Cinnamon Swirl Bundt Cake Recipe
If you’re on the hunt for a cake that feels like a warm hug in every bite, look no further than this Cinnamon Swirl Bundt Cake. It’s a dreamy, cream cheese pound cake with a luscious cinnamon-sugar swirl hidden right in the middle, topped off with a delicate sweet glaze that makes each slice irresistible. This cake strikes the perfect balance between moist and dense, and the cinnamon swirl gives it that cozy, comforting flavor that feels just right anytime—whether you’re enjoying it with your morning coffee or sharing it as a festive dessert with loved ones.
Ingredients You’ll Need
Gathering simple, fresh ingredients for this Cinnamon Swirl Bundt Cake is key to bringing out its rich, indulgent flavor and perfect texture. Each ingredient plays a distinct role—from the cream cheese and butter creating a smooth and creamy base, to the cake flour and buttermilk ensuring a tender crumb, and the cinnamon sugar adding that wonderful swirl of spice.
- Cream cheese (8 ounces): Adds moisture and a subtle tang that makes the cake exceptionally rich and tender.
- Salted butter (1¼ cups): Brings buttery flavor and helps create a soft, dense crumb with just the right richness.
- Granulated sugar (3 cups): Sweetens the cake and contributes to its light, fluffy texture when creamed well.
- Large eggs (6): Bind the batter with structure and add richness, keeping the cake moist.
- Vanilla extract (2 teaspoons): Enhances all the flavors and adds warmth and depth.
- Cake flour (3 cups): Gives the cake a delicate crumb without being too heavy.
- Buttermilk (¼ cup): Adds tang and tenderizes the crumb for softness in every bite.
- Light brown sugar (¼ cup): Used in the cinnamon swirl layer, it lends a deep caramel sweetness that complements the cinnamon.
- Ground cinnamon (1 tablespoon): The star spice of the swirl, it brings that cinnamon warmth and fragrance.
- Confectioners’ sugar (1 cup): For the glaze, delivering sweetness and a smooth finishing touch.
- Whole milk (2-3 tablespoons): Adjusts the glaze to a perfect drizzle consistency.
How to Make Cinnamon Swirl Bundt Cake
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 325°F and greasing a 10-inch bundt pan thoroughly with baking spray. This step ensures your cake detaches beautifully once baked without any tears on the stunning ridges of your bundt.
Step 2: Cream the Butter and Cream Cheese
In a stand mixer fitted with the paddle attachment, blend the room-temperature cream cheese and butter on medium speed until the mixture is flawlessly smooth. This creamy blend forms the luxurious base of your batter that keeps the cake moist and rich.
Step 3: Incorporate the Sugar and Eggs
Gradually add the granulated sugar and continue beating until the mixture turns light and fluffy—this is crucial for that tender crumb. Then, add the eggs one at a time, mixing well after each addition to keep the batter smooth and well combined. Finish this step off with the vanilla extract to boost the cake’s warm flavor.
Step 4: Add Flour and Buttermilk
Switch your mixer to low and carefully add the cake flour gradually, mixing just until combined to keep the batter tender. Then pour in the buttermilk, mixing it in gently for a moist, soft crumb without overworking your batter.
Step 5: Layer the Batter and Cinnamon Swirl
Pour half of the batter evenly into your prepared bundt pan. Next, sprinkle the mixture of brown sugar and cinnamon evenly over this layer. This is what makes the Cinnamon Swirl Bundt Cake so special—the cinnamon sugar hidden like a treasure inside. Finally, carefully top with the remaining batter, making sure to spread it gently to cover the cinnamon layer as much as possible.
Step 6: Bake to Perfection
Place the bundt pan in the oven for about 75 to 80 minutes, checking for doneness after one hour. You’ll know your cake is ready when a toothpick inserted into the center comes out with just a few moist crumbs and not wet batter. The edges should be a rich golden brown, creating a beautiful contrast with the lighter center.
Step 7: Cool and Glaze
Allow the cake to cool completely in the pan before inverting it onto your favorite serving plate. Whisk together confectioners’ sugar, milk, and a splash of vanilla extract to make a smooth glaze. Drizzle this luscious topping over the cooled cake so it cascades down every curve, adding just the right touch of sweetness and shine.
How to Serve Cinnamon Swirl Bundt Cake
Garnishes
While the glaze adds a lovely finish, you can elevate your Cinnamon Swirl Bundt Cake with a few extra garnishes. Think lightly toasted pecans or walnuts poured over the glaze for a crunchy contrast, or a dusting of cinnamon for that aromatic flare. Fresh berries also complement the warm spices beautifully.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for a rich dessert feel. For breakfast or brunch, serve alongside a steaming mug of coffee or chai tea; the spices in the cake resonate so well with these warm beverages.
Creative Ways to Present
To make your Cinnamon Swirl Bundt Cake even more inviting, slice and arrange pieces on a decorative platter with fresh mint leaves for a pop of color. Or create mini versions in a bundtlet pan for party-friendly servings. Wrapping slices in parchment and tying with twine also makes a charming edible gift.
Make Ahead and Storage
Storing Leftovers
Store your leftover Cinnamon Swirl Bundt Cake lightly covered at room temperature for up to two days to preserve its moist texture. If your kitchen is warm, keep it in an airtight container in the refrigerator for up to four days, allowing slices to come to room temperature before serving for the best flavor.
Freezing
This cake freezes beautifully! Wrap the whole cooled bundt cake tightly in plastic wrap, then in foil, and freeze for up to three months. Alternatively, slice before freezing for quicker thaw times—just thaw wrapped slices overnight in the fridge or at room temperature.
Reheating
To bring back that freshly baked warmth, reheat individual slices in the microwave for about 15-20 seconds or warm the whole cake in a low oven (around 300°F) wrapped in foil for 10-15 minutes. A light warm-up enhances the cream cheese richness and makes the cinnamon aroma even more inviting.
FAQs
Can I use all-purpose flour instead of cake flour?
Yes, you can substitute all-purpose flour, but your cake might be slightly denser. To mimic cake flour, remove two tablespoons of all-purpose flour per cup and replace them with cornstarch to keep the texture tender.
Do I have to use cream cheese in the recipe?
The cream cheese is essential because it adds moisture and a subtle tang that makes this bundt cake stand out—it’s what keeps the crumb soft and rich. Leaving it out will change the texture and flavor significantly.
Is it necessary to use buttermilk?
Buttermilk helps tenderize the cake and adds a slight tanginess that complements the cinnamon swirl. If you don’t have buttermilk, you can make a substitute by adding one tablespoon of lemon juice or vinegar to ¼ cup of milk and letting it sit for 5 minutes.
Can I make this cake vegan or dairy-free?
Transforming this recipe into a vegan or dairy-free version would require significant substitutions. You’d need dairy-free cream cheese, non-dairy butter, and egg replacers, but results may vary. For the best texture and flavor perfecting this classic, stick with the original ingredients.
How long will the glaze stay fresh on the cake?
The glaze sets nicely at room temperature but can soften if refrigerated. It will stay good for about 2-3 days, but the fresh glazed shine is best enjoyed within the first day.
Final Thoughts
I can’t emphasize enough how this Cinnamon Swirl Bundt Cake fits so perfectly into any occasion, from a simple coffee break to a holiday celebration. The combination of cream cheese pound cake and that cinnamon sugar layer is pure magic. You owe it to yourself to try this recipe and discover the joy of baking and sharing such a warm, tender, and flavorful cake that’s bound to become a beloved classic in your kitchen.
