cinnamon swirl bundt cake recipe

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

I am so excited to share with you my favorite cinnamon swirl bundt cake recipe. This cake is a staple in our household and is perfect for any occasion, whether it’s a special celebration or just a Tuesday. The combination of the moist, fluffy cake and the gooey cinnamon swirl in the middle is absolute perfection.

My kids love helping me make it, and it’s a great way to spend quality time together in the kitchen. The best part about this recipe is that it’s incredibly easy to make. Just mix together some flour, sugar, eggs, and spices, and then pour the batter into a greased bundt pan.

The only tricky part is getting the cinnamon swirl right – but don’t worry, I’ve got you covered with my tips below. As for where this recipe comes from, I’m not entirely sure. I think I found it in an old cookbook or online somewhere.

But once I made it for the first time, I knew I had to share it with all of you! It’s become a regular rotation in our household and is always a hit when we serve it at family gatherings. One of the things I love most about this cake is how versatile it is.

You can serve it as is, or top it with cream cheese frosting or even a simple powdered sugar glaze. And if you’re feeling fancy, you can even add some chopped nuts or chocolate chips to give it an extra boost of flavor.

Cinnamon Swirl Bundt Cake

4.8 from 892 votes

A moist and tender vanilla bundt cake with a ribbon of cinnamon sugar swirled through the center. The cake bakes to a golden brown and is finished with a simple vanilla glaze that sets into a glossy sheen.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour 5 mins
Servings: 12Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Cake

2 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
1 cup sour cream, room temperature

For the Cinnamon Swirl

1/3 cup granulated sugar
2 tablespoons ground cinnamon

For the Glaze

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

👨‍🍳Directions

1Preheat the oven to 350°F.
2Generously grease a 12-cup bundt pan with butter or nonstick spray, making sure to coat all crevices, then dust lightly with flour and tap out excess.
3In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
4In a small bowl, stir together the 1/3 cup sugar and cinnamon for the swirl; set aside.
5In a large bowl, beat the softened butter and 1 3/4 cups sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
6Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
7Reduce mixer speed to low and add the flour mixture in three additions, alternating with the sour cream, beginning and ending with the flour.
8Mix just until the batter is smooth and no streaks remain; do not overmix.
9Pour half of the batter into the prepared bundt pan and spread it evenly.
10Sprinkle the cinnamon-sugar mixture over the batter, then carefully spoon the remaining batter on top and smooth the surface with a spatula.
11Bake for 40 to 45 minutes, until the cake is golden brown and a wooden skewer inserted into the center comes out clean or with a few moist crumbs.
12Let the cake cool in the pan on a wire rack for 15 minutes, then invert onto the rack to cool completely.
13While the cake cools, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth and pourable.
14Once the cake is completely cool, drizzle the glaze over the top, allowing it to drip down the sides.
15Let the glaze set for about 10 minutes before slicing.

🔧Equipment

12-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: 95mg🧂Sodium: 280mg🌾Total Carbs: 52g🥦Dietary Fiber: 1g🍬Sugars: 34g🥩Protein: 5g

📝Notes

For a deeper cinnamon flavor, toast the cinnamon in a dry skillet over medium heat for 1 minute before mixing with sugar. Make sure all ingredients are at room temperature for the best texture. Store leftover cake in an airtight container at room temperature for up to 3 days.

Watch Video Of How Cinnamon Swirl Bundt Cake Works

This cinnamon swirl bundt cake is always a good idea for any occasion. It works perfectly for family gatherings holiday brunches or just a simple weekend treat.

I love that it is easy to make and always turns out delicious. To store leftover cake keep it wrapped at room temperature for up to four days.

For reheating pop a slice in the microwave for 10 to 15 seconds or warm it in a low oven. Serve it plain or with a dusting of powdered sugar and a side of fresh fruit or whipped cream for a nice touch.

❓ Frequently Asked Questions About Cinnamon Swirl Bundt Cake

Q: What kind of flour should I use?

I like to use all-purpose flour for this recipe because it gives the cake a nice texture and structure. However, you can also use whole wheat flour or a combination of both if you prefer.

Q: How do I get the cinnamon swirl right?

The key to getting the cinnamon swirl right is to make sure your dough is at room temperature before rolling it out. This will help prevent it from cracking as you roll it out into a thin sheet. Then, simply spread the cinnamon mixture evenly over the dough and roll it up tightly.

Q: Can I make this cake ahead of time?

Yes, you can definitely make this cake ahead of time! In fact, I recommend making the batter ahead of time and letting it sit in the fridge overnight before baking. This will help the flavors meld together and give the cake an even more tender crumb.

Q: How do I store leftover cake?

Leftover cake can be stored at room temperature for up to 3 days or in an airtight container in the fridge for up to 5 days. If you want to keep it fresh for longer, you can also freeze it for up to 2 months.

Q: Can I make this cake gluten-free?

Yes, you can make this cake gluten-free by substituting the all-purpose flour with a gluten-free flour blend. However, keep in mind that gluten-free flours can behave differently than traditional flours and may require some adjustments to get the right texture.

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