Irresistible Cinnamon Swirl Bundt Cake Recipe for Perfect Parties

Posted on July 31, 2025

There’s something truly magical about the combination of warm cinnamon, tender cake, and that iconic Bundt pan shape. This Irresistible Cinnamon Swirl Bundt Cake is the ultimate dessert for cozy gatherings, holiday parties, or even just a sweet treat to accompany your afternoon coffee. The best part? It’s surprisingly easy to make, but it looks like you spent hours in the kitchen. Let me tell you, this recipe has become a staple in my home, and I’m thrilled to share it with you!

Whether you’re a longtime Bundt cake lover or trying it out for the first time, this recipe is packed with flavor, featuring a luscious cinnamon sugar swirl that adds a delightful surprise in every slice. Plus, the aroma that fills your kitchen while it bakes? Absolute heaven. So, grab your favorite Bundt pan and let’s get baking!

Why This Cinnamon Swirl Bundt Cake is Special

This cake has a rich history, rooted in the classic coffee cakes that became popular in Europe and made their way to the U.S. with immigrants. While traditional coffee cakes are often baked in rectangular pans, the Bundt pan gives this version a visually stunning twist. I still remember my first encounter with a Bundt cake as a kid—it was a masterpiece on the dessert table, and I was instantly smitten.

Over the years, I’ve experimented with variations of this recipe, and it has become my go-to dessert for every occasion. It’s elegant enough for a holiday table yet easy enough to whip up for a casual weekend treat. The cinnamon swirl is inspired by the comforting flavors of those cinnamon rolls I craved on Sunday mornings, but here, it’s baked right into a moist, buttery cake.

What’s even better is how versatile this recipe is. You can drizzle it with a simple glaze, dust it with powdered sugar, or even serve it plain—it’s that good. And let’s not forget how beautifully it pairs with a steaming cup of coffee or tea. It’s the kind of dessert that brings people together, and that’s why I love it so much.

Ingredients You’ll Need

Every ingredient in this recipe plays a role in creating the perfect texture and flavor. Here’s what you’ll need and some tips for choosing the best:

All-purpose flour: Provides structure to the cake. Make sure to measure it correctly by spooning and leveling to avoid a dense texture.
Granulated sugar: Sweetens the cake while helping create a tender crumb. You can substitute with coconut sugar for a slightly different flavor.
Brown sugar: Used in the cinnamon swirl for a deep, caramel-like sweetness. Light or dark brown sugar both work fine.
Unsalted butter: Adds richness and moisture. Let it come to room temperature before using for easier mixing.
Eggs: Help bind the cake and add moisture. Use large eggs at room temperature for the best results.
Sour cream: Keeps the cake moist and adds a subtle tangy flavor. Greek yogurt is a great substitute.
Milk: Helps thin the batter slightly. Whole milk is ideal, but 2% works too.
Ground cinnamon: The star of the swirl. Make sure your cinnamon is fresh for the boldest flavor.
Vanilla extract: Enhances the overall flavor. Opt for pure vanilla extract if possible.
Baking powder and baking soda: These leavening agents ensure the cake rises perfectly.
Salt: Balances the sweetness and enhances all the flavors.
Powdered sugar (optional): For dusting or making a glaze to finish the cake.

If you can’t find sour cream or Greek yogurt, don’t worry—plain yogurt or even buttermilk will work in a pinch. As for the cinnamon, feel free to experiment with other warm spices like nutmeg or cardamom for a unique twist.

Tools You’ll Need

Here’s the equipment you’ll need to make this Bundt cake:

Bundt pan: The star of the show! A non-stick pan is ideal, but make sure to grease it thoroughly to avoid sticking.
Electric mixer: A hand or stand mixer works great for creaming the butter and sugar.
Mixing bowls: You’ll need a couple for the batter and the cinnamon swirl mixture.
Whisk: For mixing dry ingredients evenly.
Measuring cups and spoons: Accuracy is key in baking, so level your ingredients carefully.
Rubber spatula: Perfect for scraping down the sides of the bowl.
Cooling rack: Essential for letting the cake cool evenly.

