Indulge in the heartwarming aroma and exquisite taste of this homemade Cinnamon Bundt Cake, a culinary masterpiece that promises to delight with every forkful. This recipe offers a blissful fusion of rich, buttery cake, an irresistible cinnamon-sugar swirl, and a decadent, luscious cream cheese frosting that drips elegantly down its fluted sides. Perfect for any occasion, from festive holiday gatherings and cozy autumn brunches to an elevated everyday treat, this bundt cake is a testament to simple elegance and unforgettable flavor.
Imagine a cinnamon roll, but in the grand, crowd-pleasing form of a bundt cake. That’s precisely the experience this recipe delivers! Thanks to the thoughtful inclusion of cream cheese in both the cake batter and the velvety glaze, each slice boasts an incredible moistness and fluffy texture that sets it apart. It’s a truly special sweet, versatile enough to be the star dessert at your dinner party or a delightful addition to a leisurely breakfast or brunch.
Bundt cakes are celebrated for their beautiful presentation and ability to serve a crowd with ease, making them ideal for any festive occasion or casual get-together. If you’re looking to explore more delightful bundt recipes, consider trying our Eggnog Bundt Cake for holiday cheer, the vibrant Orange Poppy Seed Bundt Cake, the refreshing Lemon Ricotta Cake with Blueberry Glaze, or the sophisticated Raspberry White Chocolate Bundt Cake. Each offers a unique flavor profile while retaining the beloved bundt form.
Why This Cinnamon Bundt Cake Will Be Your New Favorite
This Cinnamon Bundt Cake isn’t just another dessert; it’s an experience crafted to bring joy and comfort. Here’s why you’ll fall in love with this recipe:
Unbeatable Moistness – The hallmark of an exceptional bundt cake is its tender, moist crumb, and this recipe absolutely delivers. Thanks to the harmonious blend of butter and cream cheese generously incorporated into the batter, the cake emerges from the oven incredibly soft, rich, and never dry. Every bite melts in your mouth, making it utterly irresistible. Say goodbye to dry, crumbly cakes; this one promises a consistently delightful texture.
Explosion of Cinnamon Flavor – For true cinnamon lovers, this cake is a dream come true. We’ve ensured a generous amount of high-quality ground cinnamon is used, creating a rich, aromatic, and slightly spicy ribbon that swirls through the center of the cake. As it bakes, this cinnamon-sugar mixture transforms into a wonderfully gooey, caramelized layer, reminiscent of your favorite mini cinnamon rolls, luscious overnight cinnamon rolls, or even comforting banana cinnamon rolls! This ensures a perfect balance of warmth and sweetness in every single slice.
Luxurious Cream Cheese Indulgence – What truly elevates this bundt cake is the dual application of cream cheese. Not only does it form the base of the silky, tangy frosting that cascades down the cake, but it’s also skillfully woven into the cake batter itself. This ingenious addition imparts an incredible richness and a subtle, delightful tang throughout the cake, perfectly complementing the sweet cinnamon swirl. The creaminess of the cake combined with the bright, slightly tart frosting creates a symphony of flavors and textures that is truly divine.
Effortless Elegance – While this Cinnamon Bundt Cake looks incredibly impressive with its majestic shape and beautifully drizzled frosting, it’s surprisingly simple to make. Bundt pans do most of the work for you, creating a stunning presentation without complicated decorating techniques. It’s the perfect recipe for bakers of all skill levels who want to create a show-stopping dessert with minimal fuss.
Versatility for Every Occasion – Whether you’re planning a holiday feast, a casual family dessert, a special breakfast treat, or a delightful centerpiece for brunch, this cinnamon bundt cake fits seamlessly into any scenario. Its comforting flavors make it ideal for fall and winter, but its universal appeal ensures it’s a welcomed indulgence all year round. Serve it warm with a scoop of vanilla ice cream, or enjoy a slice with your morning coffee; it’s always a hit.
