There’s something incredibly special about a Cinnamon Swirl Sour Cream Bundt Cake. It’s the kind of dessert that doesn’t just fill your kitchen with an unforgettable aroma; it fills your home with a sense of warmth and comfort.
This cake, with its elegant shape, tender crumb, and that irresistible ribbon of cinnamon sugar, is a true classic. And I’m so excited to share my favorite, foolproof recipe with you today. It’s simpler than you think to create this bakery-worthy masterpiece right in your own oven.
WHY YOU’LL LOVE THIS RECIPE
- Forgiving and Moist: The Cinnamon Swirl Sour Cream Bundt Cake recipe is incredibly forgiving, and the sour cream in the batter ensures the cake stays unbelievably moist for several days, preventing it from drying out.
- Warm, Nostalgic Flavor: The flavor profile is pure nostalgia, offering the cozy, spiced taste of a cinnamon roll in an elegant and easily shareable cake form.
- Simple Preparation: The batter is a one-bowl wonder, which simplifies the process, minimizes cleanup, and leaves you with more time to relax and enjoy a slice.
- Versatile Crowd-Pleaser: Ultimately, this cake is a guaranteed hit, making it the perfect choice for any occasion, from a casual weekend treat to an impressive centerpiece on a holiday dessert table.
Cinnamon Swirl Sour Cream Bundt Cake: The Ultimate 10-Step Recipe
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Moist and tender sour cream bundt cake layered with a rich cinnamon-sugar swirl — a comforting classic perfect for coffee breaks or dessert.
Ingredients
- 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
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 cup sour cream
- 1/2 cup milk
- For the cinnamon swirl:
- 1/2 cup brown sugar
- 2 teaspoons cinnamon
- 1/2 cup chopped walnuts or pecans (optional)
- For the glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- 1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- 2. In a medium bowl, whisk flour, baking powder, baking soda, and salt.
- 3. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
- 4. Mix in sour cream and milk until combined.
- 5. Gradually add dry ingredients to wet mixture, mixing until smooth.
- 6. In a small bowl, combine brown sugar, cinnamon, and nuts (if using).
- 7. Spread half the batter into bundt pan, sprinkle with cinnamon mixture, then top with remaining batter. Swirl gently with a knife.
- 8. Bake 50–60 minutes, or until a toothpick inserted comes out clean.
- 9. Cool in pan for 15 minutes, then invert onto a wire rack.
- 10. Whisk glaze ingredients together and drizzle over cooled cake.
Notes
- Sour cream keeps the cake extra moist and tender.
- Try substituting Greek yogurt for sour cream for a lighter version.
- Cake keeps well covered at room temperature for 3 days or can be frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 34g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Keywords: cinnamon swirl bundt cake, sour cream cake, coffee cake, moist bundt cake
HOW TO MAKE CINNAMON SWIRL SOUR CREAM BUNDT CAKE
Creating this beautiful Cinnamon Swirl Sour Cream Bundt Cake is a straightforward process. The key is in the preparation and taking your time with the swirling step. Let’s gather our ingredients first.
INGREDIENTS
For the Cinnamon Swirl:
- 1 cup packed light brown sugar
- 2 tablespoons ground cinnamon
- 1/2 cup chopped pecans or walnuts (optional, but delicious!)
- 1/4 cup (1/2 stick) unsalted butter, melted
For the Cake Batter:
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 cup sour cream, at room temperature
- 2 teaspoons pure vanilla extract
DIRECTIONS
Step 1: Prepare the Pan and Oven
Preheat your oven to 350°F (175°C). Next, take a 10-12 cup Bundt pan and generously grease it with baking spray or butter, making sure to get into every nook and cranny. This is the most important step for a cake that releases perfectly!
Step 2: Make the Cinnamon Swirl
In a medium bowl, whisk together the brown sugar, cinnamon, and chopped nuts (if using). Then, stir in the melted butter until the mixture resembles wet sand. Set this aside.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. This ensures the leavening agents are evenly distributed for a perfect rise.
Step 4: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together on medium-high speed for 3-4 minutes. The mixture should become light, pale, and fluffy. This step is crucial for creating a tender cake texture.
