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Cinnamon Swirl Bundt Cake Recipe

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4.8 from 73 reviews

This Cinnamon Swirl Bundt Cake is a delightful dessert featuring tender, buttery cake layered with a rich cinnamon and brown sugar swirl, all finished with a smooth vanilla glaze. Perfect for gatherings or an indulgent treat, its marbled interior and sweet-spiced flavor bring a comforting twist to classic bundt cake.

Ingredients

Scale

For the Cake:

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup whole milk

For the Cinnamon Swirl:

  • 1/3 cup brown sugar, packed
  • 2 tablespoons ground cinnamon
  • 2 tablespoons melted butter

For the Glaze:

  • 1 1/2 cups powdered sugar
  • 3–4 tablespoons milk
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the pan and cinnamon swirl: Preheat your oven to 350°F (175°C). Generously grease a bundt pan to prevent sticking. In a small bowl, mix together the brown sugar, ground cinnamon, and melted butter for the cinnamon swirl. Set aside.
  2. Cream butter and sugar: In a large mixing bowl, use an electric mixer to cream the unsalted butter and granulated sugar together until light and fluffy, about 4-5 minutes. This ensures a tender texture in the cake.
  3. Add eggs and vanilla: Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract. This helps incorporate air for a light crumb.
  4. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to distribute the leavening evenly.
  5. Alternate adding dry ingredients and milk: Gradually add the flour mixture and whole milk alternately to the butter mixture, starting and ending with the flour mixture. Mix just until combined to avoid overdeveloping gluten.
  6. Layer the batter and cinnamon swirl: Spread half of the batter evenly into the prepared bundt pan. Sprinkle the cinnamon mixture evenly over this layer. Pour the remaining batter on top and use a knife to gently swirl the layers, creating a marbled swirl effect without overmixing.
  7. Bake the cake: Place the bundt pan in the preheated oven and bake for 50-60 minutes. The cake is ready when a toothpick inserted into the center comes out clean.
  8. Cool the cake: Allow the cake to cool in the pan for about 10-12 minutes to set before gently turning it out onto a wire rack to cool completely. This prevents the cake from breaking apart.
  9. Make and apply the glaze: In a small bowl, whisk powdered sugar, milk (3-4 tablespoons), and vanilla extract until smooth and pourable. Drizzle the glaze over the cooled cake to finish.

Notes

  • Ensure butter is at room temperature to achieve a tender crumb.
  • Do not overmix the batter after adding flour to keep the cake light.
  • The swirling step is key for distinct cinnamon ribbons—avoid over swirling.
  • Cooling the cake in the pan briefly helps it hold its shape when removed.
  • The glaze adds sweetness and a smooth finish but can be omitted for a less sweet option.

Keywords: cinnamon swirl cake, bundt cake recipe, cinnamon cake, vanilla glaze dessert, American baked dessert

Find it online: https://amayaharis.com/cinnamon-swirl-bundt-cake-recipe/