Cinnamon Swirl Bundt Cake Recipe: Moist, Easy, and Delicious

Cinnamon Swirl Bundt Cake is the perfect blend of cozy flavors and elegant presentation. Imagine a moist vanilla cake with a ribbon of cinnamon-sugar baked right through the center. When you slice into it, the swirl reveals itself like a little surprise inside. The bundt pan gives the cake a sculpted look, so it feels special even without frosting.

It’s also a very forgiving recipe. The batter comes together quickly, and the swirl doesn’t need to be perfect. Even if it looks rustic, the flavor is spot-on.

WHY MAKE THIS CINNAMON SWIRL BUNDT CAKE RECIPE

• Bundt cakes are easy to serve and transport.
• The cinnamon swirl makes every slice flavorful.
• Sour cream keeps the cake moist and rich.
• You don’t need fancy decorations, just a simple glaze or dusting of powdered sugar.
• It’s a versatile cake that works for breakfast, dessert, or afternoon tea.

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HOW TO MAKE CINNAMON SWIRL BUNDT CAKE

The batter uses the creaming method, where butter and sugar are beaten together first for lightness. The cinnamon-sugar filling is layered and swirled into the batter before baking.

INGREDIENTS AND NOTES

For the cake:

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

For the cinnamon swirl:

• 1/2 cup brown sugar
• 2 tablespoons ground cinnamon

Optional glaze:

• 1 cup powdered sugar
• 2–3 tablespoons milk
• 1/2 teaspoon vanilla extract

STEP–BY–STEP DIRECTIONS

1. Preheat & Prepare Pan: Start by preheating your oven to 350°F (175°C). Generously grease and flour a 10–12 cup Bundt pan, making sure to coat every crevice. This ensures your cake releases easily after baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and a pinch of salt. Set aside. This helps evenly distribute the leavening agents and prevents clumping.
3. Cream Butter & Sugar: In a large mixing bowl, use an electric mixer to cream softened butter and granulated sugar for 3–4 minutes on medium-high speed until the mixture is light, fluffy, and pale in color. This step builds the cake’s tender crumb.
4. Add Eggs & Vanilla: Add the eggs one at a time, mixing well after each addition to fully incorporate. Then stir in the vanilla extract for rich flavor.

5. Combine Wet Ingredients: In a small bowl or measuring cup, mix the sour cream and milk together until smooth. This thins the sour cream slightly for easier blending.
6. Alternate Dry & Wet Mixtures: Gradually add the dry ingredients and sour cream mixture to the butter mixture in three parts, starting and ending with the dry ingredients. Mix on low speed just until combined after each addition; do not overmix to avoid a dense cake.
7. Make Cinnamon Filling: In a small bowl, combine brown sugar and ground cinnamon. This sweet, spiced layer will create a beautiful swirl and rich flavor through the cake.
8. Layer the Batter: Spoon half of the batter into the prepared Bundt pan, spreading it evenly. Sprinkle the cinnamon-sugar mixture evenly over the batter. Top with the remaining batter, spreading it gently to cover.
9. Swirl for Effect: Use a butter knife or skewer to gently swirl the cinnamon layer into the batter just a few passes to create a marbled look without disturbing the bottom layer.

10. Bake to Perfection: Bake for 50–55 minutes, or until a toothpick inserted near the center comes out clean or with a few moist crumbs. Avoid overbaking to keep the cake moist.
11. Cool & Release: Let the cake cool in the pan for 10 minutes. This helps it set. Then, carefully invert it onto a wire rack to cool completely.

12. Finish with Glaze (Optional): Once cooled, drizzle with a simple powdered sugar glaze made from confectioners’ sugar, milk, and vanilla for a sweet, polished finish.

Enjoy this moist, tender cinnamon swirl Bundt cake, a show-stopping treat perfect for brunch, holidays, or afternoon coffee!

HOW TO SERVE CINNAMON SWIRL BUNDT CAKE

Enjoy this warm, spiced cake your way! Serve it plain with a hot cup of coffee or tea for a cozy treat. For a sweeter touch, drizzle with vanilla glaze or dust with powdered sugar. It’s also perfect for brunch, pair a slice with fresh fruit or a side of Greek yogurt for a balanced, delightful meal.

HOW TO STORE CINNAMON SWIRL BUNDT CAKE

• Store covered at room temperature for 3 days.
• Refrigerate up to 5 days.
• Freeze slices up to 2 months. Thaw at room temperature.

TIPS TO MAKE CINNAMON SWIRL BUNDT CAKE

• Use room temperature ingredients.
• Don’t skip the creaming step.
• Grease and flour pan thoroughly.
• Let cake cool before slicing.

VARIATION

• Add pecans or walnuts to the swirl.
• Use cream cheese glaze instead of vanilla glaze.
• Add nutmeg or cardamom for extra spice.
• Dust with cinnamon sugar for a festive look.

CINNAMON SWIRL BUNDT CAKE FAQS

BEGINNER, TIPS AND NOTES: YOUR KITCHEN COMPANION

• Bundt cakes are denser than layer cakes but should stay moist.
• Swirl gently to keep the cinnamon ribbon visible.
• Check doneness in multiple spots with a toothpick.

DETAILS

• Prep time: 20 minutes
• Bake time: 55 minutes
• Total time: 1 hour 15 minutes
• Servings: 12–14 slices

NOTES

• Tastes even better the next day.
• Glaze in thin ribbons for a bakery-style look.
• Serve slightly warm for best flavor.

CONCLUSION

Cinnamon Swirl Bundt Cake is moist, flavorful, and beautiful to serve. The cinnamon ribbon inside makes every slice special, and it’s simple enough for everyday baking yet elegant for gatherings.