Holiday Gift Guide 2024

Snickerdoodle Bundt Cake

INGREDIENTS Cake 3 Eggs

Frosting ½ cup unsalted Butter, room temperature 1 ½ cups Powdered Sugar 1 tsp Vanilla Extract 1 pinch Salt ¼ cup Heavy Whipping Cream, plus 1–2 Tbsp extra as needed

Topping

1 Tbsp Cinnamon ¼ cup Sparkling or Demerara Sugar

¾ cup Whole Milk ⅓ cup Oil 1 package Bob’s Red Mill® Classic Yellow Cake Mix 1 Tbsp Cinnamon

This cinnamon-sweet treat starts with our Classic Yellow Cake Mix. We’ve mixed an expert blend of our premium flours, so you can easily create a holiday treat with homemade goodness in every bite.

INSTRUCTIONS • Preheat oven to 325°F. Grease and flour a standard Bundt pan. ( #ProTip: We highly recommend a nonstick spray with flour included.) • In a large mixing bowl whisk together eggs, milk and oil until well combined. Add cake mix and stir until batter comes together. • Remove a quarter of the batter to a medium bowl and mix in cinnamon. • Pour half the yellow batter into the prepared Bundt pan. Top with the cinnamon batter, then top with remaining yellow batter. Use a knife or skewer to swirl in the cinnamon mixture. • Bake for 40–50 minutes, until the top bounces back to touch. Let cool in the pan for 15 minutes, then carefully unmold onto a cooling rack. • In a large mixing bowl beat butter, powdered sugar, vanilla and salt until fluffy, 8–10 minutes. Add cream and beat until incorporated. Add extra cream as needed to reach a soft, pipeable consistency. • Transfer frosting to a piping bag fitted with a medium-sized round tip. Once cake has completely cooled, pipe frosting in a back-and-forth motion to create a striped, zig zag effect. • Mix cinnamon and sparkling sugar in a small bowl and sprinkle over the cake. Makes 6–8 servings.

#HolidayHack: For foolproof holiday goodness on the fly, start with our Signature Blends Baking Mixes and make them extra special with festive frosting, peppermint or almond extract, and sprinkles!