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This decadent and easy to make homemade Cinnamon Bundt Cake is a super moist cake thanks to the addition of sour cream in the cinnamon cake batter! A Cinnamon Swirl Bundt Cake is a delicious cake with cinnamon swirl in the center and then finished off with a simple vanilla glaze on top.
Cinnamon Swirl Bundt Cake Recipe
This delicious cake is an easy cinnamon bundt cake that is so buttery, soft, fluffy, and moist thanks to the simple homemade cinnamon cake recipe and the easy cinnamon swirl in the center. It’s an impressive cake that tastes like a mix between homemade cinnamon rolls and a sour cream coffee cake.
It’s the perfect dessert for a crowd or family gathering because it makes at least 10-12 servings. And trust me when I say that no one will be able to resist the sweet and moist tender crumb of the easy cinnamon cake, the cinnamon swirl in the center, and the sweet & simple glaze over top – the perfect combination!
Simple Ingredients Needed For Cinnamon Bundt Cake
Homemade Cinnamon Cake Batter Ingredients
- All-Purpose Flour
- Baking Powder
- Baking Soda
- Salt – I use sea salt or kosher salt, but regular iodized table salt works well too.
- Granulated Sugar
- Butter – Make sure the butter is at room temperature so it creams in easily with the other ingredients. Put it out at room temperature the night before or a few hours before preparing the recipe. Salted butter or unsalted butter can be used whichever you prefer to bake with.
- Large Eggs – Room temperature eggs are best to use.
- Vanilla Extract
- Sour Cream – For the best taste I highly recommend using full-fat sour cream and not the lite or reduced-fat sour cream when making this cinnamon bundt cake.
Cinnamon Swirl Ingredients
- Light Brown Sugar
- Ground Cinnamon
Simple Vanilla Glaze Ingredients
- Powdered Sugar
- Milk – It’s best to use a higher fat milk like whole milk or half and half. Heavy cream is great but you will need to use more of it because it’s so thick.
- Vanilla Extract
How To Make Cinnamon Roll Bundt Cake (Printable Recipe Card)
Preheat the oven to 350 degrees F. Grease a 10-inch bundt cake pan by spraying with nonstick coking spray, Baker’s Joy spray, or spread softened butter or shortening in it.
Combine the dry ingredients by whisking together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
In the bowl of a stand mixer using the paddle attachment, or use a large mixing bowl and an electric mixer, cream together the butter and sugar until light and fluffy. About 2 minutes of beating on medium-high speed.
Add in the eggs, one at a time, and mix until well combined after each egg addition.
Add the vanilla extract and beat just until combined.
Add half of the flour mixture into the butter/sugar mixture (wet ingredients) and beat on low speed just until combined. Add in the sour cream and beat until combined. Add in the remaining flour mixture and beat on low speed until combined and no flour streaks remain in the cake batter.
Pour half of the batter into the prepared bundt pan.
In a small mixing bowl, stir together the light brown sugar and cinnamon. Sprinkle it evenly over the cake batter inside the bundt pan.
Spoon the remaining batter over top the cinnamon layer. make sure to cover all the cinnamon layer in the cake batter – carefully use a spoon, if needed, to spread it out.
Bake for 40-50 minutes or until a toothpick inserted into the top center of the cake comes out clean.
Remove the bundt cake from the oven and allow it to cool for 10 minutes before inverting it/flipping it onto a serving plate.
Once the cake has cooled to room temperature prepare the simple glaze. In a small bowl stir together the powdered sugar, milk, and vanilla extract until a smooth and pourable glaze forms. Once the cake has cooled, pour the glaze over top of the cake. Enjoy!
How To Store A Cinnamon Swirl Bundt Cake
Store the bundt cake at room temperature, inside a covered container, or cover the cake with foil or plastic wrap, for up to 4 days. I love buy this Bundt Cake Pan + Bundt Cake Storage Set from Nordic Ware. It comes with a perfectly sized storage container with an airtight lid for the bundt cake.
Tips For Preventing The Cake From Sticking To The Bundt Pan
One of the most common things that bakers struggle with when making bundt cakes is the cake sticking to the pan when you invert it onto the serving plate. Here are some helpful tips to avoid that.
- Spray the bundt pan with nonstick spray made for baking like Pam Baking or Baker’s Joy. These are cooking sprays that have flour mixed into it, which helps prevent stickage.
- The best way to ensure no sticking happens is to spread softened butter or shortening into the bundt pan and then add about 1-2 tablespoons of flour. Tap and move the bundt pan around trying to get the flour to coat the butter/shortening layer.
- When spraying the bundt pan with cooking spray or baker’s spray make sure to get inside each groove of the bundt cake and all over each surface area of the inside of the bundt pan.
