When you're craving something aromatic, comforting, and just a little bit special, this Cinnamon Swirl Bundt Cake Recipe hits the spot perfectly. It's the kind of cake you'll want to bake on a lazy weekend morning or when you have friends dropping by for coffee. With its rich cinnamon ribbons winding through a tender, buttery crumb, it's both familiar and a little indulgent-perfect for savoring with a warm cup of tea or as a sweet finish to a cozy dinner.
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Why This Recipe Works
I love this Cinnamon Swirl Bundt Cake Recipe because it nails the perfect balance between buttery cake and the warm, spicy cinnamon notes that swirl throughout. You get beautiful, clear layers that don't just look good but melt in your mouth.
- Consistent Texture: The methodical layering helps create even swirls without deflating the batter, giving you that soft yet slightly dense crumb every time.
- Deep, Balanced Flavor: Using brown sugar in the cinnamon swirl adds a caramel richness that complements the vanilla cake distinctly.
- Simple Ingredients: This recipe uses basics found in most kitchens, no fancy stuff needed-just quality staples for maximum flavor.
- Fast Prep, Big Payoff: The straightforward layering and baking mean you're rewarded with a stunning cake with minimal fuss.
Ingredient Game Plan
Choosing the right ingredients is the first step to baking a flawless Cinnamon Swirl Bundt Cake Recipe. Freshness and quality really shine through in this simple but elegant cake.
- All-purpose flour: Use a reliable brand for consistent structure; avoid self-raising flour since baking powder is added separately.
- Unsalted butter: Room temperature is key; it creams better and controls salt precisely.
- Granulated and brown sugar: The granulated sugar brightens the cake, and the brown sugar in the swirl adds moistness and depth.
- Fresh eggs: Bring these to room temperature to ensure the batter emulsifies smoothly.
- Milk: Also room temperature-this keeps the batter from curdling and helps with even mixing.
- Vanilla extract: Real vanilla will give a warm, rounded aroma that works beautifully here.
- Cinnamon: Fresh ground cinnamon for the best spice kick; pre-ground can lose potency over time.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Cook Cinnamon Swirl Bundt Cake Recipe
Step 1 - Prep & Season
Start by preheating your oven to 350°F (175°C)-this ensures even baking right from the start. Next, gently melt 2 tablespoons of butter and use a pastry brush to coat every nook and cranny of your bundt pan. Getting into all those edges is worth the extra few minutes because it helps the cake release beautifully later. Once you've buttered the pan, sprinkle in flour and shake it around evenly, then flip to discard excess flour. Set the pan aside while you mix your batter.
Step 2 - Build Flavor
In one bowl, whisk together flour, baking powder, and salt. In another, large bowl, cream the softened butter with granulated sugar using a mixer for about 3-4 minutes until the mix is pale and fluffy-that's when all the air gets in, giving the cake great lift. Beat in eggs one at a time, making sure each is fully incorporated before adding the next. Stir in vanilla for that inviting scent. Then alternately fold in the dry ingredients and milk, mixing gently to keep the batter light.
For the cinnamon swirl, set aside around 500 grams of vanilla batter into a medium bowl. Add brown sugar, ground cinnamon, and a splash of milk, folding until the mixture is smooth and swirl-ready. This layering is the star, so take your time blending these flavors just right.
Step 3 - Finish for Best Texture
Now for the fun part: layering. Spoon a few dollops of vanilla batter into the bundt pan and spread into a thin, even layer with your spatula. Top with dollops of the cinnamon swirl batter and smooth again. Continue alternating until all batter is used-this creates those gorgeous cinnamon ribbons throughout. Slide the pan into your preheated oven and bake for 50-55 minutes. You'll know it's done when a toothpick poked in the middle comes out mostly clean with just a few moist crumbs clinging on.
Let the cake rest in the pan for 20-30 minutes. When turning out, invert the pan onto a wire rack to release the cake gently-this step preserves the beautiful ridges and prevents breakage. A final dusting of powdered sugar adds a simple, elegant touch. I love enjoying mine warm, but it's just as lovely fully cooled.
Pro Moves I Swear By
After making this cake a dozen times, I've nailed a few key tips that make your Cinnamon Swirl Bundt Cake Recipe turn out flawlessly every time. It's all about timing, temperature, and gentle handling.
- Doneness Cue: Instead of relying solely on time, test with a toothpick-slight moist crumbs show perfect moistness without being underbaked.
- Temperature Trick: Always use room temperature butter, eggs, and milk, so your batter blends smoothly without lumps.
- Make-Ahead Move: You can prepare the batter the night before; just keep it covered and layered separately. Assemble and bake fresh for best rise.
- Skip This Pitfall: Don't overmix when adding flour and milk to avoid a tough crumb; mix just until ingredients meld.
Serve It Up
Finishing Touches
I like to keep this bundt cake simple-a dusting of powdered sugar really opens up the cinnamon aroma and adds a snowy contrast to the golden edges. If you're feeling a little fancy, a light drizzle of vanilla glaze or a scoop of whipped cream adds richness without overwhelming the delicate swirl. These additions keep the cinnamon swirl shining on its own.
Great Pairings
This cake pairs beautifully with a robust black coffee or a spiced chai latte for maximum cozy vibes. On the plate, a side of fresh berries or a scoop of vanilla ice cream adds freshness and creaminess that balance the warm sweetness of the cinnamon swirl.
