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Snickerdoodle Bundt Cake

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A moist and fluffy Snickerdoodle Bundt Cake with rich buttery flavor and hints of cinnamon, perfect for gatherings or a cozy afternoon.

Ingredients

Scale
  • 1 box vanilla cake mix (15.25 ounces)
  • 3 large eggs
  • ½ cup vegetable oil
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • ½ cup brown sugar (packed)
  • ⅓ cup all-purpose flour
  • 1 tablespoon cinnamon
  • ⅓ cup butter (melted)
  • 8 ounces cream cheese (softened)
  • ½ cup butter (softened)
  • 2 cups powdered sugar
  • ⅓ cup sugar (granulated or sanding)
  • 2 teaspoons cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C) and grease and flour a Bundt pan.
  2. In a large mixing bowl, combine the vanilla cake mix, eggs, vegetable oil, buttermilk, and 1 teaspoon of vanilla extract. Mix until smooth.
  3. In a separate bowl, whisk together the brown sugar, flour, and 1 tablespoon of cinnamon. Gradually stir this into the cake batter until just combined.
  4. Pour half of the batter into the prepared Bundt pan. Drizzle half of the melted butter and half of the cinnamon sugar mixture over it.
  5. Pour the remaining batter over the first layer and repeat with the remaining melted butter and cinnamon sugar mixture.
  6. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes before inverting onto a wire rack.
  7. For the cream cheese glaze, beat the softened cream cheese, softened butter, 1 teaspoon of vanilla extract, and powdered sugar until smooth.
  8. Once the cake is cool, drizzle the glaze over the top and serve slices with extra cinnamon sugar sprinkled on top.

Notes

Store leftovers in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator. Can be frozen for up to 3 months.

Nutrition

Keywords: snickerdoodle, bundt cake, dessert, baking, comfort food

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