There’s something undeniably magical about the aroma of cinnamon wafting through your kitchen as a freshly baked bundt cake cools on the counter. The Cinnamon Swirl Bundt Cake is a timeless classic that combines tender, moist cake with ribbons of sweet cinnamon sugar, all topped with a luscious vanilla glaze. This recipe is perfect for weekend baking, special occasions, or whenever you’re craving a comforting homemade dessert that looks impressive but is surprisingly easy to make. Whether you’re an experienced baker or just starting your culinary journey, this bundt cake will become a cherished addition to your recipe collection.

The beauty of a bundt cake lies not only in its distinctive ridged shape but also in its versatility. This particular recipe features a gorgeous cinnamon swirl that creates a marbled effect throughout the cake, making every slice a visual delight. The combination of warm cinnamon, sweet vanilla, and buttery cake creates a flavor profile that appeals to people of all ages. Best of all, this cake stays moist for days when stored properly, making it an excellent choice for meal prep, gift-giving, or simply enjoying throughout the week with your morning coffee or afternoon tea.

Why This Cinnamon Swirl Bundt Cake Will Become Your Go-To Recipe

What sets this Cinnamon Swirl Bundt Cake apart from other desserts is its perfect balance of flavors and textures. The cake itself is incredibly tender and moist, thanks to the combination of butter, eggs, and milk that creates a rich crumb structure. The cinnamon swirl adds not just visual appeal but also pockets of concentrated sweetness and spice that make each bite interesting and delicious. Unlike some bundt cakes that can be dense or dry, this recipe produces a light, fluffy texture that melts in your mouth.

The vanilla glaze that cascades down the ridges of the bundt cake adds another layer of sweetness and creates that bakery-style finish that makes this dessert feel extra special. The glaze is thick enough to create beautiful drips but not so heavy that it overwhelms the cake’s delicate flavors. When the glaze sets slightly, it forms a thin crust that provides a delightful textural contrast to the soft cake beneath. This combination of flavors and textures makes every slice an experience worth savoring.

Another reason this recipe stands out is its forgiving nature. Bundt cakes are generally more resilient than layer cakes, and the distinctive pan shape means you don’t need to worry about perfect frosting or decoration. The natural beauty of the bundt shape, combined with the swirled interior and glossy glaze, creates an elegant presentation with minimal effort. Even if your swirl isn’t perfectly even or your glaze drips a bit messily, the rustic, homemade appearance only adds to the cake’s charm and appeal.

The Secret to Achieving the Perfect Cinnamon Swirl Pattern

Creating that stunning marbled effect in your Cinnamon Swirl Bundt Cake is easier than you might think, but there are a few key techniques that ensure success. The secret lies in how you layer and swirl the cinnamon mixture through the batter. Rather than simply dumping the cinnamon sugar in and stirring, you’ll want to create distinct layers that you then gently swirl with a knife or skewer. This technique creates those beautiful ribbons of cinnamon that run throughout the cake.

Start by preparing your cinnamon swirl mixture separately, combining granulated sugar with ground cinnamon until well blended. The ratio of sugar to cinnamon should be generous enough to create visible swirls but not so heavy that it becomes overpowering. When you’re ready to assemble your cake, pour about half of your batter into the prepared bundt pan, creating an even layer across the bottom. Sprinkle a generous amount of the cinnamon sugar mixture over this layer, making sure to distribute it relatively evenly but not worrying about perfection.

Pour the remaining batter over the cinnamon layer, then sprinkle more cinnamon sugar on top. Using a butter knife, skewer, or chopstick, gently swirl the layers together by inserting your tool into the batter and making figure-eight or circular motions. The key word here is “gently” – you don’t want to overmix, as this can cause the swirls to blend together completely and lose their distinct appearance. A few strategic swirls are all you need to create that gorgeous marbled pattern that will be revealed when you slice into the finished cake.

