Cinnamon Swirl Bundt Cake Recipe
Introduction
This Cinnamon Swirl Bundt Cake is a delightful treat that combines soft, moist cake with a rich cinnamon swirl running through every slice. Perfect for a cozy afternoon snack or a festive dessert, it brings warmth and flavor to your table with minimal effort.
Ingredients
- 2 ½ cups all-purpose flour
- 1 ¾ cups granulated sugar
- 2 tablespoons ground cinnamon
- 1 cup unsalted butter, softened
- 3 large eggs
- 1 cup milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan thoroughly to prevent sticking.
- Step 2: In a large bowl, cream the butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
- Step 3: In a separate bowl, whisk together flour, baking powder, salt, and half of the cinnamon. Gradually add these dry ingredients to the butter mixture alternately with milk, beginning and ending with flour mixture. Mix until just combined.
- Step 4: To create the cinnamon swirl, mix the remaining cinnamon with 2 tablespoons of sugar and set aside.
- Step 5: Pour half of the batter into the prepared bundt pan. Sprinkle the cinnamon-sugar mixture evenly over this layer, then carefully spoon the remaining batter on top.
- Step 6: Using a knife or skewer, swirl the batter gently to create a marbled effect with the cinnamon mixture.
- Step 7: Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely.
Tips & Variations
- For extra moisture, substitute half the milk with sour cream or yogurt.
- Add chopped nuts like pecans or walnuts to the cinnamon swirl for a crunchy texture.
- Dust the cooled cake with powdered sugar or drizzle with a simple glaze made from powdered sugar and milk for added sweetness.
- Use a tube pan if a bundt pan is unavailable; adjust baking time as needed.
Storage
Store the cake wrapped tightly in plastic wrap or an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. When reheating, warm slices briefly in the microwave or oven to regain softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of flour for this recipe?
All-purpose flour works best for this cake, but you can substitute with pastry flour for a lighter texture. Note that whole wheat flour will make the cake denser and may require adjustments to the liquid ingredients.
How do I know when the cake is fully baked?
Insert a toothpick or thin skewer into the thickest part of the cake. If it comes out clean or with just a few moist crumbs attached, the cake is done. If wet batter sticks to it, continue baking and check again after 5–10 minutes.
PrintCinnamon Swirl Bundt Cake Recipe
This Cinnamon Swirl Bundt Cake is a moist, flavorful dessert featuring layers of cinnamon and sugar swirled throughout a buttery cake base. Perfectly baked in a Bundt pan, it offers a tender crumb and a delightful cinnamon aroma that makes it an ideal treat for gatherings or comforting afternoon snacks.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Cake Batter
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, softened
- 3 large eggs
- 1 cup whole milk
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
For the Cinnamon Swirl
- 1 cup granulated sugar
- 2 tablespoons ground cinnamon
- 3 tablespoons unsalted butter, melted
Instructions
- Prepare the Batter: In a large bowl, cream the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture alternately with milk, beginning and ending with the dry ingredients, mixing until just combined.
- Make the Cinnamon Swirl Mixture: Combine the granulated sugar and ground cinnamon in a small bowl. Keep the melted butter separate.
- Layer the Cake: Preheat the oven to 350°F (175°C) and grease a 10-inch Bundt pan thoroughly. Pour half of the cake batter into the pan. Drizzle half of the melted butter over the batter, then sprinkle half of the cinnamon-sugar mixture evenly on top. Pour the remaining batter over the cinnamon layer, followed by the rest of the melted butter and cinnamon-sugar.
- Create the Swirl: Using a knife or skewer, gently swirl the cinnamon-sugar layers into the batter to create the signature cinnamon pattern. Be careful not to overmix to keep distinct swirls.
- Bake: Place the Bundt pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Avoid opening the oven too early to maintain even cooking.
- Cool and Serve: Allow the cake to cool in the pan for about 15 minutes. Then invert it onto a wire rack to cool completely before slicing and serving.
Notes
- Ensure the butter is softened but not melted for best creaming results.
- Use a toothpick to check doneness; if it comes out with wet batter, continue baking.
- For extra moistness, consider brushing the cooled cake with a simple glaze or dusting with powdered sugar.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
- This cake pairs beautifully with coffee or tea.
Keywords: Cinnamon Swirl Bundt Cake, Cinnamon Cake, Swirl Cake, Bundt Cake, Dessert, Cake Recipe
