Cakes

Cinnamon Swirl Bundt Cake

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!

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

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

baked cinnamon swirl bundt cake in a bundt pan

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

cinnamon swirl bundt cake picture collage

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.

 More swirl bundt cakes!

Red Velvet Marble Cake

Red Velvet Marble Cake

Pumpkin Chocolate Swirl Bundt Cake

Pumpkin Chocolate Swirl Bundt Cake

pieces of cinnamon swirl bundt cake on a wooden plate
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Cinnamon Swirl Bundt Cake

Course Dessert
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 16
Author i heart eating

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

  1. Preheat oven to 350 F. Grease and flour a 10-15-cup Bundt pan.
  2. In a medium bowl, whisk together cake flour, baking powder, and salt.
  3. In the bowl of a stand mixer fitted with a paddle attachment, beat together butter, sugar, and yogurt until well-combined.
  4. Stir in vanilla until combined.
  5. Add eggs one at time, mixing well after each addition.
  6. On low, stir in flour mixture until just incorporated.
  7. Stir in milk until combined.
  8. In a separate large bowl, stir together 2 ½ cups of the batter, brown sugar, cinnamon, and milk until well-combined.

  9. Using a 1/4-cup measuring cup, drop two scoops of plain batter into prepared bundt pan.
  10. Drop one scoop of cinnamon swirl batter on top of plain batter.
  11. Continue to alternate between plain and cinnamon swirl batters until both batters are gone.

  12. Bake for 50-60 minutes, or until a wooden toothpick inserted into the center comes out clean.
  13. Cool cake in the pan on a wire rack for 15 minutes.
  14. Invert the cake onto wire rack, and cool completely.

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4 Comments

  • Reply
    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
    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. =)

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