Cinnamon Swirl Bundt Cake

There’s just something about the smell of cinnamon baking in the oven that instantly makes a house feel like a home. And if you’re anything like me, you’re always looking for that perfect dessert that strikes the balance between cozy and impressive. That’s exactly what this Cinnamon Swirl Bundt Cake delivers.

I first made this cake on a chilly Sunday morning when I was craving something sweet but not overly complicated. I didn’t want the fuss of layering and frosting, but I still wanted something that felt like a treat—and let me tell you, this one hit the spot! It’s buttery, moist, and the cinnamon-sugar swirl running through the middle gives it that perfect touch of sweetness and spice. Whether you’re serving it for breakfast with coffee or after dinner with a warm cup of tea, this cake checks all the boxes.

What I love most is that it’s a classic, feel-good recipe that comes together with pantry staples. No need to run to the store for fancy ingredients—just grab your flour, sugar, butter, and cinnamon, and you’re already halfway there.

Let’s dive right in, shall we?

this recipe

Ingredients You’ll Need

For the Cake:

• 3 cups all-purpose flour

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 cup unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs

• 1 tablespoon vanilla extract

• 1 cup sour cream

• ½ cup whole milk

For the Cinnamon Swirl:

• ⅓ cup granulated sugar

• 2 teaspoons ground cinnamon

For the Glaze (Optional but recommended!):

• 1 cup powdered sugar

• 2 to 3 tablespoons milk

• ½ teaspoon vanilla extract

STEP-BY-STEP INSTRUCTIONS

Step 1: Preheat and Prep Your Pan

Start by preheating your oven to 350°F (175°C). This step is essential, especially with bundt cakes, to ensure even baking from the start. Grease your bundt pan really well—I mean every curve and corner—and then dust it with flour. Bundt pans are notorious for holding onto cake, and we want a smooth release once it’s baked.

Tip: Use a pastry brush to really get the butter or shortening into all those nooks and crannies of the bundt pan.

Step 2: Mix the Dry Ingredients

In a medium mixing bowl, whisk together:

• Flour

• Baking powder

• Baking soda

• Salt

Set this aside—you’ll be adding it to the wet ingredients in just a bit.

Step 3: Cream the Butter and Sugar

Now in a large mixing bowl (or the bowl of your stand mixer), cream together the softened butter and sugar until it’s light and fluffy. This usually takes about 3 to 4 minutes on medium speed.

This step is key because it builds the base for your cake’s texture. You’re adding air, which helps the cake rise and gives it that beautiful, tender crumb.

Step 4: Add the Eggs and Vanilla

Once your butter and sugar mixture is creamy, add the eggs one at a time, mixing well after each addition. Don’t rush this step—make sure each egg is fully incorporated before moving on. Then, stir in the vanilla extract.

Step 5: Add the Sour Cream and Dry Ingredients

Now it’s time to bring everything together. Mix in the sour cream until smooth. Then alternate adding the dry ingredient mixture and milk to the bowl, starting and ending with the dry ingredients.

Here’s what that looks like:

1. Add one-third of the flour mixture

2. Add half of the milk

3. Add another third of the flour

4. Add the remaining milk

5. Finish with the last third of flour

Mix just until combined—you don’t want to overmix at this stage.

Why sour cream? It adds moisture and richness to the cake without thinning the batter. You’ll end up with a dense but soft crumb that melts in your mouth.

Step 6: Make the Cinnamon Swirl

In a small bowl, stir together the ⅓ cup granulated sugar and 2 teaspoons ground cinnamon. That’s it! Simple but effective.

Step 7: Assemble the Cake

Now comes the fun part—layering!

1. Pour half of the batter into your prepared bundt pan and spread it out evenly.

2. Sprinkle the cinnamon-sugar mixture over the batter, being sure to cover the entire surface.

3. Spoon the remaining batter on top and smooth it out as best you can.

Don’t worry if the swirl isn’t perfectly even—it’ll bake up beautifully with that surprise ribbon of cinnamon running through it.

