Snickerdoodle Cake Recipe
Snickerdoodle Cake is a warm, spiced dessert that brings the delicious flavors of snickerdoodle cookies into a soft, moist cake form. With its cinnamon-sugar topping and versatile variations, it's a perfect treat for any occasion.
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr
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 melted butter
Cream Cheese Glaze
- ▢ 8 ounces softened cream cheese
- ▢ ½ cup softened butter
- ▢ 1 teaspoon vanilla extract
- ▢ 2 cups powdered sugar
Cinnamon Sugar Mixture
- ▢ ⅓ cup granulated or sanding sugar
- ▢ 2 teaspoons cinnamon
Vanilla Cake
In a large bowl, combine the vanilla cake mix, eggs, vegetable oil, buttermilk, and vanilla extract. Mix with a hand-held or stand mixer until the batter is thick and well combined. Set aside.
Cinnamon Swirl
In a small bowl, combine the brown sugar, flour, cinnamon, and melted butter. Stir until all ingredients are thoroughly mixed.
Cake Assembly and Baking
Liberally spray a Bundt pan with nonstick cooking spray. Pour half of the cake batter into the prepared pan. Spoon half of the cinnamon swirl mixture over the batter. Use a toothpick or skewer to swirl the cinnamon mixture through the batter. Pour the remaining cake batter into the pan, covering the cinnamon mixture. Top with the remaining cinnamon swirl mixture and swirl again with a toothpick.
Bake for 40-45 minutes or until a toothpick inserted into the center comes out with just a few crumbs (but no raw batter). Remove from the oven and allow the cake to cool in the pan for at least 15 minutes.
After 15 minutes, invert the cake onto your serving plate and allow it to cool completely.
Cream Cheese Glaze
In a bowl, combine the softened cream cheese and butter. Mix with a hand-held mixer until smooth. Add the vanilla extract and powdered sugar, continuing to mix until the glaze reaches a frosting consistency. If the glaze is too thick, you can add a tablespoon of milk or microwave it for 20 seconds.
Transfer the cream cheese glaze to a piping or zipper bag and cut a small triangle from the bottom. Using a zigzag motion, pipe the glaze over the top of the cake.
Cinnamon Sugar Mixture
While the glaze is still wet, combine the cinnamon and sugar in a small bowl and mix until evenly distributed. Sprinkle the cinnamon sugar mixture generously over the top of the cake.
Serve immediately or store in the refrigerator for up to 4 days.
If needed, gently help the cake out of the pan. Occasionally, a Bundt cake may stick in certain areas, so you might need to run a knife around the edges of the pan to help it release.
This cake can be frozen for up to 3 months.
