Home RecipesBreakfast and brunch Cinnamon Swirl Bundt Cake

Cinnamon Swirl Bundt Cake

by Lorena

May we always have bundt cakes! It’s just that bundt cakes and loaves are the homiest and delicious recipes to survive tough mornings or afternoons. I guarantee that you will fall in love with this cinnamon swirl bundt cake. You won’t be able to stop eating it and it’s perfect for a cup of coffee.

This cinnamon swirl bundt cake was originally created for ED magazine here in Santiago a while back :). The recipe is based upon my vanilla bundt cake recipe which is also mother to some many other bundt cake recipes. The difference is that this cinnamon swirl bundt cake has cinnamon in the batter plus of course the swirl. That swirl is such a nice surprise! In total there are three layers of batter and 2 of the cinnamon sugar mix. The result is a really moist and extremely delicious cake. It’s really such a dream for a cup of coffee. Another recipe that’s great for coffee is my blueberry coffee cake… highly recommended!

This recipe makes a circular 25cm/10in bundt cake with a hole in the centre. Now, if you want to make a rectangular pan of 22x11cm/9x4in, you can make half the recipe. I love the idea of you making this recipe, it will be a life-changer for sure. If you like cinnamon as much as me, I highly recommend my cinnamon rolls recipe.

cinnamon swirl bundt cake

Cinnamon Swirl Bundt Cake

5 from 4 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 12 people, in a 25cm/10in bundt cake
Author: Lorena Salinas from Cravings Journal


For the batter

  • 180 g unsalted butter at room temperature
  • 50 g canola oil or vegetable oil
  • 2 tsp salt
  • 180 g granulated sugar
  • 180 g brown sugar
  • 4 eggs
  • 2 tsp vanilla extract or vanilla essence
  • 240 ml milk any type
  • 400 g all-purpose flour
  • 2 tsp baking powder
  • 1 tbsp ground cinnamon

For the cinnamon swirl

  • 100 g brown sugar
  • 1 tbsp ground cinnamon


  • Whip up the butter with the sugar, salt and oil until the mix becomes lighter. You can do this with an electric mixer or using a hand-held whisk.
  • Add the eggs and beat them again until they are fully incorporated and the mix looks airy. From all the whipping, the mix should thicken and start to unstick from the sides of the bowl. If you would like to add the honey mentioned in the post, you add it at this time.
  • Add the milk and vanilla extract and mix. It will look split, but don't worry. It will come back with the flour.
  • Add the flour, cinnamon and baking powder and mix.
  • Grease your bundt pan with oil or soft butter. You can paint it on or use a piece of kitchen paper to spread it around. Flour the mould. After distributing the flour around the inside of the mould, turn it upside down and pat it to remove the excess.
  • Pour a first layer of batter onto your pan and sprinkle half the brown sugar and cinnamon mix on top. Pour another third of batter on top and sprinkle what's left of brown sugar and cinnamon. Finish with a layer of batter.
  • Bake the cake at 180°C/350°F for 40min-1hour or until a knife comes out clean. It's important to not overcook it to prevent it from drying out. If you have an electric oven, check the cake at the 30-minute mark. If it's golden enough on top, change the heat source to only the bottom.
  • Unmould the cake while it's still hot.
Tried this recipe?Mention @CravingsJournal or tag #RecipeCJ!

Leave a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.