There is something magical about the combination of cinnamon and sugar—the comforting aroma, the sweet warmth, and the irresistible flavor that reminds us of classic snickerdoodle cookies. This Snickerdoodle Bundt Cake captures that same charm in a moist, soft, and beautifully swirled cake.
What makes this recipe perfect for beginners? It starts with a cake mix, cutting down prep time while ensuring a consistently delicious result. Plus, bundt cakes are naturally impressive, requiring minimal decoration beyond a simple glaze and a sprinkle of cinnamon sugar. Whether you’re baking for a family gathering, a holiday treat, or just a cozy weekend indulgence, this cake is a foolproof way to impress.
Ingredients and Why They Matter
- Vanilla Cake Mix – The base of the cake, offering a fluffy and light texture with minimal effort.
- Eggs – Provide structure and moisture, ensuring the cake holds together while staying soft.
- Oil or Melted Butter – Adds richness and keeps the cake from drying out.
- Milk or Buttermilk – Enhances flavor and tenderness; buttermilk adds a slight tang that complements the cinnamon.
- Granulated Sugar & Cinnamon – The signature snickerdoodle flavors, creating a beautiful swirl and crunchy topping.
- Vanilla Extract – Deepens the flavor, making the cake taste homemade.
- Sour Cream or Greek Yogurt – Adds moisture and a slight tang, preventing a dry cake.
- Cream Cheese & Powdered Sugar – The key ingredients for a simple yet luscious glaze.
Ingredient Substitutions
- Swap oil for melted butter for a richer flavor.
- Use almond or oat milk instead of regular milk for a dairy-free option.
- If you don’t have sour cream, use plain Greek yogurt or applesauce for a lighter alternative.
Step-by-Step Instructions
Step 1 – Preheat the oven to 350°F (175°C) and generously grease a bundt pan with butter or nonstick spray, ensuring every curve is coated to prevent sticking.
Step 2 – In a large mixing bowl, whisk together the vanilla cake mix, eggs, oil, and milk (or buttermilk) until smooth. If using sour cream or Greek yogurt, fold it in gently to keep the batter light.
Step 3 – In a separate small bowl, mix the granulated sugar and cinnamon to create the signature snickerdoodle swirl.
Step 4 – Pour half of the cake batter into the greased bundt pan. Sprinkle half of the cinnamon-sugar mixture evenly over the batter. Add the remaining batter on top, followed by the rest of the cinnamon sugar.
Step 5 – Use a butter knife or skewer to gently swirl the cinnamon sugar through the batter, creating a marbled effect. Be careful not to overmix.
Step 6 – Bake for 40-45 minutes or until a toothpick inserted into the thickest part of the cake comes out clean. Let the cake cool in the pan for 10-15 minutes before carefully inverting it onto a wire rack to cool completely.
Step 7 – While the cake cools, prepare the glaze by beating softened cream cheese with powdered sugar and a splash of vanilla. Drizzle over the cooled cake and sprinkle extra cinnamon sugar for a bakery-style finish.
Beginner Tips and Notes
- How to Tell When It’s Done: If you gently press the top and it bounces back, it’s ready. If your toothpick comes out wet, bake for another 5 minutes and check again.
- Avoid Overmixing: Overworking the batter can make the cake dense instead of light and fluffy.
- Make Cleanup Easier: Place a sheet of parchment paper under the wire rack before glazing to catch any drips.
- No Bundt Pan? No Problem: This recipe can also be made in a 9×13-inch pan; just reduce the baking time by about 10 minutes.
Serving Suggestions
- Classic Style: Enjoy a slice with a cup of coffee or tea for the perfect afternoon treat.
- With Ice Cream: Serve warm with a scoop of vanilla or cinnamon ice cream for an indulgent dessert.
- Holiday Twist: Sprinkle crushed cinnamon graham crackers or drizzle caramel over the glaze for extra flair.
- Storage Tips: Keep leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze individual slices for up to 2 months.
