Snickerdoodle Cake Recipe: How to Make It in a Bundt Pan or 9×13

Snickerdoodle Cake Recipe (with Bundt Pan or 9×13)

If you have ever wished a snickerdoodle cookie came in cake form, this recipe is for you. My Snickerdoodle cake recipe begins with a box of vanilla cake mix, so the batter comes together in minutes, and it bakes beautifully in a Bundt pan or a 9×13 inch pan.

The star of the show is the cinnamon sugar swirl baked right through the middle. Every slice is soft and buttery, with warm cinnamon ribbons running through the crumb.

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Once the cream cheese glaze goes on and that cinnamon sugar topping goes over it, no one at your table will guess how easy it was to pull together.

Why you will love this Snickerdoodle Cake!

I am a big believer in smart shortcuts, and this is one of my favorites. A 15.25 ounce box of vanilla cake mix does the heavy lifting, yet this cake never tastes like a box mix. The reason is buttermilk.

It takes the place of the water called for on the box and gives the cake a tender, slightly tangy crumb that tastes completely homemade.

Then there is the swirl. Brown sugar, cinnamon, flour and melted butter bake into a gooey cinnamon sugar ribbon that tastes just like the coating on a classic Snickerdoodle cookie. As the cake bakes, those layers puff and settle into soft pockets of cinnamon in every single slice.

The finishing touch is a cream cheese glaze piped in a zigzag over the top, plus a sprinkle of cinnamon sugar while the glaze is still soft.

The slight tang of the cream cheese balances the sweet topping, which is exactly what keeps this cake from tasting like too much. It is a lovely choice for holiday baking, a weekend coffee cake, a potluck dessert, or the centerpiece of a dessert buffet.

I brought one to a family brunch last December, and my aunt asked for my from scratch recipe before she finished her first slice. I just smiled and said I would send it over.

Cake Ingredients

Everything in this cake is easy to find at the grocery store, and most of it is probably in your kitchen already. Here is the full list, grouped by component so your mixing goes smoothly.

For the vanilla cake:

• 1 box vanilla cake mix, 15.25 ounces
• 3 eggs
• ½ cup vegetable oil
• 1 cup buttermilk
• 1 teaspoon vanilla extract

For the cinnamon swirl:

• ½ cup brown sugar, packed
• ⅓ cup all purpose flour
• 1 Tablespoon cinnamon
• ⅓ cup butter, melted

For the cream cheese glaze:

• 8 ounces cream cheese, softened
• ½ cup butter, softened
• 1 teaspoon vanilla extract
• 2 cups powdered sugar

For the cinnamon sugar topping:

• ⅓ cup granulated sugar or sanding sugar
• 2 teaspoons cinnamon

Let me talk about a few of these, because each one has a job. The eggs give the cake structure and richness, the vegetable oil keeps it moist for days, and the buttermilk is what makes a box mix taste like you baked from scratch.

If you do not have buttermilk, no problem at all. Stir 1 teaspoon of lemon juice or white vinegar into 1 cup of milk and let it sit for a few minutes.

Melted butter can replace the vegetable oil if that is what you keep on hand.

For the swirl, dark brown sugar is my first choice because its deeper molasses flavor plays so beautifully with cinnamon, but light brown sugar works just as well. The small amount of all purpose flour in the swirl matters more than you would think.

It keeps the cinnamon sugar from baking straight into the cake, so you get distinct, gooey ribbons instead of one flat layer. I use unsalted butter in both the swirl and the glaze so I can control the salt.

The cream cheese in the glaze brings the tang that balances all of that sweetness, and softened butter makes it creamy and easy to pipe.

For the topping, sanding sugar is the large crystal decorating sugar you will find in the baking aisle near the sprinkles. It adds a lovely little crunch.

Regular granulated white sugar works perfectly too, and I have used it many times when I was out of sanding sugar.

How to make a Snickerdoodle Bundt Cake with a Cake Mix

Preheat your oven to 350°F and let us get baking. Prep takes about 20 minutes, the cake spends about 40 minutes in the oven, and you will end up with 10 generous slices.

Step 1: Make the vanilla cake batter.

