Snickerdoodle Bundt Cake: A Cozy Dessert for Any Occasion
As the leaves begin to turn golden and the air fills with a crispness that whispers of cozy evenings, I find my heart pulling me back to warm kitchen memories. The smell of fresh cinnamon and sugar wafting through the house always ignites my nostalgia, reminding me of delightful moments spent baking with loved ones. Today, I’m excited to share a recipe that perfectly captures that essence: Snickerdoodle Bundt Cake, a tender treat made oh-so-easy with a box cake mix!
This cake is not just a dessert; it’s a hug in every slice. Topped with a luscious cream cheese glaze and a sprinkle of cinnamon sugar, it’s a comforting choice for family gatherings, a cozy afternoon treat, or simply when you wish to indulge in a slice of warmth. Snickerdoodle Bundt Cake is an easy, crowd-pleasing delight that invites everyone to savor the flavors of the season.
This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Simplicity at Its Best: Made with a box cake mix, this recipe allows you to whip up a tender, fluffy cake without the usual fuss! Perfect for busy bakers.
- Flavorful Swirls: The enchanting cinnamon swirl adds delightful warmth to each bite, ensuring a cozy experience that will have your taste buds dancing.
- Versatile & Customizable: Whether you prefer a zesty lemon twist or chocolate drizzle, you can easily adapt this recipe to suit your mood or occasion!
- Perfect for All Occasions: This cake works beautifully for birthdays, Holidays, or just a Tuesday when you need a bit of joy!
- Creamy & Comforting: The rich cream cheese glaze and cinnamon sugar topping offer creamy indulgence that feels just right any time of year.
Ingredients You’ll Need for Snickerdoodle Bundt Cake (Snickerdoodle Cake with Box Cake Mix)
Gather these simple ingredients to make your cake:
- 1 box vanilla cake mix (15.25 ounces)
- 3 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)
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- ⅓ cup sugar (granulated or sanding)
- 2 teaspoons cinnamon
How to Make Snickerdoodle Bundt Cake (Snickerdoodle Cake with Box Cake Mix)
Let’s make it together! Follow these cozy steps to create your beautiful Snickerdoodle Bundt Cake:
- Preheat the oven to 350°. Grease and flour your bundt pan; this will help your cake come out perfectly.
- In a large mixing bowl, whisk together the vanilla cake mix, eggs, vegetable oil, buttermilk, and 1 teaspoon of vanilla extract until smooth and creamy.
- In a separate bowl, mix together the brown sugar, flour, and 1 tablespoon of cinnamon. This will be our delightful cinnamon swirl!
- Gently fold the melted butter into the cinnamon-sugar mixture until it resembles a crumbly dough.
- Pour half of the vanilla cake batter into the prepared bundt pan. Sprinkle the cinnamon filling over the batter, then add the rest of the cake batter on top.
- Use a knife or skewer to swirl the batters gently together, creating a beautiful marbled effect.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake cools, prepare the cream cheese glaze by beating together the softened cream cheese, softened butter, 1 teaspoon vanilla, and powdered sugar until creamy and smooth.
- Once the cake is completely cool, drizzle the cream cheese glaze over the top and immediately sprinkle with a mix of granulated sugar and 2 teaspoons of cinnamon.
Delicious Variations to Try
Let your creativity shine with these delightful twists on the classic Snickerdoodle Bundt Cake:
- Chocolate Chip Delight: Fold in a cup of mini chocolate chips for a rich, indulgent version.
- Zesty Lemon Glaze: Swap out the vanilla for a fresh lemon extract and top with a tangy lemon glaze for a bright flavor.
- Nutty Sensation: Add chopped pecans or walnuts into the batter for a delightful crunch in every slice.
- Seasonal Add-Ins: Mix in dried fruits like cranberries or raisins for additional texture and a touch of sweetness.
Chef Emma’s Helpful Tips
- Make-Ahead Magic: This Snickerdoodle Bundt Cake can be made a day in advance. Just store it wrapped well at room temperature to keep it nice and moist!
- Ingredient Swaps: If you’re out of buttermilk, you can easily make a substitute by adding a tablespoon of vinegar or lemon juice to a cup of milk.
- Slicing Made Easy: To get clean slices, be sure your cake is completely cooled, and consider using a serrated knife for perfect results.
- Storage Suggestions: Leftovers can be stored in an airtight container for up to 4 days. Enjoy them at room temperature or lightly warmed—pure comfort!
Nutrition Information per Serving
- Serving Size: 1 slice
- Calories: 320
- Carbohydrates: 44g
- Sugar: 30g
- Fat: 16g
- Protein: 3g
- Sodium: 260mg
Frequently Asked Questions
-
Can I make this ahead?
Yes, you can make this cake a day in advance. Just be sure to wrap it well after it cools completely! -
Can I use different ingredients?
Absolutely! Feel free to mix and match flavors and fillings based on your preferences or what you have at home. -
How do I store leftovers?
Store any leftovers in an airtight container at room temperature for up to 4 days. -
How long does it last?
If properly stored, your Snickerdoodle Bundt Cake will stay fresh for about 4 days.
A Cozy Closing Note
This Snickerdoodle Bundt Cake (Snickerdoodle Cake with Box Cake Mix) is more than just a dessert; it’s a cherished recipe that brings warmth to the heart and joy to the table. With its soft, tender crumb and creamy glaze, it’s sure to become a beloved addition to your baking repertoire. So, save this recipe to your favorite Pinterest board, and embrace these cozy moments filled with deliciousness!
Snickerdoodle Bundt Cake
Ingredients
Cake Ingredients
- 1 box vanilla cake mix (15.25 ounces)
- 3 pieces 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)
Glaze Ingredients
- 8 ounces cream cheese (softened)
- ½ cup butter (softened)
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Topping Ingredients
- ⅓ cup sugar (granulated or sanding)
- 2 teaspoons cinnamon
Instructions
Preparation
- Preheat the oven to 350°. Grease and flour your bundt pan.
- In a large mixing bowl, whisk together the vanilla cake mix, eggs, vegetable oil, buttermilk, and 1 teaspoon of vanilla extract until smooth and creamy.
- In a separate bowl, mix together the brown sugar, flour, and 1 tablespoon of cinnamon.
- Gently fold the melted butter into the cinnamon-sugar mixture until it resembles a crumbly dough.
Assembly
- Pour half of the vanilla cake batter into the prepared bundt pan.
- Sprinkle the cinnamon filling over the batter, then add the rest of the cake batter on top.
- Use a knife or skewer to swirl the batters gently together.
Baking
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Glazing
- While the cake cools, prepare the cream cheese glaze by beating together the softened cream cheese, softened butter, 1 teaspoon vanilla, and powdered sugar until creamy and smooth.
- Once the cake is completely cool, drizzle the cream cheese glaze over the top and immediately sprinkle with a mix of granulated sugar and 2 teaspoons of cinnamon.
