Description
This Cinnamon Swirl Bundt Cake is a moist, flavorful treat featuring a tender vanilla cake base swirled with a cinnamon and brown sugar mixture. Perfect for any occasion, this cake combines classic ingredients with a beautiful marbled design that delivers both on taste and presentation.
Ingredients
Scale
For the Cake
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 cup sour cream
- 1/2 cup whole milk
For the Cinnamon Swirl
- 1/2 cup light brown sugar
- 2 tablespoons ground cinnamon
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-cup capacity Bundt pan thoroughly, making sure to cover all the crevices so the cake releases easily.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set aside for later use.
- Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter with granulated sugar using an electric mixer until the mixture is light and fluffy, approximately 3 to 5 minutes. This step is crucial for a tender cake texture.
- Add eggs and vanilla: Add the eggs one at a time to the creamed butter and sugar, mixing well after each addition. Then stir in the vanilla extract to infuse the batter with rich flavor.
- Combine dry and wet ingredients: Alternately add the dry ingredient mixture and the sour cream along with whole milk to the wet ingredients, beginning and ending with the dry mixture. Mix gently just until combined to avoid overworking the batter, which can make the cake dense.
- Prepare cinnamon swirl: In a small bowl, mix together the light brown sugar and ground cinnamon to create the cinnamon swirl mixture.
- Layer batter and swirl: Pour half of the cake batter into the prepared Bundt pan. Sprinkle the cinnamon sugar mixture evenly over the batter layer. Then pour the remaining batter on top.
- Create the swirl effect: Use a knife or spatula to gently swirl the batter layers, creating a beautiful marbled cinnamon effect without overmixing.
- Bake the cake: Place the Bundt pan in the preheated oven and bake for 50 to 60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cake is fully baked.
- Cool and unmold: Allow the cake to cool in the pan for about 10 minutes to set. Then carefully invert the pan onto a wire rack and let the cake cool completely before serving or glazing.
Notes
- Make sure the butter is softened to room temperature for easier creaming with sugar.
- Do not overmix the batter once the flour is added to keep the cake tender.
- Allow the cake to cool completely before slicing for clean cuts.
- Optional: dust the cooled cake with powdered sugar or glaze for extra sweetness.
- Use a 10-cup Bundt pan for best results; adjust baking time slightly if using a different size.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
