Jump to Recipe
The Ultimate Moist & Fluffy Cinnamon Swirl Bundt Cake with Irresistible Cream Cheese Glaze
Prepare to fall in love with this extraordinary cinnamon bundt cake, a true masterpiece of texture and flavor. It’s incredibly fluffy, wonderfully moist, and deeply buttery, featuring a luscious, gooey cinnamon swirl that ribbons through its center. Crowned with a rich and tangy cream cheese glaze, this cake truly embodies the comforting essence of a cinnamon roll, reimagined in an elegant bundt form. This isn’t just a cake; it’s an experience, promising a symphony of flavors and a melt-in-your-mouth texture that will leave everyone craving another slice. It’s truly the perfect easy fall bundt cake, though delightful any time of year.
The secret to its unparalleled moistness and airy fluffiness lies in a carefully balanced combination of sour cream, butter, and vegetable oil. The butter contributes that quintessential rich, buttery flavor we all adore, while the oil ensures the cake remains incredibly moist and soft for days, maintaining its tender crumb long after it’s baked. This thoughtful blend guarantees a cake that is both decadent and delightfully light, making it a standout dessert for any occasion, from casual family gatherings to festive holiday celebrations.
Why You’ll Adore This Cinnamon Bundt Cake
- Unrivaled Moisture: Thanks to the inclusion of sour cream and a mix of butter and oil, every bite is incredibly tender and moist, staying fresh for days.
- Perfectly Spiced Swirl: A generous, gooey ribbon of cinnamon-brown sugar bliss runs through the middle, making each slice a delightful surprise.
- Heavenly Cream Cheese Glaze: The rich, tangy cream cheese glaze perfectly complements the warm spices of the cake, adding an extra layer of indulgence.
- Impressive Yet Easy: Despite its show-stopping appearance, this bundt cake is surprisingly simple to make, even for novice bakers. The “swirl” looks complicated but is just a simple layering technique.
- Ideal for Any Occasion: Whether it’s a cozy fall evening, a holiday gathering, or just a treat for your family, this cake is always a crowd-pleaser.
- Cinnamon Roll Inspired: Get all the beloved flavors of a classic cinnamon roll, but in an easier, more elegant cake format that’s perfect for sharing.
Understanding the Perfect Cinnamon Swirl
The cinnamon swirl in this bundt cake is nothing short of magical, yet it’s incredibly simple to achieve. It adds a beautiful visual appeal and an explosion of flavor in every bite. This “gooey cinnamon ribbon” is made from a straightforward mixture of brown sugar and ground cinnamon. When baked, the brown sugar melts and caramelizes slightly, creating a wonderfully sticky, aromatic layer that permeates the cake’s interior.
To create this stunning effect, you simply layer the batter and the cinnamon-sugar mixture into your bundt pan. First, spoon about half of your prepared cake batter into the greased and floured bundt pan, ensuring it’s spread evenly. Next, generously sprinkle the entire cinnamon-sugar mixture over this first layer of batter. Finally, carefully top it with the remaining cake batter, gently spreading it to cover the cinnamon sugar without disturbing it too much. As the cake bakes, the sugar mixture will gently sink and spread, forming that irresistible, gooey ribbon. Don’t worry that the brown sugar will make the cake overly sweet; instead, it perfectly balances the cake’s richness and moisture, creating a harmonious and utterly delicious contrast.
Crafting the Irresistible Cream Cheese Glaze
No cinnamon bundt cake would be complete without a decadent cream cheese glaze, and this recipe delivers a truly exceptional one. This glaze is the perfect finishing touch, adding a tangy sweetness that cuts through the richness of the cake and elevates it to dessert perfection. It’s incredibly easy to prepare, requiring just a few key ingredients and a simple mixing process.
To make the glaze, you’ll start by beating together softened butter, full-fat cream cheese, and sifted powdered sugar. The key here is to ensure both the butter and cream cheese are at room temperature so they can be easily combined into a smooth, lump-free mixture. Beat them until they are light and fluffy, which usually takes about two minutes. Then, gradually add pure vanilla extract and milk, a teaspoon at a time, until you achieve your desired consistency. If you prefer a thick, rich frosting-like topping, use less milk. For a delicate, pourable glaze that elegantly cascades down the sides of your bundt cake, add a bit more milk until it reaches a pourable but still substantial consistency. Always sift your powdered sugar to avoid any lumps, ensuring a silky-smooth glaze every time.
