Indulge in a slice of this fluffy and moistĀ Cinnamon Bundt CakeĀ with rich cream cheese icing. Tender cinnamon-infused cake has a gooey cinnamon swirl center and tangyĀ cream cheese glaze. Every bite offers a perfectly sweet taste that will keep you wanting more!
Bundt cake is a dense, rich, and tender cake. With its distinctive ring shape, this cinnamon bundt cake is a variation of the classic recipe equipped with cinnamon-infused cake,Ā cinnamon sugarĀ filling, and cream cheese icing. The delightful dessert is buttery and rich with warm, spicy notes. Thanks to eggs, butter, sour cream, and milk, this bundt cake recipe delivers a flavorful, tender, andĀ moist cake.
This easy cake recipe requires classic ingredients and comes together easily. While the cake may look intimidating, the recipe is approachable for any baker. LikeĀ cinnamon roll coffee cake, the combination ofĀ cinnamon sugarĀ and cream cheese icing blends beautifully with the classically flavored cake.Ā
This is theĀ perfect cakeĀ as a celebratory treat for a special occasion or any day. Enjoy a slice of cinnamon bundt cake with aĀ cup of coffeeĀ or a cold glass of milk for a delightful treat. Learn how to achieve the perfect bundt cake with this simpleĀ cinnamon cake recipe.
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Cinnamon Bundt Cake Recipe
Bundt cakes are rich, dense, ring-shaped cakes. The distinctive bundt cake pans are deep and fluted, encouraging even cooking and browning. The cakes come out beautifully golden with a soft interior and a delicate crumb. This recipe utilizes classic cake ingredients with generous amounts of eggs, sour cream, and milk for richness.Ā
- Moist Cake: A combination of eggs, butter, sour cream, and milk keeps the cake rich and moist. Delicately flavored with cinnamon and vanilla, the fluffy cake has a tender crumb and delicious taste.
- Cinnamon Filling: Brown sugar and a hefty portion of cinnamon make the perfect filling for the cake. It stays soft and slightly gooey after the cake has been baked.
- Cream Cheese Glaze: Tangy sweet cream cheese icing fills the groves of the cake and completes the cinnamon roll profile.
Ingredients
- Unsalted Butter (softened): You will need softened butter for the cake batter and a small amount of melted butter to grease the bundt pan.
- Granulated Sugar
- Light Brown Sugar (packed)
- Large Eggs (room temperature): Because of the deep pan, bundt cakes require a generous amount of eggs (four total in this recipe). The eggs help the cake rise while ensuring it stays moist.
- Pure Vanilla Extract
- All-Purpose Flour: All-purpose flour provides the perfect structure to support the heavier ingredients. Excess flour helps coat the cake pan and keep the cake from sticking.
- Cornstarch: Cornstarch keeps the texture soft.
- Baking Powder: Baking powder helps the cake rise tall in its deep pan.
- Salt
- Ground Cinnamon: Hense its name, ground cinnamon is in the cake and the filling. It provides the ideal amount of warm, spicy taste.
- Sour Cream: Sour cream promotes a moist, tender crumb.
- Milk: Accompanying the sour cream, milk helps lighten the cake batter and enhances the texture. Use whole milk or 2%.
- Cream Cheese (softened): The tangy cheese balances the sugary taste of the icing.
- Powdered Sugar (sifted)
See theĀ recipe cardĀ for the ingredient quantities.
Step-By-Step Instructions
1. Preheat the oven to 350 degrees F. Grease and flour the interior of theĀ bundt cake pan.Ā
2. Whisk the Ā¾ cup of light brown sugar and the tablespoon of ground cinnamon in a small bowl for the filling.
3. In a large mixing bowl, using a hand mixer (or in the bowl of a stand mixer), beat the butter and sugar until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, beating well after each addition. Mix the vanilla extract in until combined.Ā
5. In a large bowl, whisk the dry ingredients. Mix half of the dry ingredients into the butter-egg mixture until incorporated. Pour in the milk and sour cream, mixing until combined. Add in the remaining dry ingredients, again mixing just until blended.
6. Pour half the batter into theĀ prepared bundt panĀ and smooth the top with a rubber spatula. Sprinkle theĀ batterĀ with the filling. Pour theĀ rest of the cake batterĀ over the filling. Bake the cake in theĀ preheated ovenĀ for 50-55 minutes or until a toothpick inserted into the center of the cake comes out clean.Ā
7. Cool the cake for 10-15 minutes before flipping the cake pan over onto aĀ wire rack to cool completely.
8. Make the cream cheese icing and glaze the cooled cake.Ā
Variations
- Swap the cream cheese icing for cream cheese frosting.
- Fold Ā¾ cup of semi-sweet chocolate chips, white chocolate chips, or cinnamon chips into the cake batter.
