This Snickerdoodle Bundt Cake Recipe is a cozy, cinnamon-swirled dessert made with a yellow cake mix base and a rich cream cheese frosting. It captures the warm, sweet flavor of snickerdoodle cookies in a moist, fluffy bundt cake. Whether you’re baking for the holidays, a family get-together, or just because, this easy cake delivers homemade flavor with minimal effort.
Contents
- 1 What is a Snickerdoodle Bundt Cake?
- 2 Ingredients Breakdown for the Best Snickerdoodle Bundt Cake
- 3 Snickerdoodle Bundt Cake Recipe
- 4 Preparing the Snickerdoodle Cake Batter
- 5 Creating the Cinnamon Swirl Magic
- 6 Baking the Snickerdoodle Bundt Cake Perfectly
- 7 Cooling, Flipping, and Avoiding Cake Sticking
- 8 Making the Cream Cheese Cinnamon Frosting
- 9 Decorating and Serving Your Snickerdoodle Bundt Cake
- 10 Storing, Freezing, and Reheating Tips
- 11 Conclusion
What is a Snickerdoodle Bundt Cake?
A Snickerdoodle Cake in Bundt Form
Snickerdoodle bundt cake is a twist on the classic cookie, with cinnamon, vanilla, and brown sugar baked into a soft, dense cake. The signature swirl brings extra flavor to every bite.
Why the Bundt Shape Works So Well
The bundt pan helps the cinnamon swirl bake evenly and adds a beautiful shape for serving. Each slice looks great and holds together with a moist crumb and golden edges.
Ingredients Breakdown for the Best Snickerdoodle Bundt Cake
Dry and Wet Ingredients: The Perfect Blend
This Snickerdoodle Bundt Cake Recipe starts with a smart shortcut—a box of yellow cake mix. It gives the cake structure while saving time. Add a box of instant vanilla pudding mix to boost moisture and flavor. The combination of pudding and cake mix makes the crumb extra soft.
For the wet ingredients, you’ll need:
- 1 cup milk
- 3 large eggs
- ½ cup vegetable oil
These keep the cake rich, moist, and easy to mix. Milk helps the batter stay smooth, and eggs give it lift. Vegetable oil adds tenderness, preventing the cake from drying out.
Essential Tools and Prep Tips
To get the best results, you’ll need a 10-cup bundt pan. Make sure to coat it well with nonstick spray, preferably the kind with flour. This helps the cake release cleanly once cooled.
Pro tip: Let your eggs and milk come to room temperature before mixing. This helps them blend evenly into the batter for a more consistent bake.
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Snickerdoodle Bundt Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
Description
A soft, moist Snickerdoodle Bundt Cake filled with a rich cinnamon swirl and topped with creamy cinnamon cream cheese frosting. This cake brings the classic cookie flavor into a beautiful, easy-to-serve dessert.
Ingredients
For the cake:
1 box yellow cake mix
3.4 ounce box instant vanilla pudding mix
1 cup milk
3 large eggs
½ cup vegetable oil
For the cinnamon swirl:
½ cup light brown sugar
⅓ cup all purpose flour
⅓ cup unsalted butter, melted
1 Tablespoon ground cinnamon
For the cream cheese frosting:
8 ounce block cream cheese, softened
⅓ cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Instructions
1. Preheat the oven to 350°F. Spray a 10-cup bundt pan with nonstick spray with flour.
2. In a large bowl, mix cake mix, pudding mix, milk, eggs, and oil until smooth.
3. Pour the batter into the prepared bundt pan.
4. In a separate bowl, combine brown sugar, flour, melted butter, and cinnamon.
5. Drop spoonfuls of the cinnamon mixture onto the batter. Use a knife to gently swirl.
6. Bake for 40-45 minutes, or until a toothpick comes out clean.
7. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
8. In a mixing bowl, beat cream cheese and butter until smooth.
9. Gradually add powdered sugar and continue beating until fluffy.
10. Mix in vanilla and cinnamon.
11. Once the cake is cool, spread or pipe frosting on top.
12. Slice and serve.
Notes
Make sure ingredients are at room temperature for best texture.
