Cinnamon Swirl Bundt Cake

Cinnamon Swirl Bundt Cake is a moist, buttery cake with a sweet and spiced cinnamon swirl running through its center.

Topped with a drizzle of glaze or left plain, this cake is perfect for breakfast, dessert, or an afternoon treat with coffee or tea.

Kitchen Equipment Needed

• Bundt pan (10–12 cup capacity)
• Mixing bowls
• Hand mixer or stand mixer
• Measuring cups and spoons
• Rubber spatula
• Cooling rack

Ingredients Overview

• Butter and sugar: Provide richness and sweetness to the cake.
• Cinnamon swirl: A mixture of sugar and cinnamon creates the signature ribbon of flavor.
• Flour and leaveners: All-purpose flour with baking powder ensures a tender, fluffy crumb.
• Milk or buttermilk: Adds moisture and keeps the cake soft.

Ingredients

Cake

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 tablespoon vanilla extract
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup whole milk or buttermilk, room temperature

Cinnamon Swirl

• 1/3 cup granulated sugar
• 2 teaspoons ground cinnamon

Optional Glaze

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

Directions

Make the Cake

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan, ensuring all crevices are covered to prevent sticking.
2. Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 3–4 minutes.
3. Add eggs and vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
5. Alternate wet and dry: Gradually add the dry ingredients to the butter mixture in three parts, alternating with the milk or buttermilk in two parts (dry-wet-dry-wet-dry). Mix until just combined; do not overmix.

Create the Swirl

1. Mix cinnamon swirl: In a small bowl, combine the sugar and cinnamon.
2. Assemble the cake: Pour half of the cake batter into the prepared Bundt pan. Sprinkle the cinnamon-sugar mixture evenly over the batter. Pour the remaining batter over the cinnamon-sugar layer and smooth the top with a spatula. Use a knife to gently swirl the layers together, being careful not to overmix.

Bake

1. Bake the cake: Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
2. Cool: Let the cake cool in the pan for 10–15 minutes, then carefully invert onto a wire rack to cool completely.

Make the Glaze (Optional)

1. Mix glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency with more milk or powdered sugar as needed.
2. Drizzle: Once the cake is completely cooled, drizzle the glaze over the top.

Prep Time

20 minutes

Bake Time

50–60 minutes

Total Time

1 hour 20 minutes (plus cooling)

Nutrition (per slice, ~12 servings)

• Calories: ~320
• Fat: ~14g
• Carbohydrates: ~44g
• Sugar: ~28g
• Protein: ~4g

Expert Tips

• Grease the pan well Use butter and flour or a non-stick baking spray with flour to ensure the cake releases easily.
• Room temperature ingredients Ensure butter, eggs, and milk are at room temperature for a smoother batter.
• Don’t overmix Once the flour is added, mix just until combined to keep the cake tender.

FAQs

Can I use a different pan?

Yes, a 9×13-inch pan works, but the swirl effect may be less prominent. Adjust baking time to 35–40 minutes.

Can I make this ahead?

Yes, the cake stays moist for 2–3 days. Store tightly wrapped at room temperature or refrigerate for longer storage.

What if I don’t want glaze?

Dust the cooled cake with powdered sugar for a simpler finish.

Storing & Reheating

• Storing Keep the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
• Freezing Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw at room temperature before serving.

Substitutions & Variations

• Spiced twist Add 1/4 teaspoon of ground nutmeg or cloves to the cinnamon-sugar mixture for a warmer flavor.
• Chocolate swirl Replace the cinnamon-sugar mixture with cocoa powder and sugar for a chocolate twist.
• Gluten-free Use a 1:1 gluten-free baking flour blend.

Cinnamon Swirl Bundt Cake

Cinnamon Swirl Bundt Cake is a moist, buttery cake with a sweet and spiced cinnamon swirl running through its center.

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Ingredients Equipment Method

Ingredients

  

• #### Cake
• - 1 cup 2 sticks unsalted butter, softened
• - 2 cups granulated sugar
• - 4 large eggs room temperature
• - 1 tablespoon vanilla extract
• - 3 cups all-purpose flour
• - 1 tablespoon baking powder
• - 1/2 teaspoon salt
• - 1 cup whole milk or buttermilk room temperature
• #### Cinnamon Swirl
• - 1/3 cup granulated sugar
• - 2 teaspoons ground cinnamon
• #### Optional Glaze
• - 1 cup powdered sugar
• - 2–3 tablespoons milk
• - 1/2 teaspoon vanilla extract

Equipment

• - Bundt pan (10–12 cup capacity)
• Mixing bowls
• - Hand mixer or stand mixer
• Measuring cups and spoons
• - Rubber spatula
• - Cooling rack

Method

 

1. #### Make the Cake
2. **Preheat the oven** Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan, ensuring all crevices are covered to prevent sticking.
3. **Cream butter and sugar** In a large mixing bowl, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 3–4 minutes.
4. **Add eggs and vanilla** Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. **Combine dry ingredients** In a separate bowl, whisk together the flour, baking powder, and salt.
6. **Alternate wet and dry** Gradually add the dry ingredients to the butter mixture in three parts, alternating with the milk or buttermilk in two parts (dry-wet-dry-wet-dry). Mix until just combined; do not overmix.
7. #### Create the Swirl
8. **Mix cinnamon swirl** In a small bowl, combine the sugar and cinnamon.
9. **Assemble the cake** Pour half of the cake batter into the prepared Bundt pan. Sprinkle the cinnamon-sugar mixture evenly over the batter. Pour the remaining batter over the cinnamon-sugar layer and smooth the top with a spatula. Use a knife to gently swirl the layers together, being careful not to overmix.
10. #### Bake
11. **Bake the cake** Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
12. **Cool** Let the cake cool in the pan for 10–15 minutes, then carefully invert onto a wire rack to cool completely.
13. #### Make the Glaze (Optional)
14. **Mix glaze** In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency with more milk or powdered sugar as needed.
15. **Drizzle** Once the cake is completely cooled, drizzle the glaze over the top.