Nothing Bundt Cake Snickerdoodle: A Delicious Twist On A Classic Favorite

Nothing Bundt Cake Snickerdoodle: A Delicious Twist On A Classic Favorite

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Pin by Stephanie Laughlin on Bundt Board Sweet cakes, Cake, Bundt cake
Pin by Stephanie Laughlin on Bundt Board Sweet cakes, Cake, Bundt cake from www.pinterest.com

Who doesn’t love a good snickerdoodle? The warm cinnamon flavor combined with a soft, chewy texture is irresistible. Now imagine that same flavor in a bundt cake. That’s right, nothing bundt cake snickerdoodle is a thing, and it’s amazing. In this article, we’ll provide you with not one, but two delicious recipes for this mouth-watering dessert.

Ingredients

Recipe 1:

  • 1 box yellow cake mix
  • 1 box instant vanilla pudding mix
  • 4 eggs
  • 1/2 cup vegetable oil
  • 1/2 cup water
  • 1 cup sour cream
  • 2 teaspoons cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 cup white sugar

Recipe 2:

  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1/2 cup vegetable oil
  • 3 large eggs, room temperature
  • 1 cup buttermilk, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon

Instructions

Recipe 1:

  1. Preheat the oven to 350 degrees F.
  2. Grease a bundt cake pan with cooking spray.
  3. In a large bowl, mix together the cake mix, pudding mix, eggs, vegetable oil, water, and sour cream until well combined.
  4. In a separate bowl, mix together the cinnamon, vanilla extract, and white sugar.
  5. Pour half of the cake batter into the prepared pan.
  6. Sprinkle half of the cinnamon sugar mixture over the batter.
  7. Pour the remaining cake batter into the pan.
  8. Sprinkle the remaining cinnamon sugar mixture over the top.
  9. Bake for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean.
  10. Let cool in the pan for 15 minutes before removing and transferring to a wire rack to cool completely.
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Recipe 2:

  1. Preheat the oven to 350 degrees F.
  2. Grease a bundt cake pan with cooking spray.
  3. In a large bowl, cream together the butter, vegetable oil, and sugar until light and fluffy.
  4. Add the eggs, one at a time, beating well after each addition.
  5. Add the buttermilk and vanilla extract and mix well.
  6. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
  7. Add the dry ingredients to the wet ingredients and mix until just combined.
  8. Pour the batter into the prepared pan.
  9. Bake for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean.
  10. Let cool in the pan for 15 minutes before removing and transferring to a wire rack to cool completely.

Nutritional Information

Recipe 1:

  • Calories: 420
  • Total Fat: 20g
  • Saturated Fat: 7g
  • Cholesterol: 85mg
  • Sodium: 460mg
  • Total Carbohydrates: 57g
  • Dietary Fiber: 1g
  • Sugars: 38g
  • Protein: 5g

Recipe 2:

  • Calories: 390
  • Total Fat: 19g
  • Saturated Fat: 8g
  • Cholesterol: 80mg
  • Sodium: 330mg
  • Total Carbohydrates: 51g
  • Dietary Fiber: 1g
  • Sugars: 32g
  • Protein: 5g

Cooking Time

Both recipes take approximately 45-50 minutes to bake.

Equipment

  • Bundt cake pan
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Cooking spray
  • Wire rack

Serving Suggestions

Serve the nothing bundt cake snickerdoodle with a dollop of whipped cream or a scoop of vanilla ice cream. It’s also delicious served with a cup of coffee or tea.

Variations

Add chopped apples or pecans to the batter for an extra burst of flavor and texture. You could also drizzle a caramel glaze over the top for a decadent finish.

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Substitutions

If you don’t have buttermilk on hand, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. You can also substitute the vegetable oil with melted coconut oil for a healthier option.

Storage

The nothing bundt cake snickerdoodle can be stored in an airtight container at room temperature for up to three days. It can also be frozen for up to three months.

Tips

Be sure to let the cake cool in the pan for 15 minutes before removing it. This will help prevent it from sticking and falling apart. Also, be sure to grease the pan well with cooking spray to ensure it comes out easily.

Notes

For recipe 1, you can use a white or vanilla cake mix instead of yellow. For recipe 2, you can use cake flour instead of all-purpose flour for a lighter texture.

Frequently Asked Questions

Can I use a different type of pan?

While a bundt cake pan is recommended for this recipe, you can use a regular cake pan or even a muffin tin if you prefer.

Can I make this recipe ahead of time?

Yes, you can make the cake ahead of time and store it in an airtight container at room temperature or in the freezer.

Can I double the recipe?

Yes, you can double the recipe if you need to make a larger cake.

Personal Thoughts

I absolutely love nothing bundt cake snickerdoodle. It’s the perfect combination of sweet and spicy, and the bundt cake shape makes it look so elegant. I love serving it at dinner parties or bringing it to potlucks. Both of these recipes are easy to make and turn out perfectly every time. I highly recommend giving them a try! In conclusion, nothing bundt cake snickerdoodle is a delicious twist on a classic favorite. Whether you prefer recipe 1 or recipe 2, both are sure to satisfy your sweet tooth. Don’t be afraid to get creative with different variations and serving suggestions. Give this recipe a try and let us know what you think!

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