Cinnamon Swirl Bundt Cake Recipe
Imagine cutting into a soft, golden cake and discovering a deliciously fragrant cinnamon swirl winding through every slice — that’s exactly what you’ll find with this Cinnamon Swirl Bundt Cake. With its rich, buttery crumb and warm ribbons of cinnamon sugar, this cake strikes the perfect balance between cozy and elegant, making it an absolute showstopper for brunches, celebrations, or just when you need a little comfort. Every bite is a nostalgic hug, and whether you serve it as-is or with a flourish, you’ll find endless reasons to bake it again and again.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of this Cinnamon Swirl Bundt Cake is how it transforms simple, everyday ingredients into something truly magical. Each component plays a vital role, whether it’s building the cake’s structure, adding richness, or ensuring a tender crumb. Don’t skip or substitute lightly — every item has a purpose!
- All-purpose flour: The backbone of the cake, providing structure for a perfect, tender crumb.
- Baking soda: Helps the cake rise, ensuring it’s light and fluffy, not dense.
- Baking powder: Adds another lift for that gorgeous Bundt shape.
- Unsalted butter: Creates a rich flavor base and moist texture.
- Granulated sugar: Sweetens the cake and helps with browning and texture.
- Large eggs: Bind everything together and add richness.
- Vanilla extract: Brings that comforting bakery aroma to life.
- Sour cream: Keeps every bite extra moist and tender with a subtle tang.
- Chopped walnuts (optional): Add a bit of crunch and nutty flavor—totally delightful, but skippable if you prefer nut-free.
- Cinnamon sugar (⅓ cup granulated sugar + 2 tsp ground cinnamon): The magic swirl—don’t underestimate the flavor punch this simple mixture delivers!
How to Make Cinnamon Swirl Bundt Cake
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C) to give your cake the perfect rise. Generously grease a Bundt pan, making sure to get into every nook and cranny so the cake releases cleanly after baking. A little extra attention here guarantees that gorgeous, defined swirl when you unmold the cake.
Step 2: Cream Butter and Sugar
In a large bowl, beat the unsalted butter with the granulated sugar until it’s light, pale, and wonderfully fluffy. This step is crucial for adding air to the batter, which helps the Cinnamon Swirl Bundt Cake bake up beautifully soft. Once it looks creamy and smooth, you’re ready for the next step.
Step 3: Add Eggs and Vanilla
With the mixer running on low, add eggs one at a time, blending thoroughly after each addition. This keeps the mixture smooth and ensures the batter doesn’t curdle. Once all eggs are in, drizzle in the vanilla extract for that unforgettable bakery aroma. The batter should now look silky and rich.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and baking powder. This distributes the leaveners evenly, so the cake bakes up tender and not streaky. Whisking also removes any lumps and makes the dry mix easy to blend smoothly with the wet ingredients.
Step 5: Alternate Adding Dry Mix and Sour Cream
With the mixer on low, add the dry ingredients to the wet mixture in thirds, alternating with spoonfuls of sour cream. Start with flour and end with flour. This gentle method prevents over-mixing and results in a melt-in-your-mouth cake worthy of any occasion.
Step 6: Assemble the Swirl
Spoon half the batter into your prepared Bundt pan. Sprinkle the cinnamon sugar evenly over this layer — don’t forget to add those optional walnuts for extra texture! Top with the rest of the batter, then, using a knife or skewer, gently swirl the cinnamon sugar through the batter. A couple of figure-eight motions are all you need for those dreamy, cinnamon ribbons.
Step 7: Bake to Perfection
Slide the Bundt pan into your preheated oven and bake for 45 to 50 minutes. You’re looking for a golden surface and a cake that springs back lightly to the touch. Check with a toothpick: when it comes out clean, your Cinnamon Swirl Bundt Cake is good to go.
Step 8: Cool and Unmold
Let the cake cool in the pan for about 10 minutes — this helps it firm up just enough to come out cleanly. Then invert it onto a wire rack to finish cooling completely. The wait is the hardest part, but it’s worth every minute for those perfect slices!
How to Serve Cinnamon Swirl Bundt Cake
Garnishes
This classic cake pairs beautifully with a dusting of powdered sugar or a simple vanilla glaze drizzled over the top. For extra flair, add a scattering of toasted walnuts or a swirl of whipped cream on individual slices. Either way, these garnishes add both flavor and a bakery-worthy look.
Side Dishes
Pair Cinnamon Swirl Bundt Cake with a cup of strong coffee, spiced chai, or a scoop of vanilla ice cream for a really indulgent treat. For brunch, it plays perfectly alongside a fresh fruit salad or a bowl of Greek yogurt — the contrast of creamy and sweet is divine!
