Easy Snickerdoodle Bundt Cake

If you love the warm, cinnamon-sugar flavors of a classic snickerdoodle cookie, you're going to fall head over heels for this Snickerdoodle Bundt Cake!

This easy dessert starts with a vanilla cake mix, making it perfect for busy bakers who want big flavor with minimal effort. Topped with a rich cream cheese frosting, it’s the ultimate treat for any occasion—holidays, potlucks, or just a cozy night in.

Why You’ll Love This Recipe

• Effortless yet impressive: The cake mix base simplifies the process while still delivering bakery-quality results.

• Cinnamon-sugar magic: Each bite is infused with the iconic snickerdoodle flavor thanks to a cinnamon-sugar swirl baked right in.

• Cream cheese frosting perfection: The tangy, velvety frosting balances the sweetness of the cake, taking it to the next level.

• Versatile: Whether you serve it as a showstopper dessert or an indulgent brunch option, this Bundt cake is always a hit.

Watch the instructional video

Ingredients

For the Cake:

• 1 box vanilla cake mix

• 3 large eggs

• 1 cup buttermilk

• 1/2 cup vegetable oil

• 1 tsp vanilla extract

For the Cinnamon Filling:

• 6 tbsp of melted butter

• ½ cup brown sugar

• ⅓ cup all purpose flour

• 1 Tablespoon cinnamon

For the Cream Cheese Frosting:

• 8 ounces cream cheese, softened

• ½ cup butter, softened

• 1 teaspoon vanilla extract

• 2 cups powdered sugar

For the cinnamon sugar dusting

• 4 tbsp sugar

• 2 tsp cinnamon

Instructions

Step 1: Prepare the Cake Batter

1. Preheat your oven to 325°F (175°C) and grease a Bundt pan thoroughly.

2. In a large bowl, combine the vanilla cake mix, eggs, buttermilk, vanilla extract and vegetable oil. Mix until smooth and well combined.

Step 2: Add the Cinnamon-Sugar Swirl

1. In a small bowl, mix the flour, cinnamon, brown sugar and melted butter until creamy.

2. Pour half the cake batter into the Bundt pan, then sprinkle half the cinnamon-sugar mixture over the top.

3. Gently swirl the filling with a toothpick through out the batter.

4. Add the remaining batter and sprinkle the rest of the cinnamon-sugar mixture over it. Swirl gently again for a marbled effect.

Step 3: Bake

1. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.

2. Let the cake cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.

Step 4: Make the Frosting

1. Beat the cream cheese and butter together until smooth and creamy.

2. Gradually add powdered sugar and vanilla, mixing until the frosting is fluffy.

Step 5: Frost the Cake

1. Once the cake has cooled completely, drizzle or spread the frosting evenly over the top.

2. Dust the cake with the cinnamon and sugar mix.

Serving Instructions

This Snickerdoodle Bundt Cake pairs beautifully with a hot cup of coffee or tea. Slice it generously and serve as is, or garnish with a sprinkle of cinnamon for extra flair.

Storage Instructions

• Room Temperature: If you plan to eat the cake within 24 hours, you can store it in an airtight container at room temperature.

• Refrigerator: For longer storage, refrigerate the cake in an airtight container for up to 5 days. Let it sit at room temperature for about 30 minutes before serving.

• Freezer: To freeze, wrap the unfrosted cake tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months. When ready to serve, thaw overnight in the refrigerator and frost as desired.

This Easy Snickerdoodle Bundt Cake will be your go-to recipe for any occasion. It’s simple, comforting, and oh-so-delicious. Let me know how it turns out in the comments below, and don’t forget to share your photos!