This Cinnamon Swirl Bundt Cake is the definition of cozy baking. Imagine slicing into a tender, golden cake only to find rich ribbons of brown sugar and cinnamon winding through every bite. It’s buttery, soft, and lightly spiced — a comforting treat that makes your kitchen smell like a dream. Whether you’re serving it as a brunch centerpiece, a coffee companion, or a holiday dessert, this easy Bundt cake is always a showstopper.
Why You’ll Love This Recipe
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Classic coffee cake flavor with a beautiful cinnamon ribbon
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Soft and buttery texture thanks to sour cream
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No glaze needed — just a dusting of powdered sugar
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Great for brunch, holidays, or gifting
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Beginner-friendly with easy-to-follow steps
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Perfect make-ahead cake that stays moist for days
Ingredient Breakdown
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All-Purpose Flour: Provides structure while keeping the crumb tender.
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Baking Powder + Baking Soda: Help the cake rise evenly and stay light.
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Salt: Balances the sweetness and enhances flavor.
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Ground Cinnamon: Infuses the batter and swirl with warm spice.
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Unsalted Butter: Adds rich flavor and a soft, moist crumb.
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Granulated Sugar: Sweetens and helps cream the butter to create volume.
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Eggs: Bind the batter and add richness.
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Vanilla Extract: Rounds out the cake’s warm flavor profile.
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Sour Cream: Keeps the cake moist and tangy, with a dense yet tender texture.
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Brown Sugar + Cinnamon: Create the signature swirl with deep, caramel-like notes.
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Powdered Sugar: A light dusting for a classic, elegant finish.
Pro Tips
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Room temperature butter and eggs ensure a smooth, lump-free batter.
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Grease the Bundt pan thoroughly to avoid sticking in all the detailed edges.
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Use fresh cinnamon for the best flavor — it makes a noticeable difference.
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Let the cake cool completely before slicing to avoid crumbling.
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Wrap leftovers tightly to keep the cake moist for several days.
Ingredient Swaps or Variations
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Sub Greek yogurt for sour cream if that’s what you have on hand.
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Add chopped nuts like pecans or walnuts to the swirl for crunch.
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Mix in mini chocolate chips for a fun twist.
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Top with a simple glaze of powdered sugar and milk if you want extra sweetness.
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Make it gluten-free using a 1:1 gluten-free flour blend.
Serving Suggestions
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Serve slices warm with a cup of coffee or tea.
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Top with whipped cream or vanilla ice cream for dessert.
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Include in a holiday brunch spread with fruit and egg dishes.
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Wrap slices in parchment and tie with ribbon for edible gifts.
Make Ahead + Storage Tips
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Make Ahead: Bake the cake a day in advance and store it covered at room temperature. The flavor develops even more overnight.
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Storage: Keep leftovers tightly wrapped at room temp for 3–4 days.
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Freeze: Wrap individual slices or the whole cake in plastic wrap, then foil. Freeze up to 3 months. Thaw at room temp before serving.
Cultural or Historical Notes
Bundt cakes gained popularity in America during the 1950s and 60s, thanks to the iconic pan created by Nordic Ware. Their distinct ring shape and easy slicing make them a go-to dessert for gatherings and celebrations.
Frequently Asked Questions (FAQ)
Can I make this without a Bundt pan?
Yes, a 9×13-inch pan will work, but reduce the bake time by about 5–10 minutes.
What if I don’t have sour cream?
You can substitute with plain Greek yogurt or buttermilk for similar moisture and tang.
Can I double the swirl layer?
Absolutely! Just keep in mind it will be a sweeter and more cinnamon-forward cake.
Why did my cake stick to the pan?
Make sure to grease the pan thoroughly, including all nooks and crannies. A flour-based baking spray works best.
Can I add a glaze instead of powdered sugar?
Yes, a vanilla or cream cheese glaze drizzled on top would be delicious and eye-catching.
Ingredients
Equipment
Method
- Prepare the Pan & OvenPreheat your oven to 350°F (175°C). Grease and flour a bundt pan thoroughly, making sure every groove is coated to prevent sticking.
- Mix the Dry IngredientsIn a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter & SugarIn a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3–4 minutes. This step creates air pockets that give the cake a tender crumb.
- Add Eggs, Sour Cream & VanillaBeat in the eggs one at a time, mixing well after each addition. Stir in the sour cream and vanilla extract until combined
- Incorporate the Dry Mix & MilkAlternate adding the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined — overmixing can make the cake dense.
- Assemble the SwirlIn a small bowl, mix the brown sugar and cinnamon. Pour half of the cake batter into the prepared bundt pan. Sprinkle the cinnamon-sugar mixture evenly over the batter, then pour the remaining batter on top
- Create the Marble EffectUsing a butter knife, gently swirl the batter in a figure-eight motion to create a ribbon effect. Don’t overdo it — you want visible layers.
- Bake to PerfectionPlace in the preheated oven and bake for 50–60 minutes, or until a toothpick inserted into the thickest part comes out clean.
- Cool & ReleaseAllow the cake to cool in the pan for 15 minutes before carefully inverting it onto a wire rack. Cool completely before glazing.
- Optional GlazeWhisk together powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled cake for extra sweetness and a polished look.
Notes
- Ensure your baking powder is fresh for the best rise.
- The swirl will look more distinct if you don’t overmix once it’s in the pan.
