This Cinnamon Swirl Bundt Cake is a delightful combination of moist, tender cake with a sweet, aromatic cinnamon swirl. Perfect for any occasion, whether you’re hosting a gathering or simply indulging in a cozy afternoon treat, this cake is sure to be a crowd-pleaser. Easy to make and packed with flavor, it’s an irresistible dessert that everyone will enjoy.

Why You’ll Love This Recipe

The beauty of this Cinnamon Swirl Bundt Cake lies in its simplicity and flavor. The cake itself is soft and moist, while the cinnamon-sugar swirl adds a touch of spice and sweetness that will have you coming back for more. The optional addition of walnuts adds a pleasant crunch, making each bite even more delightful. Whether served for a special occasion or just as a sweet treat with coffee, this cake is perfect for any moment.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 ½ cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 cup unsalted butter, softened
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 the swirl)

Directions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a Bundt pan with butter or non-stick spray and lightly flour it.
Cream the Butter and Sugar: In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Then stir in the vanilla extract.
Whisk the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and baking powder.
Alternate Adding Dry Ingredients and Sour Cream: Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the dry ingredients. Mix until just combined—be careful not to overmix.
Assemble the Cake: Spoon half of the batter into the prepared Bundt pan. In a small bowl, combine ⅓ cup sugar and 2 teaspoons cinnamon. Sprinkle half of the cinnamon sugar over the batter in the pan. Add the remaining batter on top, and sprinkle the rest of the cinnamon sugar over the top. Use a knife or a skewer to gently swirl the cinnamon sugar into the batter.
Bake the Cake: Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Invert: Let the cake cool in the pan for about 10 minutes. Then, invert the pan onto a serving platter and carefully remove the Bundt pan.
Serve: Allow the cake to cool completely before slicing. Enjoy as is, or dust with powdered sugar for an added touch of sweetness.

Servings and Timing

Servings: 12 servings
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

Variations

Nuts: Add ½ cup of chopped walnuts or pecans to the batter for a bit of crunch.
Fruit: For a twist, add some fresh or dried fruit such as raisins, apples, or even chopped bananas.
Glaze: Drizzle with a simple glaze made from powdered sugar and milk for a touch of extra sweetness.
Spices: Feel free to experiment with other spices, such as nutmeg or cardamom, for a unique flavor profile.

Storage/Reheating

Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to 1 week.
Reheating: To reheat, place individual slices in the microwave for 10-15 seconds or warm up the entire cake in the oven at 300°F (150°C) for about 10 minutes.

FAQs

Can I make this cake without a Bundt pan?

Yes, you can use a regular round or square cake pan. Just adjust the baking time slightly, as it might bake a little faster in a different pan.

How do I prevent the cake from sticking to the Bundt pan?

Make sure to grease the pan well and lightly flour it, or use a non-stick spray specifically for baking. You can also use parchment paper to line the bottom of the pan.

Can I use non-fat sour cream in this recipe?

While you can use non-fat sour cream, full-fat sour cream will make the cake richer and more moist. Non-fat may work, but it could affect the texture slightly.

Can I freeze the Cinnamon Swirl Bundt Cake?

Yes, you can freeze the entire cake or individual slices. Wrap it tightly in plastic wrap and store it in an airtight container. To thaw, leave it at room temperature for a few hours or microwave slices for a few seconds.

Can I add more cinnamon to the swirl?

Absolutely! If you love cinnamon, feel free to add an extra teaspoon to the cinnamon sugar mixture for a stronger cinnamon flavor.

Can I make this cake ahead of time?

Yes, this cake actually keeps very well for a couple of days, making it perfect for preparing ahead of time for a gathering or special occasion.

How do I know when the cake is done baking?

The cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached. The edges should be golden, and the cake should pull away from the sides of the pan.

Can I make this cake without walnuts?

Yes, the walnuts are optional, and you can easily omit them if you’re not a fan or if there are nut allergies.

Can I use whole wheat flour in this recipe?

Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for a slightly denser texture and added nutrition.

How can I make this cake gluten-free?

To make this cake gluten-free, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure the flour blend you use is suitable for baking.

Conclusion

This Cinnamon Swirl Bundt Cake is the perfect balance of moist, tender cake and sweet cinnamon swirl, making it an irresistible treat for any occasion. Whether you’re serving it at a gathering or enjoying it with a cup of coffee, it’s sure to be a hit. Simple, aromatic, and easy to make, this cake will quickly become a go-to recipe for your dessert repertoire.

Cinnamon Swirl Bundt Cake