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Cinnamon Swirl Bundt Cake

This Cinnamon Swirl Bundt Cake is a perfect dessert! Warm vanilla cake with a sweet cinnamon sugar swirl through the centre. Delicious!

Is there any kind of cake better than a warm vanilla cake with a bite full of cinnamon and sugar?  I think not. Well except maybe a chocolate cake…but this Cinnamon Swirl Cake is a close first place contender.

Cinnamon Swirl Bundt Cake

A cake for any kind of day.

Today was a cake baking kind of day and I embraced it. I’m trapped inside in minus 30 degree weather, and it’s days like this when my oven calls to me for cake. But really, I’m not sure there’s any day that wouldn’t be made brighter with a piece of homemade cake. No need for a fancy occasion for a warm and delicious cake right from the oven. No need at all I say.

Cinnamon Swirl Bundt Cake

Simple + Delicious.

So I seized the moment and made this Cinnamon Swirl Bundt Cake. What I really like about this recipe is how easy it is to make…seriously it’s no harder than mixing up a batch of pancakes. The ingredients for this cake are so simple, and I’m willing to bet you have them in your home already…nothing fancy here. In fact you can have this cake on the table and ready to serve in just over an hour…what a treat for your family!

Cinnamon Swirl Bundt Cake

A Cake Perfect for the Holiday Season.

I made this cake with the holiday season in mind, but you could serve it any time of year. But there’s something about Christmas that makes me think of desserts with cinnamon as a main ingredient, cinnamon is such a holiday flavour. I think it would be wonderful for Christmas day brunch!

Cinnamon Swirl Bundt Cake

All delicious and tender and sweet and cinnamon-y. Irresistible.

Cinnamon Swirl Bundt Cake

Try this recipe at home, I bet your family will love it! It’s a keeper.

Tips & Tricks

  • Bundt Pan Size: For this cake I use a 10-12 cup size pan.
  • Preparing your cake pan: Make sure to prepare your Bundt pan before baking. Do this by greasing and flouring the inside. I like to use a flour/oil spray (Pam has a really good one) to prepare all of my Bundt pans.
  • Let it Cool:  Once the cake has baked and is out of the oven, let it rest in the pan for 10 minutes before turning it out onto a plate. If you don’t let it rest, it’s more likely that the cake will stick to your pan on the way out. Sometimes I use my fingers to gently pull the cake away from the edges of the pan before I tip it out.
  • How to Remove the Cake from the Bundt Pan: Once the cake has cooled, place a serving plate over the top of the cake pan, then holding the plate tightly to the pan, invert the cake over and the cake should slide out onto the plate.  Gently remove the pan.
  • How to store this cake? This cake is best enjoyed the day it is made, but it will keep for a few days stored in an air-tight container. To freshen it up after a few days, warm a piece up in the microwave for about 12 seconds.
  • Freezing: This cake freezes well. Wrap it tightly in plastic wrap and put into a large ziplock bag and into your freezer. Freeze for up to 3 months.
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Cinnamon Swirl Bundt Cake

This Cinnamon Swirl Bundt Cake is a perfect dessert! Warm vanilla cake with a sweet cinnamon sugar swirl through the centre. Delicious!

  • Author: Jo-Anna Rooney
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 1 Bundt cake 1x
  • Category: Cake
  • Method: Baking

Ingredients

Units Scale

Cinnamon Swirl Cake:

  • 1/2 cup butter
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 cups flour
  • 4 tsp baking powder
  • 1 cup milk

Cinnamon Sugar Swirl:

  • 1/3 cup sugar
  • 2 tbsp cinnamon

Instructions

  1. Preheat your oven to 350 degrees F.
  2. Cream the butter and sugar together until smooth.
  3. Add the eggs, one at a time.
  4. Then add vanilla.
  5. In a separate bowl, whisk together the flour and baking powder.
  6. To the butter mix, add 1/3 of the flour, then 1/2 of the milk. Repeat until all combined.
  7. Prepare your Bundt pan.  You can either flour and butter your pan, or use a flour spray (this is my preferred method).
  8. Then in a separate bowl combine the 1/3 cup sugar and 2 tbsp of cinnamon.  You may not use it all…I tend to use about 3/4 of this mixture, and save the rest for cinnamon toast!

Putting the cake together:

  1. Spread half of the cake batter in the bottom of the Bundt Pan. Then sprinkle on about 1/2 of the cinnamon/sugar mix. Then using a fork, stir it a little into the batter.
  2. Add the rest of the batter and sprinkle on more of the cinnamon/sugar mix. Stir again, just a little.  Again, you may find there is too much sugar so just add as much as you like.
  3. Bake for 50-60 minutes, or until a toothpick inserted into the centre comes out clean.
  4. Let cool for about 10 minutes in the pan, then turn the cake out onto a plate.

Keywords: bundt cake, Bundt cake recipe, cinnamon swirl cake, vanilla Bundt cake

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Have a delicious day!

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4 Comments

    1. I’m assuming you want to replace the milk in the recipe? If you substitute with buttermilk, use 1 cup of buttermilk AND make sure to use 2 teaspoons LESS baking powder and add 1/2 teaspoon baking soda.

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