Step 5: Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract.
Step 6: Incorporate Dry and Wet Ingredients
Reduce the mixer speed to low. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Begin and end with the dry ingredients. Mix until just combined; be careful not to overmix the batter.
Step 7: Layer the Batter and Swirl
Spoon half of the cake batter into the prepared Bundt pan. Use a spatula to spread it evenly. Now, sprinkle the entire cinnamon swirl mixture over the batter. Finally, carefully spoon the remaining batter over the top, covering the cinnamon layer as much as possible.
Step 8: Create the Swirl
Take a knife or a thin spatula and gently swirl it through the batter in a zig-zag pattern. You only need to do this 4-5 times to marble the layers. Don’t over-swirl, or you’ll lose the distinct ribbon effect.
Step 9: Bake to Perfection
Bake for 55-65 minutes, or until a long skewer inserted into the center of the cake comes out clean. The top should be a beautiful golden brown.
Step 10: Cool and Unmold
Let the cake cool in the pan on a wire rack for 20 minutes. Then, carefully invert the pan onto the rack and lift it off. Allow the cake to cool completely before slicing.
HOW TO SERVE CINNAMON SWIRL SOUR CREAM BUNDT CAKE
- Simple Elegance: The Cinnamon Swirl Sour Cream Bundt Cake is magnificent on its own, but a light dusting of powdered sugar right before serving adds a touch of visual elegance.
- Decadent Dessert: For an indulgent treat, serve a warm slice with a dollop of freshly whipped cream or a scoop of high-quality vanilla ice cream.
- Perfect Pairings: It pairs beautifully with a hot cup of coffee to complement the warm spices or with a cold glass of milk for a classic combination.
HOW TO STORE CINNAMON SWIRL SOUR CREAM BUNDT CAKE
- Room Temperature (Short-Term): For optimal freshness, store the cake covered at room temperature for up to 3 days. Use a cake dome or an inverted bowl to protect it while keeping it accessible.
- Refrigeration (Medium-Term): If you need to store the cake for a longer period, you can refrigerate it for up to 5 days. Ensure it is well-covered to prevent it from absorbing other odors.
- Freezing (Long-Term): For storage up to 3 months, wrap the completely cooled cake tightly in plastic wrap, followed by a layer of aluminum foil, to prevent freezer burn.
- Thawing from Frozen: When ready to enjoy, thaw the frozen cake overnight in the refrigerator before serving.
TIPS AND NOTES: YOUR KITCHEN COMPANION
Details: Ensuring all your ingredients are at room temperature is non-negotiable. This allows the Cinnamon Swirl Sour Cream Bundt Cake ingredients to emulsify properly, creating a smooth, uniform batter that bakes evenly. Cold ingredients can lead to a dense cake.
Variation: For a delicious twist, try adding 1 cup of peeled, finely chopped apple to the cinnamon swirl mixture. It creates a wonderful “Apple Cinnamon” version of this classic cake.
Notes: If your cake sticks, don’t panic! Place the pan back over low heat for about 30 seconds to gently rewarm the butter and sugar. This can often help release it.
CINNAMON SWIRL SOUR CREAM BUNDT CAKE FAQs
Can I use low-fat sour cream?
Yes, you can. The cake will still be delicious, but the full-fat sour cream provides the ultimate richness and moisture.
My swirl sank to the bottom. What happened?
This can happen if the batter is too thin. Make sure your butter is softened but not melted, and accurately measure your flour using the “spoon and level” method.
Can I make this cake in a different pan?
You can try a 9×13 inch pan, but the baking time will be less. Start checking for doneness around 35-40 minutes. The classic Bundt shape is ideal for this recipe.
FINAL THOUGHTS LET’S MAKE
Baking this Cinnamon Swirl Sour Cream Bundt Cake is more than just following a recipe; it’s about creating a moment of joy. It’s a simple, rewarding process that results in a truly spectacular dessert. So, preheat that oven, gather your ingredients, and get ready to make your kitchen smell like heaven. I promise, one bite of this tender, cinnamon-spiced cake, and it will become a cherished recipe in your home, too. Happy baking!