Cinnamon Bundt Cake

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Cinnamon Bundt Cake is moist and flavorful. The cinnamon swirl in the middle is the best part. Traditional cinnamon rolls can be tricky to make, but this cake is super easy.

This cinnamon swirl bundt cake is great for dessert or brunch, and everyone will love the swirl of cinnamon that runs throughout this moist, delicious cake. 

A slice of the cinnamon bundt cake.

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More about Cinnamon Swirl Cake

This cinnamon swirl cake tastes just like a cinnamon roll does, just without the hassle of making them. This is perfect for a family gathering or for a sweet breakfast surprise for the kids.

A whole cake with a glaze.

Why This Cinnamon Recipe is a Keeper

  • Ready in 1 Hour: With only 15 minutes of prep time, this delicious cake will be ready to eat after just an hour.
  • Easy Ingredients: All of these ingredients can be found in your pantry or fridge.
  • Family Friendly: Everyone in the family will love this cake.
  • Perfect for the Holidays: These bundt cakes are perfect for a holiday dessert or to simply fill your cinnamon craving! Full of cinnamon flavor.

If you’re looking for more cake recipes, try these Vintage Oatmeal Cake with Coconut Frosting Recipe, Cream Puff Cake and Triple Chocolate Cake

Why is my sour cream bundt cake sinking?

When you make this cake, there are a few reasons why your cake might be sinking. If your pan is too small or if there’s too much liquid in the batter, that could cause your cake to sink. Also, opening the oven during baking could affect the way it comes out.

Ingredients to make the cinnamon bundt cake
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Variations and Substitutions for this Moist Cinnamon Roll Bundt Cake with Glaze

  • Greek Yogurt: Greek yogurt is a great substitution for sour cream.
  • Butter: Margarine or other dairy alternative can be used in place of butter.

Special Equipment Needed to Make this Recipe / Bundt Pan

Since we’re making a bundt cake, you are going to need one specific piece of equipment to make this recipe.

  • Bundt Pan: Bundt pans are differ from just a regular cake pan since they’re not just a simple round or square pan. If you don’t have one, it’s really easy to find them in stores or online.

How to Make this Cinnamon Streusel Coffee Cake

To make this cinnamon cake, all you need to do is follow these 5 easy steps!

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These are the basic steps for making this easy Cinnamon Bundt Cake. Refer to the full, printable recipe card below for detailed instructions.

Mixing the wet and dry ingredients.

STEP 1: Prep the Delicious Cinnamon Cake

Preheat oven to 350F and grease and flour a bundt cake pan to prevent the cake from sticking. Set aside.

STEP 2: Cream the Butter for Cake Mixture

Using a mixer, cream the softened butter and sugar together until it is pale and fluffy.

Add sour cream, eggs, oil, vanilla extract, ground cinnamon and nutmeg. Beat until smooth. In a separate bowl whisk together the flour, baking soda and salt.

Slowly add dry ingredients to mixer and beat until ingredients are just combined. Be careful not to over-mix. Spread the batter into your prepared bundt pan.

STEP 3: Filling for the Sour Cream Coffee Cake

Combine the melted unsalted butter, brown sugar and cinnamon together. Spread the filling over the top of the cake batter. Use a spatula to make sure the layer is evenly distributed. Use a knife to go back and forth, making swirls in the filling.

STEP 4: Bake and Let the Cake Cool in the Pan

Bake for 45-50 minutes, or until if a toothpick inserted into the cake comes out clean. Remove cake from the pan and allow the cake to cool on wire rack for 30 minutes.

STEP 5: Top the Cake Frosting for Moist Cake

Combine all of the ingredients together with a whisk until smooth. Flip the cake from pan and place on serving platter. Drizzle glaze over the top of the cake.

Recipe FAQs for this Easy Cinnamon Bundt Cake Recipe

Store this cake recipe in an airtight container or wrapped well with plastic wrap for up to 5 days at room temperature to keep cake soft and moist.

If you used too much flour and/or not enough butter the coffee cake recipe will be dry. Also, if you baked at too high of temperature or for too long, that could make your cake dry as well.

Make cake goop! Beat together equal parts all-purpose flour, vegetable oil and shortening (by volume) until combined. Store the mixture in an airtight container in the fridge until you’re ready to use. Cake doesn’t stick!

Spread the cake goop in the pan using a pastry brush, coating the pan with an even layer. Remember to ger into all the nooks and crannies.

Absolutely! You will have to adjust your cooking time but these are great in mini size.

If the cream cheese glaze is too thick, add another 1/2 tablespoon of milk until it’s thin enough.

If the glaze is too thin, add 1 tablespoon of confectioners sugar until it’s as thick as you need.

Drizzling the icing on top of the cinnamon bundt cake.

