Best Cinnamon Swirl Cake Recipe

This soft and fluffy cinnamon swirl bundt cake has layers of cinnamon brown sugar goodness marbled throughout a vanilla pound cake base. It's a delicious and gorgeous cake for the holidays!

Bundt cakes are the perfect cakes to make when you want something low maintenance, serves a lot of people, yet still looks incredible without much effort. With all the different intricate bundt pan designs these days, these cakes don't need any additional decorating after baking. Just bake your batter in one pan and unmold it for a finished bundt cake just like that! They're my favourite cakes to make for the holidays for this reason.

This cinnamon swirl bundt cake is beautiful on both the outside and the inside. The cinnamon swirl running through the cake looks and tastes amazing. This is a super easy way to make a homemade marbled bundt cake that will have people wondering how you did it.

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The cake itself is firm on the outside to hold its design but soft and dense with a fine crumb on the inside, like a pound cake. It tastes like vanilla and cinnamon sugar - a simple combination but so cozy.

A bundt cake is a cake that is baked in a special pan with fluted sides and a cylindrical column in the middle. This donut-shaped pan allows for more even heat distribution when baking as more surface area of the cake is exposed to the pan. This is ideal when baking a large volume of batter.

There isn't a specific way of making a bundt cake - its defining characteristic is the shape. Generally, a firmer cake recipe like pound cake is used for bundt cakes as it is more likely to hold its shape and release cleanly from the pan.

Cinnamon Roll Swirl Cake

Grease bundt pan - Melt 2 tablespoons of butter in the microwave. Use a pastry brush to grease your bundt pan with the melted butter, taking your time to get in all the edges and corners. When the butter has cooled, sprinkle a handful of flour into the pan. Smack the pan around to coat the pan with a thin layer of flour. Smack the pan upside down to discard the excess flour. Set bundt pan aside.

Cream butter & sugar - In a large mixing bowl, use an electric hand mixer or stand mixer to cream softened butter until very creamy. Add the sugar and cream together for at least 3-4 minutes until fluffy.

Mix in eggs - Add in 1 egg at a time, mixing thoroughly between each addition. After the last egg, mix in the vanilla extract until combined.

Easy Cinnamon Swirl Loaf

Add the rest of the ingredients - Sift in the flour mixture and mix on low speed until almost combined. Add the milk and mix on low speed until just combined.

Make the cinnamon swirl batter - Portion out about 500g of the batter into a separate medium bowl to make the cinnamon swirl batter. To this bowl, add the brown sugar, cinnamon, and milk. Fold together until combined.

Layer the two batters in the pan - Starting with the vanilla batter, drop a few dollops of batter into your prepared bundt pan. Use a spatula to smooth the batter into a thin and even layer. Repeat with the cinnamon swirl layer on top. Keep alternating the two batters until they're all gone.

Cinnamon Swirl Cake · Easy Family Recipes

Release the cake from the pan - Let the cake cool in the pan for 20-30 minutes. Flip a wire rack upside down on top of the cake, grasp both sides of the pan and rack, and flip it over so that the pan is now on top of the rack. Gently lift the sides of the pan up to release the cake from the pan.

This cinnamon swirl bundt cake can be stored in an airtight container at room temperature for up to 4 days. Serve leftovers at room temperature or microwave for about 30 seconds to make the cake extra moist and serve warm.

This bundt cake can be wrapped well in plastic wrap and/or aluminum foil and frozen for up to 1 month. Thaw completely at room temperature for several hours or overnight.

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My favourite way to finish off a bundt cake is with a simple dusting of powdered sugar. You can also drizzle it with a simple icing of powdered sugar mixed with a small amount of milk. To get extra fancy, top it with fresh fruits or melted chocolate.

My foolproof method of greasing a bundt pan to prevent the cake from sticking is to brush the pan with melted butter and then dust it with a thin layer of flour. You can also use cooking spray in place of butter but be sure to get into all the edges and corners especially if you have a pan with an intricate design.

Grease and flour the pan properly before baking. After baking, let the cake cool in the pan for 20-30 minutes to allow it to set and prevent it from breaking apart. Place a wire rack upside down on top of the cake. Firmly grasp both sides of the pan and rack (with oven mitts) and invert them. Gently lift and jiggle the sides of the pan until you can feel the cake drop out of it before removing the pan completely.

Cinnamon Swirl Bundt Cake • The Fresh Cooky

Calories: 5081 kcal | Carbohydrates: 537 g | Protein: 79 g | Fat: 295 g | Saturated Fat: 177 g | Polyunsaturated Fat: 16 g | Monounsaturated Fat: 79 g | Trans Fat: 11 g | Cholesterol: 1693 mg | Sodium: 3681 mg | Potassium: 1227 mg | Fiber: 14 g | Sugar: 261 g | Vitamin A: 9754 IU | Vitamin C: 0.3 mg | Calcium: 1107 mg | Iron: 23 mg

Tried this recipe? Leave a rating & comment to let us know how it was and tag your Instagram posts with @!Vanilla pound cake, combines with a cinnamon swirl and a crunchy brown sugar and cinnamon topping for an easy and delicious cinnamon loaf.

Cooler weather just cries out for cinnamon! This Cinnamon Swirl Pound Cake Loaf is sure to warm you up as the weather cools.

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This loaf is a cinnamon lovers dream, that will fill you with all the warming Fall feelings. With it’s lovely swirl of cinnamon cake, combined with the vanilla pound cake and a crunchy brown sugar and cinnamon topping, you’ll never be tempted by the coffee shop version again!

Sour Cream – full fat sour cream is recommended, for best results. Alternately, a full fat Greek-style yogurt would also work here.

Milk – again, whole milk (3.5% b.f.) will give you the best results, though 2% will also work, if that’s all you have on hand. I wouldn’t recommend a lower fat milk. I haven’t tested this recipe with non-dairy milk.

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I used my tea loaf pan for this loaf. It’s pretty close in volume to a standard 8 x 4-inch loaf pan, but just slightly bigger, at 4 x 10 inches, so it produces a slightly narrower, longer loaf and shorter loaf. Of course, there is method to my madness with this choice of pan. The narrower, longer, shorter loaf means I can take a thicker slice, without actually eating any more than a thinner slice of a taller loaf (are you still with me here? :). And if you are a frequent loaf slice consumer, you know that the best part of those coffee shop loaves is the thick slices!

If you don’t have a tea loaf pan, the standard 8×4-inch will work just fine. The 8×4 loaf may take an extra few minutes in the oven.

When it comes to pound cake baking, starting with room temperature butter, eggs and sour cream is important, for best results. Simply remove them all from the fridge for 45-60 minutes before you start baking.

Cinnamon Roll Cake

Measuring the flour is another area that can make or break your pound cake. Stir your flour first, the scoop or spoon it into your dry measuring cups, then level off with the back of a knife. The “scoop and level” method of measuring flour. It can make a huge difference in the finished result of your baking!

For best results, try your best not to over-bake this one. Even a few minutes of over-baking can result in a drier loaf. Test often towards the end of baking and remove when as soon as a tester inserted into the centre of the loaf comes out clean.

Measuring the flour is another area that can make or break your pound cake. Stir your flour first, the scoop or spoon it into your dry measuring cups, then level off with the back of a knife. The scoop and level method of measuring flour. It can make a huge difference in the finished result of your baking!

Cinnamon Swirl Apple Cake

Finally, I do recommend full-fat sour cream for best results. The fat in the sour cream contributes to the moistness of the finished loaf, so lesser fat versions will not perform as well. And while you could use greek yogurt in place of sour cream, it tops out at about 5% fat, while full fat