Cinnamon Swirl Bundt Cake

Fill your kitchen with the comforting aroma of warm cinnamon and sweet vanilla as this Cinnamon Swirl Bundt Cake bakes to perfection. Every slice reveals beautiful, tender ribbons of cinnamon sugar woven throughout a moist, buttery cake that melts in your mouth.

Perfect for brunch or dessert, this cake combines simple pantry staples with a remarkable swirling technique to deliver a bakery-quality treat that’s both stunning and irresistible.

Ingredients

• All-purpose flour: Provides the structure for the cake, ensuring a soft yet sturdy crumb to hold the cinnamon swirls.
• Baking powder: Leavens the cake, giving it a light, fluffy texture without heaviness.
• Salt: Balances the sweetness and enhances the richness of the other ingredients.
• Unsalted butter: Adds moisture and a rich buttery flavor, essential for tender cake texture.
• Granulated sugar: Sweetens the cake and helps create a light, airy batter when creamed with butter.
• Large eggs: Bind ingredients and contribute to the cake\u2019s moist structure and richness.
• Vanilla extract: Infuses warm, aromatic sweetness supporting the cinnamon flavor.
• Whole milk: Adds moisture and tenderness while enriching the batter.
• Brown sugar: Packed with molasses flavor, it intensifies the cinnamon swirl’s warmth and depth.
• Ground cinnamon: Provides the signature warm spice essential for the swirl’s bold flavor.
• Melted butter: Binds the cinnamon sugar swirl to the cake layers, adding richness and moisture.
• Powdered sugar: Creates the smooth, sweet vanilla glaze that finishes the cake beautifully.
• Milk (for glaze): Adjusts glaze consistency to drizzle perfectly over the bundt cake.
• Vanilla extract (for glaze): Adds a delicate aroma and flavor to complement the cinnamon swirl.

Instructions

Preheat and Prepare Pan

Preheat your oven to 350°F (175°C) and generously grease a 10-12 cup bundt pan with butter or non-stick spray. This prevents sticking and ensures your cake releases easily after baking.

Mix Dry Ingredients

In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. This step evenly distributes the leavening agents and salt throughout the flour for consistent rising and flavor.

Cream Butter and Sugar

Using a stand or hand mixer, beat the unsalted butter and granulated sugar until light, fluffy, and pale in color. This aeration traps air in the batter, yielding a tender and soft cake crumb.

Add Eggs and Vanilla

One at a time, add the large eggs to the creamed butter mixture, mixing well after each to maintain the fluffy texture. Stir in the vanilla extract for added warmth and aroma.

Alternate Adding Dry Ingredients and Milk

Gradually add the flour mixture in three parts, alternating with the whole milk in two parts. Begin and end with the flour. Mix each addition just until incorporated to avoid overworking the batter.

Prepare the Cinnamon Swirl

In a small bowl, combine packed brown sugar, ground cinnamon, and melted butter until a smooth, thick paste forms. This mixture will create the luscious cinnamon ribbons inside the cake.

Layer Batter and Swirl

Pour about half of the cake batter evenly into the prepared bundt pan. Spoon half of the cinnamon swirl mixture over the batter, then carefully spread the remaining batter on top. Finally, dollop the remaining cinnamon swirl on top. Use a butter knife or skewer to gently swirl the cinnamon mixture through the batter, creating beautiful layered patterns without overmixing.

Bake the Cake

Place the bundt pan in the preheated oven and bake for 50-60 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs. Proper baking ensures a fully cooked yet moist cake.

Cool and Remove from Pan

Allow the cake to cool in the pan for 10 minutes before carefully inverting it onto a wire rack. Let it cool completely to room temperature to set the structure and avoid a soggy crumb.

Prepare and Drizzle Glaze

Whisk together powdered sugar, milk, and vanilla extract until smooth and pourable. Adjust the consistency to your liking by adding more milk or powdered sugar. Drizzle the glaze elegantly over the cooled cake to finish with a sweet vanilla touch.

Storage Tips

Store the bundt cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months, thawing overnight before serving.

Serving Suggestions

Serve slices of this cinnamon swirl bundt cake with a cup of hot coffee or chai tea for a cozy treat. It also pairs beautifully with whipped cream or a scoop of vanilla ice cream for dessert.

FAQs

Can I use a different type of milk?

Yes, you can substitute whole milk with buttermilk or a dairy-free alternative like almond milk, although this may slightly alter the texture and flavor.

How do I get the perfect cinnamon swirl?

Layer the batter and cinnamon mixture alternately and use a gentle swirling motion with a knife or skewer. Avoid overmixing to keep the swirls distinct.

Is it necessary to use unsalted butter?

Unsalted butter lets you control the saltiness of the cake. If using salted butter, reduce or omit added salt accordingly.

Can I make this cake gluten-free?

Yes, substitute with a 1:1 gluten-free baking flour blend, but expect possible slight changes in texture.

How should I store leftovers?

Keep leftovers covered tightly at room temperature for up to 3 days or freeze for longer storage, ensuring they remain moist and fresh.

Can I double this recipe?

Yes, but bake in two separate bundt pans or increase baking time and check for doneness accordingly.

What other spices pair well in this cake?

Nutmeg, cloves, or cardamom can be added in small amounts to complement the cinnamon and add complexity.

Cinnamon Swirl Bundt Cake

This tender, moist bundt cake features beautiful cinnamon sugar swirls that fill your kitchen with a warm, inviting aroma, blending rich cinnamon spice and vanilla sweetness perfectly.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Course cake, Dessert

Cuisine American

Servings 14 people

Calories 350 kcal

Equipment

• 1 bundt pan 10-12 cup capacity
• 1 mixing bowl
• 1 whisk or electric mixer
• 1 measuring cups and spoons

Ingredients

  

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

• 1/3 cup packed brown sugar
• 2 tablespoons ground cinnamon
• 2 tablespoons melted butter

• 1 1/2 cups powdered sugar
• 3-4 tablespoons milk
• 1 teaspoon vanilla extract

Instructions

 

• Preheat oven to 350°F (175°C) and grease your bundt pan thoroughly.
• In a bowl, whisk together the flour, baking powder, and salt; set aside.
• Cream butter and granulated sugar in a large bowl until light and fluffy.
• Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
• Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
• In a separate small bowl, combine brown sugar, cinnamon, and melted butter to make the cinnamon swirl mixture.
• Pour half of the batter into the bundt pan, then sprinkle half of the cinnamon swirl over it.
• Add remaining batter, then top with remaining cinnamon swirl mixture.
• Use a knife or skewer to gently swirl the cinnamon mixture through the batter for a marbled effect.
• Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
• Allow cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
• To make the glaze, whisk powdered sugar, milk, and vanilla extract until smooth and drizzle over the cooled cake.

Notes

• Use room temperature ingredients for best mixing results.
• Swirl the cinnamon mixture gently to avoid overmixing.
• Store leftover cake in an airtight container for up to 3 days.
• Glaze thickness can be adjusted with more or less milk.