A simple pound-like cinnamon cake recipe with a wonderful swirl for added flavor that reminds of a cinnamon roll. It's very straightforward to prepare and has a moist, dense crumb that is everything you want in a buttery bundt cake. It needs no more than a dusting of powdered sugar or a simple glaze.
A stunner with a deep cinnamon flavor
A glazed slice of this moist bundt cake reminds me of a cinnamon roll but takes less effort and time. It's one of my favorite cakes with a cup of coffee.
It's a crowd-pleasing spice that goes well with the holiday season and celebrations in general. It also makes a beautiful addition to a brunch table.
I've wanted to make a cinnamon pound cake for the longest time to add to our always-growing archive of bundt cake recipes. There is something about a beautifully patterned bundt cake. It works every time.
This cake has a moist but dense crumb, which is how a good pound cake should be.
It keeps well and can be frozen: have it at room temperature for several days or freeze it for a month if you need to bake ahead for whatever reason.
Though a cinnamon glaze is very welcome, this cake can be served plain with just a dusting of powdered sugar. Either way, the flavor will be there.
Ingredient list
- Cinnamon: any ground cinnamon you normally use works fine.
- Vanilla extract.
- Unsalted butter.
- Sour cream: regular, full fat.
- Milk: whole is the best choice for a rich cake. But you can use reduced-fat milk.
- Eggs: fresh, large.
- Flour: all-purpose flour and cake flour work.
- Baking powder: make sure it isn't expired.
- Salt.
- White granulated sugar.
- Brown sugar: light or dark.
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
Bundt cake pans
Bundt cakes can be stunning and a showstopper, even if they don't have much decoration.
The pans come in different patterns and finishes. The more intricate the pattern, the more difficult it can be to remove the cake. And that can be a challenge.
- Plain patterns: these pans make simpler-looking cakes that are usually easier to remove. They're better for batters that have fruit or other add-ins that can stick to the sides during baking. Some popular ones are the elegant bundt pan, the pro cast bundt pan, or the fluted bundt pan (the pattern I use the most).
- Intricate patterns: these pans have designs with nooks and crannies that can make it harder to remove the baked cake easily. They're best for simpler batters with no add-ins. They go from simpler ones, like the vintage star bundt pan or the famous heritage pan, and become more intricate, like the blossom bundt pan or the Bavaria cake pan, ending in very detailed ones, such as the cut crystal pan or the pine forest cake pan.
- Tube cake pans: the angel cake pan fall in this category. They are vintage pans with a center hole so they count as bundt cakes. They have straight sides and no patterns and are great for larger cakes.
Preparing the bundt pan
If you love making bundt cakes, you probably know the pain of not being able to remove it from the pan in one piece. It has happened to me many times!
There are several ways of dealing with this:
Shortening and flour: use soft shortening to grease the pan, every angle, every nook and cranny until it's completely covered. Using your fingers is messy but effective. You can also use a brush. Sprinkle flour and rotate the pan to cover it completely. You'll have to do it to one side and then the other. Make sure you flour the center tube. Turn the pan upside down over the kitchen sink and smack lightly it against the edge. The excess flour will fall, leaving a thin layer behind. Your pan is ready to be filled.
Cake goop or cake pan-release paste: it's one of my favorites, along with the shortening method above, because it's very effective. Mix equal parts (volume: cups or tablespoons) of shortening, flour and vegetable oil (sunflower or canola) to make a paste. Use it to coat the pan with a brush. Store it in an airtight container (I use a jar) for a month at room temperature or up to 3 months in the refrigerator.
Baking spray: use a spray labeled as having flour or specifically made for baking (as opposed to cooking). It has to have flour; otherwise, the cake will likely stick when removed. At least, that's my experience. I hardly use it anymore.
Recipe: whenever I find a great bundt cake recipe that can be easily removed from an intricate bundt pan, even though I didn’t follow step 1 above, I cling to it like life itself.
How to make a cinnamon bundt cake
- Electric or stand mixer: this is a large cake, and I highly encourage you to use a mixer.
- Flour mixture: sift it before adding it to avoid clumps that won't dissolve during baking.
- The wet ingredients are added to the butter mixture alternating with the dry ones, which allows them to integrate better.
- The final batter is smooth and thick. Use a spatula to ensure it's all well combined and no dry spots remain at the bottom of the bowl.
Sweet cinnamon swirl
We need to layer the cinnamon sugar between the cake batter; the swirl will create itself during baking.
- The cinnamon swirl mixture is sprinkled over half of the cake batter. The rest is best added in mounds so it's easier to spread.
- Spread the rest of the batter carefully. I use a spatula. It will be somewhat irregular and that is fine.
Vintage Kitchen Tip ⭐️
After incorporating flour in a cake batter, we don't want to develop gluten as it will toughen the baked cake. So mix *just* until it's all well incorporated, but don't overbeat. I like to end with a spatula to ensure the ingredients are integrated but not overmixed.
Cinnamon glaze
It adds another layer of sweetness and keeps the cake moist.
Powdered sugar glaze with ground cinnamon: is the glaze we favor the most as it's quick to make and delicious. Adjust the amount of spice to your taste. You can strengthen the cinnamon flavor by using double the amount I recommend in the recipe card.
