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This Cinnamon Swirl Bundt Cake is a tender, beautifully marbled dessert packed with warm spice, buttery richness, and a soft crumb that stays moist for days. Each slice reveals a stunning cinnamon ribbon, making it an irresistible choice for brunch, holidays, or anytime you want a cozy, homemade treat. Whether you are baking for guests or simply craving something sweet, this cake delivers bold flavor and impressive presentation with minimal effort.

The secret is a creamy batter enhanced with sour cream for extra moisture and a cinnamon-sugar layer that caramelizes while baking. The result is a bakery-quality Bundt cake that fills your kitchen with the comforting aroma of cinnamon and vanilla.

Ingredients

Dry Ingredients

• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ¼ teaspoon salt

Wet Ingredients

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream

Cinnamon Swirl

• ⅓ cup granulated sugar
• 2 teaspoons ground cinnamon

Optional Add-Ins

• ½ cup chopped walnuts or pecans
• ½ cup chocolate chips

Instructions

1. Prepare the Oven and Pan

1. Preheat the oven to 350°F (175°C).
2. Grease a 10-inch Bundt pan thoroughly with butter and flour or nonstick spray.

2. Mix the Batter

3. In a large bowl, beat the butter and sugar until light, fluffy, and creamy.
4. Add the eggs one at a time, mixing well after each addition.
5. Stir in the vanilla extract.

3. Combine Dry and Wet Ingredients

6. Whisk the flour, baking soda, baking powder, and salt in a separate bowl.
7. Add the dry mixture to the wet mixture in three parts, alternating with the sour cream.
8. Mix only until combined to avoid overmixing.

4. Create the Cinnamon Swirl

9. Combine the cinnamon and sugar in a small bowl.
10. Spread half of the batter into the Bundt pan.
11. Sprinkle the cinnamon mixture evenly over it.
12. Add the remaining batter and smooth the top.
13. Use a butter knife to gently swirl the layers in a figure-eight motion.

5. Bake and Cool

14. Bake for 45–50 minutes, or until a toothpick comes out clean.
15. Cool for 10 minutes in the pan before inverting onto a rack.
16. Let cool completely before slicing.

Pro Tips

• Always grease every detail of the Bundt pan to ensure a clean release.
• Use room-temperature butter, eggs, and sour cream for the best texture.
• Mix the batter just until combined to keep the crumb tender.
• Do not overswirl, or the cinnamon layer may disappear into the batter.
• Allow the cake to cool before slicing to retain moisture.

Why This Recipe Works

This recipe produces a reliably moist, flavorful cake because of:

• The perfect balance of butter, sugar, and sour cream
• A cinnamon swirl that caramelizes as it bakes
• A Bundt shape that creates even baking and gorgeous presentation
• Simple ingredients that build robust flavor

It’s a classic dessert that always feels special.

Substitutions & Variations

Ingredient Swaps

• Replace sour cream with plain Greek yogurt for a slightly tangier flavor.
• Substitute half the granulated sugar with brown sugar for deeper caramel notes.
• Use buttermilk instead of sour cream for a lighter crumb.

Flavor Variations

• Add chopped nuts for extra crunch.
• Fold in chocolate chips for a sweeter, richer cake.
• Add a handful of blueberries for a breakfast-style Bundt.
• Dust the top with powdered sugar or drizzle with vanilla glaze.

Make-Ahead, Storage & Reheating Guide

Make-Ahead

• Bake the cake 1–2 days in advance and store tightly covered.

Storage

• Store at room temperature for 3–4 days.
• Refrigerate for up to 1 week.

Freezing

• Wrap slices or the whole cake tightly and freeze for up to 3 months.
• Thaw at room temperature before serving.

Reheating

• Warm individual slices in the microwave for 10–15 seconds for a fresh-baked feel.

Serving Ideas

• Serve warm with vanilla ice cream.
• Pair with morning coffee, chai, or hot chocolate.
• Dust with powdered sugar for a simple finish.
• Add a cinnamon glaze for extra sweetness.

Nutrition (Per Serving Estimate)

Approximate values per serving:

• Calories: 375
• Carbohydrates: 48g
• Protein: 5g
• Fat: 17g
• Fiber: 1g
• Sugar: 29g

Frequently Asked Questions

Can I freeze this cake?

Yes. Wrap it tightly in plastic wrap and freeze for up to three months.

How do I prevent the cake from sticking?

Grease the Bundt pan thoroughly with butter and flour or nonstick spray, making sure to coat every ridge.

Can I add nuts or chocolate chips?

Absolutely. Stir them into the batter just before assembling the swirl layers.

Can I make this in a loaf pan?

Yes, split the batter into two loaf pans and adjust the baking time to 45–55 minutes.

This Cinnamon Swirl Bundt Cake is a timeless dessert that blends warm spices, buttery texture, and a beautiful swirl for a cake that impresses every time. Easy enough for beginners and delicious enough for special occasions, it’s a recipe you’ll come back to again and again.

Moist Cinnamon Swirl Bundt Cake Recipe

A rich and moist Cinnamon Swirl Bundt Cake featuring warm spices, buttery crumb, easy preparation steps, and bakery-style presentation for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine American

Servings 12

Calories 375 kcal

Ingredients

  

Dry Ingredients

• 2 ½ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• ¼ tsp salt

Wet Ingredients

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup sour cream

Cinnamon Swirl

• ⅓ cup granulated sugar
• 2 tsp ground cinnamon

Optional Add-Ins

• ½ cups chopped walnuts or pecans
• ½ cup chocolate chips

Instructions

 

• Prepare the Oven and Pan

  Preheat the oven to 350°F (175°C).

  Grease a 10-inch Bundt pan thoroughly with butter and flour or nonstick spray.
• Mix the Batter

  In a large bowl, beat the butter and sugar until light, fluffy, and creamy.

  Add the eggs one at a time, mixing well after each addition.

  Stir in the vanilla extract.
• Combine Dry and Wet Ingredients

  Whisk the flour, baking soda, baking powder, and salt in a separate bowl.

  Add the dry mixture to the wet mixture in three parts, alternating with the sour cream.

  Mix only until combined to avoid overmixing.
• Create the Cinnamon Swirl

  Combine the cinnamon and sugar in a small bowl.

  Spread half of the batter into the Bundt pan.

  Sprinkle the cinnamon mixture evenly over it.

  Add the remaining batter and smooth the top.

  Use a butter knife to gently swirl the layers in a figure-eight motion.
• Bake and Cool

  Bake for 45–50 minutes, or until a toothpick comes out clean.

  Cool for 10 minutes in the pan before inverting onto a rack.

  Let cool completely before slicing.

Notes

• High-quality cinnamon enhances both aroma and flavor.
• Cool the cake completely before slicing for the cleanest swirl.
• Add glaze only after the cake cools to prevent melting.

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