Cinnamon Swirl Bundt Cake Recipe

If you’re looking for a show-stopper of a dessert that delivers warm, cozy flavors and looks beautiful on any dessert table, the Cinnamon Swirl Bundt Cake is your golden ticket. With its tender crumb, fragrant cinnamon swirl, and a hint of vanilla, every slice feels like a heartfelt hug—perfect for sharing with friends or indulging in a comforting treat all to yourself. Whether you love baking from scratch or just want something with crowd-pleasing flavors, this is one cake you’ll make again and again.

Ingredients You’ll Need

Gathering the right lineup for your Cinnamon Swirl Bundt Cake is simple, and each ingredient brings something special to the party—softness, richness, moisture, or that signature cinnamon warmth that makes this cake unforgettable.

• All-purpose flour: Gives the cake its structure and tenderness for that perfect crumb every time.
• Baking soda: Adds just the right lift so your Bundt emerges beautifully domed and light.
• Baking powder: Works alongside the baking soda to ensure the cake rises evenly and stays fluffy.
• Unsalted butter: Adds rich flavor and a silky texture—make sure it’s room temperature for easy creaming.
• Granulated sugar: Besides sweetening, it helps create that melt-in-your-mouth texture and a nicely caramelized exterior.
• Large eggs: Bind everything together and give your cake a lovely golden hue.
• Vanilla extract: Rounds out the flavors and enhances the warmth of the cinnamon swirl.
• Sour cream: Secret weapon for a moist, tender cake that stays fresh for days.
• Chopped walnuts (optional): Add a fun crunch and nutty richness—totally skippable if you like it classic!
• Cinnamon swirl (⅓ cup granulated sugar + 2 tsp ground cinnamon): The sweet, fragrant ribbon that makes every bite irresistible.

How to Make Cinnamon Swirl Bundt Cake

Step 1: Prep Your Pan and Preheat

Kick things off by preheating your oven to 350°F (175°C)—this ensures even baking right from the start. Take a moment to thoroughly grease your Bundt pan, getting into every little groove. It’s the key to that dramatic, no-stick reveal when you turn out your Cinnamon Swirl Bundt Cake later on.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat together the unsalted butter and granulated sugar until the mixture is pale, fluffy, and almost cloud-like. This step is crucial for a tender cake, so give it a few extra minutes if you can. Creaming well means a light, even crumb in your finished Bundt.

Step 3: Add the Eggs and Vanilla

Crack in the eggs one at a time, mixing thoroughly after each—which keeps your batter silky-smooth. Once the eggs are in, pour in the vanilla extract and blend until just combined. Already, things should be smelling wonderful!

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together your all-purpose flour, baking soda, and baking powder. Whisking helps distribute the leaveners so your Cinnamon Swirl Bundt Cake will bake up uniformly light—with no surprises.

Step 5: Alternate Dry Ingredients and Sour Cream

With your mixer on the lowest speed, add a scoop of the flour mixture to your wet ingredients, then some sour cream. Keep alternating, ending with a final addition of flour. This method prevents over-mixing, keeping your cake tender and soft.

Step 6: Add Walnuts (Optional)

If you’re embracing the walnut twist, fold them gently into your batter now. They’ll add a subtle crunch and nutty bite to the final cake, but feel free to leave them out for a more classic feel.

Step 7: Create the Cinnamon Swirl

Mix ⅓ cup granulated sugar with 2 teaspoons ground cinnamon in a small bowl. Spread half your cake batter into the prepared Bundt pan, sprinkle the cinnamon sugar generously over the batter, then cover with the remaining batter. Using a knife or skewer, gently swirl the cinnamon layer for that signature marbled effect—just don’t overdo it for the best swirl.

Step 8: Bake

Slide the pan into your preheated oven and bake for 45–50 minutes. The top should be golden, and a toothpick inserted comes out clean or with just a few moist crumbs. It’ll smell amazing—hard to resist peeking!

Step 9: Cool and Invert

Let the cake cool in the Bundt pan for 10 minutes—this helps it set up and makes unmolding easier. Invert the cake onto a wire rack and let it cool completely before slicing. Patience pays off, I promise.

How to Serve Cinnamon Swirl Bundt Cake

Garnishes

A simple dusting of powdered sugar adds classic elegance to your Cinnamon Swirl Bundt Cake, but you can also drizzle with a silky glaze, add a dollop of whipped cream, or sprinkle with a few extra chopped walnuts if you want to play up the nutty notes.

Side Dishes

This cake pairs beautifully with a cup of strong coffee, spiced chai, or even a scoop of vanilla ice cream for dessert. For brunch, serve slices with fresh berries or fruit salad—you’ll have happy guests all around.

Creative Ways to Present

If you want to turn your Cinnamon Swirl Bundt Cake into a showpiece, try slicing and layering pieces with cream cheese frosting for a fun “layered Bundt.” You can also cube leftovers and pile them into parfait glasses with yogurt and fruit for an elegant twist on trifle.

Make Ahead and Storage

Storing Leftovers

Keep your Cinnamon Swirl Bundt Cake moist by wrapping any leftovers snugly in plastic wrap or storing in an airtight container at room temperature. It’ll stay fresh for up to 3 days, retaining that soft, just-baked texture.

Freezing

To freeze, wrap the cooled cake tightly in plastic wrap, then foil, and stash in the freezer. You can freeze the whole cake or individual slices—just thaw at room temperature for a few hours when you’re ready for a sweet treat.

Reheating

For a warm, bakery-fresh experience, pop a slice in the microwave for 10–15 seconds, or reheat in a low oven (300°F/150°C) for 10 minutes. The cake will taste like it was just baked, with that cozy cinnamon aroma filling your kitchen once again.

FAQs

Can I make this Cinnamon Swirl Bundt Cake without nuts?

Absolutely! The walnuts are totally optional. If you or your guests prefer a nut-free dessert, simply leave them out—the cake will still be delicious and full of cinnamon flavor.

How do I prevent my Bundt cake from sticking to the pan?

Be sure to thoroughly grease every nook and cranny of your Bundt pan, and consider dusting it lightly with flour after greasing. This helps ensure a smooth release and that beautiful cake shape every time.

What’s the best way to swirl the cinnamon into the batter?

After layering the batter and cinnamon sugar, use a knife or skewer to gently swirl through the layers, moving in a figure-eight or circular pattern. Be careful not to over-mix or you’ll lose that beautiful marbled look inside.

Can I use Greek yogurt instead of sour cream?

Yes! Greek yogurt is a fantastic substitute for sour cream in this Cinnamon Swirl Bundt Cake. It adds the same tanginess and keeps the crumb ultra-moist, so use what you have on hand.

How can I tell when my Bundt cake is done baking?

The best indicator is when a toothpick inserted in the thickest part comes out clean or with just a few moist crumbs. The cake should also be golden on top and spring back when gently pressed.

Final Thoughts

There’s just something magical about sharing a generous slice of Cinnamon Swirl Bundt Cake—whether it’s for a special occasion or just because. Don’t be surprised if this recipe becomes a beloved staple in your kitchen. Happy baking, and enjoy every bite!

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