If you’re looking for a show-stopping dessert that tastes as spectacular as it looks, the Cinnamon Swirl Bundt Cake is your new baking best friend. This cake brings together tender, buttery crumb with generous ribbons of spiced cinnamon-sugar—each bite a cozy swirl between nostalgia and pure indulgence. Whether you’re gathering friends for brunch or simply savoring a quiet afternoon treat, you’ll love how easy this cake is to make and how quickly it disappears. Trust me: once you slice in and reveal those gorgeous cinnamon layers, you’ll want to bake this Cinnamon Swirl Bundt Cake for every celebration!

Ingredients You’ll Need

Cinnamon Swirl Bundt Cake Recipe - Recipe Image

Ingredients You’ll Need

Great cake starts with great ingredients. Every component in the Cinnamon Swirl Bundt Cake recipe plays an essential part, from creating a plush texture to ensuring those signature swirls pop with flavor and color. Here’s what you’ll need and why:

All-purpose flour: Gives the cake its structure while keeping the crumb light.
Baking powder: Ensures a lovely, even rise so your Bundt cake doesn’t turn out dense.
Baking soda: Pairs with the sour cream to create a perfectly tender crumb.
Salt: A pinch sharpens all the sweet notes so each bite tastes balanced.
Ground cinnamon: Star of the show, for both the batter and those luscious swirls.
Unsalted butter (softened): Adds richness and that irresistible buttery flavor.
Granulated sugar: Delivers sweetness and helps the cake brown beautifully.
Large eggs: Bind the batter and add a delicate richness.
Vanilla extract: A subtle backnote that boosts the cake’s buttery aroma.
Sour cream: The secret to a super-moist, tangy crumb.
Packed brown sugar: Brown sugar melts into gooey cinnamon ribbons that make this cake irresistible.
Powdered sugar: The final elegant touch, like a gentle snowy dusting.
Baking spray or extra butter (for greasing): Helps your cake release cleanly with no stuck-on swirls.

How to Make Cinnamon Swirl Bundt Cake

Step 1: Prep & Preheat

Begin by preheating your oven to 350°F (175°C). This ensures the Cinnamon Swirl Bundt Cake bakes evenly and develops a gorgeous golden crust. Generously grease your 10-cup Bundt pan with butter or baking spray—make sure to get every nook and cranny, since those lovely swirls can cling if the pan isn’t prepped well!

Step 2: Whisk the Dry Ingredients

Grab a medium mixing bowl and whisk together the all-purpose flour, baking powder, baking soda, salt, and 1 teaspoon of ground cinnamon. This gentle mixing not only combines everything but also aerates the flour, helping to keep your cake plush and tender from the very first bite.

Step 3: Cream the Butter & Sugar

In a large bowl, beat your softened unsalted butter and granulated sugar with an electric mixer for 3 to 4 minutes. You’re aiming for a light, creamy, and almost fluffy texture, which sets the stage for a truly tender cake. Add the eggs one at a time, mixing well after each addition, then stir in that luscious vanilla extract.

Step 4: Combine Wet & Dry Alternately

It’s time to marry the dry ingredients and the rich, tangy sour cream into your butter mixture. Alternate adding a third of the flour mixture with a portion of the sour cream, mixing just until incorporated. Repeat, finishing with the last of the flour. Remember, don’t overmix—gentle folding keeps your Cinnamon Swirl Bundt Cake airy and delicate.

Step 5: Create the Signature Cinnamon Swirl

In a small bowl, mix the packed brown sugar and one tablespoon of ground cinnamon. Pour half your cake batter into the Bundt pan, then sprinkle on half of that spiced-sugar blend. Layer in the remaining batter, top with the last of the cinnamon mixture, then use a butter knife to gently swirl with a few figure-eight motions. This step creates those classic, photo-worthy marbled ribbons!

Step 6: Bake to Perfection

Slide the pan into your preheated oven and bake for 45 to 55 minutes, or until a toothpick inserted into the cake emerges clean. Let the cake cool in the pan for about 10 minutes first; this helps it firm up and release cleanly. Invert onto a wire rack and cool completely before dusting with powdered sugar.

Step 7: Decorate & Devour

Once completely cool, shower your Cinnamon Swirl Bundt Cake with a generous snowfall of powdered sugar. Slice, serve, and get ready for delighted smiles at every table!

How to Serve Cinnamon Swirl Bundt Cake

Garnishes

Dress up your cake with a thick dusting of powdered sugar, a drizzle of simple vanilla glaze, or even a handful of toasted pecans for crunch. Feel free to add a few twists of orange or lemon zest on top—the citrus pairs beautifully with the warmth of cinnamon and adds a hint of brightness!

Side Dishes

Pairing is half the fun. Serve Cinnamon Swirl Bundt Cake with a scoop of vanilla bean ice cream, a dollop of whipped cream, or a side of fresh berries for a fruity balance. For breakfast or brunch, it’s delightful alongside a steaming cup of coffee or chai.

Creative Ways to Present

Take your presentation up a notch by slicing the cake and fanning the pieces artfully on a platter. For a festive touch, tuck in edible flowers, cinnamon sticks, or ribbons of citrus peel around the cake. You can even serve wedges on individual plates with a swirl of cinnamon-infused caramel sauce to really wow your guests.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Cinnamon Swirl Bundt Cake tightly in plastic wrap or store in an airtight container at room temperature for up to three days. This cake stays wonderfully moist, so you’ll keep enjoying its soft texture even on day three.

Freezing

Need your cake to last longer? Let it cool completely, then wrap tightly in plastic wrap and a layer of foil. Pop it in the freezer for up to two months. Thaw overnight at room temperature and dust with fresh powdered sugar before serving.

Reheating

To gently revive slices, give them a very short spin in the microwave (about 10 seconds per slice) or warm briefly in a low oven. This brings back that just-baked warmth and soft crumb without drying the cake out.

FAQs

Can I use Greek yogurt instead of sour cream?

Absolutely! Greek yogurt is a great one-for-one swap for sour cream in this Cinnamon Swirl Bundt Cake. It will still give you that lovely tang and tenderness; just use full fat for the richest texture.

How do I keep my Bundt cake from sticking to the pan?

The best trick is to really butter or spray every bit of the pan, especially inside all those decorative grooves. You can also sprinkle a bit of flour after greasing to add extra insurance before pouring in the batter.

Can I double the cinnamon swirl for extra flavor?

For sure! If you want even more cinnamon pop, you can double the cinnamon-sugar mixture and use slightly thicker layers between the batter. Just be careful not to overfill the pan.

Is there a glaze that works with this cake?

A simple glaze made from powdered sugar, a splash of milk, and a dash of vanilla extract drizzled over the cooled cake works beautifully. It adds sweetness and a professional finish to your Cinnamon Swirl Bundt Cake.

Can I make this cake ahead of time?

Yes, this cinnamon swirl delight is even better the next day as the flavors have a chance to marry! Just store covered at room temperature or follow the freezing instructions above.

Final Thoughts

There’s something comforting and utterly joyful about baking and sharing a Cinnamon Swirl Bundt Cake. Whether you’re a seasoned baker or just trying your hand at something new, I hope this recipe brings warmth and sweet satisfaction to your kitchen. Give it a try—your friends and family will be begging for a second slice!