Name: Cinnamon Swirl Bundt Cake
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2½ cups all-purpose flour; 2 tsp baking powder; ½ tsp baking soda; ½ tsp salt; 1 cup unsalted butter, softened; 1¾ cups granulated sugar; 3 large eggs; 1 cup sour cream or plain yogurt; 2 tsp vanilla extract; ¾ cup light brown sugar, packed; 2 tbsp ground cinnamon; 2 tbsp all-purpose flour; 3 tbsp unsalted butter, melted

Why You’ll Love This Recipe

I love this cake for its comforting cinnamon aroma and incredibly soft crumb. The swirl of cinnamon sugar gives each bite a delightful sweetness without being overpowering. It’s perfect for sharing, gifting, or enjoying with a cup of coffee.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
1¾ cups granulated sugar
3 large eggs
1 cup sour cream or plain yogurt
2 teaspoons vanilla extract

Cinnamon Swirl:
¾ cup light brown sugar, packed
2 tablespoons ground cinnamon
2 tablespoons all-purpose flour
3 tablespoons unsalted butter, melted

directions

I begin by preheating the oven to 350 °F (175 °C) and greasing and flouring a 10-cup bundt pan, tapping out the excess flour.

In a bowl, I whisk together the flour, baking powder, baking soda, and salt.

In a large bowl, I beat the softened butter and granulated sugar until light and fluffy—about 3 to 4 minutes.

I add the eggs one at a time, mixing after each addition, and then stir in the vanilla extract.

I alternate adding the flour mixture and the sour cream to the butter mixture in three additions, beginning and ending with the flour. I mix just until combined each time.

For the cinnamon swirl, I mix the brown sugar, cinnamon, flour, and melted butter in a small bowl until crumbly.

I spoon half of the cake batter into the prepared bundt pan and smooth the top. Then I sprinkle the cinnamon swirl mixture evenly over the batter and carefully swirl it with a butter knife. I spoon the remaining batter on top and gently smooth it.

I bake the cake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean—just a few moist crumbs are okay. Oven times vary, so I start checking at 50 minutes.

Once done, I let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.

Optionally, I dust the cooled cake with powdered sugar or drizzle it with a light vanilla glaze.

Servings and timing

This recipe yields 12 slices.
Prep Time: 20 minutes
Cooking Time: 55 minutes
Total Time: 1 hour 15 minutes
Calories: approximately 320 kcal per slice

Variations

Sometimes I add chopped pecans or walnuts to the cinnamon swirl for a bit of crunch. I also like using a cream cheese glaze instead of powdered sugar when I want something richer. For an autumn touch, I stir in a bit of nutmeg or allspice with the cinnamon.

storage/reheating

I store the cake at room temperature in an airtight container for up to 3 days, or in the fridge for up to 5 days. It also freezes well—just slice and wrap individual pieces. I reheat slices in the microwave for about 10–15 seconds to enjoy them warm.

FAQs

Can I make this cake ahead of time?

Yes, I often bake it a day ahead. It keeps wonderfully and tastes even better the next day.

Can I use Greek yogurt instead of sour cream?

Absolutely. Greek yogurt works just as well and keeps the cake moist.

What if I don’t have a bundt pan?

I can use a 9×13-inch baking dish or two loaf pans. I adjust the baking time and check for doneness with a toothpick.

How do I keep the swirl from sinking?

I make sure the swirl is evenly layered in the middle of the batter and not too close to the top or bottom.

Can I freeze the whole cake?

Yes, I wrap the cooled cake tightly in plastic and foil, then freeze it for up to 2 months. I thaw it overnight in the fridge.

Conclusion

This cinnamon swirl bundt cake is a cozy classic that I love baking all year round. With its tender crumb and fragrant swirl, it’s always a welcome treat—whether I’m serving guests or enjoying a quiet moment at home.