There’s something undeniably heartwarming about the smell of cinnamon baking in the oven. This Cinnamon Swirl Bundt Cake is a celebration of all things cozy — soft, buttery cake swirled with brown sugar and cinnamon, then drizzled with a simple vanilla glaze.
Perfect for breakfast, dessert, or a mid-afternoon treat with coffee, this cake feels like a warm hug on a crisp day. With a tender crumb, golden crust, and beautiful marbled interior, it’s just the right blend of sweet and spice.
Ingredients Overview
This cake keeps things classic with a few pantry staples — yet the result feels bakery-worthy. Here’s a breakdown of what makes it shine.
For the Cake Batter
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Unsalted butter: Creamed with sugar to give the cake structure and moisture.
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Granulated sugar: Sweetens the batter and helps it brown.
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Eggs: Add structure and richness.
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Sour cream or Greek yogurt: Makes the cake ultra-moist with a slight tang.
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Vanilla extract: Adds warmth and complexity.
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All-purpose flour: The base of the batter, giving it shape.
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Baking powder + baking soda: Ensure a soft rise.
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Salt: Balances the sweetness.
For the Cinnamon Swirl
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Brown sugar: Deep caramel notes and moisture.
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Cinnamon: The star spice — warm, comforting, and fragrant.
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All-purpose flour: Helps thicken the swirl and prevent it from sinking.
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Butter (melted): Helps distribute the swirl and keeps it gooey.
Optional Glaze
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Powdered sugar + milk or cream: Whisked into a pourable consistency.
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Vanilla extract: Infuses the glaze with extra flavor.
Step-by-Step Instructions
Step 1: Prep the Oven and Bundt Pan
Preheat oven to 350°F (175°C). Generously grease and flour a 10- to 12-cup bundt pan, or use baking spray with flour.
Step 2: Make the Cinnamon Swirl
In a small bowl, combine:
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½ cup brown sugar
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1½ tsp ground cinnamon
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2 tbsp all-purpose flour
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2 tbsp melted butter
Mix until crumbly and set aside.
Step 3: Make the Cake Batter
In a large bowl, beat:
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1 cup unsalted butter (room temp)
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1½ cups granulated sugar
Cream together for 3–5 minutes until light and fluffy.
Add:
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4 large eggs, one at a time
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2 tsp vanilla extract
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1 cup sour cream (or Greek yogurt)
In a separate bowl, whisk:
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3 cups all-purpose flour
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2 tsp baking powder
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½ tsp baking soda
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½ tsp salt
Gradually add the dry ingredients to the wet, mixing until just combined.
Step 4: Layer and Swirl
Pour half the batter into the bundt pan. Sprinkle the cinnamon swirl evenly over the batter. Top with the remaining batter and swirl gently with a knife.
Step 5: Bake
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely.
Step 6: Glaze (Optional)
Whisk together:
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1 cup powdered sugar
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2–3 tbsp milk or cream
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½ tsp vanilla extract
Drizzle over cooled cake for a glossy finish.
Tips, Variations & Substitutions
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Add chopped nuts (pecans or walnuts) to the swirl for crunch.
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Apple chunks or raisins can be folded into the batter for a fruity twist.
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Spice it up with a pinch of nutmeg or cardamom.
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No bundt pan? Use two loaf pans and reduce baking time by 10–15 minutes.
Serving Ideas & Occasions
Serve this bundt cake:
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Warm with a cup of tea or coffee
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As a cozy brunch centerpiece
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With vanilla ice cream for dessert
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Sliced and wrapped for gifting
It’s equally at home on a weekend breakfast table or as an elegant dessert for company.
Nutritional & Health Notes
This cake is rich and indulgent — as all good bundt cakes should be.
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You can lighten it slightly by using Greek yogurt and reducing the sugar by ¼ cup.
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A thin glaze keeps sweetness in check versus heavier frostings.
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Serve in thin slices — it’s satisfying with even a small portion.
Estimated calories per slice: 350–400, depending on portion and glaze.
FAQs
Q1: Can I make this cake in advance?
A: Yes! It keeps beautifully. Wrap tightly and store at room temperature for 2–3 days or refrigerate for up to 5.
Q2: Can I freeze it?
A: Absolutely. Freeze the unglazed cake wrapped in plastic and foil for up to 2 months. Thaw and glaze before serving.
Q3: My swirl sank — what happened?
A: Be sure to evenly layer the swirl and avoid placing it too close to the bottom. Using flour in the swirl helps anchor it.
Q4: Can I use cake flour?
A: Yes, for a slightly lighter crumb. Use 3¼ cups cake flour in place of all-purpose.
Q5: What’s the best way to grease a bundt pan?
A: Use a baking spray that includes flour, or brush with softened butter and dust with flour, getting into all crevices.
Q6: Can I add a cream cheese swirl?
A: Definitely. Mix 8 oz cream cheese, ¼ cup sugar, and 1 egg. Swirl into the middle layer with the cinnamon for an extra decadent touch.
Q7: Can I make this dairy-free?
A: Yes, use dairy-free butter and yogurt alternatives, and a plant-based milk in the glaze.