Frequently Asked Questions (FAQ)
Batter splitting, or looking lumpy and curdled, often occurs when there’s a significant temperature difference between your ingredients, particularly when cold eggs are added to a creamed butter and sugar mixture. Butter and eggs are emulsions, and extreme temperature changes can cause them to separate. The best way to prevent this is to ensure all your ingredients, especially butter, oil, eggs, and sour cream, are at room temperature. If your batter does split, don’t worry too much; it will typically come back together and smooth out once you incorporate the flour, as the dry ingredients help to emulsify the mixture again. Just keep mixing gently until it’s combined.
Several factors can contribute to a sunken or dense bundt cake. Firstly, the initial step of creaming the butter, oil, and sugars together is crucial. This process incorporates air into the mixture, which gives the cake its lift and light texture. Skipping or rushing this step will result in a denser cake. Secondly, ensure your baking powder is fresh and active, as expired leavening agents won’t provide the necessary rise. Thirdly, overmixing the batter once the flour is added is a common culprit. Overmixing develops the gluten in the flour, leading to a tough, dense texture. Stop mixing as soon as you no longer see streaks of dry flour. Lastly, both under-baking and over-baking can cause density issues. Under-baked cakes will collapse, while over-baked cakes dry out and become heavy. Always test for doneness with a wooden skewer or toothpick inserted into the center – it should come out clean or with a few moist crumbs attached.
Flour is one of the trickiest ingredients to measure accurately by volume, and even a small discrepancy can significantly impact the final texture of your cake. Too much flour will result in a dry, dense, and crumbly cake, while too little can make it too soft or sticky. The most accurate method is to weigh your flour using a digital kitchen scale. If you don’t have a scale, use the “spoon and level” method: gently stir the flour in its bag or container to aerate it, then spoon it lightly into your dry measuring cup. Do not scoop directly from the bag or pack it down. Finally, level off the excess with the flat edge of a knife, without compressing the flour in the cup. This method helps prevent over-measuring by packing too much flour into the cup.
A bundt cake sticking to the pan is a common frustration, but it’s entirely preventable with proper preparation. Start with a good quality non-stick bundt pan. If your pan is old and has been used frequently, its non-stick coating may have worn off, and it might be time for a replacement. To grease the pan effectively, use a piece of cold butter (or shortening) and meticulously coat every crevice, nook, and cranny of the pan. Cold butter adheres better to the metal and ensures an even, thick layer. Alternatively, you can use baking spray with flour. Once thoroughly greased, add a tablespoon of all-purpose flour into the pan and rotate it, tapping gently, until the flour adheres to all the buttered surfaces. Finally, shake out any excess flour. For chocolate cakes, you can use cocoa powder instead of flour to avoid white residue on your dark cake.
Key Ingredients for Your Perfect Bundt Cake
The full list of ingredients and detailed recipe instructions can be found in the recipe card below. Please read through this section for essential ingredient substitution tips and valuable baking insights that will ensure your cake is a resounding success!
Butter: For the most luxurious flavor and best texture, always use a good quality, unsalted real butter. It’s crucial for both the cake batter and the cream cheese glaze to be softened to room temperature. This allows it to cream properly with the sugars, incorporating air for a light cake, and blend smoothly into the glaze. Typically, letting it sit out on the counter for about an hour does the trick. If it’s too cold, it won’t cream correctly; if it’s too warm, it can make the batter greasy.
Vegetable Oil: This ingredient is essential for achieving an incredibly soft and moist crumb that lasts for days. While butter provides flavor, oil contributes moisture without adding a heavy texture. You can use any mild-tasting oil such as vegetable oil, light olive oil, grapeseed oil, canola oil, or sunflower oil. Avoid strong-flavored oils like extra virgin olive oil, which can impart an undesirable taste to your delicate cake.
Brown and Granulated Sugar: This recipe calls for a blend of both brown and granulated sugars, each playing a vital role. Granulated sugar provides sweetness and contributes to the cake’s tender structure. Brown sugar, with its molasses content, adds a deeper, more caramel-like flavor and, crucially, extra moisture. You can replace the granulated sugar with additional brown sugar for an even richer, more complex flavor profile. However, it is highly recommended not to replace the brown sugar with granulated sugar, especially in the cinnamon swirl, as the brown sugar is key to creating that signature gooey, moist cinnamon ribbon throughout the bundt cake.