Let the cake cool fully before frosting to avoid melting.
Store frosted cake in the refrigerator for up to 5 days or freeze unfrosted for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 870
- Sugar: 53g
- Sodium: 420mg
- Fat: 45g
- Saturated Fat: 19g
- Unsaturated Fat: 22g
- Trans Fat: 1g
- Carbohydrates: 105g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 125mg
Preparing the Snickerdoodle Cake Batter
How to Combine Cake Mix and Pudding Mix Properly
The base of this Snickerdoodle Bundt Cake Recipe is super simple. Start by adding the dry cake mix and vanilla pudding mix into a large mixing bowl. These two ingredients form the foundation of your batter, delivering flavor and structure.
Next, pour in the wet ingredients—milk, eggs, and vegetable oil. Use a hand mixer or whisk to blend everything until the batter is smooth and creamy. Make sure there are no lumps, but don’t overmix. Overmixing can make the cake dense instead of fluffy.
Mixing Tips for a Moist and Fluffy Cake
Mix just until everything is well combined. The batter should be thick but pourable. If it feels too heavy, give it a quick stir to loosen it slightly. Scrape down the sides and bottom of the bowl to ensure even mixing.
Once your batter is ready, pour it evenly into the prepared bundt pan. Tap the pan gently on the counter to release any trapped air bubbles. This step helps the Snickerdoodle Bundt Cake bake evenly and prevents large holes.
Creating the Cinnamon Swirl Magic
Why Brown Sugar and Butter Make a Difference
The cinnamon swirl is what gives this Snickerdoodle Bundt Cake Recipe its warm, sweet flavor and signature texture. The swirl is made from a mix of:
- ½ cup light brown sugar
- ⅓ cup all-purpose flour
- ⅓ cup unsalted butter, melted
- 1 tablespoon ground cinnamon
Brown sugar adds richness and depth that white sugar can’t match. It brings moisture, giving the swirl a gooey texture inside the Snickerdoodle Bundt Cake. Melted butter helps the mixture blend smoothly, while flour helps it stay in place as the cake bakes.
The Swirl Technique: Getting the Perfect Texture and Flavor Layers
To create the swirl, drop small spoonfuls of the cinnamon mixture right on top of the batter in the bundt pan. Use a butter knife to gently swirl it through the batter. Don’t overmix or you’ll lose the ribbon effect—just a few turns of the knife will do.
The goal is to keep visible streaks of cinnamon throughout the cake, not blend it in completely. This not only looks great when sliced but also delivers rich cinnamon flavor in every bite.
Baking the Snickerdoodle Bundt Cake Perfectly
Temperature and Timing: Avoid Dry Cakes
Now that your cake batter is swirled and ready, it’s time to bake. Preheat your oven to 350°F. This temperature allows the cake to rise steadily without drying out. Place the bundt pan in the center rack for even heat circulation.
Bake for 40 to 45 minutes. The cake should be golden brown on top and start pulling slightly from the edges. A toothpick inserted in the center should come out clean or with a few moist crumbs, not raw batter.
How to Test for Doneness the Right Way
Besides the toothpick test, gently press the top of the cake. If it springs back, it’s done. If it sinks or feels wet, give it a few more minutes. Every oven is a bit different, so keep an eye on it near the end.
Once baked, let the cake rest in the pan for 15 minutes. This cooling time helps it firm up so it doesn’t break apart when you flip it out. Don’t rush this step—it’s worth the wait.
Cooling, Flipping, and Avoiding Cake Sticking
How to Cool Bundt Cakes for Best Results
After baking, let the cake cool inside the pan for 15 minutes. This short resting time allows the structure to set while the cake pulls away slightly from the sides. Cooling too long may cause it to stick, while removing it too soon risks tearing.
Place the bundt pan on a wire rack during this step. The air circulation helps the bottom cool evenly, preventing condensation and sogginess.
