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–+ servings
Delicious snickerdoodle Bundt cake with cinnamon and sugar topping recipe card

Snickerdoodle Bundt Cake

A delightful twist on the classic cookie, this Snickerdoodle Bundt Cake combines warm flavors of cinnamon and sugar in a moist, fluffy cake, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dessert, Snack
Cuisine American
Servings 12 slices
Calories 350 kcal

Ingredients
  

For the Cake

  • 1 box vanilla cake mix (15.25 ounces) Can substitute with chocolate or spice cake mix for variation.
  • 3 pieces eggs Large eggs preferred.
  • ½ cup vegetable oil Can substitute with melted coconut oil.
  • 1 cup buttermilk Can substitute with milk mixed with vinegar or lemon juice.
  • 1 teaspoon vanilla extract

For the Swirl

  • ½ cup brown sugar (packed)
  • ⅓ cup all-purpose flour
  • 1 Tablespoon cinnamon

For the Glaze

  • ⅓ cup butter (melted)
  • 8 ounces cream cheese (softened)
  • ½ cup butter (softened)
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar

For Topping

  • ⅓ cup sugar (granulated or sanding)
  • 2 teaspoons cinnamon

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C).
  • In a large bowl, combine the vanilla cake mix, eggs, vegetable oil, buttermilk, and 1 teaspoon of vanilla extract. Mix until well combined.
  • In another bowl, mix the brown sugar, flour, and 1 tablespoon of cinnamon together.
  • Slowly fold in the brown sugar mixture into the cake batter until it is evenly blended.
  • Pour half of the batter into a greased bundt cake pan.
  • In a separate bowl, mix the melted butter with cinnamon and sugar. Swirl this mixture over the first layer of batter in the bundt pan.
  • Add the remaining batter on top and gently smooth it out.

Baking

  • Bake in the preheated oven for 45-50 minutes or until a toothpick comes out clean.

Making the Glaze

  • While the cake is baking, make the cream cheese glaze. In a bowl, beat the softened cream cheese with ½ cup butter and 1 teaspoon vanilla extract until smooth.
  • Gradually add the powdered sugar and mix until creamy.

Serving

  • Once the cake has cooled for about 10 minutes, carefully remove it from the pan and let it cool completely.
  • Drizzle the cream cheese glaze over the cooled cake before serving.

Notes

Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. You can also freeze it by wrapping slices in plastic wrap and placing them in a freezer bag for up to 2 months. Make sure to properly grease the bundt pan to prevent sticking. Allow the cake to cool slightly before removing it from the pan for easier release.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 8gSodium: 250mgFiber: 1gSugar: 30g
Keyword Bundt Cake, Cream Cheese Glaze, Dessert, Easy Baking, Snickerdoodle
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