The scent of cinnamon swirling through my kitchen instantly transports me to crisp autumn evenings, when cozy desserts are basically a must. You know that feeling when you walk in from the chilly outdoors and the house smells like warmth? That’s exactly what this cinnamon swirl Bundt cake delivers — it’s like wrapping up in your favorite blanket with a mug of tea and a slice of something utterly comforting.
I first baked this cake after a neighbor dropped off a basket of freshly picked apples and I wanted something sweet to share with friends. The cinnamon swirl Bundt cake became a staple in my autumn baking lineup, especially when I needed a dessert that looked impressive but didn’t take all day. It’s got that golden crust, a tender crumb, and the kind of cinnamon ribbon that makes every bite special. Plus, it slices up beautifully for potlucks or weeknight treats, and honestly, who can resist a cake with a swirl?
This recipe is packed with flavor but doesn’t overload you with complicated steps. The cinnamon swirl Bundt cake is the sort of dessert that pleases just about everyone — from picky eaters to self-proclaimed foodies. If you’re keen on baking with seasonal spices or just want a sweet treat that feels a little nostalgic, you’re in the right place. I’ve made this cake at least a dozen times (sometimes swapping in pumpkin puree or adding a handful of chopped pecans), and every time, it’s a huge hit. Trust me, if you’re searching for an easy autumn dessert, this cinnamon swirl Bundt cake is about to become your new go-to.
Why You’ll Love This Recipe
- Quick & Easy: Comes together in under 20 minutes of prep, so you can whip it up even on a busy weekday.
- Simple Ingredients: Nothing fancy or hard to find — just pantry staples and a few autumn favorites.
- Perfect for Cozy Nights: Whether you’re hosting a fall gathering or snuggling up with a movie, this cinnamon swirl Bundt cake is pure comfort.
- Crowd-Pleaser: The cinnamon swirl draws oohs and ahhs every time, and it’s always a hit with both kids and adults.
- Unbelievably Delicious: Soft, moist crumb with a buttery cinnamon ribbon — every bite is packed with flavor.
What sets this cinnamon swirl Bundt cake apart is the way the cinnamon mixture is layered and swirled through the batter. I blend brown sugar and cinnamon with a touch of melted butter for a filling that stays gooey and aromatic — never dry or crumbly. It’s a simple trick that makes a huge difference in texture (and trust me, my family notices every time I try to skip it!).
This isn’t just another cinnamon cake. The Bundt pan gives it a beautiful shape and helps the edges get slightly crisp while the inside stays tender. I’ve tested this recipe with different flours and sweeteners, and it’s always forgiving. Plus, if you’ve ever had a cinnamon roll craving but didn’t want all the fuss — this cake is the answer. It’s like a cinnamon roll, but way easier and perfect for sharing.
Honestly, I love how baking this cinnamon swirl Bundt cake fills the house with that classic autumn aroma. It’s the kind of recipe that makes you close your eyes and savor each bite — and it’s practically guaranteed to boost your cozy vibes all season long.
Ingredients Needed
This cinnamon swirl Bundt cake uses everyday ingredients to create big, comforting flavors. Most are probably sitting in your kitchen right now, and if you’re missing one, there’s almost always a simple swap.
- For the Cake Batter:
- 2 1/2 cups (315g) all-purpose flour (can use cake flour for a lighter crumb)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup (226g) unsalted butter, softened (adds richness)
- 1 1/2 cups (300g) granulated sugar
- 3 large eggs, room temperature
- 2 tsp pure vanilla extract (or vanilla bean paste for extra flavor)
- 1 cup (240ml) sour cream (can substitute Greek yogurt for a tangy twist)
- 1/2 cup (120ml) whole milk (dairy-free milk works too)
- For the Cinnamon Swirl:
- 1/2 cup (100g) brown sugar, packed
- 2 tbsp ground cinnamon (use Saigon cinnamon for bolder flavor)
- 2 tbsp (28g) unsalted butter, melted
- Optional: 1/4 cup (30g) chopped pecans or walnuts (for crunch)
- For the Glaze:
- 1 cup (120g) powdered sugar
- 2-3 tbsp (30-45ml) milk or cream
- 1/2 tsp vanilla extract
- Pinch of salt
I usually stick to King Arthur or Bob’s Red Mill for flour — they give a reliably tender texture. If you’re out of sour cream, swap in plain Greek yogurt or even a dairy-free version (I’ve tried coconut yogurt and it works surprisingly well). For the cinnamon, fresh is best, and if you can, grab a high-quality ground variety for that bold, aromatic punch.
