This moist and buttery cinnamon bundt cake is made with a cinnamon swirl and topped with a cream cheese glaze.
This cinnamon swirl bundt cake tastes just like cinnamon rolls! It has plenty of cinnamon flavor both in the cake mixture and in the cinnamon swirl. It is the perfect cake for cinnamon roll lovers.
The cake itself is moist and tender, thanks to the rich batter that holds its shape beautifully in a bundt pan.
The cinnamon swirl adds an extra layer of flavor, providing a warm, spicy kick that contrasts perfectly with the sweetness of the cake.
On top, the cream cheese glaze is smooth and tangy, offering a creamy finish that complements the cinnamon inside.
For more cinnamon desserts, check out my cinnamon apple cake, cinnamon streusel muffins, cinnamon roll muffins, and cinnamon roll cookies.
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Why this recipe works
- Texture- one of the best things about this bundt cake is its texture, which comes from the butter and oil combination. The cake is moist and tender, with a crumb that melts in your mouth.
- Cinnamon roll flavor- this bundt cake captures that same warm, spicy flavor of cinnamon rolls, making it an ideal cake for anyone who loves cinnamon rolls but prefers the ease of slicing into a cake.
- Cream cheese glaze- the cream cheese glaze on top adds another layer of goodness to this already amazing cake. It's rich and tangy, providing the perfect balance to the sweetness of the cinnamon and sugar inside the cake.
- Cinnamon sugar filling- a swirl of cinnamon sugar fills the middle of this bundt cake, offering bursts of flavor in every bite. This filling enhances the taste and adds a visual element when cut.
- Perfect for the holidays- this cake is perfect for holiday gatherings. Its warm spices evoke comfort and festivity, making it a crowd-pleaser during Thanksgiving or Christmas.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of this dessert.
Eggs- you will need large eggs for this recipe. Make sure that your eggs are at room temperature.
Vegetable oil – I used vegetable oil for this recipe. canola oil will work great for this recipe.
Flour– I used all-purpose flour for this recipe. cake flour will work great as well.
Baking powder– baking powder allows the cake to rise. Make sure that your baking powder is not expired.
Granulated sugar– I like to use granulated sugar, also the most common sugar used in baking. Caster sugar will work great as well.
Brown sugar- brown sugar compliments the cinnamon flavor.
Sour cream or greek yogurt- you can use either greek yogurt or sour cream. Get your sour cream to room temperature. Any percent of fat will work for this recipe.
Vanilla extract- you can use vanilla bean extract or pure vanilla extract for better flavor.
Buttermilk– gives the cake extra moisture. You can make your own buttermilk if you don’t have one on hand. Simply mix a cup of milk with a tablespoon of vinegar or lemon juice and let it sit for at least 10 minutes.
Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.
For the cream cheese icing
Cream cheese– you will need to get your cream cheese to room temperature. Use full-fat cream cheese for this.
Powder sugar- you don’t have to buy powdered sugar, you can simply make it at home by blending granulated sugar in a blender or food processor.
Instructions
Preheat an oven to 180c (350f). Butter the bundt cake pan with room temperature butter and flour to prevent the cake from sticking to the pan.
In a large mixing bowl, add the room temperature butter, sugar, brown sugar, vanilla extract, and kosher salt, and mix with an electric hand mixer until it's creamy.
Add the room temperature eggs, sour cream, oil, and mix until combined.
Add ½ of the flour and the baking powder, and ½ of the buttermilk, and mix until almost combined.
Add the rest of the flour and the buttermilk and mix until just combined and there are no lumps of flour visible. Dont overmix!
In a small mixing bowl, add the granulated sugar and the cinnamon and mix well until combined.
Fill the pan halfway with the cake batter, then sprinkle an even layer of cinnamon sugar on. Top the cake with the remaining cake batter, and make swirls using a knife.
Bake in a 180c (350f) oven for about an hour or until a toothpick inserted into the cake comes out clean.
Allow the cake to cool to room temperature before flipping the cake. Top the pan with a plate, flip the cake and tap the cake pan to release the cake from the pan.
Make the icing
In a medium-sized bowl, add the softened cream cheese, softened butter, powder sugar, and vanilla extract. Mix with a spoon or a tiny whisk until creamy and smooth.
Top the cake with the glaze and let it sit for a few minutes before serving. Enjoy!
Expert Tips
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
- Check for doneness with a toothpick. Insert a toothpick into the center of the cake; if it comes out clean, your cake is done baking.
- Butter your bundt pan with butter and sprinkle flour to prevent sticking. This step helps the cake to bake evenly, and it makes sure that your cake will release easily from the pan.
- Cool before glazing. Let your bundt cake cool completely on a wire rack before adding cream cheese glaze to prevent it from melting off.
- For a smooth glaze, make sure your cream cheese is at room temperature and sift powdered sugar before mixing it in gradually until you reach desired thickness.
- Place a plate or cooling rack over the top of your bundt pan and invert swiftly but gently to release the cake without damage.
- Be patient! I know it’s extremely tempting to flip this cake as soon as it's ready. However, allow the cake to cool to room temperature before flipping it. This step prevents the cake from falling apart.
Faq's
It is very easy to keep a bundt cake moist. Simply, store it in an airtight container or cover it with a few layers of plastic wrap. These steps keep the cake from drying out.
A Bundt cake is distinct because of its unique shape from a Bundt pan, which has fluted sides and a central tube. This design ensures even baking and often results in a moist, dense texture.
To successfully remove a Bundt cake from its pan, ensure it's well-greased and floured. After baking, let it cool in the pan for 10-15 minutes on a wire rack.
Gently tap the sides and invert it onto a plate or cooling rack. If needed, use a thin spatula to loosen any stubborn areas before lifting off the pan.
