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Snickerdoodle Cake with Cream Cheese Glaze and Cinnamon Sugar Topping Recipe

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★★★★★

4.9 from 126 reviews

This Snickerdoodle Cake recipe features a moist vanilla cake base swirled with a rich cinnamon brown sugar mixture, baked to perfection in a Bundt or 9×13 pan. Topped with a smooth cream cheese glaze and sprinkled with cinnamon sugar, this dessert offers the classic cinnamon-sugar flavor of snickerdoodles in cake form, perfect for gatherings or cozy treats.

Ingredients

Scale

Vanilla Cake

  • 1 box vanilla cake mix (15.25 ounces)
  • 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 granulated or sanding sugar
  • 2 teaspoons cinnamon

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the cake evenly.
  2. Prepare Vanilla Cake Batter: In a large bowl, combine the vanilla cake mix, eggs, vegetable oil, buttermilk, and vanilla extract. Using a handheld or stand mixer, mix until all ingredients form a thick, smooth batter, then set aside.
  3. Make Cinnamon Swirl Mixture: In a small bowl, stir together brown sugar, all-purpose flour, cinnamon, and melted butter until thoroughly combined to create the cinnamon swirl.
  4. Assemble Cake: Liberally spray a Bundt pan or 9×13 pan with nonstick cooking spray. Pour half of the cake batter into the pan. Spoon half of the cinnamon swirl mixture over the batter. Use a toothpick or skewer to gently swirl the cinnamon mixture into the batter. Pour the remaining batter over the top, then add the remaining cinnamon swirl and swirl again.
  5. Bake Cake: Place the pan in the oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs. Avoid inserting until no crumbs remain, to prevent overbaking. Remove from oven and cool in pan for at least 15 minutes.
  6. Cool Cake: Invert the cake onto a serving plate after the initial cooling, then allow it to cool completely before glazing.
  7. Prepare Cream Cheese Glaze: In a bowl, beat the softened cream cheese and butter with a handheld mixer until smooth and creamy. Add vanilla extract, then gradually add powdered sugar and continue mixing until the glaze reaches a frosting consistency. If too thick, add a tablespoon of milk or warm in microwave for 20 seconds to loosen.
  8. Glaze the Cake: Transfer the cream cheese glaze to a piping or zipper bag. Cut a small triangle from the bottom and use a zigzag motion to evenly cover the top of the cooled cake with the glaze.
  9. Add Cinnamon Sugar Topping: While the glaze is still soft, mix the cinnamon and sugar together and sprinkle generously over the glaze for added sweetness and texture.
  10. Serve or Store: Serve immediately or store the cake in the refrigerator for up to 4 days to keep it fresh and moist.

Notes

  • Use a toothpick to create gentle swirls in the batter for a marbled cinnamon effect.
  • The cream cheese glaze can be adjusted in consistency by adding a little milk or briefly microwaving if too thick.
  • Ensure the cake is completely cooled before glazing to prevent glaze from melting and running off.
  • Store covered in the refrigerator; bring to room temperature before serving for best texture.
  • This cake works well both in a Bundt pan for a decorative shape or a 9×13 pan for easier slicing.

Keywords: Snickerdoodle Cake, Cinnamon Cake, Cream Cheese Glaze, Bundt Cake, Vanilla Cake, Cinnamon Swirl, Easy Dessert

Find it online: https://hannahdelgado.com/snickerdoodle-cake-with-cream-cheese-glaze-and-cinnamon-sugar-topping-recipe/