Large Eggs: Always use room temperature large eggs. Eggs at room temperature emulsify more easily with the butter and sugar, creating a smoother, more uniform batter that bakes up light and airy. Cold eggs can cause the batter to curdle or split. To quickly bring eggs to room temperature, place them in a bowl of warm (not hot) water for about five minutes, then dry them thoroughly with a paper towel before using.
Sour Cream: This ingredient is a true game-changer for moistness and flavor. Use a full-fat sour cream (not low-fat or fat-free) for the best results, as the fat content contributes to the cake’s richness and tender texture. Like other dairy ingredients, sour cream should be at room temperature to ensure it incorporates smoothly into the batter without causing lumps or affecting the batter’s consistency. It adds a subtle tang that beautifully complements the sweetness and spices of the cake.
All-Purpose Flour: Accuracy in measuring flour is paramount for baking success. We highly recommend weighing your all-purpose flour using a kitchen scale for the most precise results (390g for this recipe). If you do not have a scale, it’s critical to measure properly by first stirring the flour in its container to loosen it, then gently spooning it into a dry measuring cup until overflowing. Do not pack it down. Level off the excess with the flat edge of a knife, ensuring no extra flour is pressed into the cup.
Baking Powder: This is your primary leavening agent, responsible for the cake’s lift and airy structure. Always double-check that your baking powder is fresh and not expired; old baking powder can result in a dense, flat cake. It works differently from baking soda, so do not substitute one for the other unless the recipe explicitly states it.
Ground Cinnamon: Ground cinnamon is the star spice of this cake, generously included in both the cake batter and the irresistible cinnamon ribbon swirl. For an exciting twist, you can experiment with replacing some or all of the cinnamon with apple pie spice or pumpkin spice blend, especially for a seasonal touch.
Milk: Use either whole or skim milk for this recipe. A portion of the milk goes into the cake batter to adjust its consistency, ensuring it’s smooth and perfectly pourable. You will also need a small amount of milk to thin out the cream cheese glaze to your desired consistency.
Cream Cheese: For the most flavorful and creamy glaze, always opt for full-fat cream cheese. It should be softened to room temperature for easy blending. Low-fat cream cheese contains more water and less fat, which can result in a thinner, less rich, and less creamy glaze that doesn’t set as well.
Icing Sugar (Powdered Sugar): Also known as confectioners’ sugar, this ingredient is essential for the smooth, delicate texture of the glaze. It’s crucial to sift your icing sugar before mixing to eliminate any lumps, ensuring a perfectly smooth and velvety glaze without a grainy texture.
Step-by-Step Baking Guide: Crafting Your Cinnamon Bundt Cake
Follow these detailed instructions to create a truly unforgettable Cinnamon Swirl Bundt Cake. The recipe is broken down into three main parts: preparing the cinnamon swirl, mixing and baking the bundt cake, and finally, making and applying the glorious cream cheese glaze. Precision and room-temperature ingredients are your keys to success!
The Swirl
- In a small bowl, combine the brown sugar and ground cinnamon for the swirl. Mix these two ingredients very well with a fork until thoroughly combined and no lumps of cinnamon remain. Set this mixture aside; it will be used for layering in the bundt pan.
The Batter
- Preheat your oven to 355°F (180°C). Thoroughly grease your bundt pan with a tablespoon of cold butter or vegetable oil, ensuring every nook and cranny is coated. Then, add a tablespoon of all-purpose flour to the pan and shake it around until the flour evenly coats all the greased surfaces. Invert the pan and tap out any excess flour. This step is crucial for preventing the cake from sticking.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the softened unsalted butter, vegetable oil, packed brown sugar, granulated sugar, and sea salt. Beat these ingredients together on medium-high speed for several minutes (3-5 minutes) until the mixture is light, pale, and fluffy. This creaming process incorporates air, which is vital for a tender cake.
- Reduce the mixer speed to low. Add the pure vanilla extract. Then, add the room temperature large eggs one at a time, beating well after each addition until fully incorporated. It’s perfectly normal if the batter appears slightly separated or curdled towards the end of this stage; it will come together once the dry ingredients are added.
- Add the room temperature sour cream to the batter and beat on low speed just until it is combined. Be careful not to overmix at this stage.
