Name: Delicious Snickerdoodle Bundt Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 box yellow or vanilla cake mix; 1 cup sour cream; ½ cup vegetable oil; 4 large eggs; ½ cup granulated sugar; 1 tablespoon cinnamon; 1 teaspoon vanilla extract; ¼ cup granulated sugar (for cinnamon-sugar swirl); 1 tablespoon cinnamon (for cinnamon-sugar swirl); 8 oz cream cheese, softened; ½ cup butter, softened; 3 cups powdered sugar; 1 teaspoon vanilla extract (for frosting); 2 tablespoons milk (adjust for frosting consistency)

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Indulging in a slice of a delicious Snickerdoodle Bundt Cake is like stepping into a cozy, sweet world of flavors. The sugary aroma of cinnamon and freshly baked cake fills your kitchen, creating an inviting atmosphere. This cake combines the classic flavors of snickerdoodle cookies with the delightful shape of a Bundt cake, making it perfect for any gathering or celebration. The moist texture, alongside the creamy frosting, ensures every bite is a treat.

This Snickerdoodle Bundt Cake is not only easy to make, but it also appeals to a wide audience, from children to adults. It’s the ideal dessert for potlucks, birthday parties, or just an afternoon snack with coffee. Simple ingredients come together harmoniously in a way that brings joy and comfort to those who enjoy it. So, let’s dive into this delightful recipe and share the love of delicious baking!

Why Make This Recipe

Making Snickerdoodle Bundt Cake is a great way to impress your family and friends. Its unique blend of flavors and moist texture will leave everyone craving more. This recipe is straightforward and requires minimal effort, making it perfect for bakers of all skill levels. Plus, who can resist the delightful aroma of cinnamon sugar wafting through the kitchen? With its comforting taste and beautiful presentation, this cake will surely be a hit at any occasion!

How to Make Delicious Snickerdoodle Bundt Cake

Ingredients

1 box yellow or vanilla cake mix
1 cup sour cream (adds moisture)
½ cup vegetable oil
4 large eggs
½ cup granulated sugar
1 tablespoon cinnamon
1 teaspoon vanilla extract
¼ cup granulated sugar
1 tablespoon cinnamon
8 oz cream cheese, softened
½ cup butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons milk (adjust for consistency)

Directions

Step 1: Preheat & Prepare the Bundt Pan
Preheat your oven to 350°F (175°C). Generously grease a Bundt pan with butter or non-stick spray, ensuring all crevices are covered. Lightly dust with flour to prevent sticking.

Step 2: Mix the Cake Batter
In a large mixing bowl, combine the cake mix, sour cream, vegetable oil, eggs, sugar, cinnamon, and vanilla extract. Use an electric mixer on medium speed until the batter is smooth. Avoid overmixing, as this can make the cake dense.

Step 3: Add the Cinnamon-Sugar Swirl
In a small bowl, mix sugar and cinnamon for the swirl. Pour half of the cake batter into the Bundt pan. Sprinkle the cinnamon-sugar mixture evenly over the batter. Pour the remaining cake batter on top, ensuring it covers the cinnamon layer.

Step 4: Bake the Cake
Place the Bundt pan in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent it with foil during the last 10 minutes.

Step 5: Cool & Remove from the Pan
Let the cake cool in the pan for 10-15 minutes before carefully inverting it onto a wire rack. Allow it to cool completely before frosting.

Step 6: Prepare the Frosting
In a bowl, beat the cream cheese and butter until fluffy. Gradually add powdered sugar, vanilla extract, and milk, mixing until smooth. Adjust consistency by adding more milk if needed.

Step 7: Frost the Bundt Cake
Use a piping bag or spoon to drizzle the frosting over the cooled cake. For a Nothing Bundt Cake-style frosting, pipe thick ribbons down the sides.

How to Serve Delicious Snickerdoodle Bundt Cake

This cake is perfect for serving at parties, gatherings, or just a casual family dinner. Slice it and serve on individual plates with a fork. Additionally, you can accompany it with whipped cream or a scoop of vanilla ice cream for an extra treat. It’s a delightful dessert that can be enjoyed anytime!

How to Store Delicious Snickerdoodle Bundt Cake

To keep your Snickerdoodle Bundt Cake fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. You can also freeze the cake before frosting it. Wrap it tightly in plastic wrap, then foil, and freeze for up to three months. Let it thaw overnight when you’re ready to enjoy it again.

Tips to Make Delicious Snickerdoodle Bundt Cake

To ensure your cake turns out perfect, follow these helpful tips:

Make sure all ingredients are at room temperature before mixing.
Do not overmix the batter to keep the cake light and airy.
Use a toothpick to check for doneness; if it comes out clean, your cake is ready.
Experiment with different frostings like vanilla or caramel for a unique twist.

Variation

You can easily add your twist to this recipe! Try adding chocolate chips or nuts to the batter for a different flavor. You could also incorporate pumpkin spice during fall for a seasonal touch. The options are endless!

FAQs

Can I use a different cake mix?
Yes, you can use other flavors like spice or chocolate cake mixes.
How do I know when the cake is done?
Insert a toothpick into the center; if it comes out clean, the cake is done.
What can I use instead of sour cream?
You can substitute Greek yogurt or buttermilk for sour cream.
How long does this cake last?
In an airtight container, the cake lasts up to three days at room temperature and a week in the fridge.
Can I freeze the cake?
Yes, you can freeze the un-frosted cake for up to three months. Just wrap it well!

Enjoy baking this delightful Snickerdoodle Bundt Cake and share it with friends and family for a sweet treat!

Delicious Snickerdoodle Bundt Cake

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A delightful cake combining classic snickerdoodle cookie flavors in a Bundt form, perfect for gatherings.

Author: Linda Dawson
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat your oven to 350°F (175°C) and grease a Bundt pan with butter or non-stick spray, dust with flour.
In a large bowl, combine cake mix, sour cream, vegetable oil, eggs, sugar, cinnamon, and vanilla extract; mix until smooth.
For the cinnamon-sugar swirl, mix the additional sugar and cinnamon in a small bowl. Pour half the batter into the Bundt pan, sprinkle with cinnamon-sugar, and top with the remaining batter.
Bake for 40-45 minutes, or until a toothpick comes out clean. Tent with foil if top browns too quickly.
Cool in the pan for 10-15 minutes, then invert onto a wire rack and let cool completely.
To make the frosting, beat cream cheese and butter until fluffy; gradually add powdered sugar, vanilla extract, and milk to desired consistency.
Drizzle the frosting over the cooled cake with a piping bag or spoon.

Notes

Store in an airtight container at room temperature for up to three days or refrigerate for up to a week. Freeze the un-frosted cake for up to three months.