1. In a large bowl, combine the vanilla cake mix, eggs, vegetable oil, buttermilk and vanilla extract.
2. Mix with a hand held mixer or a stand mixer until you have a thick, smooth cake batter with no dry pockets left. Set it aside.

Step 2: Stir together the cinnamon swirl.

1. In a small bowl, combine the brown sugar, flour, cinnamon and melted butter.
2. Stir until everything is evenly combined. It will look like a thick, sandy paste, and that is exactly right.

Step 3: Assemble the cake.

1. Spray a 10 to 12 cup Bundt pan liberally with nonstick cooking spray.
2. Pour half of the cake batter into the prepared pan. Spoon half of the cinnamon swirl mixture over the batter.
3. Use a toothpick or a skewer to swirl the cinnamon mixture through the batter. Do not overdo it. A few lazy loops give you the prettiest ribbons.
4. Pour the remaining batter over the top, spoon on the rest of the swirl, and swirl again.

Step 4: Bake and cool.

1. Bake at 350°F for about 40 minutes. Bundt cakes vary from oven to oven, so check at 40 minutes and give it a few extra minutes if it needs them, up to about 45, until a toothpick inserted in the center comes out with only a few moist crumbs and no raw batter.
2. Let the cake cool in the pan for at least 15 minutes, then invert it onto your serving plate and allow it to cool completely.

Step 5: Make the cream cheese glaze.

1. Beat the softened cream cheese and butter with a hand held mixer until smooth.
2. Add the vanilla extract and powdered sugar and keep mixing until you reach a frosting consistency. If it is too thick, add a tablespoon of milk or microwave it for about 20 seconds.
3. Spoon the glaze into a piping bag or a zipper bag, cut a small triangle from the corner, and pipe it over the cooled cake in a zigzag pattern.

Step 6: Add the cinnamon sugar topping.

1. While the glaze is still soft, stir the sugar and cinnamon together in a small bowl until evenly distributed.
2. Sprinkle as much as you like over the top of the cake, then serve.

Quick note: that little bit of flour in the swirl is the trick that keeps the cinnamon sugar in soft ribbons instead of letting it melt into the batter. Do not skip it.

Here is how one slice breaks down, using the source nutrition for this recipe.

Expert Tips

Bundt cakes have a reputation for sticking, and honestly most of that comes down to pan prep and patience. Here are the habits that have never failed me.

• Invest in a good pan. A heavy, good quality nonstick Bundt pan bakes evenly and lasts for years.
• Grease it thoroughly. Even a nonstick pan needs a generous coat of nonstick cooking spray, including every crevice. Dusting it with flour afterward is an optional extra step that helps with release.
• Do not overfill. Fill your Bundt pan only about two thirds full. Cakes rise, and Bundt cakes bake slowly, so an overfilled pan can overflow or bake unevenly. A standard cake mix happens to be the perfect amount of batter for a 10 to 12 cup pan.
• Be patient before you flip. Cool the cake in the pan for at least 15 minutes, and up to an hour if you have the time. Warm cake is fragile cake.
• Loosen the edges. If the cake feels stuck, run a thin knife gently around the edges of the pan to help it release.

My other piece of advice is about the swirl itself. Swirl with a light hand. The goal is ribbons of cinnamon, not a fully blended batter. If you stir too much, the cinnamon disappears into the cake and you lose that signature Snickerdoodle look and that gooey pocket in each slice.

Storage and Freezing

This cake keeps beautifully, which makes it a wonderful one to bake ahead. Store it covered airtight, or wrapped well in plastic wrap, in the refrigerator for up to 4 days.

It also freezes well for up to 3 months. For the best results, freeze the cake without the cream cheese glaze and the cinnamon sugar topping. Once it has defrosted, add the glaze and the cinnamon sugar just before serving so everything stays fresh and glossy.

Do you love baking Bundt cakes? Try these Easy and Delicious recipes…

If this cake has you hooked on Bundt pans, you are in good company.

Here are a few more easy Bundt cakes from the Cakes collection that I think you will love.

Easy Chocolate and Vanilla Marble Bundt Cake

Chocolate and vanilla batters swirled together in one pan.

It is a classic pairing that looks impressive on a cake stand and is filed under the Cakes category on the blog.

