Cinnamon Swirl Bundt Cake

Why You’ll Love This Recipe

I love this recipe because it delivers all the nostalgia of a cinnamon roll in a beautifully baked Bundt cake. The rich vanilla base is balanced by sweet, spicy swirls of cinnamon, and it stays moist for days. It’s easy to make, looks impressive right out of the pan, and doesn’t need frosting to be amazing—though a quick glaze or dusting of powdered sugar adds a lovely finishing touch.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cake:

• All-purpose flour

• Baking powder

• Baking soda

• Salt

• Unsalted butter, softened

• Granulated sugar

• Eggs

• Sour cream or Greek yogurt

• Whole milk

• Vanilla extract

For the cinnamon swirl:

• Brown sugar

• Ground cinnamon

• All-purpose flour

• Unsalted butter, melted

Optional glaze:

• Powdered sugar

• Milk or cream

• Vanilla extract

directions

1. I preheat the oven to 350°F (175°C) and generously grease a Bundt pan with butter and flour or baking spray.

2. In a bowl, I whisk together the flour, baking powder, baking soda, and salt.

3. In a large bowl, I cream the butter and sugar until light and fluffy. I add the eggs one at a time, then mix in the vanilla, sour cream, and milk.

4. I slowly add the dry ingredients to the wet mixture and stir just until combined.

5. In a small bowl, I mix the brown sugar, cinnamon, flour, and melted butter to make the swirl.

6. I pour half the batter into the Bundt pan, then spoon half of the cinnamon mixture on top and gently swirl it with a knife. I repeat with the remaining batter and cinnamon swirl.

7. I bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.

8. I let the cake cool in the pan for 10–15 minutes before inverting it onto a wire rack to cool completely.

9. If using a glaze, I whisk together powdered sugar, milk, and vanilla, then drizzle it over the cooled cake.

Servings and timing

This recipe makes about 12 servings. It takes around 20 minutes to prep, 45–55 minutes to bake, and another 30 minutes to cool—so I usually plan for 1.5 to 2 hours total.

Variations

Sometimes I add chopped pecans or walnuts to the cinnamon swirl for crunch. I’ve also folded mini chocolate chips into the batter for a sweeter twist. For a citrus note, I add orange zest to the batter or glaze. When I want something lighter, I swap sour cream for Greek yogurt or use half whole wheat flour.

storage/reheating

I store this cake covered at room temperature for up to 3 days, or in the fridge for up to 5. To reheat, I warm individual slices in the microwave for 10–15 seconds. It also freezes well—just wrap slices tightly and thaw before serving.

FAQs

Can I make this cake ahead of time?

Yes, I often bake it a day ahead. The flavor actually deepens overnight, and it stays moist.

Do I have to use a Bundt pan?

No, I’ve made it in a loaf pan or 9×13-inch pan—just adjust the baking time accordingly.

Can I leave out the glaze?

Absolutely. The cake is flavorful and moist on its own. I sometimes just dust it with powdered sugar.

How do I prevent it from sticking to the pan?

I make sure to grease every nook of the Bundt pan thoroughly with butter and flour or use a baking spray with flour.

Can I freeze this cake?

Yes, I freeze it by wrapping the whole cake or slices tightly. It thaws beautifully at room temperature.

Conclusion

Cinnamon Swirl Bundt Cake is a soft, sweet, and warmly spiced treat that’s perfect for any time of day. I love how the cinnamon sugar swirl adds a little surprise in every slice, and how easily it comes together with pantry staples. Whether I’m baking for family, guests, or just for myself, this cake is always a winner.

Print