Cinnamon swirl bundt cake has rich cinnamon cake swirled with sweet vanilla cake in this easy homemade marble cake recipe!
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.
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.
What if I don’t have cake flour?
Make your own with this easy tutorial.
More swirl bundt cakes!
Cinnamon Swirl Bundt Cake
Ingredients
Cake
- 3 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup butter (at room temperature)
- 2 1/4 cups granulated sugar
- 1/2 cup non-fat plain Greek yogurt
- 1 tablespoon vanilla extract
- 5 large eggs
- 1/2 cup milk
Cinnamon Swirl
- 1/3 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 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.
Carley says
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!!
Hajer says
Love it
Kate says
Thank you!
Amina Saghir says
Can this be made a day in advance and if so how to keep it fresh.
Kate says
It can. I just cover it with plastic wrap.
Tara says
Can I use almond milk instead of regular milk
Kate says
Yes, almond milk should work fine.
maren says
can i use dark brown sugar insted
Kate says
Hi! You can use dark brown sugar.
Javarya says
Can I use regular flour instead of cake flour?
Kate says
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!
Alicia says
Can I use full fat greek yogurt? I have all the ingredients except the non fat yogurt.
Kate says
Yes, full fat Greek yogurt should work just fine. =)
Goreti says
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?
Kate says
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!
Amanda says
I have a question, I accidentally put my milk in before my flour mixture. Will I still have the same results?
Kate says
You should. =) Hope it all comes out well for you!
Nicole says
Can I use buttermilk instead of yoghurt or thickened cream?
Kate says
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!
riivka says
Hi, Can I sub sour cream for the yogurt?
Kate says
You can! However, I don’t recommend using fat-free sour cream in this recipe.
Sara says
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. ?
Kate says
I hear you! I love cooler weather foods, too. I live in AZ, and we were almost up to 100 last week.
Sue Simmons says
Sound like a delicious recipe. Please help me with the reference to red velvet batter in step 11.
Kate says
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. =)
SandraSue Knight says
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.
Kate says
Thank you! I hope you enjoy it as much as we do! Agreed! Love all the fall flavors. =)