Can I use a different cake mix flavor instead of vanilla?

Yes, you can substitute with yellow or white cake mix, but using vanilla gives the most balanced flavor that pairs well with the cinnamon sugar.

How do I prevent the cake from sticking to the Bundt pan?

Grease the pan thoroughly using a baking spray with flour or a combination of butter and flour. Make sure to get into all the crevices of the Bundt pan.

Can this cake be made in a regular round or loaf pan?

While a Bundt pan offers a striking presentation, you can use two loaf pans or a 9x13 baking dish. Adjust baking times as needed and check for doneness with a toothpick.

Snickerdoodle Bundt Cake

Description

This Easy Snickerdoodle Bundt Cake transforms a simple vanilla cake mix into a moist, cinnamon-swirled dessert topped with tangy cream cheese glaze. Perfect for beginner bakers and loved by all, it captures the nostalgic flavor of classic snickerdoodle cookies in a gorgeous, crowd-pleasing cake.

Ingredients

Scale

1 box vanilla cake mix
3 large eggs
1 cup sour cream
½ cup vegetable oil
½ cup granulated sugar
1 tablespoon ground cinnamon
4 oz cream cheese (softened)
1 cup powdered sugar
2–3 tablespoons milk

Cook Mode Prevent your screen from going dark

Instructions

Preheat the Oven and Prepare the Pan: Preheat your oven to 350°F (175°C). Generously grease a Bundt pan with nonstick baking spray or butter and flour to prevent sticking.
Mix the Cake Batter: In a large mixing bowl, combine the cake mix, eggs, sour cream, and vegetable oil. Stir until the batter is smooth and free of lumps. Avoid overmixing to keep the cake light and fluffy.
Layer and Swirl the Cinnamon Sugar: In a small bowl, mix the granulated sugar and cinnamon. Pour half of the cake batter into the Bundt pan. Sprinkle the cinnamon sugar mixture evenly over the batter. Add the remaining batter on top and use a knife to gently swirl the layers together for a marbled effect.
Bake the Cake: Place the pan in the oven and bake for 40–45 minutes or until a toothpick inserted into the center comes out clean. The cake should be golden and spring back when lightly touched.
Cool and Remove from Pan: Let the cake cool in the pan for about 10 minutes, then carefully invert it onto a wire rack to cool completely before glazing.
Make the Cream Cheese Glaze: In a medium bowl, beat the softened cream cheese until smooth. Add powdered sugar and 2 tablespoons of milk, mixing until creamy. Add more milk, a teaspoon at a time, until the glaze reaches a pourable consistency.
Glaze and Finish: Drizzle the glaze over the cooled cake. For a finishing touch, sprinkle a bit of cinnamon sugar on top to mimic the classic snickerdoodle flavor.

Notes

For a richer flavor, consider using brown sugar instead of granulated sugar in the cinnamon swirl.
You can also add a pinch of nutmeg for added warmth.
If the glaze is too thick, add more milk a little at a time.
If you don’t have a mixer, whisking by hand works fine for both batter and glaze.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 340
Sugar: 28g
Sodium: 280mg
Fat: 16g
Saturated Fat: 5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 4g
Cholesterol: 50mg