If nuts aren’t your thing (or there’s an allergy in your house), just leave them out or swap with dried cranberries for a little tang. The glaze is simple, but you can always add a little orange zest if you want a citrusy pop. And for gluten-free folks, a blend like Cup4Cup or King Arthur’s GF flour will do the job — just keep an eye on the baking time, as it can vary slightly.
All in all, this ingredient list is flexible, fuss-free, and built for busy bakers or spontaneous cravings. I’ve even made the cinnamon swirl Bundt cake with low-fat milk and it still comes out great, so don’t stress about perfection — just enjoy the process!
Equipment Needed
- Bundt pan (10-12 cup capacity): I use a classic nonstick pan, but a silicone version works too. If you don’t have a Bundt pan, a regular tube pan or two loaf pans will do — just watch the baking time.
- Electric mixer: Stand or hand mixer, whatever you’ve got. Mixing by hand is possible, but the batter is thick and needs some muscle.
- Large mixing bowls: At least two for separating wet and dry ingredients.
- Whisk & spatula: For stirring and scraping down the sides (trust me, you don’t want to lose any batter).
- Measuring cups & spoons: Precise measurements matter for baking, so grab your favorites.
- Small bowl: For mixing the cinnamon swirl.
- Cooling rack: Helps the cake cool evenly and prevents soggy bottoms.
If your Bundt pan is older and the nonstick coating has seen better days, make sure to grease and flour it really well. I’ve lost more cakes than I care to admit to sticking — so sometimes I use a baking spray with flour to get every nook and cranny. Budget tip: You don’t need fancy tools; a sturdy whisk and spatula from the dollar store can work wonders.
After baking, I let my pan soak in warm water for a few minutes before cleaning, especially if any bits stick. Handles on mixing bowls make pouring easier, but honestly, use whatever you’ve got (I’ve made this cake in a soup pot in a pinch!).
Preparation Method
- Preheat oven & prep pan: Preheat your oven to 350°F (175°C). Generously grease and flour your Bundt pan, making sure you get into all the grooves. (If using baking spray, coat well.) Set aside. (Takes about 5 minutes)
- Mix dry ingredients: In a large bowl, whisk together 2 1/2 cups (315g) flour, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. Set aside.
- Cream butter & sugar: In another large bowl, beat 1 cup (226g) butter and 1 1/2 cups (300g) sugar until light and fluffy — about 3-4 minutes with a stand mixer on medium. The mixture should look pale and airy. (If it’s grainy, keep mixing!)
- Add eggs & vanilla: Beat in 3 eggs, one at a time, scraping down the bowl after each addition. Mix in 2 tsp vanilla extract. (About 2 minutes)
- Combine wet & dry: Mix in the flour mixture in three additions, alternating with 1 cup (240ml) sour cream and 1/2 cup (120ml) milk. Start and end with dry ingredients. Don’t overmix — just blend until no streaks remain. The batter will be thick but spreadable.
- Make cinnamon swirl: In a small bowl, stir together 1/2 cup (100g) brown sugar, 2 tbsp cinnamon, and 2 tbsp (28g) melted butter. (Add nuts here if using.) The mixture will be crumbly and fragrant.
- Layer & swirl: Spoon half the cake batter into the prepared pan and smooth with a spatula. Sprinkle the cinnamon mixture evenly over the batter. Top with remaining batter and smooth. With a butter knife or skewer, gently swirl the layers together in a figure-eight motion. (Don’t overdo it, or the swirl disappears!)
- Bake: Place pan in the oven and bake for 45-55 minutes (or until a toothpick comes out clean and the top is golden brown). If using loaf pans, check at 40 minutes. The cake will spring back lightly when pressed.
- Cool & unmold: Let the cake cool in the pan for 15-20 minutes. Run a butter knife around the edges, then invert onto a cooling rack. If it sticks, tap the pan gently or let it sit upside down for a few minutes.
- Make the glaze: In a bowl, whisk 1 cup (120g) powdered sugar, 2-3 tbsp milk, 1/2 tsp vanilla, and a pinch of salt until smooth. Drizzle over the cooled cake, letting it drip down the sides. (Optional: sprinkle with extra cinnamon or nuts.)