Easy Plating Wins
Slice into thick wedges to showcase the distinct swirls, and serve on simple white plates to let the cake's warm colors pop. For special occasions, sprinkle some chopped toasted pecans or a sprig of fresh mint for an elevated but effortless look.
Make-Ahead & Storage
Storing Leftovers
Store leftover cake loosely covered with foil or in an airtight container at room temperature for up to 2 days. For longer storage, the fridge is your friend-it keeps the cake moist for up to 5 days but let it come back to room temperature before serving to soften the edges.
Freezer Notes
This Cinnamon Swirl Bundt Cake Recipe freezes well. Wrap tightly in plastic wrap followed by foil and freeze for up to 3 months. Thaw overnight in the fridge, then bring to room temperature before serving. Freezing can slightly soften the crisp edges but preserves the moist crumb beautifully.
Reheating Cinnamon Swirl Bundt Cake Recipe Without Drying Out
To warm slices without drying out, briefly microwave with a damp paper towel covering the piece-30 seconds usually does the trick. Alternatively, pop slices in a 300°F oven for 5-7 minutes wrapped loosely in foil to keep moisture in. An air fryer also works but watch closely, as it can dry the cake quickly.
Frequently Asked Questions
All-purpose flour is ideal because it provides the right balance of protein for structure and tenderness. Using cake flour could make the crumb too delicate, while whole wheat might change the texture and flavor significantly.
Properly greasing the pan with melted butter and then flouring it thoroughly is key. Don't skip this step. Also, letting the cake cool partially in the pan before turning it out helps it release cleanly.
Absolutely! Chopped pecans or walnuts folded into the cinnamon mixture add a lovely crunch that complements the soft cake well.
Yes, but for the best flavor, use cinnamon that's as fresh as possible. Keep your spices sealed tightly to preserve their aroma over time.
Final Thoughts
Baking this Cinnamon Swirl Bundt Cake Recipe feels like a small celebration every time-there's just something so satisfying about the swirled patterns and the warm, comforting aroma that fills your kitchen. It's a recipe I keep returning to when I want a bit of sweetness with soul, and I hope it becomes your go-to bundt cake too. Remember, patience during prep and gentle hands during mixing make all the difference. I'm confident you'll love how it turns out.
PrintComplete Recipe
Cinnamon Swirl Bundt Cake Recipe
This Cinnamon Swirl Bundt Cake is a moist and fluffy dessert featuring a delightful cinnamon-brown sugar swirl running throughout a buttery vanilla cake. Perfect for afternoon tea or a weekend treat, this cake combines classic flavors with a beautiful marbled effect that's as pleasing to the eye as it is to the palate.
- Prep Time: 1 hour
- Cook Time: 55 minutes
- Total Time: 1 hour 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Bundt Cake
- 350 g all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 320 g unsalted butter, softened to room temperature (plus 1-2 tablespoons for greasing pan)
- 200 g granulated sugar
- 6 large eggs, room temperature
- 1 tablespoon vanilla extract
- 170 g milk, room temperature
Cinnamon Swirl
- 50 g brown sugar
- 1 tablespoon ground cinnamon
- 20 g milk, room temperature
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F. Melt 2 tablespoons of butter in the microwave and use a pastry brush to thoroughly grease your bundt pan, ensuring all edges and corners are coated. After the butter cools, sprinkle a handful of flour into the pan, shake to coat evenly, then invert the pan to discard excess flour. Set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set this mixture aside.
- Cream Butter and Sugar: In a large mixing bowl, use an electric hand or stand mixer to cream the softened butter until very creamy. Add granulated sugar and continue to cream for 3-4 minutes until the mixture is fluffy and light.
- Add Eggs and Vanilla: Add eggs one at a time, beating thoroughly after each addition. Once all eggs are incorporated, mix in the vanilla extract until well combined.
- Add Dry Ingredients: Sift the flour mixture into the wet batter and mix on low speed until almost combined, taking care not to overmix.
- Add Milk: Pour in the milk and mix at low speed just until combined to keep the batter smooth and tender.
- Prepare Cinnamon Swirl Batter: Scoop about 500 g of the vanilla batter into a separate medium bowl. Add brown sugar, ground cinnamon, and 20 g milk to this bowl and fold the mixture gently until evenly combined.
- Layer Batters in Pan: Starting with the vanilla batter, drop dollops into the prepared bundt pan and smooth into a thin even layer using a spatula. Alternate by adding the cinnamon swirl batter on top in dollops, smoothing each layer. Repeat layering until all batter is used, creating a beautiful swirl effect.
- Bake: Bake the cake in the preheated oven for 55 minutes or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
- Cool and Remove: Allow the cake to cool in the pan for 20-30 minutes. Then, place a wire rack upside down over the cake, hold both pan and rack, flip together so the pan is on top, and gently lift the pan away to release the cake.
- Finish and Serve: Sprinkle the bundt cake with powdered sugar if desired. Serve warm or cool completely for best texture and flavor.
Notes
- Make sure all ingredients are at room temperature for a smooth batter and even baking.
- Do not overmix the batter after adding the flour to keep the cake tender and fluffy.
- The cinnamon swirl batter is slightly thinner; folding gently preserves the swirl effect during baking.
- Use a toothpick test to check doneness; a few moist crumbs are okay but no wet batter.
- Letting the cake cool partially in the pan helps it hold shape when removing.
- Storing the cake in an airtight container keeps it moist for up to 3 days.
- For a dairy-free version, substitute milk and butter with plant-based alternatives.
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