Other options:
- Cinnamon cream cheese frosting: the classic frosting we love so much, that's thicker and richer. Find the recipe in the Mexican chocolate cinnamon cake recipe.
- Cream cheese glaze: is a more fluid variation of the classic frosting made with less powdered sugar so it's runny.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Storage: it keeps well and can be frozen. You can have it at room temperature for several days or freeze it for a month if you need to bake ahead for whatever reason.
- Serving: it can be served plain with just a dusting of powdered sugar, or you can add a cinnamon frosting. Either way, the flavor will be there.
- Loaf cake: this recipe is enough to make two medium loaf pans.
Related recipes you might like:
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Cinnamon Roll Bundt Cake
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Ingredients
For the cinnamon swirl:
- 2 teaspoons cinnamon, ground
- 3 tablespoons brown sugar
For the cake:
- 2 ½ cups all-purpose flour, or cake flour
- 2 ½ teaspoons baking powder
- ½ teaspoons salt
- ¾ cup unsalted butter, at room temperature
- 1 ¾ cups sugar
- 3 eggs, room temperature
- 1 teaspoon cinnamon, ground
- 1 teaspoon vanilla extract
- ¾ cup whole milk, at room temperature
- ½ cup sour cream, at room temperature
For the cinnamon glaze:
- 1 cup powdered sugar
- ½ teaspoon cinnamon, ground
- 2 tablespoons milk
Instructions
- Preheat the oven to 350°F (180°C).
For the cinnamon sugar swirl:
- Mix 2 teaspoons cinnamon and 3 tablespoons brown sugar in a small bowl. The cinnamon is hard to integrate so don't worry if it has streaks.
- Remove 1 teaspoon of the cinnamon sugar mixture and reserve.
For the cake:
- Grease with soft shortening and flour a 10 to 12-cup bundt pan. Reserve while preparing the batter.
- Sift 2 ½ cups all-purpose flour, 2 ½ teaspoons baking powder and ½ teaspoons salt in a medium bowl. Set aside. Or have them measured and sift them directly as you add them to the batter.
- In a large bowl, beat ¾ cup unsalted butter until creamy, about 30 seconds. Use an electric mixer or a stand mixer with the paddle attachment.
- Slowly add 1 ¾ cups sugar and beat for 3 minutes, until creamy and light-colored.
- Add 3 eggs one at a time, beating well after each addition, and beat for 1 more minute after adding the last one.
- Add 1 teaspoon cinnamon and 1 teaspoon vanilla extract. Mix to integrate.
- Beginning and ending with dry ingredients, add them in 3 parts alternating with ¾ cup whole milk and ½ cup sour cream in 2 parts. You don't need to completely incorporate the last addition before adding the next one.
- After adding the last of the flour mixture, beat at the lowest speed *just* until completely smooth and no dry spots remain. But don't overmix at this point. Use a silicon spatula to fold the batter a few times and ensure no flour is left at the bottom of the bowl.
- Pour half of the batter into the prepared bundt pan, spreading evenly.
- Sprinkle the cinnamon mixture (large amount) over it. It will be a thick layer, and you might feel it's too much, but it's fine.
- Drop mounds of the remaining batter over the cinnamon layer. I use the spatula. Carefully spread the batter, covering all of the cinnamon sugar.
- Sprinkle the reserved teaspoon of cinnamon sugar on top.
- Bake for about 50-55 minutes or until a cake tester or toothpick comes out clean. Depending on the type of pan and oven you use, it might take more. Use the baking times given in the recipe as a reference. This is a large cake with a swirl, and it can take a while to bake fully.
- Cool for 10-15 minutes on a wire rack and carefully invert onto another cooking rack. First, ensure no cake is stuck to the sides and center tube by running a smooth-bladed knife around the edges and loosening any needed parts.
- Let the cake cool completely.
- Cover the top of the cake with the cinnamon glaze (below) before eating. Or just dust with powdered sugar for a simpler cinnamon swirl cake.
- Store leftovers covered in plastic wrap or an airtight container. You can freeze it for a month, well wrapped.
For the cinnamon glaze:
- Combine 1 cup powdered sugar and ½ teaspoon cinnamon in a bowl and add 2 tablespoons milk.
- Mix well until completely smooth, and if you want a thinner consistency, add more milk, a teaspoon at a time, until it's like thick honey.
- Pour on top of the cooled cake and let it drip down.
- Sprinkle with ground cinnamon and let dry before cutting and serving.
Caroline says
This was what I was looking for and it didn't disappoint! I froze leftovers so I can have them later in the week.
Karen says
I assume you put half the batter in the pan, then the layer of cin-sugar, then the remaining batter? And how do you get a swirl instead of just a layer?
Paula Montenegro says
Hi Karen, the swirl is created when the cake bakes. You put the cinnamon sugar mixture between two layers of batter, as is explained in the recipe card.
David Scott Allen says
Are used to make a chocolate cinnamon poundcake which was so dry… I don’t know why I even made it more than once. Yours looks so moist and perfect. I definitely need to try it.