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Cinnamon Swirl Bundt Cake Recipe

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4.7 from 543 reviews

A moist and tender Cinnamon Swirl Bundt Cake bursting with warm cinnamon spice beautifully swirled through a rich vanilla cake base. This recipe features a luscious cinnamon-brown sugar swirl layered inside a buttery cake, topped with a smooth vanilla glaze. Perfect for brunch, dessert, or a comforting coffee cake.

Ingredients

Scale

For the cake:

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup whole milk

For the cinnamon swirl:

  • 1/3 cup brown sugar, packed
  • 2 tablespoons ground cinnamon
  • 2 tablespoons melted butter

For the glaze:

  • 1 1/2 cups powdered sugar
  • 3–4 tablespoons milk
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the pan and cinnamon swirl mixture: Preheat the oven to 350°F (175°C). Generously grease a 10-12 cup bundt pan to prevent sticking. In a small bowl, combine brown sugar, ground cinnamon, and melted butter for the cinnamon swirl; set aside.
  2. Cream butter and sugar: In a large bowl, using an electric mixer, cream the room temperature butter and granulated sugar until light and fluffy, about 4-5 minutes.
  3. Add eggs and vanilla: Beat in the eggs one at a time, fully incorporating each before adding the next, then mix in the vanilla extract.
  4. Combine dry ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, and salt.
  5. Alternate adding dry ingredients and milk: Gradually add the dry ingredients and whole milk to the butter mixture alternately, starting and ending with the dry ingredients. Mix gently to avoid overmixing.
  6. Layer the batter and cinnamon swirl: Spread half of the batter evenly into the prepared bundt pan. Sprinkle the cinnamon swirl mixture over the batter. Top with remaining batter. Using a sharp knife, gently swirl the layers in a figure-8 or circular motion to create distinct cinnamon swirls without overmixing.
  7. Bake the cake: Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before carefully turning it out onto a wire rack to cool completely.
  8. Prepare the glaze: In a small bowl, whisk powdered sugar with 3-4 tablespoons milk and vanilla extract until smooth. Adjust consistency if needed.
  9. Glaze and serve: Once the cake is completely cooled, drizzle the glaze over the top. Optionally dust with powdered sugar or garnish with fresh berries for an elegant finish.

Notes

  • Ensure butter is at room temperature for a tender cake texture.
  • Do not overmix the batter once flour is added to keep the cake light.
  • Use gentle swirling motions when mixing cinnamon layers to keep distinct swirls.
  • Grease the bundt pan well and optionally dust with flour to prevent sticking.
  • This cake can be stored at room temperature covered for up to 4 days or frozen for 3 months.
  • To make a lighter version, substitute half the butter with unsweetened applesauce and use 2% milk.
  • For gluten-free, substitute all-purpose flour with a 1:1 gluten-free flour blend.
  • Try adding chopped pecans to the cinnamon swirl for texture variation.
  • The cake tastes better the next day as flavors meld together.

Keywords: Cinnamon Bundt Cake, Cinnamon Swirl Cake, Vanilla Bundt Cake, Glazed Cake, Coffee Cake, Moist Cake, Fall Dessert

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