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Cinnamon Swirl Bundt Cake Recipe

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4.6 from 21 reviews

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.

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

  1. 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.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set this mixture aside.
  3. 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.
  4. 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.
  5. Add Dry Ingredients: Sift the flour mixture into the wet batter and mix on low speed until almost combined, taking care not to overmix.
  6. Add Milk: Pour in the milk and mix at low speed just until combined to keep the batter smooth and tender.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.

Find it online: https://hotsavors.com/cinnamon-swirl-bundt-cake-recipe/