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.
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 PanPreheat the oven to 350°F (175°C).Grease a 10-inch Bundt pan thoroughly with butter and flour or nonstick spray.
- Mix the BatterIn 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 IngredientsWhisk 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 SwirlCombine 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 CoolBake 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.