Go Back

Cinnamon Swirl Bundt Cake

A moist and fluffy bundt cake with a delightful ribbon of cinnamon sugar, perfect for any occasion, bringing warmth and joy to your table.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings: 12 servings
Course: Brunch, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 8 ounces cream cheese, room temperature Provides the cake with a rich, moist texture.
  • 2.5 sticks salted butter, room temperature Enhances the flavor and tenderness.
  • 3 cups granulated sugar Adds sweetness and helps create a light, fluffy cake.
  • 6 large eggs, room temperature Essential for structure; make sure they’re at room temp for best results.
  • 2 teaspoons vanilla extract Adds warmth and enhances the overall flavor profile.
  • 3 cups cake flour This gives the cake a fine crumb.
  • 1/4 cup buttermilk, room temperature Contributes to moisture and a slight tang, balancing the sweetness.
Cinnamon Swirl Ingredients
  • 1/4 cup light brown sugar, packed For a deeper caramel flavor in the cinnamon swirl.
  • 1 tablespoon ground cinnamon A staple in this recipe, it fills the cake with warmth and familiarity.
Drizzle Ingredients
  • 1 cup confectioners’ sugar For the drizzle that makes everything better!
  • 2-3 tablespoons whole milk To achieve the perfect drizzle consistency.

Method
 

Preparation
  1. Preheat your oven to 325 degrees Fahrenheit (162 degrees Celsius) and prepare your 10-inch bundt pan by spraying it generously with baking spray.
  2. In a stand mixer bowl with the paddle attachment, combine the cream cheese and butter. Mix on medium speed for about 3 minutes until smooth.
  3. Gradually add the granulated sugar and mix until light and fluffy, about 3-4 minutes. Then add the eggs one at a time and stir in the vanilla extract.
  4. On low speed, slowly add the cake flour and the buttermilk, mixing until just combined.
Baking
  1. Pour half of the batter into the prepared bundt pan. In a small bowl, mix the brown sugar and cinnamon together and sprinkle over the batter. Carefully pour the remaining batter on top.
  2. Bake for 75-80 minutes, checking for doneness at the one-hour mark.
  3. Once baked, let the cake cool in the pan for about 15 minutes before inverting it onto a serving plate.
Finishing Touch
  1. To finish, whisk together the confectioners’ sugar and whole milk until smooth and drizzle it over the cooled cake.

Notes

Let ingredients come to room temperature for smoother batter. Store your cake in an airtight container; it lasts for 3 days at room temperature.