Essential Ingredients for Your Cinnamon Bundt Cake
Crafting the perfect Cinnamon Bundt Cake starts with high-quality ingredients. Here’s a closer look at what you’ll need and why each component is vital for achieving that rich, moist crumb and irresistible flavor:
- Sugars: This recipe employs a trifecta of sugars to achieve optimal sweetness and texture. Granulated sugar provides structure and traditional sweetness to the cake. Brown sugar, both light and dark, is used in the cake batter and the cinnamon sugar filling, adding deep molasses notes, unparalleled moisture, and a subtle chewiness. For the glorious cream cheese glaze, finely powdered sugar ensures a silky-smooth, pourable consistency that adheres beautifully to the cake.
- Cream Cheese: A star ingredient, cream cheese features prominently in both the cake and the frosting. For the best results, use full-fat, brick-style cream cheese, ensuring it’s at room temperature for smooth incorporation. A reputable brand like Philadelphia is highly recommended for its consistent quality and creamy texture, contributing a delightful tang and richness that balances the cake’s sweetness.
- Milk: Room temperature whole milk is specified for this recipe to ensure a smooth, emulsified batter. Whole milk’s fat content adds to the cake’s richness and tenderness. If whole milk isn’t available, buttermilk can be a fantastic substitute, offering an even tangier flavor and often resulting in an incredibly moist cake due to its acidity reacting with the leavening agents.
- Cinnamon: As the namesake spice, cinnamon is generously used to create that signature warm, inviting flavor in the cinnamon sugar ribbon. The quantity is carefully measured to ensure that every bite delivers a prominent, yet not overpowering, kick of spice that complements the sweet cake perfectly. Use fresh, good-quality ground cinnamon for the most vibrant flavor.
- Eggs: Six large eggs are crucial for providing structure, richness, and lift to the vanilla cake. They help create a tender, fluffy texture and prevent the cake from becoming overly dense. It is paramount that the eggs are at room temperature. Cold eggs can cause the batter to seize and curdle when added, affecting the final texture of your cake.
- All-Purpose Flour, Baking Powder, Baking Soda, and Kosher Salt: These foundational baking ingredients work together to create the perfect cake structure and rise. All-purpose flour provides the bulk, while baking powder and baking soda act as leavening agents, giving the cake its airy texture. Kosher salt enhances all the other flavors, ensuring the cake isn’t just sweet but also well-rounded and delicious.
Refer to the complete recipe card below for precise ingredient quantities and further details.
Creative Substitutions and Delightful Variations
While this Cinnamon Bundt Cake is perfect as is, it’s also incredibly versatile. Feel free to experiment with these delicious substitutions and variations to tailor it to your taste or occasion:
- Add Nuts for Crunch: For an extra layer of texture and nutty flavor, fold ½ cup of chopped walnuts or pecans into the cinnamon sugar mixture before sprinkling it over the batter. This adds a delightful crunch that pairs beautifully with the soft cake.
- Mini Bundt Cakes: Transform this recipe into adorable individual servings by baking them in mini bundt pans. Adjust the baking time accordingly, usually reducing it significantly, and check for doneness with a toothpick inserted into the center until it comes out clean.
- Fruity Twist: Introduce a touch of fruitiness by mixing ½ cup of finely diced apples (tossed in a tablespoon of flour to prevent sinking) into the cake batter. Pears or even dried cranberries could also make wonderful additions, especially during the fall season.
- Enhanced Tanginess: Replace the whole milk with an equal amount of buttermilk or sour cream for an even richer, tangier cake. The acidity in these ingredients can also contribute to an extra moist crumb.
- Spice it Up: While cinnamon is the star, a pinch of other warm spices like nutmeg, cardamom, or a dash of allspice can enhance the overall flavor profile of the cinnamon sugar swirl.
- Alternate Glazes: If cream cheese isn’t your preference, you can opt for a simple vanilla bean glaze (powdered sugar, milk, and vanilla extract) or a rich caramel drizzle for a different flavor experience.
- Chocolate Chips: For a decadent twist, fold ½ cup of mini chocolate chips into the cake batter along with the dry ingredients. Cinnamon and chocolate are a surprisingly delicious combination!
Step-by-Step Guide: How to Make This Cinnamon Bundt Cake
Creating this beautiful and delicious Cinnamon Bundt Cake is a straightforward process when you follow these easy steps. We’ve broken it down into clear instructions, accompanied by visuals to guide you through each stage, ensuring a perfect bake every time.
