If you’re craving a nostalgic, cinnamon-sugar–packed dessert, this Snickerdoodle Cake recipe is about to become your new favorite baking tradition. Inspired by the warm flavors of classic snickerdoodle cookies, this Bundt-style cake transforms a simple vanilla cake mix into a bakery-quality creation layered with a buttery cinnamon swirl and finished with a luscious cream cheese glaze.

Whether you’re preparing a holiday dessert, a weekend treat, or a crowd-pleasing recipe for family gatherings, this Snickerdoodle Cake delivers unmatched flavor with minimal effort. Thanks to a boxed cake mix and a handful of pantry staples, it’s a foolproof dessert that any level baker can master.

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Why You’ll Love This Snickerdoodle Cake

This recipe stands out because it brings together simplicity and indulgence in the best possible way. Starting with a boxed vanilla mix gives you convenience, while additions like buttermilk, cinnamon, and a cinnamon-sugar swirl elevate this dessert into something that tastes entirely homemade.

The warm ribbon of cinnamon running through the center mimics the classic flavors of a snickerdoodle cookie, making every bite soft, sweet, and irresistibly spiced. The creamy, tangy glaze on top adds balance to the sweetness, while the cinnamon-sugar sprinkle finishes it with a delicate sparkle and crunch. It’s the perfect Snickerdoodle Cake dessert recipe for holidays, parties, or anytime you want a cozy treat.

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Ingredients for Snickerdoodle Cake

For the Vanilla Cake

• 1 box vanilla cake mix (15.25 ounces)
• 3 large eggs
• ½ cup vegetable oil
• 1 cup buttermilk
• 1 teaspoon vanilla extract

For the Cinnamon Swirl

• ½ cup packed brown sugar
• ⅓ cup all-purpose flour
• 1 tablespoon cinnamon
• ⅓ cup melted butter

For the Cream Cheese Glaze

• 8 ounces cream cheese, softened
• ½ cup butter, softened
• 1 teaspoon vanilla extract
• 2 cups powdered sugar

For the Cinnamon-Sugar Topping

• ⅓ cup granulated or sanding sugar
• 2 teaspoons cinnamon

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How to Make This Snickerdoodle Cake Recipe

1. Prepare the Cake Batter

Preheat your oven to 350°F (175°C). In a large bowl, combine the vanilla cake mix, eggs, vegetable oil, buttermilk, and vanilla extract. Blend using a handheld or stand mixer until the batter is thick, creamy, and smooth. Set aside while you prepare the filling.

2. Make the Cinnamon Swirl

In a separate bowl, stir together the brown sugar, all-purpose flour, ground cinnamon, and melted butter. Mix until you have a soft, sandy cinnamon mixture that will swirl beautifully through the cake.

3. Layer and Swirl the Batter

Generously coat a 10–12 cup Bundt pan with nonstick spray. Pour half of your prepared cake batter into the pan. Sprinkle half of the cinnamon swirl mixture over the batter and use a toothpick or skewer to gently swirl the cinnamon layer through the cake.
Add the remaining batter, top with the rest of the cinnamon mixture, and swirl again.

4. Bake the Cake

Bake for 40–45 minutes or until a toothpick inserted into the center comes out with only a few moist crumbs. Let the cake cool in the pan for at least 15 minutes, then carefully invert it onto a cooling rack or serving plate. Allow it to cool completely before adding the glaze.

5. Prepare the Cream Cheese Glaze

Beat the softened cream cheese and butter together until smooth and creamy. Mix in the vanilla extract, then gradually add the powdered sugar until the glaze is thick yet pourable. If needed, add a splash of milk or microwave it for a few seconds to thin.

6. Add the Toppings

Pipe or drizzle the cream cheese glaze over the cooled cake using a zigzag motion.
Before the glaze sets, mix the granulated sugar and cinnamon together, then sprinkle it generously over the top for the signature snickerdoodle finish.

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Storage and Freezing

• Refrigerate: Store your Snickerdoodle Cake in an airtight container for up to 4 days.
• Freeze: Freeze (preferably without the glaze) for up to 3 months. Add the glaze and cinnamon-sugar topping after thawing for best texture.

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Expert Tips for the Best Snickerdoodle Cake

• Use a heavy, nonstick Bundt pan to ensure even browning and smooth release.
• Always spray the pan generously—Bundt cakes love to cling!
• Only fill the pan about ⅔ full to prevent overflowing.
• Let the cake cool the full 15 minutes before turning it out to keep it intact.
• If needed, loosen stubborn edges with a thin knife.

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