Essential Tips for Baking the Perfect Bundt Cake Every Time

Success with bundt cakes starts with proper pan preparation. Unlike simple round cake pans, bundt pans have intricate ridges and a center tube that can make sticking a real problem. The key is to generously grease every nook and cranny of your pan, paying special attention to the ridges and the center tube. Many bakers swear by a combination of butter and flour, while others prefer baking spray with flour already added. Whatever method you choose, be thorough – nothing is more disappointing than a cake that breaks apart when you try to remove it from the pan.

Another crucial factor is oven temperature and baking time. Bundt cakes are typically larger and denser than layer cakes, which means they need a moderate oven temperature and sufficient baking time to cook through without drying out. Resist the temptation to increase the temperature to speed things along, as this can cause the outside to overcook while the center remains underdone. Instead, bake at the specified temperature and test for doneness using a long skewer or toothpick inserted into the thickest part of the cake. When it comes out clean or with just a few moist crumbs, your cake is ready.

Patience is essential when it comes to removing your bundt cake from the pan. Allow the cake to cool in the pan for about 10-15 minutes after removing it from the oven. This cooling period allows the cake to set slightly and pull away from the pan edges naturally. If you try to remove it too soon, the cake may be too tender and fall apart. If you wait too long, the cake may stick to the pan as it cools and contracts. That 10-15 minute window is the sweet spot. When you’re ready to unmold, place a wire cooling rack or serving plate over the pan, then confidently invert the whole thing. Give the pan a gentle shake, and your beautiful bundt cake should release cleanly.

Ingredients

3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
1 cup whole milk, room temperature
1/2 cup sour cream, room temperature
1/2 cup brown sugar, packed
3 tablespoons ground cinnamon
2 cups powdered sugar
3-4 tablespoons milk
1 teaspoon vanilla extract

Instructions

Preheat your oven to 350°F (175°C) and thoroughly grease and flour a 10-12 cup bundt pan, making sure to coat all ridges and the center tube completely.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined, then set this dry mixture aside.
In a separate bowl, combine the brown sugar and ground cinnamon, mixing thoroughly to create your swirl mixture, then set this aside as well.
Using an electric mixer, cream the softened butter and granulated sugar together on medium-high speed for 3-4 minutes until the mixture becomes light, fluffy, and pale in color.
Add the eggs one at a time to the butter mixture, beating well after each addition and scraping down the sides of the bowl to ensure even mixing.
Mix in the vanilla extract until fully incorporated into the wet ingredients.
In a small bowl or measuring cup, whisk together the milk and sour cream until smooth and well combined.
Add the dry ingredients to the butter mixture in three additions, alternating with the milk mixture in two additions, beginning and ending with the dry ingredients, mixing on low speed just until combined after each addition.
Pour half of the batter into the prepared bundt pan, spreading it evenly across the bottom and up the sides slightly.
Sprinkle half of the cinnamon sugar mixture evenly over the batter layer in the pan.
Pour the remaining batter over the cinnamon layer, spreading gently to create an even top surface.
Sprinkle the remaining cinnamon sugar mixture over the top of the batter.
Use a butter knife or skewer to gently swirl the cinnamon mixture through the batter using figure-eight or circular motions, being careful not to overmix.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean or with just a few moist crumbs.
Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes before inverting onto a wire rack to cool completely.
While the cake cools, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract until smooth and slightly thick but pourable.
Once the cake has cooled completely, drizzle the glaze generously over the top, allowing it to cascade down the ridges naturally.
Let the glaze set for about 10-15 minutes before slicing and serving the cake.

Cinnamon Swirl Bundt Cake

Moist, tender bundt cake with beautiful cinnamon sugar swirls and vanilla glaze, perfect for dessert or breakfast treat.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 1

Total Time 1 20

Servings: 12 slices

Course: Breakfast, Dessert

Cuisine: American, Comfort Food

Calories: 420

Ingredients Equipment Method Notes

Ingredients

Cake Batter

3 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
0.5 tsp salt
1 cup unsalted butter softened
2 cups granulated sugar
4 eggs large, room temperature
2 tsp vanilla extract
1 cup whole milk room temperature
0.5 cup sour cream room temperature

