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    Home » Cakes » Cinnamon Swirl Bundt Cake

    Cinnamon Swirl Bundt Cake

    Published: Oct 17, 2017 · Modified: Feb 14, 2019 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe
    cinnamon swirl bundt cake picture collage

    Cinnamon swirl bundt cake has rich cinnamon cake swirled with sweet vanilla cake in this easy homemade marble cake recipe!

    pieces of cinnamon swirl bundt cake on a wooden plate

    This time of year, it's all about pumpkin spice, but there are so many other great fall flavors!

    Warm spices, especially cinnamon, are perfect for the chilly fall weather.

    This cinnamon swirl bundt cake combines brown sugar cinnamon batter and sweet vanilla batter in one yummy cake.

    cinnamon swirl bundt cake batter in a bundt pan on a wooden background

    This swirl technique is easy, and it makes for a cake with nice clean swirls throughout the batter.

    The cake itself is a little bit more dense - sort of a cross between a light and fluffy cake and a pound cake. It tastes like a cinnamon crumb cake with the crumb topping swirled into the cake instead of baked on top.

    This cinnamon swirl bundt cake makes a perfect fall dessert, and it's a must-try for anyone who likes cinnamon.

    baked cinnamon swirl bundt cake in a bundt pan

    What if I don't have cake flour?

    Make your own with this easy homemade cake flour recipe.

    More swirl bundt cakes!

    • Marble Bundt Cake
    • Red White & Blue Marble Cake
    • Red Velvet Marble Cake Recipe
    • Pumpkin Marble Cake

    If you’ve tried this cinnamon swirl bundt cake recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes!

    You can SUBSCRIBE to receive my latest recipe newsletters or follow me on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.

    pieces of cinnamon swirl bundt cake on a wooden plate

    Cinnamon Swirl Bundt Cake

    Cinnaon swirl bundt cake recipe
    5 from 10 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour 10 minutes
    Servings: 16 servings
    Calories: 344kcal
    Author: Kate @ I Heart Eating

    Ingredients

    Cake

    • 3 cups cake flour
    • 2 teaspoons baking powder
    • ½ teaspoon salt
    • 1 cup butter at room temperature
    • 2 ¼ cups granulated sugar
    • ½ cup non-fat plain Greek yogurt
    • 1 tablespoon vanilla extract
    • 5 large eggs
    • ½ cup milk

    Cinnamon Swirl

    • â…“ cup brown sugar packed
    • 2 tablespoons ground cinnamon
    • 2 tablespoons milk

    Instructions

    • 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 ¼-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.

    Video

    Notes

    *Nutrition values are estimates. 

    Nutrition

    Serving: 1serving | Calories: 344kcal | Carbohydrates: 51g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 82mg | Sodium: 202mg | Potassium: 130mg | Fiber: 1g | Sugar: 33g | Vitamin A: 450IU | Calcium: 69mg | Iron: 0.6mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!
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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. mona

      December 03, 2021 at 6:30 am

      5 stars
      a definite keeper ..amazing texture and taste

      Reply
    2. Andrea

      November 06, 2021 at 7:27 pm

      5 stars
      This cake is delicious! It is my favorite cake. I followed the recipe as written and I would not cha had thing. Once the cake was cooled I dusted with confectionery sugar. Thank you so much for sharing your recipe.

      Reply
      • Kate

        November 09, 2021 at 9:54 pm

        Thank you! I'm so glad that you liked it!

        Reply
    3. Nancy

      October 22, 2021 at 10:27 pm

      I loved this cake and so did my family, it was delicious and so moist, so next l tried the marble cake recipe...I was very disappointed with that cake...It was dry and l did not care for the chocolate part of the cake at all.

      Reply
      • Kate

        October 28, 2021 at 8:48 pm

        I'm sorry to hear that! My family and I really enjoy the marble cake, and I even made it as my birthday cake a couple of years ago.

        Reply
    4. iLoveToCook&Eat

      August 25, 2021 at 5:09 pm

      5 stars
      It was gone in a flash! Delicious recipe!

      Reply
      • Kate

        August 28, 2021 at 8:52 pm

        Thank you so much!

        Reply
    5. Liz

      May 08, 2021 at 5:09 pm

      5 stars
      Can I cut back on the butter content at all or any substitutions?

      Reply
      • Kate

        May 12, 2021 at 4:49 pm

        You could certainly try it! My butter substitute of choice has become plain, nonfat Greek yogurt because I've found that it gives the best results in baked goods. You could try replacing half of the butter (1/2 cup) with 1/4 cup Greek yogurt and see how that works for you. Best of luck!

        Reply
    6. Donna Brooke

      March 14, 2021 at 7:49 am

      Can you substitute the yogurt for sour cream

      Reply
      • Kate

        March 15, 2021 at 9:51 pm

        Yes, you should be able to use sour cream in place of the yogurt. However, I wouldn't recommend using fat-free sour cream.

        Reply
        • Lartanya Ashley

          September 26, 2021 at 1:33 pm

          Can I use plain all purpose flour, I don't like the grainy taste of cake flour?

