Cinnamon Swirl Bundt Cake Recipe

The Cinnamon Swirl Bundt Cake is the kind of homemade treat that radiates comfort with each bite—think tender crumb, ribbons of cinnamon sugar, and a buttery aroma that fills the whole kitchen. This classic cake is as beautiful in the pan as it is on the plate, perfect for impressing friends at brunch or cozying up with a coffee break. The secret is the dreamy swirl that winds through the center, promising a little sweetness in every forkful. Whether you’re a long-time Bundt lover or new to baking, this cake delivers that perfect combination of nostalgic flavor and party-worthy presentation.

Ingredients You’ll Need

Here’s everything that makes this Cinnamon Swirl Bundt Cake shine! Each ingredient plays a special role, from creating that irresistible swirl to delivering a moist, plush crumb. Gather your staples and discover how these simple things work their magic together.

• All-purpose flour: The backbone of the cake, giving it structure and a wonderfully soft crumb.
• Baking soda: Lends a touch of lift to the cake, ensuring it rises beautifully every time.
• Baking powder: Helps the cake get that gentle, even rise for a perfect Bundt shape.
• Unsalted butter: Brings in richness and helps create an extra-tender texture—make sure it’s at room temperature for best results!
• Granulated sugar: Sweetens both the cake and the signature cinnamon swirl, creating a caramelized edge.
• Large eggs: Add structure and plushness, keeping the cake moist yet sliceable.
• Vanilla extract: Rounds out the flavors with that homemade bakery warmth.
• Sour cream: The secret to a super-moist cake—it adds tang and ensures a rich, soft texture.
• Chopped walnuts (optional): For a little crunch and nutty surprise if you want some texture. Totally delicious, but skip them if you prefer your cake nut-free!
• Cinnamon & sugar: That magical swirl is made with 1/3 cup sugar and 2 teaspoons cinnamon—this duo creates pockets of spiced sweetness in every slice.

How to Make Cinnamon Swirl Bundt Cake

Step 1: Prepare Your Bundt Pan and Oven

Begin by preheating your oven to 350°F (175°C), and thoroughly grease your Bundt pan—be generous, as this ensures the cake releases cleanly and keeps every swirl intact. If you have baking spray with flour, this is the moment to use it! A good pan prep sets the stage for a picture-perfect Cinnamon Swirl Bundt Cake.

Step 2: Cream Butter and Sugar

In a large bowl, beat the unsalted butter and granulated sugar together until the mixture is light, fluffy, and pale. This step incorporates air and sets the cake up for maximum tenderness. Don’t rush this process—spending a little extra time here pays off in the texture of your finished cake.

Step 3: Add Eggs and Vanilla

Crack in your eggs one at a time, beating well after each to ensure everything is smoothly combined. Stir in the vanilla extract last; it’s this little touch that enhances every flavor in your Cinnamon Swirl Bundt Cake.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk the flour, baking soda, and baking powder together. Taking a moment to evenly distribute the leaveners gives your cake the most even rise possible. If you’d like to add nuts, you can toss them with a spoonful of flour from this mixture to help them stay suspended in the batter.

Step 5: Alternate Dry Ingredients and Sour Cream

Add the dry ingredients to your butter mixture in three additions, alternating with the sour cream. Start and finish with the flour mixture. Gently fold between each addition to avoid overmixing; this keeps your Cinnamon Swirl Bundt Cake tender and moist, never dense!

Step 6: Layer and Swirl

Pour half of your batter into the prepared Bundt pan and use a spatula to smooth it out. Sprinkle the cinnamon sugar mixture (and walnuts, if you’re using them) evenly over the top, then gently spoon the remaining batter on. To create the swirl, take a knife or skewer and drag it in a gentle “S” pattern through the layers—just enough to marble, not mix.

Step 7: Bake and Cool

Set your Bundt pan in the center of the oven and bake for 45 to 50 minutes, or until a toothpick inserted deep in the center comes out clean or with a few moist crumbs. Let the cake cool in the pan on a rack for 10 minutes before inverting it onto a serving plate. That wait is key—it helps everything set, so your cake comes out beautifully each time.

How to Serve Cinnamon Swirl Bundt Cake

Garnishes

A light dusting of powdered sugar over the top transforms your Cinnamon Swirl Bundt Cake into an irresistible centerpiece. For extra flair, a simple vanilla glaze drizzled on while the cake is still a bit warm adds a beautiful finish and just the right touch of sweetness. A handful of toasted walnuts on top makes each slice a little celebration.

Side Dishes

This cake pairs like a dream with a fresh fruit salad—think berries or juicy stone fruits for a sweet-tart contrast. A dollop of whipped cream or a creamy scoop of vanilla ice cream takes it firmly into dessert territory, while a strong cup of coffee or spicy chai is its best breakfast companion.

Creative Ways to Present

For parties, slice the Cinnamon Swirl Bundt Cake and serve each wedge on a mini dessert plate with a drizzle of caramel sauce. For holidays, arrange sliced cake on a platter with cinnamon sticks and orange slices for festive color. Even as a thoughtful gift, wrapped tightly in cellophane with a ribbon, this cake wins hearts wherever it goes.

Make Ahead and Storage

Storing Leftovers

To keep your Cinnamon Swirl Bundt Cake fresh, wrap it tightly in plastic wrap or store in an airtight container at room temperature. The cake stays super moist for up to three days, so you can enjoy a slice any time the craving hits.

Freezing

If you’re planning ahead or have lots of leftover cake, slices (or even the whole cake) freeze beautifully. Wrap individual pieces in plastic and place in a freezer-safe bag or container. The cake will keep its flavor and texture for up to two months—just thaw overnight at room temperature before serving.

Reheating

Want to revive that fresh-from-the-oven feeling? Warm individual slices in the microwave for 10 to 15 seconds, or, for the ultimate treat, pop them in a low oven wrapped in foil for about 10 minutes. This brings back the softness and releases that cozy cinnamon aroma all over again.

FAQs

Can I make the Cinnamon Swirl Bundt Cake without nuts?

Absolutely! The recipe works perfectly without walnuts. Just leave them out for a nut-free version and you’ll still have a wonderfully moist, flavorful cake with plenty of cinnamon swirl.

What can I use instead of sour cream?

Greek yogurt is a great substitute if you don’t have sour cream on hand. Choose plain, whole milk Greek yogurt to get the same tender texture and subtle tang that sets this cake apart.

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

Greasing every nook and cranny of your pan is key. Use softened butter, baking spray with added flour, or make a paste of shortening and flour. Leaving the cake to cool for 10 minutes before inverting helps it come out cleanly, too.

Can I double the cinnamon swirl mixture for extra flavor?

Definitely! If you’re a serious cinnamon lover, doubling the cinnamon sugar swirl intensifies the flavor and creates even more delicious pockets throughout your Cinnamon Swirl Bundt Cake. Just watch that you don’t overfill the pan.

Is it okay to bake the Cinnamon Swirl Bundt Cake ahead for a party?

Yes, this cake is a wonderful make-ahead option! Its moist crumb stays delicious for days, and the flavors even deepen after a night covered at room temperature. It’s party-perfect from the first slice to the last.

Final Thoughts

I can’t recommend this Cinnamon Swirl Bundt Cake enough—it’s warm, nostalgic, and always the star of the table. From the swirl of cinnamon to the moist crumb, every slice is sure to spark smiles. Try it soon and share the love, because this is one recipe that absolutely deserves a spot in your baking collection!

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