Now that you’ve layered your batter and cinnamon-sugar swirl into the bundt pan, it’s time for the real magic to happen—the baking. This is where that buttery aroma starts to fill the kitchen, and you just know something good is coming. In this part, I’ll walk you through the rest of the baking process, how to get a flawless release from your pan, and how to top it all off with an optional (but highly encouraged) vanilla glaze.

Let’s finish this cake strong!

Step 8: Bake the Cake

Place your bundt pan in the center of the preheated oven and bake at 350°F (175°C) for 50 to 60 minutes.

This is one of those recipes where your oven’s personality really matters. Start checking at the 50-minute mark by inserting a toothpick into the center of the cake. If it comes out clean or with just a few crumbs clinging to it, your cake is done. If not, give it another 5 to 10 minutes.

Tip: Try not to open the oven door too often toward the end. A sudden drop in temperature can cause your bundt to fall slightly in the middle.

Step 9: Cool the Cake Before Removing

Once the cake is baked to golden perfection, remove it from the oven and let it cool in the pan for about 15 minutes.

This part is crucial—remove it too early, and it could fall apart. Wait too long, and it might stick. Around the 15-minute mark, the cake should still be warm but firm enough to release cleanly.

To remove, place a cooling rack on top of the bundt pan and flip it over in one smooth motion. Give it a few gentle taps if needed to encourage release. If you greased and floured your pan well, it should slide out beautifully.

Let it cool completely before adding any glaze. You want that drizzle to sit on top, not melt right off!

Step 10: Make and Add the Glaze (Optional, But Worth It)

If you’re going all-in (and I highly recommend you do), the vanilla glaze gives this cake that extra something. It’s sweet, simple, and takes just a couple of minutes to whip up.

In a small bowl, whisk together:

• 1 cup powdered sugar

• 2 to 3 tablespoons milk (start with 2, add more if needed)

• ½ teaspoon vanilla extract

Whisk until smooth. If it feels too thick, add a bit more milk a teaspoon at a time. If it’s too thin, just sprinkle in a bit more powdered sugar.

Once your cake is completely cooled, drizzle the glaze over the top in a slow, zigzag motion. It will settle into the grooves of the bundt shape and make your cake look bakery-quality with almost no effort.

Optional Add-On: For a little extra flair, you can sprinkle a pinch of cinnamon or powdered sugar over the top of the glazed cake right before serving.

Tips for Success

Here are a few helpful tricks to ensure your Cinnamon Swirl Bundt Cake turns out just right every time:

• Grease Thoroughly: Don’t skimp on greasing your pan. Use butter or shortening and get into every corner. Then add a dusting of flour to create a nonstick barrier.

• Room Temperature Ingredients: Make sure your butter, eggs, sour cream, and milk are at room temperature before mixing. It helps everything blend more evenly.

• Don’t Overmix: Once you start adding the flour, mix just until combined. Overmixing can make your cake dense instead of tender.

• Swirl Evenly: When adding the cinnamon-sugar layer, try to distribute it evenly across the surface of the batter. This gives that gorgeous ribbon effect when sliced.

• Cooling Time Matters: Let the cake cool before glazing or slicing. This helps preserve its shape and ensures the glaze sits nicely on top instead of soaking in.

Easy Variations You Can Try

This cake is a favorite as-is, but there’s definitely room to play if you want to change it up:

• Add Nuts: Toss a handful of chopped pecans or walnuts into the cinnamon-sugar layer for a little crunch.

• Try a Streusel Topping: Instead of glaze, sprinkle a brown sugar-cinnamon streusel on top before baking for a more rustic finish.

• Make it a Fall Favorite: Add a dash of nutmeg or allspice to the batter for extra warmth—perfect for cozy autumn mornings.

• Switch the Glaze: Try a maple or cream cheese glaze for a different spin on sweetness.