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Snickerdoodle Bundt Cake

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A delightful Snickerdoodle Bundt Cake that captures the essence of cinnamon-sugar cookies in a rich, moist cake form, topped with a cream cheese glaze.

Ingredients

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

Instructions

  1. Preheat your oven to 350°F (175°C) and grease and flour a Bundt pan.
  2. In a large mixing bowl, combine the vanilla cake mix, eggs, vegetable oil, buttermilk, and vanilla extract. Mix until smooth.
  3. In a separate bowl, whisk together brown sugar, all-purpose flour, and cinnamon. Fold into the cake batter.
  4. Pour half of the batter into the Bundt pan. Drizzle half of the melted butter over it and sprinkle with half of the cinnamon-sugar mixture.
  5. Add the remaining batter to the pan, repeating with the remaining melted butter and cinnamon-sugar mixture.
  6. Bake for 45-55 minutes, or until a toothpick inserted comes out clean.
  7. Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
  8. For the glaze, beat together cream cheese, softened butter, vanilla extract, and powdered sugar until smooth. Drizzle over the cooled cake.

Notes

Ensure all ingredients are at room temperature for better blending and rise. Store leftover cake in an airtight container for up to 3 days.

Nutrition

Keywords: snickerdoodle, bundt cake, dessert, cinnamon, cream cheese glaze

Find it online: https://swifttasty.com/snickerdoodle-bundt-cake/