Pan Prep Tips to Ensure Smooth Release
Getting your Snickerdoodle Bundt Cake out cleanly starts before it even goes into the oven. Use a nonstick spray with flour or grease your pan thoroughly with butter, making sure to get into every crevice—especially the center tube.
Before pouring in your batter, double-check for dry spots and re-spray if needed. When you’re ready to remove the Snickerdoodle Bundt Cake, gently tap the pan on the counter, then place a wire rack on top and flip. Carefully lift the pan away.
If it resists, don’t force it. Give it another few minutes to loosen naturally.
Making the Cream Cheese Cinnamon Frosting
Softening Ingredients for Smooth Mixing
This frosting adds the perfect creamy finish to your Snickerdoodle Bundt Cake Recipe. To get started, bring your cream cheese and butter to room temperature. This is key for creating a smooth, lump-free texture.
You’ll need:
- 8 oz cream cheese
- ⅓ cup unsalted butter
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
Beat the cream cheese and butter together until completely smooth. Then gradually add the powdered sugar, mixing slowly at first to prevent a sugar cloud. Once the frosting is light and fluffy, mix in the vanilla and cinnamon for that sweet-spice flavor combo.
Frosting Texture Tricks: From Pipeable to Spreadable
If you prefer a classic look, you can use a piping bag to apply the frosting in loops or zigzags. For a more rustic style, spread it on with a spatula. Either way, make sure the Snickerdoodle Bundt Cake is completely cooled before frosting to avoid melting.
If the frosting is too thick, add a splash of milk. If it’s too thin, beat in extra powdered sugar a tablespoon at a time.
Decorating and Serving Your Snickerdoodle Bundt Cake
Spreading vs Piping Frosting: Which Is Better?
Once your Snickerdoodle Bundt Cake is fully cooled, it’s time for the final touch—the frosting. You can spread the cream cheese frosting over the top using a spatula for a thick, smooth finish. This style is perfect for a homey, casual look.
For a cleaner or more polished appearance, pipe the frosting using a piping bag or a zip-top bag with the tip snipped off. Swirl it along the ridges of the bundt shape or apply it in sections for even coverage. Either way, it adds flavor and visual appeal.
Serving Ideas for Every Occasion
This Snickerdoodle Bundt Cake Recipe fits any occasion. Slice it thick and serve it on its own, or add a scoop of vanilla ice cream for a cozy dessert. It also makes a great brunch treat with coffee or tea.
For holiday gatherings or family dinners, you can sprinkle a little cinnamon sugar or powdered sugar over the top for extra charm.
Storing, Freezing, and Reheating Tips
How to Store Leftovers to Maintain Moisture
To keep your Snickerdoodle Bundt Cake fresh, store any leftovers in an airtight container at room temperature for up to 3 days. If your home is warm or humid, it’s better to refrigerate the cake, especially once it’s frosted.
When refrigerating, place wax paper or parchment between slices to prevent sticking and wrap the Snickerdoodle Bundt Cake to keep it from drying out. The cream cheese frosting will stay firm and safe to eat for several days.
Freezing Bundt Cake the Right Way
Yes, you can freeze this cake. To freeze unfrosted cake, wrap it tightly in plastic wrap, then foil, and place it in a freezer-safe bag. It’ll stay good for up to 2 months.
If you’ve already frosted it, freeze slices individually on a baking sheet first. Once frozen solid, wrap each slice and store. Thaw in the fridge overnight before serving.
Conclusion
This Snickerdoodle Bundt Cake Recipe is everything you want in a comforting dessert—warm cinnamon flavor, moist cake texture, and a smooth cream cheese frosting to bring it all together. Whether you’re baking for a family dinner, special celebration, or a cozy weekend treat, this Snickerdoodle Bundt Cake delivers both ease and flavor in every slice.
With simple ingredients and clear steps, it’s beginner-friendly yet impressive enough for any occasion. Once you try it, it’s sure to become a repeat favorite in your kitchen.
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