- In a separate bowl, whisk together the measured all-purpose flour, baking powder, and ground cinnamon. Sift these dry ingredients directly into the wet batter. Using a whisk or a rubber spatula, gently fold the dry ingredients into the wet batter until just combined, stopping as soon as no dry streaks of flour remain. Halfway through folding, add the room temperature milk and continue folding until incorporated. It’s okay if the batter still has a few small lumps; overmixing at this stage will develop gluten and result in a tough cake.
- Carefully scoop half of the prepared cake batter into your greased and floured bundt pan. Gently smooth the top of the batter with a spatula to create an even layer. Evenly sprinkle the reserved cinnamon-sugar mixture over this first layer of batter, ensuring it covers the entire surface. Finally, scoop the remaining cake batter over the cinnamon sugar, gently spreading it smooth to cover the swirl layer completely.
- Place the bundt pan in the preheated oven and bake for 55-70 minutes. The baking time can vary slightly depending on your oven, so keep an eye on it. The cake is done when a wooden skewer or toothpick inserted into the center comes out clean or with a few moist crumbs attached, but no wet batter.
- Once baked, remove the cinnamon bundt cake from the oven and let it cool in the pan on a wire rack for exactly 15 minutes. This cooling period is crucial for the cake to set and firm up, making it easier to release. After 15 minutes, carefully place a cooling rack or a sturdy plate over the top of the bundt pan, then, holding both firmly, flip the cake over. Gently tap the bottom of the bundt pan to help release the cake. Carefully lift off the pan to reveal your perfectly baked bundt cake. Let the cake cool completely on the wire rack before glazing. While it cools, you can prepare the cream cheese glaze.
The Glaze
- In a large bowl or the bowl of a stand mixer, combine the softened full-fat cream cheese, softened butter, sifted icing sugar, and sea salt. Beat these ingredients together on medium-high speed until the mixture is very light, smooth, and fluffy, typically for about 2 minutes. Make sure there are no lumps of cream cheese or butter remaining.
- Add the pure vanilla extract. With the mixer on low speed, gradually add the milk, starting with 2 teaspoons and adding more, one teaspoon at a time, until you achieve the desired consistency. For a thicker, more frosting-like glaze, use less milk. For a pourable, drizzle-style glaze, you may need up to 6 teaspoons.
- Once the bundt cake has completely cooled, pour the prepared cream cheese glaze evenly over the top, allowing it to drip beautifully down the sides. Let the glaze set for about 10 minutes before slicing. Serve the bundt cake while it’s still slightly warm for the ultimate comfort or at room temperature for ease of serving.
Check out my other cozy desserts:
- Sharlotka Apple Cake
- Funfetti Cinnamon Rolls – No Knead
- Mini Blueberry Pies with Flaky Crust
Happy baking! xx
Did you make this recipe? I would love for you to rate this recipe and hear what you think in the comments!
Share your creation on Instagram and tag@flouringkitchen
📖 Recipe
Cinnamon Bundt Cake with Cream Cheese Glaze
Mary
Pin Recipe
Shop Ingredients
Equipment
-
Standard non-stick bundt pan (12 cups)
-
Large mixing bowls
-
Electric mixer (stand or hand mixer)
-
Wire rack
-
Whisk or spatula
Ingredients
For the Cinnamon Swirl
- ¾ cup brown sugar packed
- 3 teaspoons ground cinnamon
For the Bundt Cake Batter
- 1 tablespoon cold unsalted butter for greasing the pan
- 1 tablespoon all-purpose flour for flouring the pan
- 1 cup unsalted butter softened, at room temperature
- ¼ cup vegetable oil or other mild-tasting oil
- 1 cup brown sugar packed
- ¼ cup granulated sugar
- ¼ teaspoon fine sea salt
- 2 teaspoons pure vanilla extract
- 5 large eggs at room temperature
- ½ cup full-fat sour cream at room temperature
- 3 ¼ cups all-purpose flour (390g), spooned and leveled
- 2 ½ teaspoons baking powder ensure it is fresh
- 1 tablespoon ground cinnamon
- ¾ cup milk at room temperature (whole or skim)
For the Cream Cheese Glaze
- 4 oz full-fat cream cheese softened, at room temperature
- 4 tablespoons unsalted butter softened, at room temperature
- 1 cup icing sugar sifted
- ⅛ teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
- 2-6 teaspoons milk as needed for desired consistency (whole or skim)
Shop Ingredients on Jupiter
Instructions
