This moist cinnamon swirl Bundt cake brings together tender layers of buttery vanilla cake with a warm cinnamon-sugar ribbon running through the center. It’s the perfect balance of sweetness and spice, finished with a golden crust that’s beautifully shaped thanks to the classic Bundt pan. Whether I’m baking it for a cozy weekend brunch or a holiday gathering, it always delivers that comforting homemade flavor everyone loves.

Why You’ll Love This Recipe

I love how effortlessly impressive this cake looks straight out of the oven—no need for frosting or decoration. The rich sour cream adds unbeatable moisture, while the cinnamon swirl brings a nostalgic, cinnamon roll-like warmth. It’s versatile enough to serve as a breakfast treat, coffee companion, or after-dinner dessert. Plus, it’s incredibly easy to make with simple pantry staples.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Dry Ingredients
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt

Wet Ingredients
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup sour cream

Cinnamon Swirl
⅓ cup granulated sugar
2 teaspoons ground cinnamon

Optional Add-Ins
½ cup chopped walnuts or pecans
½ cup chocolate chips

Directions

1. Prepare the Oven and Pan
   I preheat the oven to 350°F (175°C) and grease a 10-inch Bundt pan with butter and flour or nonstick spray to ensure the cake releases easily after baking.
2. Mix the Batter
   I beat the butter and sugar together until light and fluffy, then add the eggs one at a time, mixing after each. I stir in the vanilla extract to enhance the flavor.
3. Combine Dry and Wet Ingredients
   In another bowl, I whisk together the flour, baking soda, baking powder, and salt. I add the dry mixture to the wet mixture in three parts, alternating with sour cream. I make sure not to overmix to keep the cake tender.
4. Create the Cinnamon Swirl
   I mix the cinnamon and sugar in a small bowl. After spreading half the batter into the pan, I sprinkle the cinnamon mixture evenly, then add the rest of the batter. I gently swirl it with a butter knife in a figure-eight pattern to create a ribbon effect.
5. Bake and Cool
   I bake the cake for 45–50 minutes until a toothpick inserted in the center comes out clean. I let it cool in the pan for 10 minutes, then invert it onto a rack and allow it to cool completely before slicing.

Servings and timing

This recipe yields about 12 servings. The total time is approximately 1 hour and 10 minutes:
Prep time: 20 minutes
Bake time: 45–50 minutes
Cooling time: 10–15 minutes

Variations

• I sometimes add ½ cup of chopped nuts or chocolate chips to the batter for extra texture and flavor.
• For a slightly tangier twist, I replace half the sour cream with plain Greek yogurt.
• I like to drizzle a simple vanilla glaze on top for extra sweetness during holidays or special occasions.

Storage/Reheating

I store the cake at room temperature in an airtight container for up to 3 days. For longer storage, I refrigerate it for up to a week. It also freezes well—wrapped tightly in plastic wrap and foil—for up to 2 months. I let it thaw at room temperature and warm individual slices in the microwave for 10–15 seconds if I want them slightly warm.

FAQs

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

I always make sure to thoroughly grease the pan with butter and dust it with flour, or use a good quality baking spray with flour. I also let the cake cool for 10 minutes before inverting to release it easily.

Can I make this cake ahead of time?

Yes, I often bake it a day in advance. It actually tastes even better the next day as the flavors meld. I just store it tightly covered at room temperature.

What can I use instead of sour cream?

If I don’t have sour cream, I use plain Greek yogurt as a 1:1 substitute. It gives a similar tang and moisture to the cake.

Can I add a glaze or icing?

Absolutely. A simple glaze made with powdered sugar and milk or cream adds a lovely finish. Sometimes I use a cream cheese glaze for extra richness.

Why did my Bundt cake come out dry?

Overbaking is usually the cause. I start checking the cake at 45 minutes and remove it once a toothpick comes out clean. Also, measuring the flour correctly helps prevent a dry texture—I always spoon and level it instead of scooping.

Conclusion

This moist cinnamon swirl Bundt cake is one of those timeless bakes I keep coming back to. It’s cozy, satisfying, and always a hit whether I’m sharing it or savoring a slice with my morning coffee. With its irresistible aroma and simple prep, it’s sure to become a go-to recipe in any home baker’s kitchen.

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