Cinnamon Swirl Bundt Cake

Cinnamon Swirl Bundt Cake is one of those nostalgic bakes that fills your kitchen with the warm aroma of butter and spice. It is perfect for holiday gatherings or simply when you want something that feels homemade and a little special. I turn to this recipe whenever I need a comforting crowd-pleaser that is simple but delivers big on flavor.

I baked this cake for a neighbor’s welcome party and people were still talking about it weeks later. The cinnamon swirl never fails to surprise and delight every slice just looks beautiful on a plate.

Ingredients

• All-purpose flour: gives structure and helps the cake hold its shape use a brand with a good protein content for best texture
• Baking powder and baking soda: lift the cake so it is light not dense make sure both are fresh for maximum rise
• Salt: sharpens the flavor and balances sweetness choose fine sea salt for even mixing
• Ground cinnamon: is the star of the show fresh cinnamon makes all the difference here look for a warm fragrant variety
• Unsalted butter: creates that classic tender crumb and rich taste select good quality butter and let it fully soften before mixing
• Granulated sugar: gives sweetness while helping the cake brown select a super-fine or organic sugar for extra depth
• Eggs: add moisture and bind ingredients together large eggs at room temperature will mix in best
• Vanilla extract: rounds out the flavors real vanilla delivers a richer taste and aroma
• Sour cream: keeps everything extra moist and tangy choose full-fat for a creamy result
• Brown sugar for the swirl: gives deeper caramel notes pack it down into the cup for an accurate measurement
• Extra cinnamon for the swirl: you want an even blend for dramatic streaks
• Powdered sugar for dusting: adds the final elegant finish sift before using for a cloud-like look

Step by Step Instructions

Preheat and Prepare the Pan:

Grease your Bundt pan generously with butter paying special attention to each curve and edge This prevents sticking and helps you get a clean release

Mix Dry Ingredients:

Whisk together flour baking powder baking soda salt and cinnamon in a medium bowl Make sure they are thoroughly blended for even leavening

Cream Butter and Sugar:

In a large bowl beat softened butter and granulated sugar on medium until very light and fluffy around four minutes Scrape the sides often this airiness is key for a tender cake

Add Eggs and Vanilla:

Mix in the eggs one at a time ensuring each one disappears into the batter before adding the next After the last egg stir in your vanilla extract for an aromatic base

Combine with Sour Cream and Flour:

Add a third of your dry mixture to the wet ingredients then gently mix in half the sour cream Repeat this step alternating with more flour and sour cream until you finish with the flour This keeps the batter light do not over-stir

Mix the Cinnamon Swirl:

In a small bowl stir brown sugar and extra cinnamon together Aim for a uniform mixture so every bite has even flavor

Layer and Swirl the Batter:

Spoon half of your cake batter into the prepared pan spreading it into every nook Sprinkle half of the cinnamon sugar over top Layer on the remaining batter then finish by adding the rest of the swirl mixture Drag a knife through the layers gently making three or four figure eight motions for that marbled effect

Bake:

Place in the center of your oven and bake for about fifty minutes Check doneness with a toothpick it should come out clean with only a few crumbs attached

Cool and Finish:

Allow the cake to rest in the pan for ten minutes then invert onto a wire rack and let it cool completely Dust the cooled cake with powdered sugar for a classic bakery finish

Pin

Cinnamon is my kitchen’s secret weapon and this cake is where it truly shines My favorite memory is serving this to my grandma who swore it tasted just like the cakes she remembered from her childhood the look on her face made all the effort worth it

Storage Tips

Store your Bundt cake tightly wrapped at room temperature for up to three days If you need to keep it longer it also freezes beautifully Wrap individual slices in plastic and tuck them in an airtight freezer bag for best results Be sure to let the cake return to room temperature or warm gently before serving to revive its soft crumb

Ingredient Substitutions

If you are out of sour cream plain full fat Greek yogurt makes a great substitute For a gluten free version choose a measure-for-measure gluten free flour blend You can swap brown sugar for coconut sugar in the swirl for a slightly different depth of flavor and unrefined sweetness

Serving Suggestions

This cake does not really need anything but it pairs perfectly with coffee or a mug of chai Add a scoop of vanilla ice cream for decadence or serve slices for brunch dusted with extra cinnamon Try it toasted lightly under the broiler for a twist on breakfast

Pin

Bundt Cake Roots

The Bundt cake pan was popularized in the 1950s as an American twist on classic European cakes like kugelhopf Its ring shape makes any simple batter look impressive and guarantees a beautiful caramelized crust every time Cinnamon swirl cakes have been a staple in many households for generations a blend of comfort and tradition

Recipe FAQs

→ How do I achieve a distinct cinnamon swirl?

Gently swirl the cinnamon sugar with a knife in figure-eight motions. Avoid overmixing to maintain defined layers.

→ Can I substitute sour cream with another ingredient?

Greek yogurt or full-fat plain yogurt can be used for a similar moist texture and tang in the cake.

→ Why should the cake cool before dusting with sugar?

Cooling prevents the powdered sugar from melting, preserving its delicate white finish on the cake surface.

→ What size Bundt pan is recommended?

A standard 10-cup Bundt pan works best for this cake, allowing even baking and good shape definition.

→ How do I prevent the cake from sticking to the pan?

Generously grease the Bundt pan, ensuring all crevices are coated with butter or baking spray for easy release.

→ Can this cake be made ahead?

Yes, the cake keeps well covered at room temperature for up to three days, retaining moisture and flavor.