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

Scale

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