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Snickerdoodle Cake Recipe

Irresistible Snickerdoodle Cake Recipe with Creamy Glaze

This Snickerdoodle Cake Recipe combines nostalgic flavors of cinnamon-sugar with a creamy glaze, guaranteed to delight everyone.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Cakes
Cuisine: American
Calories: 330
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 15.25 ounces Vanilla Cake Mix Use a 15.25-ounce box for a stable and flavorful base.
  • 3 large Eggs Provides moisture and binding; consider flax eggs for a vegan alternative.
  • 1/2 cup Vegetable Oil Adds richness; feel free to substitute with melted coconut oil.
  • 1 cup Buttermilk Enhances tenderness; plain yogurt or milk-vinegar mix works as a substitute.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla extract for the best flavor.
For the Cinnamon Swirl
  • 1/2 cup Brown Sugar Adds sweetness and depth; white sugar can be used.
  • 1/4 cup All-Purpose Flour Gives structure to the cinnamon mixture; gluten-free blend works too.
  • 1 tablespoon Cinnamon Key flavor for that classic Snickerdoodle taste.
  • 1/4 cup Butter (Melted) Binds the swirl ingredients together; margarine can be a dairy-free option.
For the Glaze
  • 8 ounces Cream Cheese (Softened) Forms the base of your creamy glaze; vegan cream cheese is an alternative.
  • 2 cups Powdered Sugar Sweetens and thickens the glaze; can substitute with a sugar alternative.
  • 1 tablespoon Granulated/Sanding Sugar For the topping; swap for turbinado sugar for a delightful crunch.

Equipment

  • Bundt pan
  • Mixing bowl
  • hand mixer
  • Measuring cups
  • Measuring spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease your Bundt pan thoroughly with nonstick spray.
  2. In a large mixing bowl, combine the vanilla cake mix, eggs, vegetable oil, buttermilk, and vanilla extract. Mix until smooth.
  3. In a separate bowl, mix together brown sugar, all-purpose flour, and ground cinnamon; add melted butter and stir until crumbly.
  4. Pour half of the cake batter into the greased Bundt pan, then spoon half of the cinnamon swirl mixture on top and swirl gently.
  5. Add the remaining cake batter and top with the rest of the cinnamon mixture, swirling once more.
  6. Bake for 40-45 minutes, checking for doneness with a toothpick.
  7. Let the cake cool in the pan for about 15 minutes, then invert onto a serving plate.
  8. Prepare the cream cheese glaze by beating softened cream cheese and melted butter together, then mixing in powdered sugar.
  9. Drizzle the cream cheese glaze over the cooled cake, allowing it to seep into crevices.
  10. Combine granulated sugar and cinnamon in a bowl; sprinkle over the glazed cake while the glaze is tacky.

Nutrition

Serving: 1sliceCalories: 330kcalCarbohydrates: 50gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 250mgPotassium: 130mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 80mgIron: 1mg

Notes

Store leftovers in an airtight container; it stays fresh for up to 4 days or freeze for longer preservation.

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