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Cinnamon Swirl Bundt Cake

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.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
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.