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When you want to treat your family to something warm, comforting, and special in the morning, but don’t want to spend hours in the kitchen, then this Cinnamon Bundt Cake is the perfect choice. This cake gives you the gooey, cinnamon-spiced warmth of a traditional bakery treat but with a fraction of the effort.
By taking the irresistible flavor of classic coffee cake and baking it into a beautiful, easy-to-slice bundt cake, you get a show-stopping brunch centerpiece that requires zero baking expertise. It is the ultimate solution for a comforting dessert or breakfast that works perfectly every time. This easy bundt cake recipe uses pantry ingredients.
Table of Contents
What is a Cinnamon Bundt Cake?
A cinnamon bundt cake is a rich, moist coffee cake baked in a classic bundt pan that features thick ribbons of cinnamon brown sugar swirl running through the center. It is topped with a sweet cinnamon glaze that highlights the distinct ridges of the cake. This recipe delivers a soft, light crumb with a beautiful slice-and-serve presentation.
Key Takeaways
- Ready in just over an hour.
- Made with pantry ingredients that you likely already have on hand.
- It’s kid-friendly and tastes just like a professional bakery pastry.
- Perfect for a busy weeknight dessert or morning treat with your coffee.
- Beautiful presentation every single time, and easy to slice and serve.
Ingredient Notes
Butter: This adds the authentic richness and classic bakery flavor to the base of the cake batter.
Granulated Sugar: Sweetens the cake crumb perfectly while helping to create a tender texture.
Vanilla Extract: Adds a deep, aromatic flavor that enhances the cinnamon spice.
Eggs: Large eggs give the cake the perfect rise and rich texture.
All-Purpose Flour: Forms a reliable base for a sturdy yet tender crumb.
Baking Soda: This is the leavening agent that works alongside the sour cream to make the cake nice and fluffy.
Salt: A tiny pinch balances out the sweetness.
Sour Cream: This adds a subtle tang that balances the sweetness and keeps the bundt cake moist.
Brown Sugar: This paired with the cinnamon will make the gooey, caramelized cinnamon layer.
Ground Cinnamon: This will be mixed with the brown sugar for the center swirly layer.
Cinnamon Chips: The cinnamon chips will be used to create the spiced glaze.
White Chocolate Chips: The white chocolate chips will be paired with the cinnamon chips to create the glaze.
Shortening: The shortening will help the cinnamon and white chocolate chips become smooth to create the glaze.
How to Make a Cinnamon Bundt Cake
- Preheat the oven to 350°F. Grease a 10-cup fluted Bundt or tube pan with cooking spray.
- In a medium bowl, combine the flour, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
- Add the flour mixture and sour cream alternately, mixing just until combined after each addition. Be careful not to overmix.
- Spoon one-third of the batter into the prepared pan. Mix the brown sugar and cinnamon together, then sprinkle half over the batter. Repeat the layers and finish with the remaining batter on top.
- Bake for 60–65 minutes, or until a toothpick inserted near the center comes out clean. Let the cake cool in the pan for 15 minutes before turning it out onto a wire rack. This cake is delicious warm and still slices beautifully.
- For the cinnamon chip glaze, place the cinnamon chips and ½ teaspoon butter-flavored shortening in a zip-top bag and microwave at 50% power in short intervals until melted, gently kneading the bag as needed. Repeat with the white chocolate chips and remaining shortening. Drizzle over the cake.
- You can also make a simple powdered sugar glaze by mixing 1 cup powdered sugar with enough milk to create a thick drizzle consistency.
Pro Tips for Best Results
- Be sure to fully grease the bundt pan to prevent the cake from sticking. Make sure to get all the nooks and crannies!
- Do not overmix the batter; mix until the flour disappears. If you overmix, the cake will become dense.
- Layer the swirl carefully to keep it in the center of the batter.
- When melting the cinnamon chips and white chocolate chips, use shortening to avoid drying out the chocolate when melted. The shortening will create a smooth, glossy glaze that is easy to pour.
Variations and Substitutions
- If you are out of sour cream, use full-fat plain Greek yogurt. This is a 1:1 substitute for the cake and keeps it moist.
- Add in about 1/2 cup of chopped pecans or walnuts along with the cinnamon swirls for a crunchy addition.
- If you are out of cinnamon chips and white chocolate chips, you can also make a simple glaze with powdered sugar and milk instead.
Frequently Asked Questions
This can be baked a day in advance. If baking in advance, keep the cake tightly wrapped in plastic wrap at room temperature. It’s best to add the drizzle right before serving.
This bundt cake freezes beautifully without the topping. Once cooled, wrap in plastic wrap; do not top with the glaze yet. After the plastic wrap, wrap with aluminum foil, and freeze up to 3 months. Thaw at room temperature overnight before topping with drizzle.
This happens if the pan is not greased enough or if you flip the cake before it’s fully cooled. It’s very important to let the cake rest in the pan for 10 to 15 minutes before flipping. Carefully loosen it up around the edges with a spatula before flipping.
If your coffee cake is too dry, then there is a good chance that it was overcooked. Be sure to watch the cake carefully and add in just the right amount of flour.
What to Serve With This Recipe
This cake is wonderful served with a variety of side options such as:
Hot Coffee or Espresso
Fresh Berries
Storage and Reheating
Room Temperature
Keep the leftover cake in a sealed cake dome or tightly wrapped in an airtight container for up to 3 days.
Refrigerator
Store the cake in an airtight container in the fridge for up to 5 days to keep it fresh.
Freezer
Once cooled completely, wrap the cake without the drizzle in plastic wrap. After the plastic wrap, wrap with aluminum foil, and freeze up to 3 months. Thaw at room temperature overnight before topping with drizzle.
Reheating
Place a single slice of cake on a microwave-safe plate and heat for 10-15 seconds.
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With a simple bundt pan and basic pantry staples, this Cinnamon Bundt Cake will steal the show in the morning for your family. This sweet treat brings everyone to the table and makes mornings stress-free and delicious!
Cinnamon Bundt Cake
Ingredients
- 1 cup butter, softened
- 2 cups sugar
- 2 teaspoons vanilla extract
- 4 eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups sour cream, 16 ounces
- ¾ cup brown sugar
- 1 tablespoon ground cinnamon
- ¼ cup cinnamon chips, optional
- ¼ cup white chocolate chips, optional
- 1 teaspoon shortening, optional
Instructions
- Preheat the oven to 350°F. Grease a 10-cup fluted Bundt or tube pan with cooking spray.
- In a medium bowl, combine the flour, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
- Add the flour mixture and sour cream alternately, mixing just until combined after each addition. Be careful not to overmix.
- Spoon one-third of the batter into the prepared pan. Mix the brown sugar and cinnamon together, then sprinkle half over the batter. Repeat the layers and finish with the remaining batter on top.
- Bake for 60–65 minutes, or until a toothpick inserted near the center comes out clean. Let the cake cool in the pan for 15 minutes before turning it out onto a wire rack. This cake is delicious warm and still slices beautifully.
Optional Glaze
- For the cinnamon chip glaze, place the cinnamon chips and ½ teaspoon butter-flavored shortening in a zip-top bag and microwave at 50% power in short intervals until melted, gently kneading the bag as needed. Repeat with the white chocolate chips and remaining shortening. Drizzle over the cake.
- You can also make a simple powdered sugar glaze by mixing 1 cup powdered sugar with enough milk to create a thick drizzle consistency.
Notes
Both glaze options are completely optional, but each adds a little extra sweetness and makes the cake feel extra special.
