As I whisk away the everyday bustle, I’m often transported to the comforting world of baking, where the sweet aroma of cinnamon fills the air. This Moist Cinnamon Swirl Bundt Cake isn’t just a dessert; it’s a warm hug in cake form, marrying tender layers of buttery goodness with rich ribbons of cinnamon and brown sugar. Ideal for sharing at festive brunches or for those quiet moments with a cup of tea, it’s a delightful way to bring homemade joy into your kitchen. With easy prep and no need for a fuss over icing, a simple sprinkle of powdered sugar elevates this classic treat to perfection. Are you ready to embrace the magic of homemade baking? Let’s dive into this heartwarming recipe together!
Why is This Bundt Cake Irresistible?
Moist Texture: Each slice of this Moist Cinnamon Swirl Bundt Cake is incredibly soft, making it a joy to eat.
Simple Ingredients: With everyday pantry staples, this cake is easy to whip up at a moment’s notice.
Family-Friendly: Everyone loves a classic, and this dessert is sure to please kids and adults alike!
Versatile: Feel free to mix in nuts or chocolate chips for a personal twist, or try it with a scoop of vanilla ice cream for an extra treat.
No Frosting Required: A light dusting of powdered sugar is all you need, saving time and effort while maintaining elegance.
Once you experience the enchanting flavors, you might find yourself reaching for this recipe as often as you do for my delightful Rustic Rhubarb Cinnamon Pie or a batch of Homemade Pancakes. Enjoy this delightful cake for any occasion!
Moist Cinnamon Swirl Bundt Cake Ingredients
For the Cake Batter
• All-Purpose Flour – Provides structure while keeping the crumb tender.
• Baking Powder – Helps the cake rise evenly and stay light.
• Salt – Balances sweetness and enhances flavor.
• Ground Cinnamon – Infuses the batter and swirl with warm spice.
• Unsalted Butter – Adds rich flavor and a soft, moist crumb.
• Granulated Sugar – Sweetens and helps cream the butter for volume.
• Eggs – Binds the batter and adds richness.
• Vanilla Extract – Rounds out the warm flavor profile.
• Sour Cream – Provides moisture and tang, yielding a dense yet tender texture.
For the Swirl
• Brown Sugar + Cinnamon – Create the signature swirl with deep, caramel-like notes.
For the Finish
• Powdered Sugar – A light dusting for an elegant finish; perfect for the Moist Cinnamon Swirl Bundt Cake.
Optional Glaze
• Milk – Helps achieve a smooth consistency for the glaze.
• Extra Vanilla Extract – Amplifies the flavor of the glaze.
Step‑by‑Step Instructions for Moist Cinnamon Swirl Bundt Cake
Step 1: Prepare the Pan & Oven
Begin by preheating your oven to 350°F (175°C). While the oven is heating, take a generous amount of unsalted butter and thoroughly grease your Bundt pan, making sure to coat all the intricate details to prevent sticking. You can also dust it lightly with flour for an extra layer of protection once greased.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together 2 ½ cups of all-purpose flour, 1 tablespoon of baking powder, and ½ teaspoon of salt until combined. This step is crucial as it evenly distributes the leavening agent and salt, ensuring that your Moist Cinnamon Swirl Bundt Cake rises beautifully and has a balanced flavor.
Step 3: Cream Butter & Sugar
In another bowl, use an electric mixer to beat 1 cup of softened unsalted butter and 1 ½ cups of granulated sugar together until the mixture is light and fluffy, which takes about 3 to 4 minutes. The mixture should appear pale and airy, indicating that you’ve incorporated enough air for a moist and tender crumb.
Step 4: Add Eggs, Sour Cream & Vanilla
With the mixer on low speed, add 3 large eggs one at a time to the butter-sugar mixture, ensuring each egg is fully incorporated before adding the next. Then, mix in 1 cup of sour cream and 1 tablespoon of vanilla extract, creating a rich, creamy batter that will enhance the flavor of your Moist Cinnamon Swirl Bundt Cake.
Step 5: Combine Dry and Wet Ingredients
Gradually add the dry ingredients to the wet mixture while alternating with ½ cup of milk. Start and end with the dry ingredients, mixing just until combined. Avoid overmixing to maintain the cake’s tender texture; stop once no visible flour remains and the batter is smooth.
Step 6: Add Swirl Mixture
In a small bowl, combine 1 cup of brown sugar with 1 tablespoon of ground cinnamon. Spread half of the prepared cake batter into the bottom of the greased Bundt pan. Sprinkle the cinnamon swirl mixture evenly over this layer, then spoon the remaining batter on top, covering the swirl completely.