Cinnamon Swirl

0.5 cup brown sugar packed
3 tbsp ground cinnamon

Vanilla Glaze

2 cups powdered sugar
3-4 tbsp milk
1 tsp vanilla extract

Equipment

10-12 cup bundt pan
Electric mixer
Mixing bowls
Wire cooling rack
Whisk

Method

Preheat oven to 350°F (175°C). Thoroughly grease and flour a 10-12 cup bundt pan, ensuring all ridges are coated.
Whisk together flour, baking powder, baking soda, and salt in a large bowl. Set aside.
In a small bowl, combine brown sugar and cinnamon for swirl mixture. Set aside.
Cream softened butter and granulated sugar with electric mixer for 3-4 minutes until light and fluffy.
Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
Whisk together milk and sour cream in a separate bowl.
Add dry ingredients to butter mixture in three additions, alternating with milk mixture, beginning and ending with dry ingredients. Mix on low speed just until combined.
Pour half of batter into prepared bundt pan and spread evenly.
Sprinkle half of cinnamon sugar mixture over batter in pan.
Pour remaining batter over cinnamon layer and spread evenly.
Sprinkle remaining cinnamon sugar mixture over top of batter.
Gently swirl cinnamon through batter using a butter knife in figure-eight motions.
Bake 55-65 minutes until toothpick inserted in center comes out clean.
Cool in pan 10-15 minutes, then invert onto wire rack to cool completely.
Whisk together powdered sugar, milk, and vanilla until smooth for glaze.
Drizzle glaze over cooled cake, allowing it to cascade down sides. Let set 10-15 minutes before serving.

Notes

Store wrapped tightly at room temperature for up to 2 days or refrigerate for up to 5 days. Can be frozen without glaze for up to 3 months. For best results, bring all dairy ingredients to room temperature before mixing.

Storing and Serving Your Cinnamon Swirl Bundt Cake

One of the wonderful things about bundt cakes is their excellent keeping quality. When stored properly, this Cinnamon Swirl Bundt Cake will stay moist and delicious for up to five days, making it perfect for meal prep or for having a homemade dessert ready whenever the craving strikes. To store your cake, wait until the glaze has set completely, then wrap the cake tightly in plastic wrap or place it in an airtight cake carrier. Store at room temperature if you plan to eat it within a day or two, or refrigerate for longer storage.

When you’re ready to serve, the cake can be enjoyed at room temperature or slightly warmed. A 10-15 second zap in the microwave can bring back that fresh-from-the-oven warmth that makes the cake even more irresistible. This bundt cake pairs beautifully with a cup of coffee for breakfast, makes an excellent afternoon snack with tea, or can be dressed up as an elegant dessert with a scoop of vanilla ice cream or a dollop of whipped cream on the side.

For special occasions, you can customize the presentation by adding extra garnishes. A dusting of powdered sugar over the glaze creates a snow-dusted effect that’s perfect for winter celebrations. Fresh berries arranged around the base of the cake add color and freshness for spring and summer gatherings. Chopped pecans or walnuts can be sprinkled over the glaze while it’s still wet for added crunch and visual appeal. The versatility of this cake makes it suitable for everything from casual family dinners to holiday celebrations and everything in between.

Conclusion: A Recipe Worth Making Again and Again

The Cinnamon Swirl Bundt Cake is more than just a dessert – it’s a celebration of comfort, flavor, and the joy of home baking. With its tender crumb, beautiful cinnamon ribbons, and glossy vanilla glaze, this cake delivers on both taste and presentation. The recipe is straightforward enough for beginners yet produces results that look and taste impressively professional. Whether you’re baking for a special occasion, bringing a dish to share, or simply treating yourself and your loved ones, this bundt cake is sure to become a frequently requested favorite in your recipe rotation. The combination of warm cinnamon, sweet vanilla, and buttery cake creates a timeless flavor that never goes out of style, making this recipe a true keeper that you’ll return to time and time again.

Cinnamon Swirl Bundt Cake Recipe: A Heavenly Homemade Dessert