Suggested Equipment
- Mixing Bowls
- Electric MixerĀ -Ā Stand MixerĀ orĀ Handheld Mixer
- Rubber Spatula
- Bundt Cake Pan
Storage
Store the cinnamon bundt cake, covered in foil or anĀ airtight container, in the refrigerator forĀ 4-5 days. Enjoy the cake cold, atĀ room temperatureĀ (best flavor and texture results), or slightly warmed.Ā
Delicious CakeĀ Recipes
- Lemon Curd CakeĀ
- Pumpkin Crumb Cake with Cream Cheese Filling
- Triple Chocolate Crumb Cake
- Pumpkin Snack Cake withĀ Cream Cheese Frosting
- Triple Berry Cake with Buttercream Frosting
Expert Tips
- Grease and flour the bundt pan to prevent sticking and promote an easy release.
- Use room-temperature eggs and butter for proper incorporation and softened cream cheese for the icing.
- Spoon and level the dry ingredients for accurate measuring.
- Tap the cake batter-filled pan onto the counter 5-10 times to prevent air bubbles before baking the cake.
- Bake the cake in a preheated oven for even baking time.
- Cool the cake for 10 minutes before flipping the cake pan over. If you flip the cake pan over too soon, the cake may break. Transfer the cake to a wire rack to finish cooling.
- Before making the icing, sift the powdered sugar to prevent sugar clumps.
- Wait to glaze the cake with the cream cheese icing until the cake is completely cooled, about 1 - 2 hours.
Frequently Asked Questions
Wrap the cooled cake inĀ plastic wrap, then foil, or individually wrap slices and transfer them to a freezer-safe bag. Freeze the cake for up to 3 months. Thaw the cake completely in the refrigerator before consuming it.Ā
You have overmixed theĀ cake batter, resulting in tightened gluten strands and a dense structure. Mix theĀ dry ingredients into the wet until just combined.Ā
Properly greasing a bundt pan is crucial because of its intricate designs and tall height. When greasing and flouring the pan, make sure to get into all the grooves and the center.
While you may still have a slightly rounded cake bottom, you can minimize it by pushing the batter to the inner and outerĀ edges of the pan before baking.
If you make the recipe, donāt forget to rate the recipe, and let me know what you think in the comments below!Ā Take pictures, tag #sugarylogic, and share them with me onĀ InstagramĀ orĀ Facebook.Ā
š Recipe
Cinnamon Bundt Cake with Cream Cheese Icing
Equipment
Ingredients
Cinnamon Bundt Cake
- 1 cup unsalted butter softened + 2 tablespoon for the cake pan
- 1 cup granulated sugar
- Ā½ cup light brown sugar packed
- 4 large eggs room temperature
- 1 tablespoon pure vanilla extract
- 3 cups all-purpose flour plus more for prepping the cake pan
- Ā¼ cup cornstarch
- 2Ā½ teaspoon baking powder
- Ā½ teaspoon salt
- 1Ā½ teaspoon ground cinnamon
- Ā½ cup sour cream
- Ā¾ cup milk whole or 2%
Cinnamon Filling
- Ā¾ cup light brown sugar packed
- 1 tablespoon ground cinnamon
Cream Cheese Icing
- 4 oz cream cheese softened
- 2 cups powdered sugar sifted
- Ā¼ cup milk or cream, plus more if needed
- 1 teaspoon pure vanilla extract
Instructions
Cinnamon Bundt Cake
- Preheat the oven to 350Ā°F. Melt the extra 2 tablespoon of butter in a microwave-safe dish. Brush the melted butter throughout the interior of the bundt pan using a pastry brush. Dust the greased interior with a light flour coating, ensuring the interior is completely greased and flour-coated. Set the cake pan aside.
- Whisk the Ā¾ cup of light brown sugar and the tablespoon of ground cinnamon in a small bowl.
- In a large mixing bowl using a hand mixer (or in the bowl of a stand mixer), beat the butter and sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Mix the vanilla extract in until combined.
- Whisk the flour, cornstarch, baking powder, salt, and ground cinnamon in a large bowl. Mix half of the dry ingredients into the butter mixture until incorporated. Pour in the milk and sour cream, mixing until combined. Add in the remaining dry ingredients, again mixing just until blended.
- Pour half the batter into the prepared bundt pan and smooth the top with a rubber spatula. Sprinkle the cake batter with the brown sugar-cinnamon mixture. Pour the remaining cake batter over the filling and smooth the top with a rubber spatula. Tap the cake pan on the counter 5-10 times to prevent air pockets.
- Bake the cake in the preheated oven for 50-55 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Cool the cake for 10-15 minutes before flipping the cake pan over onto a wire rack. Cool the cake completely.
Cream Cheese Icing
- In a large bowl, using an electric mixer, beat the cream cheese until light and fluffy. Mix the {sifted} sugar, milk, and vanilla until an icing forms. Carefully pour the icing over the grooves of the cooled cake. Let the icing set before serving.
Nutrition
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