Cinnamon Swirl Bundt Cake

Cinnamon swirl bundt cake recipe makes a moist, pound cake-like bundt cake with a rich, cinnamon swirl throughout.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 50

Total Time 1 10

Servings servings

Calories 344kcal

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.
3 cups cake flour, 2 teaspoons baking powder, ½ teaspoon salt
In the bowl of a stand mixer fitted with a paddle attachment, beat together butter, sugar, and yogurt until well-combined.
1 cup butter, 2 ¼ cups granulated sugar, ½ cup plain Greek yogurt or sour cream
Stir in vanilla until combined.
1 tablespoon vanilla extract
Add eggs one at time, mixing well after each addition.
5 large eggs
On low, stir in flour mixture until just incorporated.
Stir in milk until combined.
½ cup milk
In a separate large bowl, stir together 2 ½ cups of the batter, brown sugar, cinnamon, and milk until well-combined.
⅓ cup light brown sugar, 2 tablespoons ground cinnamon, 2 tablespoons milk
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.

Cake flour substitute: If you don't have cake flour, you can make your own with this easy homemade cake flour recipe.
Nutrition values are estimates.