If the cake cracks on top, don’t worry — it’ll get covered by the glaze. If it seems underbaked in the center, let it cool longer in the pan to finish cooking from residual heat. The swirl sometimes sinks if you add too much butter or over-swirl, so keep the filling thick and the swirling gentle. For best results, I always let the cake cool completely before slicing — it makes for cleaner cuts and better flavor.
Cooking Tips & Techniques
Baking a Bundt cake can be a little intimidating (all those nooks and crannies!), but honestly, it’s easier than layer cakes. Here are some pro tips I’ve picked up over the years:
- Room temperature ingredients: Butter, eggs, and milk blend better when not cold. This gives you a smoother batter and a fluffier crumb.
- Don’t overmix: Once you add the flour, gently fold in. Overmixing = tough cake. Learned this the hard way — my first Bundt was basically a brick!
- Swirl technique: Use a thin knife and make wide, gentle loops. If you swirl too much, the cinnamon layer vanishes; too little, and it’s clumpy.
- Bundt pan prep: Grease and flour every groove thoroughly. If you miss a spot, the cake will stick (I’ve had to spoon out ruined cakes before!).
- Check doneness: Insert a toothpick near the center — it should come out with a few moist crumbs, not wet batter. If you’re unsure, err on the side of slightly underbaked; it’ll finish cooking as it cools.
- Cool properly: Let the cake sit in the pan after baking, but don’t leave it too long or it can get soggy. 15-20 minutes is usually perfect.
- Glaze consistency: If your glaze is too thick, add a splash more milk. Too thin? Extra powdered sugar does the trick.
I’ve tried baking this cake at 325°F (163°C) for a softer crust — works if you want less browning. Timing is key, so set a timer and check early. Multitasking tip: Mix the cinnamon swirl while the butter and sugar cream, and prep the glaze as the cake bakes. For consistent results, I always use the same pan and brands, but don’t stress — this recipe is forgiving. If you make a mistake, just call it “rustic” and enjoy!
Variations & Adaptations
If you love this cinnamon swirl Bundt cake, you’ll have fun playing with flavors and swaps. Here are a few favorite variations:
- Gluten-Free: Use a 1:1 gluten-free flour blend. The cake stays tender, but watch the baking time — gluten-free flours can brown faster.
- Pumpkin Spice: Add 1/2 cup (120g) pumpkin puree to the batter and swap half the cinnamon for pumpkin pie spice. It’s a hit in October!
- Apple Cinnamon: Fold 1 cup (120g) finely chopped apples into the batter for a fruity bite. Granny Smith works best for tartness.
- Dairy-Free: Replace butter with vegan butter or coconut oil and use dairy-free yogurt/milk. The cake is just as moist.
- Nut-Free: Skip the nuts entirely or use sunflower seeds for crunch without allergens.
For a chocolate twist, add 1/4 cup (25g) cocoa powder to the cinnamon swirl. Or, if you like citrus, a little orange zest in the glaze brightens everything up. I once made this cake with cardamom instead of cinnamon for a Scandinavian vibe — surprisingly delicious! If you want to try a different pan, mini Bundts are adorable and bake in about half the time. Adjust spices to taste, and don’t be afraid to experiment. That’s half the fun!
Serving & Storage Suggestions
This cinnamon swirl Bundt cake shines when served slightly warm or at room temperature. I like to set it on a pretty plate, drizzle the glaze, and add a sprinkle of cinnamon or chopped nuts for color. For autumn gatherings, pair it with spiced cider or a bold coffee — the flavors play off each other beautifully.
If you have leftovers, wrap slices tightly in foil or store in an airtight container at room temperature for up to 3 days. For longer storage, freeze individual slices (wrapped in plastic, then foil) for up to 3 months. To reheat, just pop a slice in the microwave for 15-20 seconds, or warm in a low oven.
The cake’s flavors deepen after a day or two — the cinnamon becomes more pronounced and the crumb gets even softer. If you want to serve for brunch, slice ahead and set out at room temp for easy sharing. Pro tip: The glaze may harden overnight, but a quick zap in the microwave brings back that fresh-from-the-oven vibe!
Nutritional Information & Benefits
Each slice of cinnamon swirl Bundt cake (based on 16 servings) has about 270 calories, 12g fat, 36g carbs, and 4g protein. It’s definitely a treat, but the use of sour cream or Greek yogurt adds a bit of calcium and protein. Cinnamon is naturally high in antioxidants, and if you opt for nuts, you’ll get healthy fats and a little fiber.
