Cinnamon Swirl Bundt Cake

There’s something magical about the scent of cinnamon wafting from the oven, and this Cinnamon Swirl Bundt Cake delivers that magic in every slice. With a rich, buttery crumb, a ribbon of cinnamon-sugar, and a nostalgic homemade flavor, this cake is the ultimate comfort dessert—perfect for Sunday gatherings, holidays, or a cozy treat with coffee.

Why You’ll Love This Cinnamon Swirl Bundt Cake

🍰 Tender & Buttery: Sour cream gives the cake a moist, rich texture.
🌪️ Beautiful Swirl Inside: Brown sugar and cinnamon create a lovely marbled pattern.
☕ Perfect Pairing: Ideal with a warm drink or as an after-dinner dessert.
👩‍🍳 Beginner-Friendly: Simple steps, big results.
❤️ Family Favorite: Just like Grandma used to make—sweet, spiced, and filled with love.

Time Needed

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Cooling Time: At least 30 minutes
• Total Time: 1 hour 10 minutes (plus cooling)
• Yield: 12 servings

Ingredients

• 2 cups all-purpose flour
• 1½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup (2 sticks) unsalted butter, softened
• 1½ cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream

For the Cinnamon Swirl

• ½ cup packed brown sugar
• 1 tablespoon ground cinnamon

For Finishing

• Powdered sugar, for dusting

How to Make Cinnamon Swirl Bundt Cake

1️⃣ Prep the Pan

Preheat oven to 350°F (175°C). Grease a 10-cup Bundt pan generously with butter or baking spray, making sure to get into all the crevices.

2️⃣ Mix the Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, salt, and 1 teaspoon cinnamon.

3️⃣ Cream Butter & Sugar

In a large bowl, beat butter and granulated sugar with an electric mixer for 3–4 minutes until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla extract.

4️⃣ Combine Wet & Dry

Add the dry ingredients in three parts, alternating with the sour cream, beginning and ending with the flour mixture. Mix until just combined—don’t overmix.

5️⃣ Make the Swirl

In a small bowl, mix the brown sugar and 1 tablespoon cinnamon.

6️⃣ Layer & Swirl the Batter

Pour half of the batter into the prepared Bundt pan. Sprinkle half the cinnamon-sugar mixture evenly over the batter. Add the remaining batter, then the rest of the cinnamon-sugar. Use a knife to gently swirl through the batter in a figure-eight motion.

7️⃣ Bake

Bake for 45–55 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

8️⃣ Dust & Serve

Once fully cooled, dust the cake with powdered sugar. Slice and enjoy the warm, cinnamon-laced goodness.

Notes

• Make Ahead: This cake keeps beautifully at room temperature for 2–3 days when wrapped well.
• For Extra Moisture: Don’t skip the sour cream—it’s the key to a tender crumb.
• Holiday Tip: Add chopped pecans or walnuts to the cinnamon swirl for a festive touch.

Final Thoughts

This Cinnamon Swirl Bundt Cake is more than dessert—it’s tradition, comfort, and love baked into one beautiful Bundt. Whether you’re serving it for brunch, dessert, or a cozy family gathering, it’s bound to become a cherished favorite.

Cinnamon Swirl Bundt Cake

---

• Total Time: 1 hour 10 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Cinnamon Swirl Bundt Cake is a cozy, comforting dessert with a buttery crumb and a beautiful ribbon of cinnamon-sugar inside. Perfect for holidays, brunches, or pairing with coffee.

---

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup (2 sticks) unsalted butter, softened
• 1½ cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• For the Cinnamon Swirl:
• ½ cup packed brown sugar
• 1 tablespoon ground cinnamon
• For Finishing:
• Powdered sugar, for dusting

---

Instructions

1. Preheat oven to 350°F (175°C). Grease a 10-cup Bundt pan generously with butter or baking spray.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and 1 teaspoon cinnamon.
3. In a large bowl, beat butter and granulated sugar for 3–4 minutes until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
4. Add the dry ingredients in three parts, alternating with the sour cream, beginning and ending with flour. Mix until just combined.
5. In a small bowl, mix the brown sugar and 1 tablespoon cinnamon.
6. Pour half the batter into the prepared Bundt pan. Sprinkle with half the cinnamon-sugar mixture. Add remaining batter and swirl the rest of the cinnamon-sugar on top. Use a knife to gently swirl.
7. Bake for 45–55 minutes or until a toothpick inserted comes out clean. Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
8. Once cooled, dust with powdered sugar and serve.

Notes

Wrap well and store at room temperature for 2–3 days. Don’t skip sour cream—it keeps the cake moist. Add chopped nuts to the swirl for a festive twist.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baked
• Cuisine: American

Nutrition

• Serving Size: 1 slice

Keywords: cinnamon bundt cake, sour cream cake, cinnamon swirl dessert, cozy baking