One: In a small bowl, combine the brown sugar and ground cinnamon. Stir well until the ingredients are fully incorporated, creating your aromatic cinnamon sugar swirl mixture. Set this aside.
Two: In the bowl of a stand mixer fitted with a paddle attachment (or using a large bowl and a hand mixer), cream together the softened unsalted butter and room temperature cream cheese until the mixture is exceptionally smooth and free of lumps. This creates a fluffy base for your cake.
Three: Add both the granulated sugar and light brown sugar to the creamed butter and cream cheese. Beat on medium-high speed for about 5 minutes until the mixture becomes very light, fluffy, and significantly increased in volume. Remember to scrape down the sides of the bowl periodically to ensure even mixing.
Four: Crack the room temperature eggs into the mixture one at a time, beating well after each addition until fully incorporated. Incorporate the vanilla extract. Continue to beat until the batter is even lighter and fluffier than before. Scrape down the sides of the bowl once more to catch any unmixed ingredients.
Five: In a separate medium bowl, whisk together the dry ingredients: all-purpose flour, baking powder, baking soda, and kosher salt. Gradually add half of this flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Six: Pour in half of the room temperature whole milk and mix on low speed until just incorporated. Repeat this process with the remaining flour mixture, followed by the remaining milk, mixing until the batter is smooth and homogeneous. Again, avoid overmixing to keep the cake tender.
Seven: With a rubber spatula, gently fold in any excess flour clinging to the sides or bottom of the bowl. This ensures all ingredients are fully combined without developing gluten, which can lead to a tough cake.
Eight: Carefully pour half of the prepared cake batter into your generously greased bundt pan. Gently spread the batter evenly throughout the pan, using an offset spatula if needed. Lightly tap the pan on your counter a few times to release any air bubbles and ensure the batter settles uniformly.
Nine: Evenly sprinkle all of the reserved cinnamon sugar mixture over the first layer of cake batter in the bundt pan. This layer will create the irresistible gooey ribbon in your finished cake.
Ten: Carefully add the remaining cake batter over the cinnamon sugar layer. Gently spread it with your spatula to completely cover the cinnamon sugar, making sure it reaches the center tube and the edges of the pan. Bake in your preheated oven until a toothpick inserted into the thickest part of the cake comes out clean. Allow the cake to cool in the pan for the specified time before inverting it onto a rack to cool completely.
While the cake is cooling, prepare your decadent cream cheese glaze:
Eleven: In a clean bowl, beat together the softened cream cheese and unsalted butter until the mixture is perfectly smooth and creamy. Ensure there are no lumps.
Twelve: Add the powdered sugar and vanilla extract to the cream cheese mixture. Beat again on low speed until these ingredients are just combined and form a thick paste. Gradually increase speed to ensure it’s well mixed.
Thirteen: Slowly add the heavy cream, one tablespoon at a time, while continuing to beat the mixture. Continue adding and mixing until the frosting reaches a thick, pourable consistency – it should slowly fall from the beaters. The ideal consistency is key for perfect drips down your bundt cake.
Fourteen: Once the bundt cake has completely cooled (this is critical!), pour the prepared cream cheese frosting generously over the top, allowing it to naturally drip down the sides. Slice and serve your magnificent Cinnamon Bundt Cake immediately for optimal enjoyment.
Expert Tips for Bundt Cake Perfection
Achieving a show-stopping Cinnamon Bundt Cake is easier than you think with these expert tips. Follow these guidelines to ensure your cake turns out beautifully moist, perfectly flavored, and effortlessly released from the pan every single time.
- Room Temperature Ingredients are Key: Always ensure your butter, cream cheese, milk, and eggs are at room temperature. This allows them to emulsify properly, creating a smooth, cohesive batter and preventing curdling. Room temperature ingredients also incorporate more air, leading to a lighter, fluffier cake texture.
- Measure Flour Accurately: Flour should always be measured by weight using a kitchen scale for the most precise results (1 cup all-purpose flour typically weighs around 120-125 grams). If you don’t have a scale, fluff the flour in its container, then spoon it into a measuring cup and level off the top with a straight edge. Never scoop directly from the bag, as this can pack the flour and lead to a dry, dense cake.
