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Cinnamon Swirl Bundt Cake

This cinnamon swirl bundt cake features a tender crumb and a delightful cinnamon-sugar ribbon that elevates the flavors without needing a frosting.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 cup sugar
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon salt
Wet Ingredients
  • 0.5 cups unsalted butter, softened Must be softened, not melted.
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk Substitute with regular milk if necessary, but flavor may not be as pronounced.
Swirl Layer
  • 0.5 cups sugar For the swirl layer.
  • 1 teaspoon ground cinnamon For the swirl layer.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a bundt pan thoroughly.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
  3. In a separate bowl, cream the softened butter and sugar until light and fluffy.
  4. Add the eggs one at a time, mixing until well incorporated. Stir in the vanilla extract.
  5. Alternate adding the dry ingredients and buttermilk, mixing just until combined.
  6. Spoon half of the batter into the greased bundt pan.
  7. For the swirl layer, mix sugar and cinnamon together and sprinkle over the batter.
  8. Top with the remaining batter and smooth the top.
Baking
  1. Bake for 50-60 minutes until a toothpick inserted in the center comes out clean.
  2. Let the cake cool in the pan before inverting onto a plate.

Notes

Ensure to grease every curve in the bundt pan to prevent sticking. Mix only until combined once flour is added for a tender crumb.