Cozy Cinnamon Swirl Cake

This cinnamon swirl Bundt fills the whole house with cozy, sweet smells. It's the kind of baking that feels homey and special, perfect when you want to make any get-together warmer or just can't resist a little comfort. This is my go-to whenever I want something simple that still tastes amazing and makes everyone happy.

I made one for a new neighbor’s party and people kept raving for weeks. That cinnamon swirl always wows folks, and honestly, every piece looks gorgeous on a plate.

Heavenly Ingredients

• Powdered sugar for dusting: gives that dreamy, soft finish always sift it on for a smooth look
• Extra cinnamon for the swirl: blend it well with sugar for awesome stripes
• Brown sugar for the swirl: packs rich caramel vibes give it a good press in the cup so you measure right
• Sour cream: adds a tangy, plush texture whole milk version gives best results
• Vanilla extract: balances the flavors real vanilla really smells and tastes better
• Eggs: help everything stick together go for large eggs at room temp for smooth mixing
• Granulated sugar: brings sweet and helps get that lovely brown color superfine or organic sugar is a bonus
• Unsalted butter: gives the richest flavor and softness, just make sure it’s soft before you start
• Ground cinnamon: front and center in flavor use a super aromatic type for the best pop
• Salt: wakes up the flavors and keeps it from tasting too sweet fine sea salt blends in easy
• Baking powder and baking soda: make it puff up and stay fluffy double-check they’re not old for good lift
• All-purpose flour: holds the whole cake together look for a flour with decent protein to get the nicest slices

Simple Step Guide

Cool and Finish:

Let your cake sit in the pan for around 10 minutes, then flip onto a rack and wait until it’s totally cooled. Sprinkle plenty of powdered sugar on top when it’s cool for that classic look.

Bake:

Bake right in the middle of the oven about 50 minutes. A toothpick should come out mostly clean if it’s ready.

Layer and Swirl the Batter:

Drop half your batter into the Bundt pan, smoothing it into all the nooks. Dust half the cinnamon sugar blend across, then finish with the rest of the batter and the last swirl layer. Run a knife through in a loose figure-eight a couple times to create fun patterns.

Mix the Cinnamon Swirl:

Combine your brown sugar and extra cinnamon in a small dish. Mix really well so every scoop has cinnamon goodness.

Combine with Sour Cream and Flour:

Put a third of your dry mix into the wet bowl, then stir in half the sour cream. Repeat this—add more dry, then the rest of the sour cream, end with dry. You want a light touch—don’t overmix or it’ll get dense.

Add Eggs and Vanilla:

Add one egg at a time into your butter mix, blend each one in before tossing in the next. Once the last egg’s in, splash in vanilla and stir for a delicious scent.

Cream Butter and Sugar:

Whip up your soft butter and sugar until it’s pale and puffy, about 4 minutes. Scrape that bowl down as you go to keep things airy.

Mix Dry Ingredients:

In a medium bowl, mix flour, both leavening agents, salt, and cinnamon. Stir until they look even so your cake puffs just right.

Preheat and Prepare the Pan:

Spread plenty of butter in every part of your Bundt pan—even those tiny corners—so nothing sticks and it pops out nice and neat.

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Cinnamon is my not-so-secret ingredient for bringing magic to simple bakes, and this cake is its playground. One of my happiest moments was sharing it with my grandma—she swore it tasted just like the ones from her childhood, and that smile made every minute in the kitchen worth it.

Saving Leftovers

Wrap your Bundt up tight and leave it on the counter for up to three days—it’ll hold up perfectly. For longer stashing, freeze single slices after wrapping them in plastic and seal in a freezer bag. When you’re ready, let it warm up to room temp or zap it gently to bring back that dreamy texture.

Swap Options

No sour cream? Full fat plain Greek yogurt does the trick. For gluten-free, use any cup-for-cup GF flour blend. If you want a twist, coconut sugar works great in place of brown sugar for more earthy sweetness in the swirl.

How to Serve

This one doesn’t need much, but some coffee or chai on the side is awesome. If you’re feeling it, a scoop of vanilla ice cream on top makes it next-level, or you could slice it for brunch and sprinkle on more cinnamon. Give it a turn under the broiler for a crisp breakfast spin.

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Bundt Cake History

The ring-shaped Bundt pan got big in American kitchens back in the 1950s, riffing on old-school European cakes like kugelhopf. Its design makes any cake shine and gives you that awesome brown crust. Cinnamon swirl combos have been a family favorite forever—they’re all about comfort and keeping food traditions alive.

Recipe FAQs

→ How do I achieve a distinct cinnamon swirl?

Drag a knife in figure-eight shapes through the cinnamon sugar, but don’t mix it too much or you’ll lose the layers.

→ Can I substitute sour cream with another ingredient?

You can swap in full-fat plain yogurt or Greek yogurt if you want the same moist crumb and tangy kick.

→ Why should the cake cool before dusting with sugar?

If the cake’s still warm, the sugar topping will soak in and disappear. Let it cool so the powder stays nice and white.

→ What size Bundt pan is recommended?

Go for a regular 10-cup Bundt pan for nice shape and even baking.

→ How do I prevent the cake from sticking to the pan?

Really slather the pan with butter or baking spray, making sure every spot’s covered so the cake pops out cleanly.

→ Can this cake be made ahead?

Definitely. Just keep it in a covered container on the counter and it’ll stay tasty and moist for three days.