cinnamon bundt cake recipe

Written ByJenny Smyth Posted on
cinnamon bundt cake recipe
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The Best cinnamon bundt cake recipe

I’m so excited to share with you my favorite cinnamon bundt cake recipe! This moist and delicious cake is a staple in our household, and I just can’t get enough of it. The combination of the warm spices, the sweetness of the sugar, and the richness of the butter is just perfection.

My family and I have been making this cake for years, and it’s always a hit. Whether we’re having it as a special treat or just a regular day, this cake never fails to put a smile on our faces. I first discovered this recipe when I was browsing through an old cookbook at my grandmother’s house.

She had marked it down as one of her favorites, and I knew right then that I had to try it out. The recipe has been passed down through generations of bakers, and it’s amazing how well it holds up even today. The key to making this cake truly special is in the technique.

You see, most cakes are made with a lot of sugar and oil, but this one uses real butter and less sugar than you’d expect. It may seem counterintuitive at first, but trust me when I say that it makes all the difference in the world. This cake is perfect for any occasion – whether you’re celebrating a birthday, hosting a dinner party, or just need a pick-me-up on a Monday morning.

And let’s not forget about the leftovers! This cake freezes beautifully, so you can make it ahead of time and enjoy it whenever you want.

Classic Cinnamon Bundt Cake

Classic Cinnamon Bundt Cake

4.6 from 1766 votes

A tender and moist bundt cake infused with warm cinnamon flavor and topped with a simple glaze. Perfect for breakfast, brunch, or dessert, this cake is easy to make and always a crowd-pleaser.

Prep Time15 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hour 5 mins
Servings: 12Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Cake

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

For the Cinnamon Swirl

1/4 cup granulated sugar
2 teaspoons ground cinnamon

For the Glaze

1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

👨‍🍳Directions

1Preheat the oven to 350°F.
2Grease a 10-cup bundt pan thoroughly with butter or nonstick spray, then dust with flour, tapping out the excess.
3In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon until evenly combined.
Set aside.
4In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 to 4 minutes.
5Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
6Alternately add the flour mixture and buttermilk to the butter mixture, starting and ending with the flour.
7Mix on low speed just until combined after each addition, being careful not to overmix.
8In a small bowl, stir together the 1/4 cup sugar and 2 teaspoons cinnamon for the swirl.
9Pour half of the batter into the prepared bundt pan and spread evenly, then sprinkle the cinnamon-sugar mixture over the batter.
10Top with the remaining batter and smooth the surface with a spatula.
11Bake for 45 to 50 minutes, until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
12The top should be golden brown and the cake should pull away slightly from the sides of the pan.
13Let the cake cool in the pan on a wire rack for 15 minutes, then invert onto the rack to cool completely, about 1 hour.
14While the cake cools, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth and pourable.
15Once the cake is completely cool, drizzle the glaze over the top, allowing it to run down the sides.
16Let the glaze set for about 10 minutes before slicing and serving.

🔧Equipment

10-cup bundt pan
Electric mixer
Large mixing bowl
Medium mixing bowl
Whisk
Rubber spatula
Wire cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 85mg🧂Sodium: 320mg🌾Total Carbs: 52g🥦Dietary Fiber: 1g🍬Sugars: 34g🥩Protein: 5g

📝Notes

For best results, ensure all ingredients are at room temperature. You can substitute buttermilk with 1 cup milk mixed with 1 tablespoon lemon juice, let stand 5 minutes. Store leftover cake in an airtight container at room temperature for up to 3 days.

Watch Video Of How Classic Cinnamon Bundt Cake Works

This cinnamon bundt cake recipe is always a good idea for any occasion – whether you’re celebrating a birthday or just need a pick-me-up on a Monday morning.

And let’s not forget about storage: simply wrap your leftover cake tightly in plastic wrap or aluminum foil and keep it in the fridge for up to three days.

When you’re ready to serve, let your cake sit at room temperature for at least 30 minutes before serving – this will allow the glaze to set properly.

❓ Frequently Asked Questions About Cinnamon Bundt Cake

Q: What type of flour should I use?

For this recipe, I recommend using all-purpose flour. It’s going to give your cake that nice balance of structure and texture.

Q: Can I substitute the cinnamon for something else?

No! While you can certainly experiment with other spices like nutmeg or cardamom, cinnamon is what makes this cake truly special.

Q: How do I get the glaze to set properly?

Make sure to let the glaze sit at room temperature for at least 30 minutes before serving. This will allow it to set properly.

Q: Can I make this cake in advance?

Yes! This cake freezes beautifully, so feel free to make it ahead of time and store it in an airtight container.

Q: What’s the best way to store leftovers?

Avoid storing leftover cake at room temperature – instead, wrap it tightly in plastic wrap or aluminum foil and keep it in the fridge for up to three days.

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