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.
More swirl bundt cakes!
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.
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.
Video
Notes
Nutrition
Did You Make This Recipe?
Share it with me on Instagram @i_heart_eating and follow on Youtube @katedean and Pinterest @katedean for more!
Reader Interactions
Love this recipe?
Share your thoughts below and let’s chat! Make sure to connect with me on your favorite social platform below and show me what you made!
Comments & Reviews
Anita says
Delicious and a great recipe! Brought it to the beach and we all enjoyed it!!!
Kate says
Thank you so much! I’m so glad that it was a hit!
mona says
a definite keeper ..amazing texture and taste
Andrea says
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.
Kate says
Thank you! I’m so glad that you liked it!
Courtney says
Can I make cup cakes out of this?
Kate says
Hi! I haven’t tried that to say for certain.
Nancy says
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.
Kate says
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.
iLoveToCook&Eat says
It was gone in a flash! Delicious recipe!
Kate says
Thank you so much!
Liz says
Can I cut back on the butter content at all or any substitutions?
Kate says
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!
Donna Brooke says
Can you substitute the yogurt for sour cream
Kate says
Yes, you should be able to use sour cream in place of the yogurt. However, I wouldn’t recommend using fat-free sour cream.
Lartanya Ashley says
Can I use plain all purpose flour, I don’t like the grainy taste of cake flour?
Kate says
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.
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. =)