Expert Tips to Make the Cinnamon Swirl Bundt Cake

  • Add Nuts: Pecans or walnuts would be delightful in this bundt cake recipe.
  • Short Cut: Use a box of cake mix and simply add the strudel and cream cheese icing parts of the recipe.
  • Sticking: If your cake is stuck in the pan, tap on the bottom of the pan to release the cake.
  • Variation: Feel free to replace the glaze with a cream cheese frosting.
  • Alternate Ingredient: Pumpkin spice would add a wonderful flavor to the cake.
  • Dusting the Top of the Bundt: On top of the frosting, sprinkle the cinnamon sugar, or brown sugar cinnamon, mixture sprinkled on top would make a great finishing touch to this favorite cake.
  • Measure the Flour Correctly: When measuring flour, spoon flour into measuring cup and level with a knife.
  • Don’t Over Mix Batter: Don’t worry about having a perfectly smooth batter. It’s better to have lumps than overmixed batter to make the cake.
A slice of the cinnamon bundt cake.
5 from 16 votes

Cinnamon Bundt Cake

Yield: 12 servings
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
Cinnamon Bundt Cake is perfect if you love cinnamon rolls. Traditional cinnamon rolls can be tricky to make, but this cake is super easy.
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Ingredients

Cake:

  • ¼ cup Unsalted Butter, softened
  • ¾ cup Sugar
  • 2 Large eggs
  • ¾ cup Sour cream
  • 2 Tablespoons Vegetable oil
  • 1 ½ teaspoons Vanilla extract
  • 1 ½ teaspoons Cinnamon
  • ¼ teaspoon Nutmeg
  • 1 ½ cups All-purpose flour
  • ½ teaspoon Baking soda
  • ¼ teaspoon Salt

Streusel Filling:

  • ½ cup Unsalted Butter, melted
  • 1 cup Light brown sugar, packed
  • 4 teaspoons Cinnamon

Glaze

  • 2 Tablespoons Cream cheese, softened
  • 2 Tablespoons Milk
  • 1 teaspoons Vanilla extract
  • 1 cup Confectioner’s sugar
  • ½ teaspoon Cnnamon

Instructions

  • Preheat oven to 350F and grease and flour a bundt pan. Set aside.

Cake

  • Using a stand mixer fitted with the paddle attachment, cream the butter and sugar together until it is pale and fluffy, about 3 minutes.
  • Add sour cream, eggs, oil, vanilla, cinnamon and nutmeg. Beat until smooth. In a separate bowl whisk together the flour, baking soda and salt. Slowly add dry ingredients to mixer. Beat just until the dry ingredients are combined. Be careful not to over-mix. Spread the batter into the prepared pan.

Filing

  • To make the filling, combine the melted butter, brown sugar and cinnamon together. Spread the filling over the top of the cake batter. Use an offset spatula to make sure the layer is evenly distributed. Using a knife, go back and forth to make swirls in the filling. This should give a “marbled” effect.
  • Bake for 45-50 minutes, or until a cake tester inserted into the center of the cake comes out clean. Remove cake from oven and cool cake on wire rack for 30 minutes.

Glaze

  • For the glaze, combine all of the ingredients together with a whisk until smooth. If the glaze is too thick, continue adding an additional 1/2 tablespoon of milk until it is the desired consistency. If the glaze is too thin, continue adding an additional one tablespoon of confectioners sugar until it is the desired consistency.
  • Remove cake from pan and place on serving platter. Drizzle glaze evenly over the top of the cake.

Expert Tips

 
  • Add Nuts: Pecans or walnuts would be delightful in this bundt cake recipe.
  • Short Cut: Use a box of cake mix and simply add the strudel and icing parts of the recipe.
  • Sticking: If your cake is stuck in the pan, tap on the bottom of the pan to release the cake.
  • Variation: Feel free to replace the glaze with a cream cheese frosting.
  • Alternate Ingredient: Pumpkin spice would add a wonderful flavor to the cake.
  • Dusting: On top of the frosting, a cinnamon sugar, or cinnamon brown sugar, mixture sprinkled on top would make a great finishing touch.
  • Measure the Flour Correctly: When measuring flour, spoon flour into measuring cup and level with a knife.
  • Don’t Over Mix Batter: Don’t worry about having a perfectly smooth batter. It’s better to have lumps than overmixed batter.

Estimated Nutritional Information

Calories: 384kcal | Carbohydrates: 54g | Protein: 4g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 67mg | Sodium: 138mg | Potassium: 91mg | Fiber: 1g | Sugar: 41g | Vitamin A: 493IU | Vitamin C: 0.2mg | Calcium: 64mg | Iron: 1mg
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
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Course: Dessert
Cuisine: American

4 thoughts on “Cinnamon Bundt Cake”

  1. I love this cake!! It’s absolutely delicious I am actually going to be making it for a Fall wedding, as the groom asked for Coffee Cake with drizzle icing… ! They both loved the sample. Two tiered, naked wedding cake cake…. stay tuned!!

    Reply

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