Try This Snickerdoodle Bundt Cake Today
This easy sheet pan dessert is a must-try for beginner bakers who want to make something impressive without stress. The lemon herb chicken recipe—just kidding! But if you’re looking for quick and healthy meals, I’ve got plenty more to share.
If you give this cake a try, I’d love to hear how it turned out! Leave a comment below with your experience, and don’t forget to share this recipe with fellow baking lovers. Happy baking!
FAQ About Snickerdoodle Bundt Cake
Yes, you can substitute a homemade vanilla cake mix by combining flour, sugar, baking powder, salt, and vanilla extract. However, you may need to adjust the leavening agents and liquids to achieve the right consistency.
Grease every crevice of the bundt pan thoroughly with butter or nonstick spray, then lightly dust with flour or sugar. Allow the cake to cool for 10-15 minutes before inverting it onto a wire rack.
Absolutely! This cake stays fresh for up to three days at room temperature in an airtight container. If needed, refrigerate for up to a week or freeze for longer storage.
You can substitute sour cream with plain Greek yogurt, buttermilk, or even unsweetened applesauce for a slightly lighter texture.
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Snickerdoodle Bundt Cake
- Total Time: 55-60 minutes
- Yield: 12 servings 1x
Description
This Snickerdoodle Bundt Cake is a soft, cinnamon-swirled vanilla cake topped with a luscious cream cheese glaze and a sprinkle of cinnamon sugar. Perfect for beginner bakers, this cake starts with a cake mix for ease while still delivering homemade flavor. It’s the ideal dessert for cozy gatherings, holiday celebrations, or an indulgent afternoon treat.
Ingredients
For the Cake:
- 1 box vanilla cake mix
- 3 large eggs
- ½ cup vegetable oil or melted butter
- 1 cup milk or buttermilk
- ½ cup sour cream or Greek yogurt
- 1 teaspoon vanilla extract
- ½ cup granulated sugar
- 2 teaspoons ground cinnamon
For the Glaze:
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk
For the Topping:
- 2 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
Instructions
- Preheat the oven and prepare the pan: Set the oven to 350°F (175°C). Generously grease a bundt pan with butter or nonstick spray, ensuring every ridge is coated. Lightly dust with flour or sugar to prevent sticking.
- Mix the cake batter: In a large mixing bowl, whisk together the cake mix, eggs, oil, milk, sour cream, and vanilla extract until the batter is smooth. Be careful not to overmix, as this can make the cake dense.
- Prepare the cinnamon-sugar mixture: In a small bowl, combine the granulated sugar and cinnamon. This mixture will create the signature snickerdoodle swirl inside the cake.
- Assemble the cake layers: Pour half of the cake batter into the prepared bundt pan. Sprinkle half of the cinnamon-sugar mixture evenly over the batter. Add the remaining batter on top, then sprinkle the rest of the cinnamon-sugar mixture.
- Create the swirl effect: Use a butter knife or skewer to gently swirl the cinnamon-sugar mixture through the batter, making circular motions to create a marbled effect. Avoid overmixing, or the layers will blend too much.
- Bake the cake: Place the bundt pan in the oven and bake for 40-45 minutes. The cake is ready when the top is golden brown and a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10-15 minutes before carefully inverting it onto a wire rack to cool completely.
- Prepare the cream cheese glaze: In a medium bowl, beat the softened cream cheese with powdered sugar, vanilla extract, and milk until smooth. Adjust the consistency by adding more milk if needed to create a pourable glaze.
- Glaze and finish: Drizzle the glaze over the cooled cake, allowing it to naturally flow over the ridges of the bundt shape. Mix the topping ingredients (sugar and cinnamon) and sprinkle over the glaze for extra flavor and a bakery-style look.
Notes
- For a more intense cinnamon flavor, add ½ teaspoon of cinnamon directly to the cake batter.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- If you don’t have a bundt pan, you can bake this in a 9×13-inch pan; just reduce the baking time by about 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg