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Snickerdoodle Cake Recipe

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★★★★★

4.8 from 113 reviews

This classic Snickerdoodle Cake combines the soft, buttery texture of a vanilla cake with a delightful cinnamon swirl throughout. Topped with a smooth cream cheese glaze and a sprinkle of cinnamon sugar, this cake offers the beloved flavors of snickerdoodles in a moist, tender dessert perfect for any occasion.

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 granulated or sanding sugar
  • 2 teaspoons cinnamon

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake.
  2. Prepare Vanilla Cake Batter: In a large bowl, combine the vanilla cake mix, eggs, vegetable oil, buttermilk, and vanilla extract. Mix thoroughly with a hand-held or stand mixer until the batter is thick and well combined. Set aside.
  3. Make Cinnamon Swirl: In a small bowl, stir together the brown sugar, all-purpose flour, cinnamon, and melted butter until all ingredients are fully incorporated and a thick cinnamon swirl mixture is formed.
  4. Assemble Cake in Bundt Pan: Generously spray a Bundt pan with nonstick cooking spray. Pour half of the vanilla cake batter into the pan. Spoon half of the cinnamon swirl mixture over the batter. Using a toothpick or skewer, swirl the cinnamon mixture gently throughout the batter. Pour the remaining batter over the swirled layer, then top with the remaining cinnamon swirl mixture and repeat the swirling process.
  5. Bake the Cake: Place the assembled Bundt pan in the oven and bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no raw batter.
  6. Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for at least 15 minutes. Then, carefully invert the cake onto a serving plate and let it cool completely before glazing.
  7. Prepare Cream Cheese Glaze: In a bowl, combine the softened cream cheese and butter. Mix with a hand mixer until smooth. Add vanilla extract and powdered sugar, continuing to mix until the glaze reaches a frosting consistency. If too thick, add a tablespoon of milk or gently warm the mixture for 20 seconds.
  8. Glaze the Cake: Transfer the cream cheese glaze into a piping or zipper bag with the tip cut into a small triangle. Drizzle the glaze over the top of the cooled cake in a zigzag motion to cover evenly.
  9. Add Cinnamon Sugar Topping: While the glaze is still soft, mix the granulated sugar and cinnamon together in a small bowl. Sprinkle the cinnamon sugar mixture generously over the glazed cake for extra sweetness and spice.
  10. Serve or Store: Serve the Snickerdoodle Cake immediately or store it in the refrigerator for up to 4 days to maintain freshness.

Notes

  • Ensure the cake is completely cooled before applying the cream cheese glaze to prevent it from melting.
  • For easier swirling, use a toothpick to create gentle patterns without overmixing.
  • If the glaze is too thick, adding a tablespoon of milk helps achieve the perfect consistency.
  • Use a Bundt pan or similar ring-shaped pan to get the characteristic cake shape and even baking.
  • Store leftovers in an airtight container in the refrigerator for up to four days.

Keywords: Snickerdoodle Cake, Cinnamon Swirl Cake, Cream Cheese Glaze, Vanilla Cake, Bundt Cake, Cinnamon Sugar Cake, Dessert Recipe

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