Description
A nostalgic twist on snickerdoodles, this cake combines pillowy vanilla layers with a cinnamon-and-nutmeg swirl and tangy non-alcoholic cream cheese glaze, offering a comforting dessert with a harmonious balance of sweet, tangy, and aromatic flavors.
Ingredients
Vanilla cake mix (1 box, 15.25 oz)
Eggs (3 large)
Vegetable oil (½ cup)
Buttermilk (1 cup)
Non-alcoholic vanilla extract (1 tsp)
Brown sugar (½ cup, packed)
Cinnamon (1 tbsp)
Ground nutmeg (1 tsp)
Cream cheese (1 cup, softened)
Powdered sugar (2 cups)
Lemon juice (1 tbsp)
Instructions
Preheat oven to 350°F (180°C). Grease and flour a 9×13-inch pan or Bundt pan.
In a large bowl, combine the cake mix, eggs, oil, buttermilk, and non-alcoholic vanilla extract.
Divide the batter in half. Reserve one half.
In a small bowl, mix the brown sugar, cinnamon, and nutmeg.
Pour the first half of batter into the prepared pan. Sprinkle the cinnamon-sugar mixture evenly over the batter.
Pour the remaining batter over the swirl, pressing gently to spread it out.
Bake for 35 minutes or until a toothpick comes out clean. Let cool slightly.
While the cake cools, beat the cream cheese, powdered sugar, and lemon juice until smooth.
Drizzle the glaze over the warm cake and slice to serve.
Notes
For vegan option, substitute 3 large eggs with 3 flax eggs (3 tbsp ground flaxseed + 9 tbsp water) and use vegan cream cheese and non-dairy powdered sugar.
If not using boxed mix, adjust baking time as needed. For a visible swirl, do not overmix after adding the cinnamon-sugar layer.
Buttermilk substitute: mix 2/3 cup milk + 1/3 cup apple cider vinegar.
Store in an airtight container at room temperature for up to 2 days or refrigerate for 5 days.
- Prep Time: 15
- Cook Time: 35
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 1000mg
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 100mg