Easy Mini Carrot Bundt Cake Recipe

Mini carrot Bundt cakes bring warm spice and a tender crumb in a smaller size, which is perfect for coffee breaks, lunch boxes, or a small gathering.

Easy Oreo Bundt Cake Recipe

Cookies and cream in Bundt form.

This one is a hit with kids and with anyone who loves a chocolatey, cookies and cream style dessert.

Super Easy Strawberry Lemonade Bundt Cake

Bright, fruity and simple, this strawberry lemonade Bundt cake is another sweet option to add to your baking list.

If you bake one of these, please leave a star review and tag me on social media. I love seeing what comes out of your kitchen.

FAQs

Snickerdoodle Bundt Cake (Snickerdoodle Cake with Box Cake Mix)

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• Total Time: 60 min
• Yield: 10 slices 1x

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Description

Snickerdoodle Cake Recipe (with Bundt Pan or 9×13) If you have ever wished a snickerdoodle cookie came in cake form, this recipe is for you. My Snickerdoodle cake recipe begins with a box of vanilla cake mix, so the batter comes together in minutes, and it bakes beautifully in a Bundt pan or a 9×13 inch pan.

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Ingredients

Scale 1x2x3x

Vanilla Cake
1 box vanilla cake mix, 15.25 ounce box
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 sugar, granulated or sanding
2 teaspoons cinnamon

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Instructions

Vanilla Cake
1-Preheat the oven to 350°: Preheat the oven to 350°.
2-In a large bowl combine vanilla cake: In a large bowl combine vanilla cake mix, eggs, vegetable oil, buttermilk and vanilla. Mix together using a hand held {or stand} mixer until you have a thick cake batter and everything is combined. Set aside.

Cinnamon Swirl
3-Combine brown sugar, flour, cinnamon and melted: Combine brown sugar, flour, cinnamon and melted butter in a small bowl and stir until all of the ingredients are combined.

Cake Assembly and Baking
4-Prepare the Bundt pan by spraying it: Prepare the Bundt pan by spraying it liberally with nonstick cooking spray.
5-Pour half of the cake batter into: Pour half of the cake batter into the prepared pan. Spoon over half of the cinnamon swirl mixture. Use a toothpick or skewer to swirl the cinnamon mixture throughout the batter.
6-Pour the remaining cake batter in the: Pour the remaining cake batter in the pan {and on top of the cake batter and cinnamon mixture}, top with the remaining cinnamon swirl mixture and repeat swirling it into the cake batter.
7-Bake for 40-45 minutes or until a: Bake for 40-45 minutes or until a toothpick inserted in the center comes out with only a few moist crumbs {but not any raw batter}. Remove from the oven an allow the cake to cool in the pan for at least 15 minutes.
8-After 15 minutes, invert the cake onto: After 15 minutes, invert the cake onto your serving plate and allow it to cool completely.

Cream Cheese Glaze
9-Combine softened cream cheese and butter in: Combine softened cream cheese and butter in a bowl and mix using a hand held mixer until smooth. Add vanilla extract and powdered sugar, continue to mix until you have a frosting consistency. Note: If the frosting is too thick, you can add a tablespoon of milk or even microwave for 20 seconds.
10-Add the cream cheese glaze to a: Add the cream cheese glaze to a piping {or zipper} bag and cut a triangle from the bottom. Using a zigzag motion, cover the top of the cake with the cream cheese glaze.

Cinnamon Sugar Mixture
11-Working while the glaze is not set: Working while the glaze is not set up, combine the cinnamon and sugar in a small bowl and mix until everything is evenly distributed. Sprinkle as much as you desire of the mixture over the top of the cake. Serve or store in the refrigerator for up to 4 days.

• Prep Time: 20 min
• Cook Time: 40 min
• Method: bake

Nutrition

• Serving Size: 1 slice
• Calories: 717kcal
• Sugar: 65g
• Sodium: 614mg
• Fat: 38g
• Saturated Fat: 18g
• Carbohydrates: 90g
• Fiber: 1g
• Protein: 7g
• Cholesterol: 117mg

Keywords: Snickerdoodle Cake Recipe (With Bundt Pan Or 9×13)