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Cinnamon Swirl Bundt Cake


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Cinnamon Swirl Bundt Cake 1 Picture


  • Icing:
  • 3/4 Cup butter, room temperature (take out 30-60 min before using)
  • 1 1/2 cups white sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 cup chopped walnuts
  • 1 tablespoon ground cinnamon (some people double this)
  • 1/4 cup white sugar (some people use brown)
  • 1/4 cup butter
  • 2 cups powdered sugar
  • 2 to 4 tablespoons milk or hot water
  • 1 1/2 teaspoons vanilla extract
  • Cream Cheese Icing:
  • 4 ounces cream cheese, at room temperature
  • 2 tablespoons unsalted butter, at room temperature
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk


Preparation time 30mins
Cooking time 80mins
Adapted from


Step 1

1. Preheat oven to 350 degrees F. Grease a 10-inch bundt pan.

2. Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in vanilla.

3. Combine flour, baking soda, and baking powder. Pour flour mixture into batter alternately with the sour cream, mixing until just incorporated. Fold in walnuts, mixing just enough to evenly combine. Pour half the batter into the prepared pan (some people split into thirds)

4. Mix the remaining 1/4 cup of white sugar with the cinnamon (some people double this amount to create more "swirl" effect).

5. Sprinkle cinnamon sugar "swirl" over the batter in the pan. Drop remaining cake batter in heaping spoonfuls over filling, covering it as best you can.

6. Bake in preheated oven for 40 min or until tester comes out clean.

Icing Directions:
Melt 1/4 cup (4 tablespoons) of butter in a saucepan or in a bowl or cup in the microwave.

Sift 2 cups of powdered sugar into a medium size bowl.

Add the melted butter to the powdered sugar.

Add 2 tablespoons of milk or hot water.

Add the 1 1/2 teaspoons of vanilla. Stir to blend.

Beat with an electric mixer until smooth and creamy, adding a little more milk or hot water if necessary.

Drizzle the finished glaze over a cooled cake, quick bread, coffee cake, cupcakes, or other desserts.

For a richer and creamier glaze or frosting, use heavy cream in place of the milk or water. Brush away any loose crumbs on a cake before frosting or spreading glaze. Before the glaze hardens, sprinkle with chopped toasted pecans or other nuts or decorations.
If a cake is particularly delicate, put it in the freezer for 20 to 30 minutes before frosting

Cream Cheese Icing:
Using an electric mixer, beat the cream cheese and butter on medium speed until smooth. Reduce the mixer speed to low and slowly beat in the powdered sugar until smooth. Beat in the vanilla extract, then slowly add the milk, 1 tablespoon at a time, beating after each addition.

Pour the cream cheese icing evenly over the top of the cooled cake and allow to set at room temperature, about 30 minutes. Leftover can should be placed in an airtight container and kept at room temperature for up to 4 days.


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