This cinnamon swirl bundt cake is wonderfully moist, with a buttery vanilla base and a ribbon of cinnamon sugar through the center. It’s finished with a simple cream cheese icing for a flavor that echoes a gooey cinnamon roll—only in bundt form.
Cinnamon Swirl Bundt Cake
If you enjoy cinnamon-sugar desserts, this cinnamon swirl bundt cake is a must-try. It captures the cozy, familiar taste of a cinnamon roll or coffee cake but is baked in a bundt pan and finished with a silky cream cheese icing instead of a streusel topping.
The cake itself is a sour-cream vanilla batter that produces a dense, tender crumb and stays moist for days. Sour cream is the key to the texture, while a touch of oil helps retain moisture. The cinnamon sugar filling creates a thick, flavorful swirl through the center, and the cream cheese icing adds the perfect tangy-sweet finish.
Recipe Run Down – Be Sure to Read!
This recipe has three main components:
- Cinnamon sugar filling
- Sour cream vanilla cake
- Cream cheese icing
Cinnamon Sugar Filling
Mix dark brown sugar, ground cinnamon, a small amount of flour and a pinch of salt. Dark brown sugar adds a deeper color and richer flavor. Including a little flour helps the filling hold its shape and prevents it from dissolving into the butter in the batter.
Sour Cream Vanilla Cake
Bring all ingredients to room temperature before you start. Room-temperature ingredients combine smoothly and reduce the tendency to overmix, which can create an undesirably dry crumb.
Sift the dry ingredients first so the leavening agents distribute evenly. Cream the butter and sugars until light and fluffy, then add oil and vanilla. Add eggs one at a time, then alternate adding the dry ingredients with the sour cream and milk. This method prevents overmixing and contributes to a consistent, tender crumb. The sour cream keeps the cake moist while some milk prevents it from becoming overly dense.
Assembling & Baking
Use a well-greased 12-cup non-stick bundt pan, making sure to reach into every crevice. Spoon about one-third of the batter into the pan and smooth it into an even layer. Sprinkle roughly half the cinnamon sugar filling, then add another third of the batter. Repeat with the remaining filling and finish with the final third of batter, smoothing the top.
Bake in the center of a preheated 350°F (180°C) oven for about 50–60 minutes. A toothpick inserted into the center should come out clean or with a few moist crumbs but no raw batter. The cake will begin to pull away from the sides when it’s done. Let it cool in the pan for at least 25 minutes before inverting onto a rack to cool completely.
Cream Cheese Icing
Beat softened full-fat cream cheese with 1½ cups powdered sugar until smooth. Add 1–2 tablespoons of milk or a bit more powdered sugar to reach a pourable but opaque consistency. Drizzle over the cooled cake and, if desired, finish with a light dusting of cinnamon.
A Note from Fiona
Why You’ll Love this Cinnamon Bundt Cake
This bundt cake is comforting, cozy, and reliably moist. The cinnamon ribbon and cream cheese icing recreate the best parts of a cinnamon roll without the extra work of rolling dough. It’s perfect for breakfast with coffee, a midday treat with tea, or a simple dessert. While it shines in autumn, it’s enjoyable any time of year.
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
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)
- 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), softened
- 1½–2 cups powdered sugar (165–220 g)
- 1–2 tablespoons milk, as needed
Instructions
- Preheat oven to 350°F (180°C).
- Mix the cinnamon filling: stir dark brown sugar, cinnamon and flour together and set aside.
- Sift the dry cake ingredients (flour, baking powder, baking soda, salt) and set aside.
- Cream butter with granulated and brown sugar until light and fluffy. Add oil and vanilla, then beat in eggs one at a time.
- With the mixer on low, add one-third of the dry ingredients, then the sour cream. Scrape the bowl, add another third of the dry mix, then the milk, and finish with the last third of dry ingredients. Stop mixing as soon as combined.
- Grease the bundt pan thoroughly. Spoon one-third of batter into the pan, smooth, and sprinkle half the cinnamon filling. Repeat with another third of batter and the remaining filling, finishing with the last third of batter.
- Bake 50–60 minutes until a toothpick comes out clean or with a few moist crumbs. Let cool in the pan 25 minutes, then invert onto a rack to cool completely.
- For the icing, beat softened cream cheese with powdered sugar until smooth. Add milk as needed to reach a pourable consistency. Drizzle over the cooled cake and optionally dust with cinnamon.
Notes
- Room temperature ingredients mix more evenly and yield a better crumb.
- Use a light-colored non-stick bundt pan and grease it well immediately before adding batter.
- Store covered at room temperature for up to 3 days or refrigerated for up to 4 days. If chilled, bring to room temperature before serving.
- Nutrition values are estimates per slice if the cake is cut into 10 pieces and all icing is used.
Nutrition (per slice, estimate)
Calories: 759 kcal • Carbohydrates: 97 g • Protein: 9 g • Fat: 39 g