This cinnamon swirl bundt cake is incredibly moist with a buttery vanilla flavor and a cinnamon sugar swirl at its center. It’s finished with a creamy cream cheese icing.
Cinnamon Swirl Bundt Cake
If you enjoy cinnamon sugar treats, this cinnamon swirl bundt cake is a must-try. It combines a rich, sour-cream vanilla cake with a thick ribbon of cinnamon sugar down the center and a smooth cream cheese icing on top. The result is familiar and comforting — think cinnamon roll flavors in a tender bundt cake that works for breakfast, dessert, or afternoon tea.
The cake batter is buttery and not overly sweet, with sour cream added to keep the crumb moist and tender. A small amount of oil helps the cake stay soft for longer. The cinnamon sugar layer adds gooey, aromatic sweetness that pairs perfectly with the tang of cream cheese icing.
Recipe Run Down – Be Sure to Read!
This recipe has three components: the cinnamon sugar filling, the sour cream vanilla cake batter, and the cream cheese icing. Read through the instructions before you begin so everything goes smoothly.
Cinnamon Sugar Filling
Combine dark brown sugar, ground cinnamon, a small amount of flour, and a pinch of salt. Dark brown sugar gives a deeper color and richer flavor; the flour helps prevent the filling from dissolving completely into the butter in the batter so it remains a visible swirl.
Sour Cream Vanilla Cake Batter
Bring all ingredients to room temperature before starting. Room temperature ingredients combine more evenly and reduce the risk of overmixing, which can create tunnels and a dry crumb. Sift the dry ingredients first so the leavening is distributed evenly. In a separate bowl, cream the butter and sugars until light and fluffy, then add oil and vanilla for extra moisture and flavor. Add eggs one at a time, then alternate folding in the dry ingredients with the sour cream and milk. The sour cream keeps the cake moist while the milk prevents it from becoming too dense.
Assembling and Baking
Grease a non-stick 12-cup bundt pan thoroughly, getting into all crevices. Spoon about one third of the batter into the pan and smooth it, then sprinkle half the cinnamon sugar filling over the batter. Add another third of the batter, top with the remaining cinnamon sugar, and finish with the last third of batter, smoothing the top.
Bake in a preheated 350°F (180°C) oven for about 50–60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. The cake should begin to pull away from the pan sides. Cool the cake in the pan for at least 25 minutes, then invert carefully onto a cooling rack.
Cream Cheese Icing
For the icing, beat room-temperature cream cheese with powdered sugar until smooth. Add a tablespoon or two of milk as needed to reach a pourable, opaque consistency. Drizzle the icing over the cooled cake and, if you like, finish with a light dusting of cinnamon for extra aroma.
A Note from Fiona
Why You’ll Love this Cinnamon Bundt Cake
This cinnamon swirl bundt cake is cozy and comforting with a moist, tender crumb. The cinnamon sugar center and cream cheese icing echo the flavors of a cinnamon roll, making the cake ideal for brunch, coffee, or dessert. It’s especially welcome in cooler months but enjoyable any time of year.
Cinnamon Swirl Bundt Cake
A moist sour cream vanilla bundt cake with a thick cinnamon sugar swirl and a cream cheese icing. Makes 10 slices.
Prep: 30 mins • Cook: 50 mins • Total: 1 hr 20 mins • Servings: 10 slices
Equipment
- 12-cup non-stick bundt pan
Ingredients
Cinnamon Sugar Filling
- ¾ cup dark brown sugar (158 g)
- 1 tablespoon ground cinnamon
- 2 tablespoons all-purpose flour
- Pinch of salt
Sour Cream Vanilla Cake
- 3 cups all-purpose flour (375 g)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1¼ cups unsalted butter (282 g), softened
- 1½ cups granulated sugar (300 g)
- ¼ cup brown sugar (52 g), light or dark
- ¼ cup vegetable oil (60 ml)
- 1 tablespoon vanilla extract
- 4 large eggs, room temperature
- ¾ cup full-fat sour cream (180 ml), room temperature
- ¾ cup milk (180 ml), 2% or whole, room temperature
Cream Cheese Icing
- 4 ounces full-fat cream cheese (112 g), room temperature
- 1½–2 cups powdered sugar (165–220 g)
- 1–2 tablespoons milk, as needed
Instructions
Cinnamon Swirl Bundt Cake
- Preheat oven to 350°F (180°C).
- Mix the cinnamon swirl ingredients (dark brown sugar, cinnamon, flour, pinch of salt) in a medium bowl and set aside.
- Sift together the flour, baking powder, baking soda, and salt in a separate bowl and whisk briefly. Set aside.
- In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. Add the oil and vanilla and mix to combine.
- Beat in the eggs one at a time. With the mixer on low, add about one third of the dry ingredients, then the sour cream. Scrape the bowl, add another third of the dry mix, then the milk, and finally the remaining dry ingredients. Mix only until combined.
- Grease the bundt pan thoroughly. Spoon one third of the batter into the pan and spread evenly. Sprinkle half of the cinnamon sugar filling over the batter. Add another third of the batter, then the remaining filling, and finish with the final third of batter, smoothing the top.
- Bake in the center of the preheated oven for 50–60 minutes. A toothpick should come out clean or with a few moist crumbs. The cake will begin to pull away from the pan sides.
- Cool the cake in the pan for at least 25 minutes, then invert carefully onto a cooling rack.
Cream Cheese Icing
- Beat the softened cream cheese with 1½ cups powdered sugar until smooth. Add milk or more powdered sugar until the icing is pourable but still opaque.
- Place the cooled cake on your serving plate and pour the icing over the top. Optionally dust with a little cinnamon.
Notes
- Room Temperature Ingredients: For best texture, ensure butter, eggs, sour cream, and milk are at room temperature.
- Bundt Pans: Use a light-colored, non-stick bundt pan and grease it well just before adding batter to avoid pooling grease.
- Storage: Store covered at room temperature up to 3 days, or refrigerate up to 4 days. If refrigerated, let the cake sit 30–60 minutes at room temperature before serving.
- Nutrition: Nutrition info is an estimate per slice if the cake is divided into 10 pieces and all icing is used.
Nutrition
Per slice (estimate): Calories: 759 kcal • Carbohydrates: 97 g • Protein: 9 g • Fat: 39 g • Saturated Fat: 20 g • Sugar: 65 g • Sodium: 258 mg