Delicious Snickerdoodle Bundt Cake
A delightful cake combining classic snickerdoodle cookie flavors in a Bundt form, perfect for gatherings.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 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)
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.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg