Description
This Moist Cinnamon Swirl Bundt Cake offers a tender crumb infused with warm cinnamon flavor swirled beautifully throughout the cake, topped with a smooth vanilla glaze that adds a perfect touch of sweetness. Ideal for breakfast, dessert, or any gathering.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup sour cream
- 1 tbsp vanilla extract
- 1/2 cup milk
Cinnamon Swirl
- 1/2 cup brown sugar
- 2 tsp ground cinnamon
Glaze
- 1 cup powdered sugar
- 2–3 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Heat your oven to 350°F (175°C). Thoroughly grease and flour a Bundt pan to ensure the cake releases easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for layering into the batter.
- Cream Butter and Sugar: Using a stand mixer or hand mixer, beat the softened unsalted butter with granulated sugar for about 3 to 4 minutes until the mixture is light and fluffy, creating a smooth base for the cake.
- Add Eggs and Flavorings: Incorporate the eggs one at a time, ensuring each is fully mixed in before adding the next. Then add the sour cream and vanilla extract to enrich the batter and improve moisture.
- Combine Flour and Milk: Alternately add the flour mixture and milk to the wet ingredients, starting and ending with the flour. Mix gently just until combined to avoid toughening the batter.
- Prepare Cinnamon Swirl: In a small bowl, combine the brown sugar and ground cinnamon. This mixture will provide the signature swirl throughout the cake.
- Layer Batter and Cinnamon Sugar: Pour half of the batter into the Bundt pan. Evenly sprinkle the cinnamon-sugar mixture over the batter, then top with the remaining batter to trap the swirl inside.
- Create the Swirl: Using a butter knife, gently swirl the batter in a figure-eight motion to incorporate the cinnamon mixture without blending it completely.
- Bake the Cake: Place the Bundt pan in the preheated oven and bake for 50 to 60 minutes. Use a toothpick inserted into the center of the cake to check doneness—it should come out clean.
- Cool the Cake: Allow the cake to cool in the pan for 15 minutes to set, then invert it onto a wire rack to cool completely before glazing.
- Prepare and Apply Glaze: Mix the powdered sugar with 2 to 3 tablespoons of milk and 1/2 teaspoon vanilla extract until smooth. Drizzle this glaze over the fully cooled cake for an added layer of sweetness and shine before serving.
Notes
- Ensure all ingredients are at room temperature to achieve the best texture.
- Do not overmix the batter after adding flour to keep the cake tender.
- If you prefer a stronger cinnamon flavor, increase the cinnamon in the swirl to 3 teaspoons.
- The glaze can be thickened or thinned by adjusting the milk quantity for desired consistency.
- Storage: Keep the cake covered at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: cinnamon swirl cake,bundt cake,cinnamon cake,vanilla glaze cake,moist cake recipe
