CINNAMON SWIRL BUNDT CAKE
Our Cinnamon Swirl Bundt Cake is a heavenly creation that promises a journey of flavor and nostalgia. This moist and tender cake is generously swirled with a cinnamon-infused ribbon, creating a captivating blend of warmth and sweetness.
Each bite reveals a comforting hug of cinnamon, the perfect complement to the cake’s rich, buttery texture. Whether you’re enjoying it for breakfast, dessert, or anytime in between, this bundt cake is a delightful treat for your taste buds.
Baked to perfection, our Cinnamon Swirl Bundt Cake is a symbol of tradition and togetherness, perfect for sharing with loved ones or savoring on your own. It’s a slice of happiness, bringing that cozy feeling of home into your every bite.
MAKING THE BATTER
Our Cinnamon Swirl Bundt Cake batter is a labor of love, made with simple and quality ingredients. We start with the basics – flour, butter, eggs, and a touch of vanilla – and give it that extra special twist by adding a dash of ground cinnamon.
The result is a warm and comforting batter that’s the heart and soul of our delicious cake. Baked with care, it’s the perfect foundation for a delightful treat that’s sure to put a smile on your face with every bite!
It serves a lot of people, looks so satisfying yet it requires little effort. It is totally perfect for holidays and especially for fall!
Ingredients you need:
- All- purpose flour
- Baking powder
- Unsalted butter
- Salt
- Granulated white sugar
- Brown sugar
- Milk
- Cinnamon
- Eggs
- Vanilla Extract
STORAGE
This cake can be stored in an airtight container at room temperature for up to 4 days. You can also microwave for about 30 seconds to serve the cake extra warm and cozy!
FREEZING
This cake can be wrapped in a plastic wrap and frozen for up to 1 month.
If you’ve given this recipe a try and it won you over, please share your thoughts by leaving a rating and comment below! If you have any questions about this recipe, don’t hesitate to ask – I’m here to help and will respond promptly.
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CINNAMON SWIRL CAKE
Ingredients
For the cake
- 350 g flour
- 2 tsp baking powder
- 1 tsp salt
- 320 g unsalted butter softened
- 200 g granulated sugar
- 6 eggs at room temperature
- 1 tbsp vanilla extract
- 170 g milk at room temperature
For the cinnamon swirl
- 50 g brown sugar
- 1 tbsp ground cinnamon
- 20 g milk at room temperature
Instructions
- Begin by preheating your oven to 350°F (175°C).
- In a microwave-safe dish, melt 2 tablespoons of butter. Once melted, use a pastry brush to generously coat your bundt pan with the melted butter, making sure to reach all the nooks and crannies. Allow the butter to cool a bit.
- After the butter has cooled, sprinkle a handful of flour into the pan. Tilt and tap the pan to evenly coat it with a thin layer of flour. Invert the pan over yoursink or trash can to remove any excess flour. Set the prepared bundt pan aside.
- In a medium-sized bowl, mix together the flour, baking powder, and salt. Set thisdry ingredient mixture aside.
- In a large mixing bowl, use an electric hand mixer or a stand mixer to cream the softened butter until it becomes creamy and smooth. Add the sugar and continue to mix for about 3-4 minutes, or until the mixture is fluffy.
- Add the eggs one at a time, thoroughly mixing between each addition. After the last egg, blend in the vanilla extract until well combined.
- Gradually sift in the dry flour mixture and mix on low speed until it's almost fully combined.
- Pour in the milk and mix on low speed until the batter is just combined.
- Scoop out approximately 500g of the batter into a separate medium bowl to make the cinnamon swirl batter. In this bowl, add the brown sugar, cinnamon, and milk. Gently fold the ingredients together until well combined.
- Begin assembling the cake in your prepared bundtpan. Start by adding a few dollops of the vanilla batter and use a spatula tospread it into a thin, even layer. Continue this process, alternating between the vanilla and cinnamon swirl batters until you've used up all the batter.
- Bake the bundt cake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out mostly clean.
- Allow the cake to cool in the pan for 20-30 minutes. To remove it from the pan, place wire rack upside down on top of the cake, hold both the pan and rack, and flip them over so the pan is now on top of the rack. Carefully lift the sides of the pan to release the cake. Sprinkle the bundt cake with powdered sugar and enjoy it while it's warm or let it cool completely.
Notes
- Use room temperature ingredients. This ensures that all the ingredients will blend out easily and homogenously. Especially for butter recipes, you don’t want the butter to solidify. Make sure to leave the butter,eggs and milk at room temperature hours before starting.
- Cream the butter and sugar together very well. You want to whip the air into the mixture for a fluffy cake. To ensure that , the butter has to be softened enough to actually cream with the sugar.
- Layer the two batters thinly. The thinner the layers,the thinner the swirls will be. Supposedly you should make 3-4 layers of the cinnamon swirl batter.
- Release the cake from the pan while warm. Let the cake cool in the pan for about 30 minutes so that it won’t break.