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Cinnamon Swirl Bundt Cake

Delicious Cinnamon Swirl Bundt Cake to Brighten Your Day

This Cinnamon Swirl Bundt Cake is a delightful treat that combines tender crumb with a rich, gooey cinnamon swirl, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2.5 cups all-purpose flour acts as the structure of the cake
  • 2 teaspoons baking powder helps the cake rise
  • 0.5 teaspoon baking soda balances acidity
  • 0.5 teaspoon salt enhances the overall flavor
  • 1 cup unsalted butter softened for rich taste
  • 1.75 cups granulated sugar sweetens the cake
  • 4 large eggs provides richness
  • 1 tablespoon vanilla extract adds depth to flavor
  • 1 cup sour cream contributes to moist texture
  • 0.5 cup whole milk softens batter for easy mixing
For the Swirl
  • 0.5 cup brown sugar creates a gooey swirl
  • 1 tablespoon ground cinnamon brings iconic flavor
  • 0.25 cup chopped pecans optional for crunch
For the Glaze
  • 1 cup powdered sugar provides a smooth finish
  • 2 tablespoons milk adjusts glaze consistency
  • 0.5 teaspoon vanilla extract rounds out flavors

Equipment

  • 10-inch bundt pan
  • Mixing Bowls
  • electric mixer
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 10-inch Bundt pan with butter, then dust with flour.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt until well combined.
  3. Cream together butter and sugar until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time to the mixture, beating well after each addition, then mix in vanilla.
  5. Gradually add the dry ingredients while alternating with sour cream and milk until just combined.
  6. In a small bowl, mix brown sugar, cinnamon, and pecans for the swirl.
  7. Pour half the batter into the Bundt pan, sprinkle swirl mixture over it, then top with remaining batter.
  8. Swirl through the layers gently with a knife or skewer.
  9. Bake for 50–60 minutes or until a toothpick comes out clean.
  10. Cool in the pan for 15 minutes before inverting onto a wire rack.
  11. Prepare the glaze by whisking together powdered sugar, milk, and vanilla, then drizzle over cooled cake.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 210mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

This cake can be stored at room temperature for up to 3 days in an airtight container. For longer freshness, refrigerate for up to a week or freeze for up to 3 months.

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