Cinnamon Swirl Bundt Cake is a timeless, comforting dessert that combines the tender crumb of a rich, buttery cake with warm ribbons of cinnamon-sugar filling swirled throughout. Baked in a Bundt pan to create a beautifully sculpted shape, this cake is both elegant and satisfying, perfect for breakfast, brunch, afternoon tea, or a special dessert. It’s often finished with a simple glaze or dusting of powdered sugar, allowing the aroma and flavor of cinnamon to shine through. With its eye-catching appearance and nostalgic flavor, Cinnamon Swirl Bundt Cake is a crowd-pleaser that feels both homey and celebratory.
The History of Cinnamon Swirl Bundt Cake
The Cinnamon Swirl Bundt Cake draws its heritage from a blend of cultural traditions. The use of cinnamon in cakes can be traced back to European and Middle Eastern baking, where warm spices like cinnamon and nutmeg were used to enhance simple batters. The Bundt cake itself has more specific origins: inspired by a traditional European cake called Gugelhupf, the Bundt pan was popularized in the United States in the 1950s and 60s, thanks to the Nordic Ware company. It became widely recognized after a Bundt cake recipe won second place in a national Pillsbury bake-off in 1966. Since then, the pan’s iconic ring shape has become synonymous with home baking, particularly for dense, moist cakes like pound cakes, coffee cakes, and of course, cinnamon swirl cakes. The swirl element adds not just visual interest but a layered texture and flavor, and is reminiscent of Jewish babka or other sweet, filled breads. Over the decades, the Cinnamon Swirl Bundt Cake has evolved into a favorite in American kitchens, loved for its simplicity, versatility, and warm, nostalgic flavor.
Ingredients Breakdown
For the Cake:
1 cup (226 g) unsalted butter, softened
1¾ cups (350 g) granulated sugar
4 large eggs, room temperature
1 tablespoon vanilla extract
1 cup (240 ml) sour cream, room temperature
2½ cups (312 g) all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
For the Cinnamon Swirl:
¾ cup (150 g) brown sugar, packed
1½ tablespoons ground cinnamon
2 tablespoons all-purpose flour
Optional Glaze:
1 cup (120 g) powdered sugar
1–2 tablespoons milk or cream
½ teaspoon vanilla extract
Each ingredient plays an essential role in the final cake. The butter and sour cream provide richness and moisture, creating a tender crumb. The sugar sweetens and aerates the batter, while the eggs add structure. The cinnamon swirl mixture brings a warm, spiced contrast to the buttery cake, and the glaze adds a touch of sweetness and shine. Using room-temperature ingredients ensures a smoother batter and more even baking.
Step-by-Step Recipe
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 10- to 12-cup Bundt pan thoroughly, making sure to coat all the crevices to prevent sticking.
- Make the Cinnamon Swirl: In a small bowl, mix together the brown sugar, cinnamon, and flour. Set aside.
- Cream the Butter and Sugar: In a large bowl, use a hand or stand mixer to beat the butter and granulated sugar together until light and fluffy, about 3–5 minutes.
- Add the Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Incorporate the Sour Cream: Mix in the sour cream until smooth and fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Mix the Batter: Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Do not overmix.
- Assemble the Cake: Pour half of the batter into the prepared Bundt pan. Sprinkle the cinnamon swirl mixture evenly over the batter layer. Then pour the remaining batter on top and smooth the surface. You can gently swirl the layers with a knife for a more marbled effect if desired.
- Bake: Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool the Cake: Let the cake cool in the pan for 15–20 minutes, then carefully invert it onto a wire rack and let it cool completely.
- Add the Glaze (Optional): In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake.
Tips for the Perfect Cinnamon Swirl Bundt Cake
Use high-quality cinnamon for the best flavor—a bold, fresh cinnamon really enhances the swirl. Make sure your ingredients, especially eggs, butter, and sour cream, are at room temperature before you begin. This helps everything blend more smoothly and creates a more tender cake. Take care to grease and flour the Bundt pan thoroughly, especially if it has intricate details. A cooking spray with flour or a pastry brush with melted butter and a dusting of flour work well. Don’t overmix the batter once the dry ingredients are added, as this can make the cake dense or tough. Allow the cake to cool for at least 15 minutes in the pan before attempting to remove it—too soon and it may break apart; too long and it could stick. If using the glaze, make sure the cake is completely cool before drizzling to avoid melting. For an extra-special touch, warm the glaze slightly before pouring for a smoother drizzle.