- Avoid Overmixing the Batter: Once you add the flour, mix only until the ingredients are just combined. Overmixing develops the gluten in the flour, which can result in a tough, chewy cake rather than a tender, moist one. A few lumps are acceptable.
- Generously Grease Your Bundt Pan: This is perhaps the most critical step for a successful bundt cake. Grease every nook and cranny of your bundt pan thoroughly with softened butter or a baking spray that contains flour (such as Joy baking spray). Then, dust with a light coating of flour or granulated sugar, tapping out any excess. This ensures a clean release and preserves the cake’s intricate design.
- Cool Before Flipping: Resist the urge to immediately invert your cake. Let it cool in the bundt pan for about 15-20 minutes after baking. This allows the cake to firm up slightly and pull away from the sides of the pan, making it much easier to release without sticking or breaking.
- Cake Must Be Completely Cooled Before Frosting: Patience is a virtue when it comes to frosting. Ensure your bundt cake is entirely cool to the touch before pouring on the cream cheese glaze. If the cake is even slightly warm, the frosting will melt, run off, and create a messy rather than elegant finish.
- Use a Reliable Bundt Pan: A good quality, non-stick bundt pan makes a significant difference. If your pan has scratches or is prone to sticking, consider investing in a new one. The quality of your pan directly impacts the success of your cake release.
- Don’t Peek Too Early: Avoid opening the oven door frequently, especially during the first 30-40 minutes of baking. Fluctuations in oven temperature can cause the cake to sink in the middle. Trust your oven and the recommended baking time.
Recipe FAQs: Your Cinnamon Bundt Cake Questions Answered
We’ve gathered some of the most common questions about baking bundt cakes, especially this delicious cinnamon version, to help you achieve perfect results and troubleshoot any issues.
The primary difference lies in the pan. A bundt cake is baked in a distinctive fluted bundt pan, which features a central tube. This unique design not only gives the cake its signature ring shape and decorative pattern but also aids in baking. The central tube allows heat to circulate more evenly through the middle of the cake, ensuring it bakes more uniformly and quickly than a solid round cake of similar volume. This often results in a perfectly cooked, moist cake without an underbaked center.
Several factors can cause a bundt cake to sink. Over-creaming butter, sugar, and eggs can incorporate too much air, which collapses during baking. Conversely, under-creaming might not provide enough lift. Ensure your baking powder and baking soda are fresh and not expired, as old leavening agents lose their potency. Opening the oven door too early or too frequently can also cause temperature fluctuations that lead to a sunken center. Lastly, overmixing the batter after adding flour can develop too much gluten, resulting in a dense cake that struggles to hold its rise.
Preventing a bundt cake from sticking is crucial for a beautiful presentation. First, always use a high-quality, non-stick bundt pan that is free of scratches. Grease the pan *generously* and thoroughly, ensuring every curve and crevice is coated with softened butter or a baking spray containing flour. After greasing, dust the entire interior of the pan with a thin layer of flour (for plain cakes) or granulated sugar (for cakes with a glaze, like this one), tapping out any excess. Finally, and very importantly, allow the cake to cool in the pan for at least 15-20 minutes after baking before attempting to invert it onto a cooling rack. This brief cooling period allows the cake to contract slightly from the pan’s edges, making for an easier, cleaner release.
Yes, absolutely! This bundt cake is excellent for making in advance. You can bake the cake a day or two before serving. Let it cool completely, then wrap it tightly in plastic wrap and store it at room temperature. Prepare the cream cheese frosting closer to serving time, or store it separately in the fridge. Assemble and frost the cake a few hours before you plan to serve it for the freshest taste and appearance.
A 12-cup non-stick bundt pan is typically recommended for this recipe. Nordic Ware is a popular brand known for its high-quality, durable cast aluminum bundt pans that often have intricate designs and excellent non-stick properties. A lighter colored pan tends to bake more evenly than a darker one, which can sometimes lead to over-browning on the exterior. Ensure your chosen pan is in good condition without deep scratches to avoid sticking.
