This cinnamon bundt cake is moist, buttery, and has a tender crumb. It is made with a cinnamon swirl and topped with a velvety cream cheese frosting.
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 topped with the same glaze as I used in my cinnamon roll recipe!
We love making cinnamony desserts all year round! If you do as well, try our apple upside-down cake, peach crisp with canned peaches, lotus biscoff donuts, and moist honey cake.
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Why this recipe works
- It is topped with a delicious cream cheese glaze.
- It has the flavors of cinnamon rolls. So if you are a fan of cinnamon rolls, this cake is that in cake form!
- Is delicious and extremely easy to make.
- Made with simple ingredients.
- This cake is perfect for cinnamon lovers and perfect for the holidays!
Ingredients
Before you start to make this cinnamon roll bundt cake recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Butter-Â 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 eggs for this recipe. Make sure that your eggs are at room temperature.
Vegetable oil – we used vegetable oil for this recipe. canola oil will work great for this recipe.
Flour– we 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– we 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.
Cinnamon- we love adding cinnamon to both to the cake batter and the swirl.
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- adds extra 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 cinnamon sugar swirl
Sugar- we used granulated sugar for the cinnamon sugar. You can use caster sugar as well.
Cinnamon- we used store-bought ground cinnamon.
For the cream cheese icing
Cream cheese– you will need to get your cream cheese to room temperature.
Butter– use room temperature unsalted butter.
Vanilla extract- for extra flavor.
Powder sugar– powder sugar works best for the frosting.
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!
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. you don’t want to place cold batter into the oven.
- 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.
- 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.
- Make sure that your butter is at room temperature. An hour or two before making this cake, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in your mixture.
- Be patient! I know it’s extremely tempting to flip this cake as soon as it's ready. Allow the cake to cool to room temperature before flipping the cake. This step prevents the cake to fall apart.
Faq's
This cake will last up to 3 days at room temperature or up to 5 days in the fridge. Cover the cake with plastic wrap or foil to prevent it from drying out.
We use all-purpose flour for this cake. Cake flour will work great as well.
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.
Storing
It’s okay to store this cake at room temperature. Make sure that you store this cake in an airtight container so it won’t dry out.
Freezing
This cake is very easy to freeze. After baking, let the cake cool to room temperature, transfer it into a freezer-friendly Ziploc bag, or wrap it tightly with a plastic wrap. Freeze up to 3 months.
To thaw: place the cake in the refrigerator overnight or place it a room temperature for a few hours.
Substitutions
Dairy-free - If you are dairy-free, replace the butter with vegan butter or plant-based butter. Do not use margarine. It will change the flavor of this cake and leave a weird taste. Also, replace the buttermilk with vegan buttermilk or plant-based milk.
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.
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. These are a dream!
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📖 Recipe
Easy Cinnamon Bundt Cake
Ingredients
For the cake
- 150 g Butter softened
- ½ teaspoon Kosher salt
- 1 cup Granulated sugar
- â…“ 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
- 100 g Cream cheese softened
- 30 g 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. you don’t want to place cold batter into the oven.
- 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.
- 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.
- Make sure that your butter is at room temperature. An hour or two before making this cake, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in your mixture.
- Be patient! I know it’s extremely tempting to flip this cake as soon as it's ready. Allow the cake to cool to room temperature before flipping the cake. This step prevents the cake to fall apart.
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