This recipe can be adjusted for gluten-free or dairy-free diets with simple swaps. If you use whole wheat flour, you’ll get more fiber (though the cake will be denser). Allergens to watch for include eggs, dairy, and nuts — but substitutions are straightforward. Personally, I love that this cake satisfies my sweet tooth without being overly rich or heavy, and it’s easy to make a version that fits most dietary needs.
Conclusion
If you’re craving a dessert that feels like a hug from the inside, this cinnamon swirl Bundt cake is the answer. It’s easy, flexible, and packed with autumn flavors that make any night feel special. Whether you stick to the classic recipe or riff with your own twists, you’ll end up with a cake that’s as comforting as it is impressive.
I make this cake every fall (sometimes more often than I should!), and it never fails to bring smiles. Don’t be shy about making it your own — swap ingredients, add a glaze, or just enjoy it plain. If you bake it, let me know how it turns out! Leave a comment below, share your photos, or tag me with your creations.
So go ahead, preheat your oven and get your cinnamon ready — you’re about to make the coziest, most irresistible Bundt cake of the season. Happy baking!
FAQs
Can I make cinnamon swirl Bundt cake ahead of time?
Absolutely! Bake the cake a day in advance and store at room temperature. The flavors actually improve overnight.
What if I don’t have a Bundt pan?
No problem — you can use two loaf pans or a tube pan. Just adjust the baking time (start checking at 40 minutes).
How do I keep the cake from sticking to the pan?
Generously grease and flour the pan, making sure to coat every groove. Baking spray with flour works well too.
Can I freeze cinnamon swirl Bundt cake?
Yes! Wrap slices tightly and freeze for up to 3 months. Thaw at room temperature or gently reheat in the microwave.
What’s the best way to get a perfect swirl?
Layer the cinnamon mixture evenly and use a thin knife to gently swirl in wide loops. Don’t overmix, or the swirl will blend into the batter.
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Cinnamon Swirl Bundt Cake
- Total Time: 1 hour 15 minutes
- Yield: 16 servings 1x
Description
This easy cinnamon swirl Bundt cake is a cozy autumn dessert with a tender crumb and a gooey cinnamon ribbon. Perfect for gatherings or weeknight treats, it fills your kitchen with warm, nostalgic aromas and slices beautifully for sharing.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs, room temperature
- 2 tsp pure vanilla extract
- 1 cup sour cream (or Greek yogurt)
- 1/2 cup whole milk
- 1/2 cup brown sugar, packed
- 2 tbsp ground cinnamon
- 2 tbsp unsalted butter, melted
- Optional: 1/4 cup chopped pecans or walnuts
- 1 cup powdered sugar
- 2–3 tbsp milk or cream
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Generously grease and flour a 10-12 cup Bundt pan, making sure to coat all grooves.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In another large bowl, beat butter and granulated sugar until light and fluffy (about 3-4 minutes).
- Beat in eggs one at a time, scraping down the bowl after each addition. Mix in vanilla extract.
- Mix in the flour mixture in three additions, alternating with sour cream and milk. Start and end with dry ingredients. Blend just until no streaks remain.
- In a small bowl, stir together brown sugar, cinnamon, and melted butter. Add nuts if using.
- Spoon half the cake batter into the prepared pan and smooth. Sprinkle the cinnamon mixture evenly over the batter. Top with remaining batter and smooth. Swirl gently with a knife or skewer.
- Bake for 45-55 minutes, or until a toothpick comes out clean and the top is golden brown. If using loaf pans, check at 40 minutes.
- Let the cake cool in the pan for 15-20 minutes. Run a knife around the edges, then invert onto a cooling rack.
- In a bowl, whisk powdered sugar, milk or cream, vanilla, and a pinch of salt until smooth. Drizzle over the cooled cake.
Notes
For best results, use room temperature ingredients and don’t overmix the batter. Grease and flour the Bundt pan thoroughly to prevent sticking. The cake can be made gluten-free or dairy-free with simple swaps. Let the cake cool completely before slicing for cleaner cuts. The flavors deepen after a day, and leftovers freeze well.
- Prep Time: 20 minutes
- Cook Time: 45-55 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/16 of cake)
- Calories: 270
- Sugar: 22
- Sodium: 180
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 36
- Fiber: 1
- Protein: 4
Keywords: cinnamon swirl cake, Bundt cake, autumn dessert, easy cake recipe, cozy baking, cinnamon roll cake, fall baking, comfort food
