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Snickerdoodle Bundt Cake

Snickerdoodle Bundt Cake is a delicious twist on the classic cookie, with warm cinnamon flavor and a creamy glaze that everyone will love.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 box vanilla cake mix (15.25 ounces) Use any preferred brand
  • 3 pieces eggs At room temperature
  • ½ cup vegetable oil
  • 1 cup buttermilk At room temperature
  • 1 teaspoon vanilla extract For batter
  • ½ cup brown sugar (packed)
  • ⅓ cup all-purpose flour
  • 1 Tablespoon cinnamon For sugar mixture
  • ⅓ cup butter (melted)
For the glaze
  • 8 ounces cream cheese (softened) At room temperature
  • ½ cup butter (softened) At room temperature
  • 1 teaspoon vanilla extract For glaze
  • 2 cups powdered sugar
For the topping
  • ⅓ cup sugar (granulated or sanding)
  • 2 teaspoons cinnamon

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, mix the vanilla cake mix, eggs, vegetable oil, buttermilk, and 1 teaspoon of vanilla extract. Beat until smooth.
  3. In another bowl, combine the brown sugar, flour, and 1 tablespoon of cinnamon. Mix in the melted butter until crumbly.
  4. Pour half of the cake batter into a greased Bundt pan. Sprinkle the cinnamon sugar mixture over it. Then, add the remaining cake batter on top, spreading it evenly.
Baking
  1. Bake in the preheated oven for 30-35 minutes, or until a toothpick comes out clean from the center.
Making the glaze
  1. While the cake cools, prepare the cream cheese glaze. In a bowl, mix the softened cream cheese, softened butter, 1 teaspoon of vanilla extract, and the powdered sugar until smooth and creamy.
Serving
  1. Drizzle the glaze over the cooled cake.
  2. Mix the granulated sugar and 2 teaspoons of cinnamon, and sprinkle this mixture over the glazed cake for extra flavor.

Notes

Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week. Let it reach room temperature before serving to enhance its flavors. Make sure all ingredients, especially the eggs and cream cheese, are at room temperature for better mixing. Use cooking spray for easy removal of the cake from the Bundt pan. Feel free to adjust the cinnamon amount to your taste preference.