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Cinnamon Swirl Bundt Cake

A rich and moist bundt cake with cinnamon swirls, perfect for any occasion and filled with nostalgic flavors.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Base
  • 8 ounces cream cheese, room temperature Use high-quality or organic cream cheese for richer flavor.
  • 2.5 sticks salted butter, room temperature Let this sit out for at least an hour for optimal creaminess.
  • 3 cups granulated sugar Regular sugar works perfectly, but feel free to substitute with coconut sugar for a more caramel-like flavor.
  • 6 large eggs, room temperature Make sure they’re at room temperature for better emulsification.
  • 2 teaspoons vanilla extract I always go for pure vanilla extract for the best flavor.
  • 3 cups cake flour Cake flour yields a tender cake, but you can use all-purpose flour in a pinch.
  • 1/4 cup buttermilk, room temperature Homemade buttermilk is easy—just combine milk and a splash of vinegar or lemon juice and let sit for 5 minutes!
Cinnamon Filling
  • 1/4 cup light brown sugar, packed Use dark brown sugar for a more robust molasses flavor.
  • 1 tablespoon ground cinnamon Freshly ground cinnamon elevates the entire flavor!
Topping
  • 1 cup confectioners’ sugar Sift it for a smoother glaze texture.
  • 2-3 tablespoons whole milk Adjust the milk quantity based on your preferred glaze consistency—thinner for a drizzle, thicker for a spread.

Method
 

Preparation
  1. Preheat the oven to 325°F (163°C). Spray a 10-inch Bundt pan with baking spray and set aside.
  2. In the bowl of a stand mixer, combine the cream cheese and butter. Mix on medium speed until smooth and creamy, about 1-2 minutes.
  3. Gradually add the granulated sugar, mixing on medium speed until light and fluffy, about 3-4 minutes.
  4. Add the eggs one at a time, ensuring each is well incorporated, then add the vanilla extract.
  5. Gradually mix in the cake flour on low speed until just combined. Gently fold in the buttermilk, being careful not to overmix.
  6. Pour half of the batter into the prepared Bundt pan and smooth it out. In a small bowl, combine the light brown sugar and cinnamon for the filling and sprinkle it evenly over the batter.
  7. Pour the remaining batter over the cinnamon layer, covering it completely.
Baking
  1. Bake in the preheated oven for 75-80 minutes, checking at the 1-hour mark by inserting a toothpick into the thickest part which should come out clean or with a few moist crumbs.
  2. Allow the cake to cool in the pan for about 20 minutes, then carefully invert it onto a serving plate.
Topping
  1. Whisk together the confectioners’ sugar, whole milk, and a splash of vanilla extract until smooth. Drizzle over the cooled cake.

Notes

Store any leftovers in an airtight container for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze slices interleaved with parchment paper for up to 3 months. Don't rush the cooling to prevent breaking.