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Snickerdoodle Bundt Cake Recipe

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4.1 from 38 reviews

  • Author: Amina
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings

Description

A delightful Snickerdoodle Bundt Cake combining the soft, moist texture of yellow cake with the warm, cinnamon-sugar flavors of a classic snickerdoodle. This cake features a cinnamon swirl baked right in and is finished with a creamy cinnamon-spiced cream cheese frosting. Perfect for dessert or a cozy afternoon treat.

Ingredients

For the Cake Batter

  • 1 box yellow cake mix
  • 3.4 ounce box instant vanilla pudding mix
  • 1 cup milk
  • 3 large eggs
  • ½ cup vegetable oil

For the Cinnamon Swirl

  • ½ cup light brown sugar
  • ⅓ cup all purpose flour
  • ⅓ cup unsalted butter, melted
  • 1 Tablespoon ground cinnamon

For the Cream Cheese Frosting

  • 8 ounce block cream cheese, softened to room temperature
  • ⅓ cup unsalted butter, softened to room temperature
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350 degrees F. Spray a 10-cup bundt pan with nonstick cooking spray, preferably one containing flour for better release.
  2. Mix cake batter: In a large bowl, combine the yellow cake mix, instant vanilla pudding mix, milk, eggs, and vegetable oil. Stir well until thoroughly mixed and smooth.
  3. Pour batter into pan: Transfer the cake batter into the prepared bundt pan, spreading it evenly.
  4. Prepare cinnamon swirl: In a separate bowl, mix together the light brown sugar, all purpose flour, melted unsalted butter, and ground cinnamon until well combined.
  5. Add cinnamon swirl to batter: Drop spoonfuls of the cinnamon mixture onto the cake batter and use a knife to swirl it gently through the batter for a marbled effect.
  6. Bake the cake: Place the bundt pan in the oven and bake for 40 to 45 minutes or until a toothpick inserted into the center comes out clean and the cake springs back to the touch.
  7. Cool the cake: Allow the cake to cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely.
  8. Make the frosting: Using an electric or stand mixer, beat softened cream cheese and softened butter together until smooth. Gradually add the powdered sugar in increments, mixing well after each addition until fully incorporated.
  9. Flavor the frosting: Stir in vanilla extract and ground cinnamon until evenly blended.
  10. Frost the cake: Once cake is completely cooled, spread the cream cheese frosting over the top using a spatula or for decorative effect, pipe the frosting using a piping bag or ziplock bag with the tip cut off.
  11. Serve: Slice the cake and serve to enjoy the warm cinnamon flavors and creamy frosting.

Notes

  • Ensure the cream cheese and butter are fully softened for a smooth frosting texture.
  • You can store leftover cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
  • For extra cinnamon flavor, sprinkle a little cinnamon sugar on top of the frosting before serving.
  • Use nonstick cooking spray with flour to prevent the bundt cake from sticking to the pan.
  • Let the cake cool completely before frosting to avoid melting the frosting.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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