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Snickerdoodle Cake Recipe – Simple, Sweet, and Crowd-Pleasing

Snickerdoodle Cake Recipe with Cream Cheese Glaze
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An ordinary vanilla cake is made extraordinary with the addition of a cinnamon swirl baked inside. This Snickerdoodle Bundt Cake has all of the flavors you love and the best part is that it is simple to make.

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

Instructions

1. Preheat the oven to 350°F.

2. In a large bowl, combine vanilla cake mix, eggs, vegetable oil, buttermilk, and vanilla. Mix using a hand-held or stand mixer until smooth and thick. Set aside.

3. In a small bowl, combine brown sugar, flour, cinnamon, and melted butter. Stir until fully combined.

4. Spray a Bundt pan liberally with nonstick cooking spray. Pour in half of the cake batter. Spoon over half the cinnamon swirl mixture and swirl with a toothpick or skewer. Add the remaining cake batter, top with remaining cinnamon swirl mixture, and swirl again.

5. Bake for 40–45 minutes or until a toothpick inserted in the center comes out with a few crumbs but no raw batter. Let the cake cool in the pan for at least 15 minutes.

6. Invert the cake onto a serving plate and allow it to cool completely.

7. Combine softened cream cheese and butter in a bowl. Beat until smooth. Add vanilla extract and powdered sugar. Mix until it reaches frosting consistency. If too thick, add a tablespoon of milk or microwave briefly.

8. Transfer glaze to a piping or zipper bag. Snip off the tip and drizzle over the cake in a zigzag motion.

9. While glaze is still soft, mix cinnamon and sugar in a small bowl. Sprinkle desired amount over the top of the cake.

10. Serve or store in the refrigerator for up to 4 days.

Notes

Gently help the cake release from the pan with a knife if it sticks.

This cake can be frozen for up to 3 months.

Let the cake cool fully before glazing for best presentation.

You can warm the glaze slightly for easier drizzling.

Find it online: https://cookingwithramsay.com/snickerdoodle-cake/