Cinnamon Swirl Bundt Cake

There’s something magical about the smell of cinnamon and sugar baking together. It has a way of wrapping your whole house in a warm hug, promising something delicious is just moments away. This Cinnamon Swirl Bundt Cake is exactly that kind of magic. It’s the cake you bake on a lazy Sunday afternoon, the one you proudly bring to a potluck, and the perfect treat to enjoy with a hot cup of coffee while you steal a quiet moment for yourself. It’s not fussy or complicated, because let’s be honest, the best recipes rarely are. They’re the ones that feel like an old friend.

Table of Contents

Table of Contents

Why You’ll Love This Cinnamon Swirl Bundt Cake

If you need a little more convincing to preheat that oven, let me count the ways this cake will win you over.

• Effortlessly Impressive: The beautiful Bundt shape and that gorgeous swirl running through it makes it look like you spent hours in the kitchen, when really, it comes together in a snap.
• Moist & Tender Crumb: Thanks to a simple buttermilk batter, this cake stays incredibly soft and moist for days (if it lasts that long!).
• Perfectly Spiced: That ribbon of cinnamon-sugar isn’t just for looks—it packs a warm, cozy flavor in every single bite.
• Family-Friendly Favorite: This is the kind of dessert that appeals to absolutely everyone, from kids to grandparents. It’s a guaranteed crowd-pleaser.

Ingredients You’ll Need

Before you start, a quick tip: make sure all your refrigerated ingredients (eggs, buttermilk, butter) are at room temperature. This simple step helps everything blend together smoothly for a perfectly textured cake.

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For the Cake Batter:

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 1/4 cups buttermilk

For the Cinnamon Swirl:

• 2/3 cup packed light brown sugar
• 2 tablespoons ground cinnamon
• 1/2 teaspoon nutmeg (optional, but delicious!)

For the Glaze (Optional):

• 1 cup powdered sugar
• 2-3 tablespoons milk or cream
• 1/2 teaspoon vanilla extract

Equipment

You won’t need any fancy gadgets for this recipe. Just grab a standard 10- or 12-cup Bundt pan, a couple of mixing bowls, a hand mixer or stand mixer, and a trusty spatula. Don’t forget to generously grease your Bundt pan—this is the key to a clean release!

How to Make Cinnamon Swirl Bundt Cake

Ready to create some kitchen magic? Let’s bake!

1. Prep the Pan and Oven: Preheat your oven to 350°F (175°C). Grease and flour your Bundt pan thoroughly, making sure to get into all the nooks and crannies. This is your number one step for success!
2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Setting this aside now makes the mixing process smoother later.
3. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed for about 2-3 minutes, until the mixture is light and fluffy. This step incorporates air, which helps the cake rise.
4. Add Eggs and Vanilla: Beat in the eggs, one at a time, mixing well after each addition. Then mix in the vanilla extract.
5. Combine Wet and Dry: With the mixer on low speed, alternate adding the dry ingredients and the buttermilk to the butter mixture. Start and end with the dry ingredients. Mix just until combined—overmixing can lead to a tough cake.
6. Make the Swirl: In a small bowl, stir together the brown sugar, cinnamon, and nutmeg.
7. Layer the Batter: Spoon about one-third of the cake batter into the prepared Bundt pan and spread it evenly. Sprinkle half of the cinnamon-sugar mixture over the batter. Repeat with another third of the batter and the remaining cinnamon sugar. Top with the final third of the batter.
8. Bake! Place the pan in the preheated oven and bake for 50-60 minutes, or until a long skewer inserted into the center of the cake comes out clean.
9. Cool Completely: Let the cake cool in the pan on a wire rack for 15-20 minutes. Then, carefully invert it onto the rack to cool completely before glazing. This patience is crucial—if you try to glaze a warm cake, it will just melt right off!
10. Add the Glaze: Once the cake is completely cool, whisk together the powdered sugar, milk, and vanilla for the glaze. Drizzle it generously over the top of the cake.

Tips for the Perfect Bundt Cake

I’ve made my fair share of Bundt cakes, and I’ve learned a trick or two along the way. Here’s how to make yours perfect every single time:

• Don’t Skimp on Greasing: I can’t stress this enough. Use melted butter or a non-stick baking spray and make sure you get every crevice of that pan. A well-greased pan is the secret to a cake that releases beautifully.
• The Toothpick Test: Oven temperatures can vary. Start checking your cake for doneness around the 50-minute mark. The toothpick should have a few moist crumbs attached, but no wet batter.
• Patience is a Virtue: I know it’s tempting, but letting the cake cool in the pan for a bit before flipping it is non-negotiable. Rushing this step can lead to a cake that breaks. Let it rest!
• Mix-In Magic: Feel free to add 1/2 cup of chopped pecans or walnuts to the cinnamon swirl layer for a delightful crunch.

Serving Suggestions

This cake is magnificent all on its own, but if you really want to take it over the top, serve a warm slice with a scoop of vanilla ice cream. The contrast of the warm, spiced cake with the cold, creamy ice cream is pure bliss. It’s also the perfect companion to your morning coffee or afternoon tea. For more dessert inspiration that pairs beautifully with coffee, check out our guide to easy coffee pairings.

How to Store Your Cake

To keep your cake tasting fresh, store it covered at room temperature for up to 3 days. If you need to keep it longer, you can wrap it tightly and store it in the refrigerator for up to a week. It also freezes beautifully! Wrap the unglazed cake tightly in plastic wrap and then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator and add the glaze just before serving.

Can I make this cake without buttermilk?

Absolutely! If you don’t have buttermilk, you can make a quick substitute. Simply add 1 tablespoon of white vinegar or lemon juice to a measuring cup, then fill it with regular milk to the 1 1/4 cup line. Let it sit for 5 minutes until it slightly curdles, and you’re good to go.

My swirl didn’t stay in a distinct layer. What happened?

Don’t worry, this happens! Sometimes the swirl bakes into the cake a bit more, creating a marbled effect rather than a distinct layer. It will still taste incredible. To help the swirl stay put, try using a knife to gently swirl the layers together instead of just layering them.

Can I bake this in a different pan?

Yes, you can! This batter can be divided between two 9×5-inch loaf pans. Just reduce the baking time to about 40-45 minutes, and keep a close eye on them with the toothpick test.

How can I tell when the cake is done?

The best test is the skewer test. If the skewer inserted into the deepest part of the cake comes out with no wet batter (a few dry crumbs are okay), it’s done. The cake should also be golden brown and starting to pull away slightly from the edges of the pan.

There you have it! This Cinnamon Swirl Bundt Cake is more than just a recipe; it’s a little piece of home-baked comfort. It’s the kind of simple, satisfying baking project that reminds you why you love being in the kitchen. The smell alone is worth the effort. So, what are you waiting for? Grab your apron, and let’s bake up some joy together. I promise, one bite of this tender, cinnamon-spiced cake, and it’ll earn a permanent spot in your recipe box. If you’re looking for another simple and stunning dessert, you have to try our Classic Lemon Pound Cake next!