Creative Ways to Present
Wow your guests by serving the cake on a pretty pedestal with fresh berries tucked around the base. For special occasions, you can slice and stack with layers of cream cheese frosting between each round, or cut it into little cubes for a cake trifle with extra fruit and cream. The Cinnamon Swirl Bundt Cake looks just as striking sliced on its own as it does dressed up — you can’t go wrong!
Make Ahead and Storage
Storing Leftovers
Wrap any remaining cake tightly in plastic wrap or store in an airtight container at room temperature. It’ll stay perfectly moist for up to three days. If your kitchen is particularly warm, pop it in the fridge to be safe, but make sure to bring it to room temp before serving for the best flavor and texture.
Freezing
To freeze, allow the Cinnamon Swirl Bundt Cake to cool completely. Slice or leave whole, then wrap tightly in plastic wrap and foil. It will keep in the freezer for up to three months. To thaw, let it sit at room temperature in its wrapping to avoid condensation forming on the cake itself.
Reheating
Reheat individual slices in the microwave for 10-15 seconds for that oven-fresh aroma. If you want to refresh a larger portion, cover it lightly with foil and warm in a 300°F (150°C) oven for about 10 minutes. This brings back a little of that out-of-the-oven softness, perfect for serving guests or just treating yourself.
FAQs
Can I make this Cinnamon Swirl Bundt Cake without nuts?
Absolutely! The walnuts add a nice crunch, but they’re completely optional. Just skip them if you’re allergic or want a smoother, nut-free texture — the cake will be just as delicious.
What can I use instead of sour cream?
If you don’t have sour cream handy, plain Greek yogurt is a fantastic substitute. It brings the same moisture and tang, keeping your Cinnamon Swirl Bundt Cake ultra-tender and rich.
Do I need a Bundt pan, or can I use another shape?
While a Bundt pan gives that classic, dramatic look, you can also use a tube pan or divide the batter between two loaf pans. Just make sure to adjust baking times as needed, and grease the pans well!
How do I prevent my cake from sticking to the pan?
Liberally greasing every fold of your Bundt pan is key. You can also add a very light dusting of flour or use a baking spray with flour to really ensure a perfect release. Always let the cake cool slightly before unmolding for best results.
Can I make the Cinnamon Swirl Bundt Cake in advance?
Definitely! This cake keeps beautifully and actually tastes even better the next day as the flavors develop. Simply wrap it well or store in an airtight container, and enjoy whenever the craving strikes!
Final Thoughts
If you’re looking for a recipe that delivers on wow-factor and pure comfort, this Cinnamon Swirl Bundt Cake is it. Whether you serve it for brunch, dessert, or just to treat yourself, I can promise you’ll be reaching for a second slice. Give it a try — your kitchen is about to smell absolutely incredible, and you’ll have a new favorite to share with friends and family!
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Cinnamon Swirl Bundt Cake Recipe
- Total Time: 1 hour 10 minutes
- Yield: 1 Bundt cake (12 servings) 1x
- Diet: Vegetarian
Description
Indulge in the warm, comforting flavors of this delightful Cinnamon Swirl Bundt Cake. A soft, tender crumb with a sweet, cinnamon-infused swirl makes this cake a perfect treat for any occasion.
Ingredients
Dry Ingredients:
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
Wet Ingredients:
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
Swirl:
- ½ cup chopped walnuts (optional)
- ⅓ cup granulated sugar + 2 tsp ground cinnamon
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and grease a Bundt pan.
- Cream Butter and Sugar: Cream butter and sugar together. Add eggs one at a time, then mix in the vanilla extract.
- Prepare Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and baking powder.
- Combine Wet Ingredients: Alternately add the dry ingredients and sour cream to the butter mixture, mixing well.
- Layer Batter: Pour a layer of batter into the prepared pan, sprinkle the cinnamon sugar mixture, then top with the remaining batter. Gently swirl with a knife.
- Bake: Bake for 45-50 minutes until a toothpick inserted comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes before inverting it onto a serving plate.
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (assuming 12 slices per cake)
- Calories: Approximately 350 per serving
- Sugar: Approximately 25g per serving
- Sodium: Approximately 200mg per serving
- Fat: Approximately 18g per serving
- Saturated Fat: Approximately 10g per serving
- Unsaturated Fat: Approximately 8g per serving
- Trans Fat: 0g
- Carbohydrates: Approximately 45g per serving
- Fiber: Approximately 1g per serving
- Protein: Approximately 5g per serving
- Cholesterol: Approximately 90mg per serving
Keywords: Cinnamon Swirl, Bundt Cake, Dessert, Baking, Sweet Treat
