and let it cool completely to room temperature before glazing.
  7. Prepare Cream Cheese Glaze: In a bowl, beat together the softened cream cheese and butter until smooth with a handheld mixer. Add vanilla extract and powdered sugar and continue mixing until the glaze reaches a frosting-like consistency. If the glaze is too thick, add a tablespoon of milk or microwave for 20 seconds to thin it slightly.
  8. Glaze the Cake: Transfer the cream cheese glaze to a piping or zipper bag, cut a small triangular opening at the tip, and drizzle the glaze over the top of the cooled cake using a zigzag motion.
  9. Add Cinnamon Sugar Topping: While the glaze is still soft, mix together the granulated sugar and cinnamon in a small bowl. Sprinkle the cinnamon sugar mixture evenly over the glazed cake.
  10. Serve or Store: Serve immediately or store the cake covered in the refrigerator for up to 4 days to maintain freshness.

Notes

  • Use a Bundt pan for best results to achieve even baking and beautiful presentation.
  • To swirl the cinnamon mixture effectively, use a toothpick or skewer gently to avoid overmixing.
  • If you don’t have buttermilk, you can substitute with 1 cup milk mixed with 1 tablespoon lemon juice or vinegar, let it sit 5 minutes before use.
  • The cream cheese glaze can be customized in thickness by adjusting milk quantity or warmth.
  • Store leftover cake in an airtight container in the refrigerator for up to 4 days.
  • For a dairy-free option, use dairy-free cake mix, plant-based butter, cream cheese alternatives, and milk substitutes.

Keywords: Snickerdoodle Cake, Vanilla Cake, Cinnamon Swirl, Cream Cheese Glaze, Bundt Cake, Cinnamon Sugar Cake, Dessert, Easy Cake Recipe

Find it online: https://nayabaker.com/snickerdoodle-cake-recipe/