Cinnamon Swirl Preparation
-
In a small, separate bowl, combine the packed brown sugar and ground cinnamon. Mix these ingredients thoroughly with a fork until they are very well blended and no cinnamon clumps remain. Set this mixture aside for later use in layering the cake.¾ cup brown sugar, 3 teaspoons ground cinnamon
Bundt Cake Baking
-
Preheat your oven to 355°F (180°C). Prepare your bundt pan by generously greasing it with 1 tablespoon of cold butter (or vegetable oil), ensuring all grooves and crevices are coated. Then, add 1 tablespoon of all-purpose flour to the pan and rotate it, tapping gently, until the flour adheres evenly to all greased surfaces. Invert the pan and shake out any excess flour.1 tablespoon cold unsalted butter, 1 tablespoon all-purpose flour
-
In a large mixing bowl or the bowl of a stand mixer, cream together the softened unsalted butter, vegetable oil, brown sugar, granulated sugar, and sea salt. Beat on medium-high speed for 3-5 minutes until the mixture is visibly light, fluffy, and pale in color. This step is essential for incorporating air.1 cup unsalted butter, ¼ cup vegetable oil, 1 cup brown sugar, ¼ cup granulated sugar, ¼ teaspoon fine sea salt
-
Reduce the mixer speed to low. Add the pure vanilla extract, then incorporate the room temperature eggs one at a time, beating well after each addition until fully combined. Don’t be concerned if the batter looks slightly curdled at this point; it will smooth out with the addition of flour.2 teaspoons pure vanilla extract, 5 large eggs
-
Add the room temperature full-fat sour cream and beat on low speed just until it is fully combined into the batter. Avoid overmixing.½ cup full-fat sour cream
-
In a separate bowl, sift together the all-purpose flour, baking powder, and ground cinnamon. Gradually add these sifted dry ingredients into the wet batter, folding gently with a whisk or spatula. Stop folding as soon as no dry streaks of flour are visible. Halfway through the folding process, pour in the room temperature milk and continue folding until just incorporated. A few small lumps in the batter are acceptable; overmixing will make the cake tough.3 ¼ cups all-purpose flour, 2 ½ teaspoons baking powder, ¾ cup milk, 1 tablespoon ground cinnamon
-
Scoop exactly half of the cake batter into the prepared bundt pan. Smooth the top surface gently with a spatula. Evenly sprinkle the entire cinnamon-sugar mixture (from step 1 of “Cinnamon Swirl Preparation”) over this first layer of batter. Then, carefully scoop the remaining cake batter over the cinnamon sugar, spreading it smoothly and evenly to fully cover the cinnamon layer.
-
Bake in the preheated oven for 55-70 minutes. To check for doneness, insert a wooden skewer or toothpick into the deepest part of the cake; it should come out clean or with only a few moist crumbs attached. Avoid under-baking or over-baking.
-
Remove the cinnamon bundt cake from the oven and allow it to cool in the pan on a wire rack for precisely 15 minutes. This crucial cooling time allows the cake to firm up before unmolding. After 15 minutes, place a wire cooling rack or a sturdy plate over the bundt pan, then carefully invert the cake. Gently tap the bottom of the pan a few times to help release the cake. Carefully lift off the pan to reveal your beautifully baked bundt cake. Let it cool completely on the wire rack before proceeding to glaze it. While the cake cools, prepare your cream cheese glaze.
Cream Cheese Glaze Application
-
In a large bowl or the bowl of a stand mixer, combine the softened cream cheese, softened butter, sifted icing sugar, and fine sea salt. Beat on medium-high speed until the mixture is very light, fluffy, and completely smooth, usually taking about 2 minutes. Ensure there are no lumps.4 oz full-fat cream cheese, 4 tablespoons unsalted butter, 1 cup icing sugar, ⅛ teaspoon fine sea salt
-
Add the pure vanilla extract. Gradually add the milk, starting with 2 teaspoons and adding more, one teaspoon at a time, until you achieve your desired glaze consistency. For a thicker frosting, use less milk; for a pourable drizzle, use more.1 teaspoon pure vanilla extract, 2-6 teaspoons milk
-
Once the bundt cake is completely cooled, pour the cream cheese glaze evenly over the top, allowing it to drip attractively down the sides. Let the glaze set for approximately 10 minutes before slicing and serving. This bundt cake is delightful served slightly warm or at room temperature.
Notes