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This Cinnamon Swirl Bundt Cake Is Irresistibly Moist

A delicious and visually stunning cake that combines warm cinnamon flavors in a moist bundt cake, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 0.5 cups brown sugar
  • 1 cup unsalted butter, softened Make sure it's at room temperature.
  • 4 large eggs
  • 1 cup buttermilk
  • 1 tablespoon vanilla extract
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon Feel free to adjust for more flavor.
Cinnamon-Sugar Swirl
  • 0.5 cups brown sugar Used in swirl mixture.
  • 2 teaspoons ground cinnamon Used in swirl mixture.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a bundt pan.
  2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the buttermilk and vanilla extract.
  5. In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Baking
  1. Pour half of the batter into the prepared bundt pan.
  2. In a small bowl, mix together the brown sugar and cinnamon, and sprinkle half of this mixture over the batter in the pan.
  3. Pour the remaining batter on top, and sprinkle the rest of the cinnamon-sugar mixture.
  4. Bake for 50-60 minutes or until a toothpick comes out clean.
  5. Allow to cool in the pan for about 10 minutes, then turn out onto a wire rack to cool completely before serving.

Notes

Serve plain or with powdered sugar, vanilla ice cream, or whipped cream. Store in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and refrigerate for up to a week, or freeze for up to 3 months.