I’ve made this Cinnamon Swirl Bundt Cake more times than I can count, and it always disappears at gatherings. It’s a tender, buttery cake with a ribbon of cinnamon-sugared goodness running through every slice — perfect for weekend brunch, a potluck, or an afternoon coffee break. If you like cinnamon-forward baked goods, you might also enjoy this apple cinnamon swirl loaf for another take on the same cozy flavor profile.

What makes this recipe special

This cake hits the sweet spot between simple and special. It uses pantry staples but produces a bakery-style result: a moist crumb thanks to sour cream, a rich flavor from creamed butter and sugar, and a visually appealing cinnamon swirl that bakes into the center. Because it’s made in a Bundt pan, it slices beautifully for serving and looks impressive with minimal effort. It’s also flexible — add chopped walnuts for texture or keep it plain for kids and picky eaters.

Step-by-step overview

Start by preheating the oven and preparing your Bundt pan so everything’s ready when the batter is done. Cream the butter and sugar until pale, then add eggs one at a time and stir in vanilla. Whisk the dry ingredients separately, and alternate folding them into the butter mixture with the sour cream to keep the batter tender. Layer half the batter in the pan, sprinkle the cinnamon sugar, add the remaining batter, and make a gentle swirl. Bake about 45 to 50 minutes, cool briefly in the pan, then invert.

What you’ll need

• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 cup unsalted butter, softened (substitute salted butter and reduce added salt if desired)
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup sour cream (plain Greek yogurt works in a pinch)
• ½ cup chopped walnuts (optional — toast them for more flavor)
• For the swirl: ⅓ cup granulated sugar mixed with 2 teaspoons ground cinnamon

Notes: letting eggs and butter come to room temperature helps them incorporate smoothly. If you prefer a lighter texture, use cake flour in place of half the all-purpose flour.

Directions to follow

1. Preheat your oven to 350°F (175°C). Grease and flour a 10- to 12-cup Bundt pan, tapping out excess flour.
2. In a medium bowl, whisk together the flour, baking soda, and baking powder. Set aside.
3. In the bowl of a stand mixer or a large bowl with a hand mixer, cream the softened butter and 2 cups sugar until light and fluffy, about 3 to 4 minutes.
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
5. With the mixer on low, add one-third of the dry ingredients, then half the sour cream, then another third of the dry ingredients, the remaining sour cream, and finish with the last of the dry ingredients. Mix just until combined — do not overmix.
6. Spoon half the batter into the prepared Bundt pan and spread it evenly. Sprinkle the cinnamon-sugar evenly over the batter. If using, sprinkle half the chopped walnuts over the cinnamon sugar.
7. Dollop the remaining batter on top and spread gently to cover. Using a butter knife or skewer, make one or two gentle swirls through the batter to create the cinnamon ribbon. Avoid aggressive stirring so the swirl stays distinct.
8. Bake in the center of the oven for 45 to 50 minutes, or until a toothpick inserted into the cake (avoiding the cinnamon ribbon) comes out clean or with a few moist crumbs. Ovens vary, so start checking at 40 minutes.
9. Remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes. Carefully invert the pan onto the rack to release the cake and cool completely before slicing.

Best ways to enjoy it

Slice the cake slightly warm for soft, tender pieces, or wait until it cools for neater slices. It’s lovely served with a dusting of powdered sugar, a simple vanilla glaze, or a scoop of vanilla ice cream for dessert. For a breakfast spread, pair slices with plain yogurt and fresh fruit. If you want another cinnamon-forward loaf to try on a different day, this cinnamon swirl apple bread makes a similar but fruitier companion.