Storing
It’s okay to store this cake at room temperature for up to 4 days. Make sure that you store this cake in an airtight container so it won’t dry out.
Freezing
Start by letting it cool completely after baking. Once cool, wrap the cake tightly in plastic wrap, making sure there are no air pockets.
For extra protection, wrap it again in aluminum foil. This double-wrapping helps prevent freezer burn and keeps the cake fresh.
Label the wrapped cake with the date, then place it in the freezer. The cake can be stored for up to three months.
When you're ready to eat it, simply remove the cake from the freezer and let it thaw at room temperature for a few hours.
Once thawed, unwrap the cake and enjoy it as if it were freshly baked. Remember, freezing can slightly change the texture, but the flavor should remain delicious.
Substitutions
Dairy-free - If you are dairy-free, replace the butter with vegan butter or plant-based butter. Also, replace the buttermilk with vegan buttermilk or plant-based milk and the cream cheese with vegan cream cheese.
Gluten-free - if you want to make this recipe gluten-free, simply replace the flour with gluten-free flour.
Variations
Spices- add your favorite spices for cinnamon-spiced desserts! Like nutmeg, cloves, pumpkin spice, ginger, etc.
Nuts- add your favorite nuts to the cake batter. We love adding chopped pecans and walnuts.
Raisins- soak ⅓ cup of your favorite kind of raisins in hot water for 30 minutes, and then add them to the cake batter.
Chocolate chips- add ½ cup of semisweet chocolate chips to the cake batter for melty pockets of chocolate.
Apple- add ¾ cup of apple cubes to the cake batter for a delish fruity addition that goes perfectly with the cinnamon flavor.
Serving Tips
Whipped cream- top each slice of cake with a dollop of whipped cream.
Vanilla ice cream- add a large scoop of ice cream next to a slice of this cake.
Equipment
- Bundt cake pan
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together
- Rubber spatula
- Electric hand mixer
- Stand mixer
More cinnamon recipes
Homemade cinnamon rolls- These homemade cinnamon rolls are soft, gooey, incredibly light, and fluffy. They are filled with a cinnamon filling and are topped with cream cheese glaze.
Cinnamon roll cheesecake- This cinnamon roll cheesecake is made with a cinnamon crust, creamy cinnamon swirled cheesecake, and topped with cream cheese glaze.
Pumpkin cinnamon rolls- These pumpkin cinnamon rolls are soft, made with pumpkin puree and fall spices in the dough, filled with cinnamon filling, and topped with maple cream cheese icing.
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If you liked this recipe
📖 Recipe
Easy Cinnamon Bundt Cake
Ingredients
For the cake
- ⅔ cup Butter softened
- ½ teaspoon Kosher salt
- 1 cup Granulated sugar
- ⅓ cup Brown sugar
- 1 teaspoon Vanilla extract
- 5 Eggs
- ¼ cup Vegetable oil
- ¾ cup Greek yogurt or sour cream
- 1 teaspoon Cinnamon
- ¾ cup Buttermilk
- 3 cups Flour
- 3 teaspoon Baking powder
Cinnamon swirl
- 1 tablespoon Cinnamon
- ½ cup Granulated sugar
Cream cheese icing
- 3.5 g Cream cheese softened
- 2 tablespoon Butter softened
- ¾ cup Powder sugar
- 1 teaspoon Vanilla extract
- ¼ teaspoon Kosher salt
Instructions
- Preheat an oven to 180c (350f). Butter the bundt cake pan with room temperature butter and flour to prevent the cake from sticking to the pan.
- In a big mixing bowl, add the room temperature butter, sugar, brown sugar, vanilla extract, and kosher salt, and mix with an electric hand mixer until it's creamy.
- Add the room temperature eggs, sour cream, oil, and mix until combined.
- Add ½ of the flour and the baking powder, and ½ of the buttermilk, and mix until almost combined.
- Add the rest of the flour and the buttermilk and mix until just combined and there are no lumps of flour visible. Dont overmix!
- In a small mixing bowl, add the granulated sugar and the cinnamon and mix well until combined.
- Fill the pan halfway with the cake batter, then sprinkle an even layer of cinnamon sugar on. Top the cake with the remaining cake batter, and make swirls using a knife.
- Bake in a 180c (350f) oven for about an hour or until a toothpick inserted into the cake comes out clean.
- Allow the cake to cool to room temperature before flipping the cake. Top the pan with a plate, flip the cake and tap the cake pan to release the cake from the pan.
Make the icing
- In a medium-sized bowl, add the softened cream cheese, softened butter, powder sugar, and vanilla extract. Mix with a spoon or a tiny whisk until creamy and smooth.
- Top the cake with the glaze and let it sit for a few minutes before serving. Enjoy!
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
- Check for doneness with a toothpick. Insert a toothpick into the center of the cake; if it comes out clean, your cake is done baking.
- Butter your bundt pan with butter and sprinkle flour to prevent sticking. This step helps the cake to bake evenly, and it makes sure that your cake will release easily from the pan.
- Cool before glazing. Let your bundt cake cool completely on a wire rack before adding cream cheese glaze to prevent it from melting off.
- For a smooth glaze, make sure your cream cheese is at room temperature and sift powdered sugar before mixing it in gradually until you reach desired thickness.
- Place a plate or cooling rack over the top of your bundt pan and invert swiftly but gently to release the cake without damage.
- Be patient! I know it’s extremely tempting to flip this cake as soon as it's ready. However, allow the cake to cool to room temperature before flipping it. This step prevents the cake from falling apart.
Rose says
The cake is in the oven now. It was so hot today I had to wait till 9pm to bake. I'm having my testers try it tomorrow. I don't eat desserts so I have testers. It smells amazing. I am pretty sure the feedback will be amazing. Thank you for sharing this recipe.