Imagine slicing into a cake that looks like a picture-perfect swirl and tastes like the coziest morning in your favorite café. This Cinnamon Swirl Bundt Cake isn’t just your average dessert—it’s an experience, laced with warm cinnamon, tender butter crumb, and a delightful ribbon of sugary spice. It’s one of those treats that instantly fills your home with the scent of anticipation and has everyone clamoring for just one more slice. Whether it’s the centerpiece of your brunch table or a sweet finish to a low-key gathering, this is a bake you’ll want to show off again and again.

Cinnamon Swirl Bundt Cake Recipe - Recipe Image

Ingredients You’ll Need

What I adore about this Cinnamon Swirl Bundt Cake is how it transforms an armful of everyday pantry staples into something truly special. Each ingredient plays a starring role—bringing moisture, sweetness, lift, and, of course, that irresistible cinnamon flavor.

All-purpose flour: Provides structure and helps create a tender crumb that’s sturdy enough to hold those gorgeous swirls.
Baking powder: Gives the cake its lightness and helps it rise perfectly in the oven.
Baking soda: Works with the sour cream to keep everything fluffy and soft.
Salt: Balances the sweetness and boosts all the other flavors.
Ground cinnamon: The star of the show—warming, fragrant, and swirled throughout for bursts of flavor.
Unsalted butter: Adds richness, moisture, and that melt-in-your-mouth texture you’ll crave.
Granulated sugar: Sweetens the batter and helps with that irresistible golden crust.
Large eggs: Bind everything together and contribute to a perfect, sliceable cake.
Vanilla extract: A splash goes a long way to round out the cinnamon’s warmth.
Sour cream: The secret ingredient for exceptional moistness and a soft crumb you can’t stop eating.
Packed brown sugar: Mixes with cinnamon for that gooey, caramel-like swirl.
Powdered sugar: A final dusting on top makes the cake as inviting to look at as it is to eat.

How to Make Cinnamon Swirl Bundt Cake

Step 1: Prep & Preheat

Before you start playing baker, get your oven heated to 350°F (175°C). While it warms up, take a minute to thoroughly grease every nook and cranny of your 10-cup Bundt pan—trust me, this is the magic move for a cake that slides out with all its beautiful curves intact. Use softened butter or a baking spray and really get in there, especially if your pan has detailed ridges.

Step 2: Mix the Dry Ingredients

Grab a medium bowl and whisk together the flour, baking powder, baking soda, salt, and that first hit of cinnamon. This quick blend makes sure the leaveners and spice are evenly distributed, so every bite is perfectly flavored and baked.

Step 3: Cream Butter & Sugar

In your largest mixing bowl, beat the softened butter and granulated sugar until it’s pale, light, and fluffy—about three to four minutes. This fluffiness translates straight into the cake’s texture. Next, beat in the eggs one at a time, letting each incorporate fully before adding the next, then stir in the vanilla for a warm, cozy aroma.

Step 4: Alternate Wet & Dry Ingredients

Time to bring it all together. Add a third of your flour mixture to the butter and sugar, mixing just until combined. Then mix in half the sour cream (don’t worry if it looks a little streaky!). Repeat, finishing with the last bit of flour. The key here is to mix gently—overmixing at this stage can make your cake tough instead of tender.

Step 5: Add the Cinnamon Swirl

Now for the fun part: creating that iconic Cinnamon Swirl Bundt Cake magic. Combine your brown sugar with the remaining tablespoon of cinnamon. Pour half your batter into the prepared Bundt pan, then sprinkle half of the cinnamon-sugar mixture evenly over the top. Repeat with the remaining batter and swirl mix. Using a butter knife, gently swirl in a figure-eight motion three or four times to create those lovely, decorative layers without blending everything together.

Step 6: Bake and Cool

Pop your pan into the oven and bake for 45 to 55 minutes. You’ll know it’s done when a cake tester or toothpick comes out clean or with just a few moist crumbs (but not batter!). Cool the cake in the pan for about 10 minutes—this helps release easily—then carefully invert onto a wire rack. Let it cool completely so the structure sets beautifully for slicing. Finish with a generous dusting of powdered sugar on top.

How to Serve Cinnamon Swirl Bundt Cake

Garnishes

For an extra pop of flavor and color, dust your Cinnamon Swirl Bundt Cake with powdered sugar right before serving. A drizzle of simple vanilla glaze or a scattering of toasted nuts can also add a crunch and a bit of wow factor if you want to dress things up!

Side Dishes

Nothing pairs better with this cake than a good cup of coffee or spiced chai. For breakfast or brunch, serve thick slices alongside a fruit salad or a yogurt parfait. It also makes a lovely dessert following a savory meal, with a scoop of vanilla bean ice cream or dollop of freshly whipped cream.

Creative Ways to Present

Elevate the occasion by slicing the Cinnamon Swirl Bundt Cake into wedges and arranging them on a pretty cake stand or platter. For a special get-together, layer bite-sized squares in glass jars with a spoonful of whipped cream for adorable parfaits, or package individual slices with a ribbon for a sweet homemade gift.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Cinnamon Swirl Bundt Cake airtight at room temperature for up to three days. It’s just as delicious on day two since the flavors get even cozier and richer over time. For longer storage, see below!

Freezing

Once completely cooled, wrap the cake (whole or in slices) tightly in plastic wrap, then in aluminum foil. Store in the freezer for up to three months. When the craving strikes, thaw it overnight in the refrigerator or for a few hours at room temperature, and it’ll taste just as fabulous as fresh.

Reheating

To recapture that just-baked warmth, pop an individual slice in the microwave for about 10–15 seconds. If you’re reviving the whole cake, a few minutes at 300°F (150°C) in the oven will bring it back to life, making the cinnamon aroma waft through your kitchen all over again.

FAQs

Can I make this Cinnamon Swirl Bundt Cake with Greek yogurt instead of sour cream?

Absolutely! Full-fat Greek yogurt is a fantastic swap for sour cream and will keep your cake just as moist and flavorful. Just use the same amount and proceed as usual.

How do I prevent my Bundt cake from sticking to the pan?

The secret is thorough greasing. Use softened butter or baking spray, getting into every crevice, and if your pan is especially intricate, dust it lightly with flour after greasing.

Can I add extras, like nuts or raisins, to the batter?

Of course! Toasted pecans, walnuts, or even golden raisins make delicious additions. Just fold them in gently with the final addition of flour for an extra layer of flavor and texture.

Is this Cinnamon Swirl Bundt Cake good for making ahead for parties?

It’s perfect for making in advance, as the flavors develop even more over a day or two. Wrap it up tightly and store at room temperature, and it’ll be ready to wow your guests!

Can I use a different pan if I don’t have a Bundt?

While the Bundt pan creates those iconic swirls and festive shape, you can bake this in a large loaf pan or a tube pan—just be sure to adjust the baking time and check for doneness.

Final Thoughts

If there’s one recipe sure to bring big smiles and cozy vibes to your kitchen, it’s this Cinnamon Swirl Bundt Cake. It’s as lovely to look at as it is delicious to eat, and every swirl is a reminder of the little joys in homemade baking. Give it a try—you just might find it becomes your new go-to for every sweet occasion.