Step 7: Create Marble Effect
Using a butter knife or a skewer, gently swirl through the batter in a figure-eight motion. Be careful not to overdo it; you want to create a beautiful marbled effect without completely mixing the layers, allowing the rich ribbons of cinnamon to shine through in your Moist Cinnamon Swirl Bundt Cake.
Step 8: Bake
Place the Bundt pan in your preheated oven and bake for 50 to 60 minutes. The cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs clinging to it. Keep an eye on the cake as it approaches the 50-minute mark to avoid overbaking.
Step 9: Cool & Release
Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes. After cooling, carefully invert the Bundt pan onto a wire rack, allowing the cake to release gently. This step is essential for preserving the shape and texture of your Moist Cinnamon Swirl Bundt Cake.
Step 10: Optional Glaze
For an elegant finishing touch, whisk together 1 cup of powdered sugar with 2 tablespoons of milk and ½ teaspoon of vanilla extract until smooth. Drizzle this simple glaze over the cooled cake for an added hint of sweetness, enhancing the visual appeal of your delightful treat.
What to Serve with Moist Cinnamon Swirl Bundt Cake
There’s nothing quite like the sweet aroma of freshly baked cake wafting through your home, inviting friends and family to gather for a memorable meal.
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Creamy Vanilla Ice Cream: The soft, cool texture pairs beautifully with warm cake, adding an indulgent touch that contrasts perfectly with the spiced flavors.
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Fresh Berries: Juicy strawberries or tart raspberries brighten the plate and create a delightful balance to the rich sweetness of the cake. Their natural tartness enhances each bite!
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Whipped Cream: A dollop of fluffy whipped cream complements the cake’s cozy flavors, making each slice feel extra special, whether for a festive gathering or an afternoon treat.
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Coffee: A steaming cup of coffee brings out the warm cinnamon and buttery notes in the cake, making an ideal pairing for brunch or cozy gatherings.
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Chai Latte: The aromatic spices in a chai latte harmonize wonderfully with the cinnamon swirl, creating a comforting duo perfect for chilly afternoons.
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Nutty Granola: For a crunchy contrast, sprinkle nutty granola on the cake or serve it on the side; it offers a delightful texture variation that adds to your dessert experience.
Enjoy these pairings to turn your Moist Cinnamon Swirl Bundt Cake into a complete, heartfelt meal that warms the soul and brings people together!
How to Store and Freeze Moist Cinnamon Swirl Bundt Cake
Room Temperature: Wrap the cake tightly in plastic wrap or aluminum foil to keep it moist for up to 3-4 days at room temperature.
Fridge: If you prefer a chilled cake, store it in an airtight container in the fridge for up to 5 days. Bring to room temperature before serving to enjoy its soft texture.
Freezer: To freeze the Moist Cinnamon Swirl Bundt Cake, wrap it tightly in plastic wrap followed by aluminum foil. It will stay fresh for up to 3 months; thaw at room temperature before serving.
Reheating: For a warm slice, microwave individual pieces for about 10-15 seconds. This brings back its delightful moistness and enhances the comforting cinnamon aroma.
Moist Cinnamon Swirl Bundt Cake Variations
Feel free to get creative with this Moist Cinnamon Swirl Bundt Cake! Each customization adds a new layer of flavor and texture to this delightful treat.
- Greek Yogurt: Substitute Greek yogurt for sour cream to lower fat content while keeping it moist.
- Nutty Crunch: Add 1 cup of chopped pecans or walnuts for a satisfying crunch that complements the soft cake.
- Chocolate Twist: Mix in ½ cup of mini chocolate chips for a sweet, rich addition that pairs beautifully with cinnamon.
- Fruit Medley: Fold in 1 cup of diced apples or pears for added moisture and a fruity twist that brightens the flavors.
- Spicy Kick: Incorporate ½ teaspoon of nutmeg or cardamom to amplify the spices and create a warm, inviting aroma.
- Coffee Flavor: Replace ½ cup of milk with strong brewed coffee for a delightful mocha flavor that enhances the sweetness.
- Easy 9×13 Version: Bake in a 9×13-inch pan for a flat, easy-to-slice option; just adjust baking time to 40-50 minutes.
- Glaze Variety: Try a maple glaze instead of a traditional one for a unique flavor profile that brings a hint of fall to your cake.
No matter the twist you choose, this beloved cake is sure to enchant your taste buds! For more scrumptious baking ideas, don’t forget to check out my delightful recipes like Oreo Cheesecake Indulge or classic Rhubarb Streusel Cheesecake for that extra touch of sweetness!