Storing Your Cinnamon Bundt Cake for Freshness
Proper storage is essential to keep your Cinnamon Bundt Cake moist and delicious. Here’s how to ensure it stays fresh for as long as possible:
Store the cake covered at room temperature for up to one day. For longer storage, tightly cover the cake and refrigerate it for up to three days. To best enjoy its flavor and texture, allow the cake or individual slices to come to room temperature before serving.
If you choose to omit the cream cheese frosting, the plain bundt cake can be stored at room temperature, tightly covered, for up to three days. However, due to the dairy in the cream cheese, the frosting absolutely requires refrigeration. Always store frosted cake in the refrigerator to maintain its freshness and safety.
Discover More Irresistible Cake Recipes
If you’ve fallen in love with this Cinnamon Bundt Cake, you’ll surely enjoy exploring other delectable cake creations from our kitchen. Each recipe is crafted with care to bring you comfort and joy:
- Spiced Banana Cake with Brown Butter Cream Cheese Frosting
- Pear Spice Cake with Brown Butter Frosting
- Apple Streusel Coffee Cake
- Terry’s Chocolate Orange Cake
Did you make this recipe? We’d love to see your creations! Share them with us by tagging @thecozyplum on Instagram & Facebook and leave a star rating ⭐️ below to let us know how it turned out!
📖 Recipe
Cinnamon Bundt Cake
Callan Wenner
Pin Recipe
Equipment
- Bundt pan 12-cup pan
- Stand mixer with paddle attachment, or handheld mixer
- Whisk
- Rubber spatula
Ingredients
Cinnamon Sugar
- 1 cup dark brown sugar packed
- 1 tablespoon ground cinnamon
Bundt Cake
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons kosher salt
- 1 cup unsalted butter room temperature (2 sticks)
- 6 oz cream cheese room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 6 large eggs room temperature
- 1 tablespoon vanilla extract
- 1 cup whole milk room temperature
Cream Cheese Glaze
- 2 ounces cream cheese room temperature
- 2 tablespoons unsalted butter room temperature
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 2-4 tablespoons milk or cream
Instructions
Bundt Cake
- Preheat the oven to 350℉ and generously grease a 12-cup bundt pan.
- In a bowl, mix together the brown sugar and cinnamon and set aside.1 cup dark brown sugar, 1 tablespoon ground cinnamon
- In another bowl, whisk together flour, baking powder, baking soda, and salt.3 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 ½ teaspoons kosher salt
- In the bowl of a stand mixer (or in a bowl using a hand mixer), beat the butter and cream cheese until smooth. Add sugars and beat on medium high speed until light and fluffy, about 5 minutes.1 cup unsalted butter, 6 oz cream cheese, 1 cup granulated sugar, 1 cup light brown sugar
- Add the eggs and vanilla and beat again until even more fluffy.6 large eggs, 1 tablespoon vanilla extract
- Add half of the flour mixture mixing at low speed until combined.
- Add half of the milk and mix until combined. Repeat, alternating with the rest of the flour mixture and milk until smooth. Do not overmix.1 cup whole milk
- Pour half of the cake batter into the pan and tap gently on the counter a few times to settle the batter. Sprinkle the cinnamon sugar over top of the cake batter, then add the second half of the cake batter, gently spreading to cover and meet the edges.
- Bake in the center rack for 45-55 minutes or until golden brown and a toothpick inserted into the center comes out clean with no wet batter.
- Let cool in the pan for 20 minutes. Invert onto a cooling rack and cool completely before adding the glaze.
Cream Cheese Glaze
- In a bowl, mix together the cream cheese and butter until smooth, then add the powdered sugar and vanilla and mix to combine into a paste. Add 1 tablespoon of milk at a time and stir until a thick, pourable glaze consistency forms. You want the glaze to pour rather slowly for best coverage.2 ounces cream cheese, 2 tablespoons unsalted butter, 1 ½ cups powdered sugar, 1 teaspoon vanilla extract, 2-4 tablespoons milk or cream
Notes
If not adding the cream cheese frosting, the cake can be stored at room temperature the whole time. The cream cheese frosting must be stored in the fridge.
*Be sure the cake pan is generously greased so it turns out easily.
Nutritional Information
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.