Storage and reheating tips

Store at room temperature, wrapped tightly in plastic wrap or in an airtight container, for up to 3 days. For longer storage, refrigerate for up to 7 days, wrapped well to prevent drying. To freeze, wrap the cooled cake in plastic and then foil, and freeze for up to 3 months; thaw overnight in the refrigerator before bringing to room temperature. Reheat individual slices gently in the microwave for 10 to 15 seconds or warm in a 325°F (160°C) oven for 5 to 8 minutes. Always discard any cake that shows signs of spoilage such as off odor, discoloration, or mold.

Pro chef tips

• Use room-temperature butter and eggs for a smoother emulsion and a finer crumb.
• Cream the butter and sugar long enough to incorporate air, which helps with rise and texture.
• Alternate dry ingredients and sour cream to avoid overworking the gluten from flour.
• When swirling, resist the urge to overdo it; a few gentle passes keep the pattern defined.
• Grease the Bundt pan thoroughly and consider a light dusting of flour or a nonstick spray with flour for clean release.
• If the top browns too quickly, tent the cake loosely with foil for the last 10 to 15 minutes of baking.

Flavor swaps

• Brown sugar swirl: replace the swirl sugar with light brown sugar for a deeper caramel note.
• Citrus touch: add 1 teaspoon grated orange zest to the batter for brightness.
• Nut-free: omit the walnuts or replace with toasted pecans.
• Maple glaze: whisk 1 cup powdered sugar with 2 tablespoons maple syrup and 1 to 2 tablespoons milk to drizzle.
• Gluten-free: use a cup-for-cup gluten-free flour blend and add 1/2 teaspoon xanthan gum if the blend lacks it.

Common questions

How long does it take to prep and bake?

Active prep takes about 15 to 20 minutes, with bake time of 45 to 50 minutes. Allow at least another 30 minutes for cooling before slicing.

Can I substitute sour cream with something else?

Yes. Plain Greek yogurt is the best direct substitute and keeps the moisture and tang. You can also use full-fat buttermilk but reduce the quantity slightly to maintain batter consistency.

Can I bake this in a loaf pan instead of a Bundt pan?

Yes, but baking time will change. Pour the batter into two standard 8.5 x 4.5-inch loaf pans and bake at 350°F (175°C) for 45 to 60 minutes, checking doneness with a toothpick. Line pans with parchment for easier removal.

Why did my swirl sink or blur into the cake?

Overmixing after adding the swirl or placing the cinnamon sugar too deep into a thin batter can cause it to sink. Make sure the batter is thick enough and swirl gently just before baking.

Is it safe to freeze the cake with frosting or glaze?

Yes. If you plan to freeze, it’s best to freeze the plain cake first and add glaze after thawing to keep the glaze texture fresh.

Cinnamon Swirl Bundt Cake

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A tender, buttery cake with a ribbon of cinnamon-sugared goodness, perfect for gatherings, brunch, or coffee breaks.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 70 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup sour cream
• ½ cup chopped walnuts (optional)
• For the swirl: ⅓ cup granulated sugar mixed with 2 teaspoons ground cinnamon

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 10- to 12-cup Bundt pan.
2. Whisk together the flour, baking soda, and baking powder in a medium bowl. Set aside.
3. Cream the softened butter and 2 cups sugar until light and fluffy, about 3 to 4 minutes.
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
5. With the mixer on low, add one-third of the dry ingredients, then half the sour cream, then another third of the dry ingredients, the remaining sour cream, and finish with the last of the dry ingredients. Mix just until combined.
6. Spoon half the batter into the prepared Bundt pan and spread it evenly. Sprinkle the cinnamon-sugar evenly over the batter.
7. Dollop the remaining batter on top and spread gently to cover. Make one or two gentle swirls through the batter.
8. Bake for 45 to 50 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs.
9. Remove from the oven and let cool in the pan for 10 minutes. Invert onto a wire rack to cool completely before slicing.

Notes

Letting eggs and butter come to room temperature helps incorporate smoothly. Substitute plain Greek yogurt for sour cream if needed.

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 18g
• Sodium: 200mg
• Fat: 16g
• Saturated Fat: 8g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 40mg