Make Ahead Options
These Moist Cinnamon Swirl Bundt Cakes are a dream for busy home cooks looking to save time during hectic weeknights! You can prepare the batter and store it in the refrigerator for up to 24 hours, effectively cutting down your baking time. To do this, simply mix all the ingredients until well combined and place the bowl tightly covered in the fridge. For the best quality, avoid adding the swirl mixture until you’re ready to bake; just keep the brown sugar and cinnamon mixture stored in a separate container. When you’re ready to bake, pour the batter into your prepared Bundt pan, add the swirl, and bake as directed, resulting in a cake that’s just as delicious as if you made it fresh that day!
Expert Tips for Moist Cinnamon Swirl Bundt Cake
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Fresh Ingredients: Always check that your baking powder is fresh; old powder can lead to a dense cake instead of the light, fluffy texture you desire for your Moist Cinnamon Swirl Bundt Cake.
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Grease the Pan: Be generous with greasing the Bundt pan, especially in detailed areas to prevent the cake from sticking. A light dusting of flour afterward helps create a smooth release.
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Cooling Time: Allow the cake to cool completely in the pan. This helps maintain structure and prevents crumbling when you slice into it; patience will reward you with perfectly neat pieces!
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Mix Carefully: When combining the wet and dry ingredients, avoid overmixing to maintain that tender crumb. A few lumps are perfectly acceptable; it’s the secret to a moist cake!
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Swirl Technique: For a beautiful marbled effect, use a gentle hand when swirling. Too much mixing can lose those delectable cinnamon ribbons that make this cake special.
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Storage Tips: To keep your Moist Cinnamon Swirl Bundt Cake fresh, wrap it tightly for up to 3-4 days at room temperature or freeze it for longer enjoyment.
Moist Cinnamon Swirl Bundt Cake Recipe FAQs
What type of flour should I use for the best results?
Absolutely! All-purpose flour is the best choice for this Moist Cinnamon Swirl Bundt Cake. It provides the perfect balance of structure and tenderness, ensuring that each slice is soft and delicious.
How should I store the cake after baking?
To keep your cake moist, wrap it tightly in plastic wrap or aluminum foil and store it at room temperature for up to 3-4 days. If you’d prefer a chilled option, you can place it in an airtight container in the fridge for up to 5 days—just remember to bring it back to room temperature before serving to fully enjoy its tender texture.
Can I freeze the Moist Cinnamon Swirl Bundt Cake?
Certainly! To freeze the cake, wrap it tightly in plastic wrap, followed by aluminum foil to protect it from freezer burn. The cake will stay fresh for up to 3 months. When you’re ready to enjoy, simply thaw it at room temperature until it’s soft and delicious once again.
What if my Bundt cake sticks to the pan?
Very! To prevent sticking, make sure to thoroughly grease and flour the Bundt pan before adding the batter. If your cake still doesn’t release easily, you can gently tap the pan or run a knife along the edges to help it loosen.
Can I make this cake without sour cream?
Of course! If you don’t have sour cream on hand, Greek yogurt is a fantastic substitute that will still provide moisture and a tender crumb. You can use an equal amount, and it will be just as delightful in your Moist Cinnamon Swirl Bundt Cake!
Are there any dietary considerations for this recipe?
Yes, it’s important to note that this cake contains eggs and dairy. For those with allergies or dietary restrictions, consider using plant-based yogurt as a substitute for sour cream and a flax egg (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water) for the eggs.
Savor the Comfort of Moist Cinnamon Swirl Bundt Cake
Ingredients
Equipment
Method
- Begin by preheating your oven to 350°F (175°C). While the oven is heating, grease your Bundt pan with unsalted butter and dust it lightly with flour.
- In a large mixing bowl, whisk together 2 ½ cups of all-purpose flour, 1 tablespoon of baking powder, and ½ teaspoon of salt until combined.
- In another bowl, use an electric mixer to beat 1 cup of softened unsalted butter and 1 ½ cups of granulated sugar together until light and fluffy.
- With the mixer on low speed, add 3 large eggs one at a time, then mix in 1 cup of sour cream and 1 tablespoon of vanilla extract.
- Gradually add the dry ingredients to the wet mixture while alternating with ½ cup of milk, mixing just until combined.
- In a small bowl, combine 1 cup of brown sugar with 1 tablespoon of ground cinnamon. Spread half of the cake batter into the Bundt pan, sprinkle the cinnamon swirl mixture over this layer, and top with the remaining batter.
- Using a butter knife, gently swirl through the batter to create a marbled effect.
- Place the Bundt pan in the preheated oven and bake for 50 to 60 minutes, until a toothpick comes out clean.
- Let the cake cool in the pan for about 15 minutes before inverting onto a wire rack.
- For the glaze, whisk together 1 cup of powdered sugar with 2 tablespoons of milk and ½ teaspoon of vanilla extract until smooth, then drizzle over the cooled cake.