- Use a non-stick coated bundt pan. I love this Nordic Ware Bundt Cake Pan and have never had any problems with the cake sticking once it’s inverted onto the serving plate.
- While the cake is still hot, gently loosen the cake from the edges of the pan using a plastic knife or table knife.
- Make sure to allow the cake to rest for 10 minutes before flipping it over onto the serving plate.
- Once you have flipped the bundt cake pan over, use a table knife or spoon of some sort, to tap the sides of the bundt pan which will help the cake slide out more easily.
Cinnamon Bundt Cake Recipe FAQ’s
Can I Prepare This Bundt Cake Ahead of Time?
Yes, this easy cinnamon bundt cake works perfectly if you need to make it ahead of time. Because the cake needs to be cooled before adding the glaze over top, make the cinnamon swirl bundt cake up to 24 hours ahead of time and store it at room temperature, making sure it’s well covered in an airtight container or wrapped in foil and/or plastic wrap. Mix up the glaze when ready to serve and enjoy!
How Long Does A Bundt Cake Last For?
A bundt cake will last for up to 4 days when stored at room temperature. If you want to keep leftovers for longer, try storing it in the fridge for up to 7 days, although I don’t recommend this because the cake will dry out if it gets cold in the fridge.
Can I Double The Cinnamon Swirl Mixture?
Yes you can! If you love lots of that sweet cinnamon swirl then go ahead and double the mixture.
What Size Bundt Pan Is Best To Use?
The recipe has been tested using a 12-cup (or 10-inch) bundt cake pan. I use this Nordic Ware 12-Cup Bundt Cake Pan when I make this cake. I don’t recommend using something smaller because the batter may spill over while baking. You can use something larger in size but just know that the cake won’t be as tall as if you were using a 10-inch bundt cake pan.
More Cinnamon Recipes You’ll Love
- Cinnamon Banana Bread Muffins
- Cinnamon Applesauce Muffins
- Cinnamon Roll Pancakes
- Cinnamon Cream Pie
- Cinnamon Streusel Pumpkin Cake
- Caramel Pecan Cinnamon Rolls
- Cinnamon Streusel Baked Apples
Cinnamon Swirl Bundt Cake
Equipment
Ingredients
Cake Batter
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 12 tablespoons butter room temperature
- 1½ cups granulated sugar
- 3 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 cup full-fat sour cream
Cinnamon Swirl
- 1/4 cup packed light brown sugar
- 1 tablespoon ground cinnamon
Vanilla Glaze
- 2 cups powdered sugar
- 2-4 tablespoons milk (I recommend whole milk or half & half)
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350℉. Grease a 10-inch bundt cake pan (12-cup) by spraying with nonstick coking spray, Baker's Joy spray, or spread softened butter or shortening in it.
Prepare The Cake Batter
- Combine the dry ingredients by whisking together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.2½ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, ¼ teaspoon salt
- In the bowl of a stand mixer using the paddle attachment, or use a large mixing bowl and an electric mixer, cream together the butter and sugar until light and fluffy. About 2 minutes of beating on medium-high speed.1½ cups granulated sugar, 12 tablespoons butter
- Add in the eggs, one at a time, and mix until well combined after each egg addition.3 large eggs
- Add the vanilla extract and beat just until combined.2 teaspoons vanilla extract
- Add half of the flour mixture into the butter/sugar mixture and beat on low speed just until combined. Add in the sour cream and beat until combined. Add in the remaining flour mixture and beat on low speed until combined and no flour streaks remain in the cake batter.1 cup full-fat sour cream
- Pour half of the cake batter into the prepared bundt pan.
Make The Cinnamon Swirl
- In a small mixing bowl, stir together the light brown sugar and cinnamon. Sprinkle it evenly over the cake batter inside the bundt pan.1/4 cup packed light brown sugar, 1 tablespoon ground cinnamon
Assemble Bundt Cake & Bake
- Spoon the remaining cake batter over top the cinnamon layer, making sure to cover all the cinnamon layer in the cake batter – carefully use a spoon, if needed, to spread it out.
- Bake for 40-50 minutes or until a toothpick inserted into the top center of the cake comes out clean.
- Remove the bundt cake from the oven and allow it to cool for 10 minutes before inverting it/flipping it onto a serving plate.
- Once the cake has cooled to room temperature prepare the simple glaze. In a small bowl stir together the powdered sugar, milk, and vanilla extract until a smooth and pourable glaze forms.Once the cake has cooled to room temperature, pour the glaze over top of the cake. Enjoy!2 cups powdered sugar, 2-4 tablespoons milk, 1 teaspoon vanilla extract
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