          Reply
          • Kate

            September 27, 2021 at 8:12 am

            Cake flour gives this cake a more delicate crumb and texture. You can use all-purpose flour, but the texture will be a bit coarser and heavier.

    7. Carley

      October 25, 2020 at 5:19 pm

      5 stars
      Made a couple of mini bundt cakes, and adjusted the baking time a little. They came out perfectly and very tasty! This is a great fall recipe!!

      Reply
    8. Hajer

      September 30, 2020 at 9:42 pm

      5 stars
      Love it

      Reply
      • Kate

        October 05, 2020 at 3:35 pm

        Thank you!

        Reply
    9. Amina Saghir

      August 30, 2020 at 4:32 pm

      Can this be made a day in advance and if so how to keep it fresh.

      Reply
      • Kate

        August 31, 2020 at 9:22 pm

        It can. I just cover it with plastic wrap.

        Reply
    10. Tara

      October 19, 2019 at 8:55 am

      Can I use almond milk instead of regular milk

      Reply
      • Kate

        October 19, 2019 at 2:01 pm

        Yes, almond milk should work fine.

        Reply
      • maren

        March 22, 2020 at 12:09 pm

        5 stars
        can i use dark brown sugar insted

        Reply
        • Kate

          March 22, 2020 at 3:46 pm

          Hi! You can use dark brown sugar.

          Reply
    11. Javarya

      November 08, 2018 at 6:27 am

      Can I use regular flour instead of cake flour?

      Reply
      • Kate

        November 08, 2018 at 10:34 am

        You can use all-purpose flour in place of the cake flour. However, the cake won't be quite as tender and fluffy if you use all-purpose. Hope that helps!

        Reply
    12. Alicia

      October 28, 2018 at 9:12 am

      Can I use full fat greek yogurt? I have all the ingredients except the non fat yogurt.

      Reply
      • Kate

        October 28, 2018 at 1:47 pm

        Yes, full fat Greek yogurt should work just fine. =)

        Reply
    13. Goreti

      October 23, 2018 at 7:44 pm

      your instructions say to drop two scoops of vanilla batter and then drop one scoop of cinnamon batter on top and keep alternating. Do you actually mean to drop beside the two scoops of plain batter and not on top? if on top, why alternate? just pour plain batter on bottom of pan and then cinnamon batter on top and swirl the 2 together?

      Reply
      • Kate

        October 23, 2018 at 7:58 pm

        No, I mean to drop the batter on top. That method - alternating between layering the plain and cinnamon batters - is what gives the cake its swirl pattern. This method gives a cleaner swirl pattern, but you can certainly try it your way if you prefer!

        Reply
    14. Amanda

      September 14, 2018 at 2:19 pm

      I have a question, I accidentally put my milk in before my flour mixture. Will I still have the same results?

      Reply
      • Kate

        September 14, 2018 at 4:12 pm

        You should. =) Hope it all comes out well for you!

        Reply
    15. Nicole

      May 19, 2018 at 9:48 pm

      Can I use buttermilk instead of yoghurt or thickened cream?

      Reply
      • Kate

        May 20, 2018 at 4:59 pm

        You could probably use buttermilk instead. I've made that substitution in other recipes, but I haven't tried it in this one to say for sure. Good luck!

        Reply
    16. riivka

      April 27, 2018 at 8:07 am

      Hi, Can I sub sour cream for the yogurt?

      Reply
      • Kate

        April 27, 2018 at 9:50 am

        You can! However, I don't recommend using fat-free sour cream in this recipe.

        Reply
    17. Sara

      April 16, 2018 at 10:18 pm

      5 stars
      Yum! Cinnamon cakes are my favorite for fall. It’s almost 80 degrees where I live and I miss the cooler wheather already and all the food that goes with it. ?

      Reply
      • Kate

        April 17, 2018 at 10:34 am

        I hear you! I love cooler weather foods, too. I live in AZ, and we were almost up to 100 last week.

        Reply
    18. Sue Simmons

      October 17, 2017 at 10:13 pm

      Sound like a delicious recipe. Please help me with the reference to red velvet batter in step 11.

      Reply
      • Kate

        October 17, 2017 at 10:47 pm

        Thank you! That was an oversight on my part. I adapted this recipe from my red velvet swirl cake, and I missed that part. Thanks for bringing it to my attention. =)

        Reply
    19. SandraSue Knight

      October 17, 2017 at 5:48 am

      Can't wait to make your Cinnamon Swirl Bundt cake. I can almost taste it now. Fall is such a good time for all the apple, pumpkin and cinnamon flavors. Thank you for sending us this recipe.

      Reply
      • Kate

        October 17, 2017 at 10:47 pm

        Thank you! I hope you enjoy it as much as we do! Agreed! Love all the fall flavors. =)

        Reply

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    I’m Kate Dean- mom to five young kids, recipe developer, and photographer. Here at I Heart Eating®, I share my family’s favorite tried-and-true recipes.

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