Best 4 Cinnamon Swirl Bundt Cake Recipes
Indulge in the delectable Cinnamon Swirl Bundt Cake, a symphony of flavors and textures that will tantalize your taste buds. This classic bundt cake is elevated with the irresistible combination of sweet cinnamon sugar filling swirled throughout a moist and fluffy vanilla cake batter. Each bite offers a delightful harmony of flavors, complemented by a luscious vanilla glaze that adds a touch of elegance. This recipe provides step-by-step instructions to guide you through the process of creating this delectable treat, ensuring a perfect bake every time. Additionally, discover variations of this beloved cake, including a gluten-free option and a delightful cream cheese-filled version. Embark on a culinary journey and create a masterpiece that will be the star of any gathering.
Check out the recipes below so you can choose the best recipe for yourself!
CINNAMON SWIRL BUNDT CAKE
Cinnaon swirl bundt cake recipe
Provided by Kate @ I Heart Eating
Categories Dessert
Time 1h10m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 F. Grease and flour a 10-15-cup Bundt pan.
- In a medium bowl, whisk together cake flour, baking powder, and salt.
- In the bowl of a stand mixer fitted with a paddle attachment, beat together butter, sugar, and yogurt until well-combined.
- Stir in vanilla until combined.
- Add eggs one at time, mixing well after each addition.
- On low, stir in flour mixture until just incorporated.
- Stir in milk until combined.
- In a separate large bowl, stir together 2 ½ cups of the batter, brown sugar, cinnamon, and milk until well-combined.
- Using a 1/4-cup measuring cup, drop two scoops of plain batter into prepared bundt pan.
- Drop one scoop of cinnamon swirl batter on top of plain batter.
- Continue to alternate between plain and cinnamon swirl batters until both batters are gone.
- Bake for 50-60 minutes, or until a wooden toothpick inserted into the center comes out clean.
- Cool cake in the pan on a wire rack for 15 minutes.
- Invert the cake onto wire rack, and cool completely.
Nutrition Facts : ServingSize 1 serving, Calories 344 kcal, Carbohydrate 51 g, Protein 5 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 82 mg, Sodium 202 mg, Fiber 1 g, Sugar 33 g
CINNAMON SWIRL BUNDT CAKE
Sugar and spice and everything nice? It is when you make this Cinnamon Swirl Bundt Cake for your family or friends. Hands on time, maybe 15 minutes, maybe! The hardest part about this cake is waiting for it to bake.
Provided by Kathleen | The Fresh Cooky
Categories Dessert
Time 1h25m
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F (325° for dark or coated pans).
- Combine cake mix, instant pudding, sour cream, eggs, and oil and beat together well, batter will be thick. Grease with spray oil a 10" bundt pan. In a separate bowl, combine sugar, cinnamon and pecans, if using.
- Pour half of the batter into prepared pan and sprinkle with the sugar mixture, reserving a little to sprinkle on top. Pour the rest of the batter into the pan and sprinkle with the rest of the sugar. Bake 45-1 hour, until toothpick comes out clean or a few crumbs. Invert onto cooling rack and let cool for about 10 minutes on rack, then remove from pan. If your cake sticks see post for tips on how to release.
- Glaze Instructions
- Melt butter and brown sugar in small saucepan, cook stirring for 1 minute. Add cream and salt, bringing to simmer, cooking for 2 minutes. Cool for 10-20 minutes (longer for thicker glaze). Drizzle over top of warm or cooled cake. Drizzling over warm cake will yield a moist sticky glaze, allowing to cool and drizzling over cooled cake will yield more of a drizzle.
Nutrition Facts : ServingSize 1 ounces, Calories 598 kcal, Carbohydrate 58 g, Protein 6 g, Fat 39 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 111 mg, Sodium 416 mg, Fiber 2 g, Sugar 42 g, UnsaturatedFat 22 g
CINNAMON SWIRL BUNDT CAKE
A sweet cinnamon breakfast cake with a rich cinnamon swirl. This gorgeous bundt cake is topped with a decadent cinnamon glaze!
Provided by Aimee
Categories Cake
Time 1h20m
Number Of Ingredients 15
Steps:
- For the cake, grease and flour a bundt pan and set aside. Preheat oven to 350 degree F.
- In a mixing bowl, combine flour, sugar, baking powder, baking soda and salt. Beat in softened butter until mixture is crumbly. Add in eggs, vanilla, cinnamon and milk. Beat for 3-4 minutes until smooth and fluffy.
- In a separate mixing bowl, combine brown sugar and cinnamon for the filling. Use a fork to blend evenly.
- Pour half of the cake batter into the bundt pan. Sprinkle the cinnamon sugar mixture over the batter. Top with the remaining cake batter.
- Bake for 55-60 minutes until browned. Allow to cool in pan about 10 minutes, then flip onto a cake plate and cool completely.
- For the glaze, whisk together the powdered sugar, 2 Tbsp milk and cinnamon. Add more milk if needed to get desired consistency. Drizzle over cooled cake. Store covered at room temperature for 4-5 days. ENJOY.
Nutrition Facts : Calories 290 calories, Carbohydrate 47 grams carbohydrates, Cholesterol 59 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 134 milligrams sodium, Sugar 31 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
BLUEBERRY CINNAMON-SWIRL BUNDT CAKE
Slightly different, this one begins with 2 boxes of blueberry muffin mix. NOTE: You will use the two small cans of blueberries included in the packaged muffin mixes; there are no fresh blueberries in this recipe. This breakfast cake comes from one of my old "card libraries" but don't remember which one. so can't give credit where credit is due. It's a family favorite.
Provided by Julie Bs Hive
Categories Breads
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350°.
- Grease a 12-cup Bundt pan.
- Drain and rinse blueberries; set aside.
- Mix brown sugar, nuts and cinnamon; set aside.
- In a large bowl blend eggs, sour cream and water. Blend in muffin mix with a fork. Spread 1/3 of batter in pan; top with half the sugar mixture and half the blueberries.
- Repeat, ending with last 1/3 of muffin batter.
- NOTE: I've found that if I twist a knife through the batter a few times just before baking that it disperses the cinnamon/nut mixture more evenly and makes a better swirl throughout the entire cake.
- Bake 50 minutes.
- Mix confectioners' sugar and milk until smooth. Drizzle on warm cake.
- A great breakfast treat for the whole family.
Nutrition Facts : Calories 170.7, Fat 9.8, SaturatedFat 3.7, Cholesterol 52.9, Sodium 32.5, Carbohydrate 19.2, Fiber 0.8, Sugar 16.7, Protein 3
Tips:
- Use room temperature ingredients. This will help the cake batter come together more smoothly and evenly.
- Do not overmix the batter. Overmixing can make the cake tough and dense.
- Use a bundt pan with a nonstick coating. This will help the cake release easily from the pan.
- Bake the cake until a toothpick inserted into the center comes out clean. Overbaking can make the cake dry and crumbly.
- Let the cake cool completely before glazing it. This will help the glaze set properly.
Conclusion:
This cinnamon swirl bundt cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist and fluffy texture, sweet cinnamon filling, and decadent glaze, this cake is sure to be a hit with everyone who tries it. Whether you are a seasoned baker or a beginner, this recipe is a great choice for your next baking project. So preheat your oven and get ready to indulge in this delightful cinnamon swirl bundt cake!
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