There’s something magical about the aroma of cinnamon and vanilla wafting through your kitchen, and this Cinnamon Swirl Bundt Cake delivers that experience in the most delicious way possible. This moist, tender cake features ribbons of sweet cinnamon swirl throughout every slice, creating a beautiful marbled effect that’s as stunning to look at as it is to eat.
Why You’ll Love This Recipe
This Cinnamon Swirl Bundt Cake is the perfect balance of simplicity and elegance. The rich, buttery cake base provides the ideal canvas for the warm cinnamon swirl that runs throughout, while the sour cream ensures every bite is incredibly moist and tender. The classic Bundt shape makes it perfect for special occasions, yet it’s easy enough for a weekend baking project. Whether you’re serving it for brunch, dessert, or with your afternoon coffee, this cake never fails to impress.
The recipe uses pantry staples you likely already have on hand, and the preparation is straightforward enough for bakers of any skill level. The visual appeal of the swirled cinnamon pattern makes it look like you spent hours perfecting it, when in reality, it comes together in under an hour of active preparation time.
Ingredients You’ll Need
For the Cake:
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
For the Cinnamon Swirl:
- ½ cup packed brown sugar
- 1 tbsp ground cinnamon
For Dusting:
- Powdered sugar
- Additional cinnamon (optional)
How to Make Cinnamon Swirl Bundt Cake
Step-by-Step Instructions
1. Prepare Your Pan and Oven Preheat your oven to 350°F (175°C). Thoroughly grease a 10-12 cup Bundt pan with butter or cooking spray, making sure to reach all the grooves and crevices. Lightly dust with flour, tapping out any excess. This step is crucial for easy removal later.
2. Mix the Dry Ingredients In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and 1 teaspoon of cinnamon. Set this mixture aside.
3. Prepare the Cinnamon Swirl In a small bowl, combine the brown sugar and 1 tablespoon of ground cinnamon. Mix well and set aside.
4. Cream Butter and Sugar In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed for 3-4 minutes, until the mixture is light and fluffy.
5. Add Eggs and Vanilla Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
6. Combine Wet and Dry Ingredients Alternately add the flour mixture and sour cream to the butter mixture, beginning and ending with the flour mixture. Mix on low speed just until combined – don’t overmix.
7. Layer and Swirl Spoon half of the batter into the prepared Bundt pan, spreading it evenly. Sprinkle the cinnamon-brown sugar mixture over the batter. Top with the remaining batter, spreading gently to cover the cinnamon layer. Use a knife to gently swirl through the batter, creating the signature marbled effect.
8. Bake Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
9. Cool and Remove Allow the cake to cool in the pan for 10-15 minutes, then carefully invert onto a wire rack to cool completely.
10. Finish and Serve Once completely cool, dust with powdered sugar and a light sprinkle of cinnamon if desired.
Helpful Tips
Room Temperature Ingredients: Ensure your butter, eggs, and sour cream are at room temperature before mixing. This helps create a smoother batter and more even texture.
Don’t Overmix: Once you add the flour mixture, mix just until combined to avoid a tough, dense cake.
Proper Pan Preparation: Take extra care when greasing your Bundt pan. The intricate design can make removal tricky, so don’t skip the flour dusting step.
Test for Doneness: Bundt cakes can be tricky to test. Insert your toothpick in several spots, as the swirl can sometimes make one area appear underdone while another is perfect.
Cooling Patience: Let the cake cool in the pan for the full 10-15 minutes before inverting. Too soon and it may fall apart; too long and it might stick.
Details
Prep Time: 20 minutes
Bake Time: 50-60 minutes
Total Time: 1 hour 20 minutes
Servings: 12-16 slices
Difficulty: Easy to Moderate
Notes
This Cinnamon Swirl Bundt Cake keeps well covered at room temperature for up to 4 days. The flavors actually improve after the first day as the cinnamon notes meld with the cake.
For extra richness, you can substitute Greek yogurt for the sour cream, or try adding a tablespoon of cream cheese to the batter for additional tanginess.
The swirl technique doesn’t need to be perfect – in fact, rustic swirls often look more appealing and natural than overly precise ones.
Frequently Asked Questions
Q: Can I make this cake ahead of time? A: Absolutely! This cake actually tastes better the next day. Wrap it tightly in plastic wrap and store at room temperature for up to 4 days.
Q: My cake stuck to the pan. How can I prevent this? A: Make sure to generously grease every groove of the Bundt pan and dust with flour. You can also use a baking spray that contains flour for extra insurance.
Q: Can I freeze this cake? A: Yes! Wrap the completely cooled cake tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight at room temperature before serving.
Q: What if I don’t have sour cream? A: You can substitute with an equal amount of Greek yogurt, buttermilk, or even regular milk mixed with a tablespoon of vinegar.
Q: How do I know when the cake is done? A: A toothpick inserted into the center should come out clean or with just a few moist crumbs. The cake should also start to pull slightly away from the sides of the pan.
Storage Instructions
Store your Cinnamon Swirl Bundt Cake covered at room temperature for up to 4 days. For longer storage, wrap tightly and refrigerate for up to 1 week. If you prefer to serve it warm, microwave individual slices for 10-15 seconds.
For freezing, wrap the completely cooled cake in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight at room temperature and dust with fresh powdered sugar before serving.
Conclusion
This Cinnamon Swirl Bundt Cake is more than just a dessert – it’s a centerpiece that brings warmth and comfort to any gathering. The combination of tender, moist cake with ribbons of sweet cinnamon creates a treat that’s both visually stunning and incredibly satisfying. Whether you’re a seasoned baker or just starting your baking journey, this recipe delivers professional-looking results with approachable techniques.
The beauty of this cake lies in its versatility. Serve it plain with coffee for a simple pleasure, dress it up with a glaze for special occasions, or add fresh berries for a pop of color and flavor. No matter how you choose to enjoy it, this Cinnamon Swirl Bundt Cake is sure to become a cherished recipe in your collection, one that you’ll find yourself making again and again for family gatherings, potlucks, and quiet moments when you want to fill your home with the irresistible aroma of cinnamon and vanilla.