Variations and Customizations
You can customize Cinnamon Swirl Bundt Cake in many delicious ways. Add chopped nuts such as pecans or walnuts to the cinnamon swirl for crunch and extra flavor. For a fruity twist, incorporate diced apples, pears, or raisins into the swirl mixture—perfect for fall. Swap the vanilla extract for almond or maple extract to give the cake a different flavor profile. Chocolate lovers can add a handful of mini chocolate chips to the batter or the cinnamon swirl for a fun variation. A cream cheese glaze or maple glaze can be used instead of a simple sugar glaze for added richness. For a spiced cake, add ground nutmeg, allspice, or cardamom to the batter for depth and complexity. You can even make a citrus version by adding lemon or orange zest to the batter and pairing it with a citrus glaze. If you want to go lighter, use Greek yogurt in place of sour cream, or reduce the sugar slightly for a less sweet version.
Health Considerations and Nutritional Value
Cinnamon Swirl Bundt Cake is an indulgent dessert, best enjoyed in moderation. A typical slice (1/12 of the cake) contains around 300–400 calories, depending on glaze and added ingredients. It’s relatively high in fat and sugar due to the butter, sour cream, and swirl mixture, but it also offers some nutritional value. Eggs provide protein and nutrients like choline and B12, while cinnamon offers antioxidant and anti-inflammatory properties. For those seeking a lighter option, you can substitute part of the butter with unsweetened applesauce, use Greek yogurt instead of sour cream, or reduce the sugar by 10–20% without significantly affecting the texture. Whole wheat flour can be used for added fiber, though it may make the crumb denser. This cake contains common allergens including wheat, eggs, and dairy, so it’s not suitable for gluten-free or dairy-free diets without substitutions. For a gluten-free version, use a reliable 1-to-1 gluten-free flour blend. For dairy-free needs, use plant-based butter and yogurt alternatives. As always, portion control is key when enjoying rich desserts like this one.
FAQ
Q: Can I make this cake ahead of time?
A: Yes! Cinnamon Swirl Bundt Cake actually tastes better the next day as the flavors develop. Store it covered at room temperature or in the refrigerator for up to 4–5 days.
Q: Can I freeze it?
A: Absolutely. Wrap the cooled cake (unglazed) tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator and glaze before serving.
Q: My cake stuck to the pan—what went wrong?
A: This usually happens when the pan wasn’t greased thoroughly. Be sure to use butter and flour or a baking spray with flour, and let the cake cool before inverting.
Q: Can I use a different pan if I don’t have a Bundt pan?
A: You can use a tube pan or divide the batter between two loaf pans. Adjust the baking time accordingly, checking for doneness with a toothpick.
Q: Can I reduce the sugar?
A: Yes, you can reduce the sugar in the cake batter by ¼ cup without a major impact. However, reducing it too much may affect moisture and texture.
Q: Can I make this gluten-free or dairy-free?
A: Yes, with modifications. Use a gluten-free 1:1 flour blend for a gluten-free cake, and plant-based butter and yogurt alternatives to make it dairy-free.
Cinnamon Swirl Bundt Cake
Ingredients
Coffee Cake Batter
- 1½ cups white sugar
- ¾ cup butter softened to room temperature
- 3 large eggs
- 1 teaspoon vanilla extract
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup sour cream
- ½ cup chopped walnuts
Cinnamon Filling
- ¼ cup white sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat your oven to 400°F (205°C) and generously grease a 10-inch Bundt pan to prevent sticking.
- In a large mixing bowl, use an electric mixer to cream together the sugar and butter until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and baking powder. Add the dry ingredients to the wet mixture in two batches, alternating with the sour cream. Beat briefly after each addition until just combined. Gently fold in the chopped walnuts.
- Pour half of the batter into the prepared Bundt pan and spread it evenly.
- In a small bowl, mix the sugar and cinnamon for the filling. Sprinkle this mixture evenly over the batter in the pan.
- Spoon the remaining batter on top of the filling in heaping spoonfuls, doing your best to cover the cinnamon layer completely.
- Place the pan in the preheated oven and bake for 8 minutes. Then reduce the oven temperature to 350°F (175°C) and continue baking for about 40 more minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Allow the cake to cool in the pan on a wire rack for 5 minutes. Carefully invert the cake onto a serving plate or wire rack and let it cool completely before serving.