Don’t have a Bundt pan? You can use a tube pan or even a loaf pan (though you may need to adjust the baking time). Just be sure to grease and flour the pan thoroughly to prevent sticking.

How to Make Cinnamon Swirl Bundt Cake

Preheat your oven: Set it to 350°F (175°C). Grease your Bundt pan generously and dust it with flour for easy release.
Mix the dry ingredients: In a medium bowl, whisk together 2 ¾ cups (345g) of all-purpose flour, 2 teaspoons of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Set aside.
Make the cinnamon swirl: In a small bowl, combine ¾ cup (150g) of brown sugar and 1 tablespoon of cinnamon. Set aside.
Cream the butter and sugar: In a large bowl, beat 1 cup (225g) of unsalted butter and 1 ¾ cups (350g) of granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs: Beat in 4 large eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in 1 teaspoon of vanilla extract.
Incorporate the sour cream and milk: Mix in 1 cup (240g) of sour cream, followed by ¼ cup (60ml) of milk. The batter may look slightly curdled—don’t worry, it’s normal!
Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cake tender.
Layer the batter and swirl: Pour half the batter into the prepared pan. Sprinkle the cinnamon sugar mixture evenly over the batter, then top with the remaining batter. Use a knife to gently swirl the cinnamon mixture into the batter.
Bake: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Optional glaze: If desired, whisk together 1 cup (120g) of powdered sugar and 2-3 tablespoons of milk for a simple glaze. Drizzle over the cooled cake.

Pro Tips for the Perfect Bundt Cake

Grease every nook and cranny of your Bundt pan. A pastry brush works wonders for this.
Don’t overmix the batter once you add the dry ingredients—this can lead to a dense cake.
Let the cake cool in the pan for only 10 minutes. Any longer, and it may stick.
Use a skewer to ensure the cinnamon swirl reaches every corner of the cake.

Variations & Adaptations

Make it gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free baking blend.
Add nuts: Stir in ½ cup (60g) of chopped pecans or walnuts for added crunch.
Seasonal twist: Add a pinch of nutmeg or cloves for a holiday-inspired flavor.
Healthier version: Use Greek yogurt instead of sour cream and reduce the sugar slightly.

Serving & Storage Suggestions

This cake is best served at room temperature, either plain or with a glaze on top. Pair it with a hot cup of coffee, tea, or even a glass of milk for a comforting treat. For a fancier presentation, sprinkle powdered sugar over the top right before serving.

To store, wrap the cake tightly in plastic wrap and keep it at room temperature for up to 3 days. For longer storage, freeze individual slices in an airtight container for up to 3 months. To reheat, simply thaw at room temperature or warm in the microwave for 10-15 seconds.

Nutritional Information

While this cake isn’t exactly a health food, it’s all about balance! Here’s an approximate breakdown per serving (based on 12 slices):

Calories: 350
Protein: 5g
Carbohydrates: 45g
Fat: 16g
Sugar: 28g

The cinnamon provides a boost of antioxidants, and the sour cream adds some calcium and protein. Just remember—it’s a dessert, so enjoy it in moderation!

Conclusion

If you’re looking for a dessert that’s as beautiful as it is delicious, this Irresistible Cinnamon Swirl Bundt Cake is a must-try. It’s versatile, easy to make, and packed with cozy flavors that everyone will love. Whether you’re baking for a party or just because, this cake is guaranteed to impress.

What’s your favorite Bundt cake flavor? If you try this recipe, I’d love to hear how it turned out. Leave a comment below, share a photo on social media, or tag me—I can’t wait to see your creations!

FAQs

Can I make this cake ahead of time?

Yes! This cake stays moist for days, so feel free to bake it the day before serving.

What’s the best way to grease a Bundt pan?

Use melted butter or non-stick spray, making sure to cover every crevice. A light dusting of flour helps too.

Can I use a different pan?

Absolutely. A tube pan or two loaf pans work well, but adjust the baking time accordingly.

What can I use instead of sour cream?

Greek yogurt or buttermilk are great substitutes that won’t compromise the texture.

How do I prevent the cinnamon swirl from sinking?

Make sure your batter is thick enough to support the swirl, and don’t over-swirl with your knife.