Cinnamon Swirl Bundt Cake

This Cinnamon Swirl Bundt Cake is for those days when you want something cozy and impressive with minimal fuss The rich cake is laced with a fragrant cinnamon ripple that brings all the joy of cinnamon rolls with half the work Every time I bring this cake to a brunch or gathering everyone demands the recipe and there are never leftovers

I made this for my book club once and now it is how we celebrate every birthday It always brings back happy memories of good friends loud laughter and the kitchen full of cinnamon warmth

Ingredients

• All purpose flour: provides the structure seek out unbleached for the best crumb
• Baking soda: helps with a tender rise make sure it is fresh
• Baking powder: gives the cake extra lift look for an aluminum free brand for clean taste
• Unsalted butter: brings richness and moisture European butter is extra creamy
• Granulated sugar: sweetens and helps cream the butter pick a fine grain for smooth blending
• Large eggs: bind everything and make the cake fluffy use room temperature eggs for the best mix
• Vanilla extract: rounds out the flavor pure extract makes a big difference in aroma
• Sour cream: gives the crumb its signature tenderness full fat is best for richness
• Chopped walnuts: add texture and earthiness toast them lightly if using for even more flavor
• Cinnamon sugar mixture: creates the swirl use the freshest cinnamon you can find for max aroma

Step by Step Instructions

Prepare the Bundt pan:

Generously grease your Bundt pan with butter or baking spray making sure to get into all the crevices This prevents sticking and ensures a beautiful release

Cream the Butter and Sugar:

Beat soft butter and sugar together on medium speed until light and fluffy This step creates air which leads to a tender cake Scrape the bowl after a few minutes to mix evenly

Add Eggs and Vanilla:

Crack eggs in one at a time beating well after each addition Add the vanilla extract and mix until fully combined The batter will look creamy

Mix Dry Ingredients:

In a separate bowl whisk together the flour baking soda and baking powder This evenly distributes the leaveners so the cake rises properly

Combine with Sour Cream:

Alternate adding the dry mixture and sour cream to the wet ingredients Start and end with dry Mix gently on low speed only until just combined too much mixing makes the cake dense

Layer and Swirl:

Spoon half of the batter into the prepared pan Smooth the top Sprinkle evenly with the cinnamon sugar mixture Top with remaining batter and gently swirl with a knife or skewer for that classic ribbon effect Do not over swirl

Bake:

Place in the center of a preheated oven and bake for 45 to 50 minutes Be sure to check with a toothpick at the thickest part which should come out mostly clean but a few moist crumbs are fine

Cool and Release:

Let the cake cool in the pan for ten minutes then carefully invert onto a cooling rack Allow to cool completely before slicing to preserve the swirl

Save

One of my favorite ingredients in this cake is the sour cream because it keeps the crumb so velvety My kids love to help with the swirling and no matter how uneven it looks before baking every cake turns out stunning and delicious

Storage Tips

Keep the cake in an airtight container at room temperature for three days You can also wrap slices tightly and freeze up to two months Thaw slices at room temperature or microwave for a quick warm treat

Ingredient Substitutions

If you are out of sour cream plain Greek yogurt works perfectly For a nut free version simply skip the walnuts or replace them with raisins or dried cranberries Almond extract can be swapped in for a hint of something different

Serving Suggestions

Serve thick slices with a dusting of powdered sugar or a drizzle of glaze If you want a festive touch try garnishing with toasted nuts or serve alongside a bowl of berries I love offering it at brunches or wrapping it up as a sweet gift

A Little History

Bundt cakes were inspired by European kugelhopf and became popular in the United States after the 1960s thanks to the invention of the Bundt pan The cake’s beautiful ring shape and versatility make it a home baker’s favorite for every occasion

Recipe FAQs

→ How do you achieve a pronounced cinnamon swirl?

Layer half the batter, add the cinnamon sugar, then top with remaining batter and lightly swirl using a knife for defined ribbons throughout.

→ Can you substitute the walnuts?

Yes, walnuts can be swapped for pecans, left out entirely, or replaced with dried fruit to suit your preference.

→ What keeps the cake so moist?

Sour cream in the batter adds moisture and tenderness, preventing the cake from drying out during baking.

→ Should the cake be cooled before slicing?

Allow the cake to cool in the pan for 10 minutes, then invert. Slicing when fully cooled ensures clean swirls and structure.

→ Is there a recommended pan size?

Use a standard 10- to 12-cup Bundt pan, greased well to ensure easy release and preservation of the swirl effect.