Go Back
Overhead shot of a cinnamon swirl bundt cake dusted with powdered sugar, displayed on a glass cake stand with a spoon and cinnamon powder.
Daniel

Classic Cinnamon Swirl Bundt Cake

A tender, buttery sour cream bundt cake with a beautiful ribbon of brown sugar and cinnamon running through it, all topped with a sweet vanilla glaze. The perfect coffee cake for any occasion!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 16 servings
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 455
Ingredients Equipment Method Notes

Ingredients
  

For the Cinnamon Swirl Filling
  • 1/2 cup light brown sugar packed
  • 2 tbsp ground cinnamon
  • 2 tbsp all-purpose flour helps prevent the swirl from sinking
For the Bundt Cake
  • 3 cups all-purpose flour spooned and leveled
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter softened to room temperature (2 sticks)
  • 1 1/2 cups granulated sugar
  • 4 large eggs at room temperature
  • 2 tsp vanilla extract
  • 1 cup full-fat sour cream at room temperature
For the Vanilla Glaze
  • 1 1/2 cups powdered sugar sifted
  • 2-3 tbsp milk or heavy cream as needed for consistency
  • 1/2 tsp vanilla extract

Equipment

  • 10 or 12-cup Bundt Pan
  • Electric mixer (stand or hand)
  • Large Mixing Bowl
  • Medium mixing bowl
  • Small Bowl
  • Whisk
  • Spatula
  • Wire cooling rack

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Thoroughly grease and flour a 10 or 12-cup bundt pan, making sure to get into all the crevices. A non-stick baking spray with flour is highly recommended.
  2. In a small bowl, mix together the brown sugar, ground cinnamon, and 2 tablespoons of all-purpose flour for the swirl filling. Set aside.
Make the Cake Batter
  1. In a medium bowl, whisk together the 3 cups of all-purpose flour, baking powder, baking soda, and salt. Set aside.
  2. In a large bowl using a stand mixer with a paddle attachment or a hand mixer, beat the softened butter and granulated sugar on medium-high speed for about 3-4 minutes until light, fluffy, and pale in color.
  3. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Beat in the vanilla extract.
  4. Reduce the mixer speed to low. Add the dry ingredients in three additions, alternating with the sour cream in two additions (Dry, Sour Cream, Dry, Sour Cream, Dry). Mix until just combined; do not overmix.
Assemble and Bake
  1. Spoon about one-third of the cake batter into the prepared bundt pan and spread it evenly. Sprinkle half of the cinnamon swirl mixture over the batter.
  2. Carefully spoon another third of the batter on top, followed by the remaining half of the cinnamon swirl mixture. Top with the final third of the cake batter and spread smoothly.
  3. Insert a butter knife or a skewer into the batter and gently swirl it 2-3 times around the pan to create a marbled effect. Do not overmix the swirl into the batter.
  4. Bake for 55-65 minutes, or until a long wooden skewer inserted into the center of the cake comes out clean or with a few moist crumbs attached.
  5. Let the cake cool in the bundt pan on a wire rack for exactly 15 minutes. Then, carefully invert the cake onto the wire rack to cool completely.
Glaze and Serve
  1. Once the cake is completely cool, prepare the glaze. In a small bowl, whisk together the sifted powdered sugar, 2 tablespoons of milk/cream, and the vanilla extract until smooth. Add more milk, one teaspoon at a time, to reach your desired drizzling consistency.
  2. Drizzle the glaze over the cooled bundt cake. Let the glaze set for about 15-20 minutes before slicing and serving.

Notes

Room Temperature is Key: Using room temperature butter, eggs, and sour cream is crucial for a smooth, well-emulsified batter and a tender final cake.
Don't Skimp on Greasing: Bundt pans have many crevices where cake can stick. Be meticulous when greasing and flouring the pan.
Do Not Overmix: Overmixing the batter after adding the flour will develop gluten and result in a tough, dry cake. Mix until just combined.
Storage: Store the cake in an airtight container at room temperature for up to 3 days.