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Cinnamon Swirl Bundt Cake

Moist, tender bundt cake with beautiful cinnamon sugar swirls and vanilla glaze, perfect for dessert or breakfast treat.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
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
 

  1. Preheat oven to 350°F (175°C). Thoroughly grease and flour a 10-12 cup bundt pan, ensuring all ridges are coated.
  2. Whisk together flour, baking powder, baking soda, and salt in a large bowl. Set aside.
  3. In a small bowl, combine brown sugar and cinnamon for swirl mixture. Set aside.
  4. Cream softened butter and granulated sugar with electric mixer for 3-4 minutes until light and fluffy.
  5. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
  6. Whisk together milk and sour cream in a separate bowl.
  7. 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.
  8. Pour half of batter into prepared bundt pan and spread evenly.
  9. Sprinkle half of cinnamon sugar mixture over batter in pan.
  10. Pour remaining batter over cinnamon layer and spread evenly.
  11. Sprinkle remaining cinnamon sugar mixture over top of batter.
  12. Gently swirl cinnamon through batter using a butter knife in figure-eight motions.
  13. Bake 55-65 minutes until toothpick inserted in center comes out clean.
  14. Cool in pan 10-15 minutes, then invert onto wire rack to cool completely.
  15. Whisk together powdered sugar, milk, and vanilla until smooth for glaze.
  16. 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.