If you’re looking for a dessert that’s both comforting and impressive, this Cinnamon Swirl Bundt Cake is the perfect choice. With its tender, buttery crumb and signature cinnamon-sugar swirl, it’s a timeless favorite for brunches, holidays, or cozy gatherings. Each slice reveals a beautiful marbled pattern and fills the kitchen with the warm aroma of cinnamon.
Thanks to sour cream in the batter, the cake stays incredibly moist, while the swirl adds a touch of caramelized sweetness that makes it irresistible. Whether you’re a seasoned baker or just starting out, this recipe is easy to follow and guaranteed to impress.
Why You’ll Love This Cake
- Moist and tender texture – Sour cream keeps the crumb soft and rich.
- Beautiful cinnamon swirl – Adds visual appeal and layers of flavor.
- Customizable – Add nuts, chocolate chips, or fruit for your own twist.
- Perfect for any occasion – From Sunday brunch to festive dessert tables.
Essential Ingredients
Dry Ingredients
- All-purpose flour – Forms the structure of the cake.
- Baking powder + baking soda – Helps the cake rise and stay fluffy.
- Granulated sugar – Sweetens and enhances browning.
- Ground cinnamon – The star ingredient for that signature warmth.
Wet Ingredients
- Unsalted butter – Creates richness and a tender crumb.
- Eggs – Bind everything together and add lift.
- Vanilla extract – Rounds out the flavor beautifully.
- Sour cream – Adds moisture and a subtle tang for balance.
Optional Add-Ins
- Chopped walnuts or pecans – For crunch and nutty depth.
- Chocolate chips – For a more indulgent version.
- Berries or buttermilk – For a fresh, breakfast-style variation.
Tip: Always use high-quality cinnamon—it makes a noticeable difference in aroma and taste.
Equipment You’ll Need
- 10-inch Bundt pan
- Electric mixer (stand or hand-held)
- Mixing bowls
- Measuring cups and spoons
- Rubber spatula
- Wire cooling rack
If you love an extra touch of elegance, try a decorative Bundt pan to highlight the cake’s swirl pattern.
The Science Behind the Swirl
The magic of this cake lies in its cinnamon sugar swirl. When you sprinkle the cinnamon mixture between layers of batter, the sugar draws moisture from the cake during baking, creating a soft, sweet ribbon that runs through each slice.
Gently swirling with a knife helps distribute the cinnamon evenly without overmixing. Too much swirling can blur the layers, while too little leaves a solid streak. The goal is a balanced marbled look that’s as pretty as it is delicious.
Step-by-Step Instructions
1. Prep the Pan and Oven
Preheat oven to 350°F (175°C). Grease a 10-inch Bundt pan thoroughly with butter and flour or nonstick baking spray to prevent sticking.
2. Make the Batter
In a large bowl, cream butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing well after each. Stir in vanilla extract.
In another bowl, whisk together the flour, baking soda, baking powder, and a pinch of salt. Alternate adding the dry ingredients and sour cream to the butter mixture, starting and ending with the flour. Mix until just combined.
3. Create the Swirl
In a small bowl, mix ⅓ cup sugar with 2 teaspoons ground cinnamon.
Pour half of the batter into the prepared pan and smooth it out. Sprinkle the cinnamon sugar evenly over the batter. Top with the remaining batter, then gently swirl with a butter knife using light figure-eight motions.
4. Bake
Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
Recipe Card
Cinnamon Swirl Bundt Cake
Author: Wiolleta Bertan | Yield: 12 servings | Total Time: 1 hour 10 minutes
A moist, buttery Bundt cake with a sweet cinnamon swirl that makes every slice special.
Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- ½ cup chopped walnuts (optional)
- ⅓ cup granulated sugar + 2 tsp ground cinnamon (for swirl)
Instructions
- Preheat oven to 350°F (175°C). Grease a Bundt pan.
- Cream butter and sugar until fluffy. Add eggs and vanilla.
- In a separate bowl, whisk flour, baking soda, and baking powder.
- Alternate adding dry ingredients and sour cream.
- Pour half the batter into the pan, add cinnamon sugar, top with remaining batter, and swirl gently.
- Bake 45–50 minutes. Cool 10 minutes in the pan, then invert.
Notes
- Use room-temperature ingredients for best texture.
- Don’t overmix the batter.
- Let cool completely before slicing.
- Customize with nuts, fruit, or chocolate chips.
Calories: ~375 per serving
Tips for the Perfect Bundt Cake
- Grease every crevice of the pan well to prevent sticking.
- Use room-temperature butter, eggs, and sour cream for a smooth batter.
- Mix gently once the dry ingredients are added to keep the crumb tender.
- Cool before unmolding to prevent cracks or breaks.
- Check doneness carefully — a few moist crumbs on a toothpick is perfect.
Common Mistakes to Avoid
- Overmixing – Leads to a dense, rubbery cake.
- Underbaking – Results in a soggy center.
- Over-swirling – Blurs the cinnamon layers.
- Unmolding too soon – Can cause the cake to break apart.
FAQs
Can I freeze this cake?
Yes! Wrap tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
How do I prevent sticking?
Use a nonstick spray made for baking or brush with melted butter and dust with flour.
What desserts pair well with cinnamon?
Try pairing it with Orange Creamsicle Mini Cheesecakes for a bright, citrusy contrast.
If you love warm, spiced desserts, try my Cinnamon Sweet Potato Cookies next — they blend cozy cinnamon flavor with sweet, earthy notes for a delightful twist on classic cookies.