A mouth-watering Cinnamon Swirl Sour Cream Bundt Cake, beautifully glazed and perfectly golden, positioned centrally on a minimalist white plate on marble countertops, with fresh herbs visible in the soft background, bathed in natural morning light from an east window. The signature wooden cutting board is subtly visible nearby, creating a warm, clean, and tidy presentation with soft shadows. No hands or people.

Cinnamon Swirl Sour Cream Bundt Cake: Your New Favorite

ByMaya
A baking in-process shot capturing the moment a luscious layer of cake batter is carefully spooned into a well-greased bundt pan, revealing a distinct layer of cinnamon-sugar swirl already in place, on the wooden cutting board, with natural morning light illuminating the scene and fresh herbs in the soft background. No hands or people.
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Cinnamon Swirl Sour Cream Bundt Cak

The Cinnamon Swirl Sour Cream Bundt Cake holds a truly special place in my heart, instantly whisking me back to countless cozy Sunday mornings spent happily experimenting in the kitchen. There’s an almost magical quality to how the rich, comforting scent of cinnamon and sweet vanilla fills every nook and cranny of the house as this golden-brown beauty bakes. This isn’t just a cake; it’s a comforting hug, a sweet promise of pure delight that makes any day feel a little more special.

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I’ve lovingly refined this recipe over countless baking adventures, ensuring each bite delivers that perfect balance of tangy sour cream, tender crumb, and, of course, that iconic, irresistible ribbon of cinnamon sugar swirling through it. This particular version consistently delivers a bundt cake that’s unbelievably moist and flavorful, making it a true showstopper for any occasion. For my fellow cinnamon enthusiasts, this bundt cake evokes the same joy as my beloved Cinnamon Roll Pancakes with Cream Cheese Glaze.

While I’ve poured my heart into perfecting this specific recipe, it’s always inspiring to see how other passionate bakers celebrate this classic, for instance, this delightful Cinnamon Swirl Sour Cream Bundt Cake recipe shared by TasteCharm. Get ready to fall head over heels for what I guarantee will become your new go-to bundt cake, perfect for sharing with loved ones!

Cinnamon Swirl Sour Cream Bundt Cake: Your New Favorite
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Cinnamon Swirl Sour Cream Bundt Cake: Your New Favorite

Recipe by MayaCourse: DessertsCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

A wonderfully moist and tender sour cream bundt cake swirled with a fragrant cinnamon-sugar ribbon, perfect for any gathering or a sweet everyday treat.

Ingredients

  • For the Cake:

  • 1 cup (2 sticks) unsalted butter, softened

  • 2 cups granulated sugar

  • 4 large eggs

  • 1 teaspoon vanilla extract

  • 3 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 cup full-fat sour cream

  • For the Cinnamon Swirl:

  • 1/2 cup packed light brown sugar

  • 2 tablespoons ground cinnamon

  • For the Glaze (optional):

  • 1 cup powdered sugar

  • 2 tablespoons milk or cream

  • 1/2 teaspoon vanilla extract

Directions

  • Preheat oven to 350°F (175°C). Grease and flour a 10-12 cup bundt pan thoroughly, ensuring all crevices are coated.
  • In a small bowl, whisk together the brown sugar and ground cinnamon for the swirl mixture; set aside.
  • In a large mixing bowl, cream the softened butter and granulated sugar together with an electric mixer until the mixture is light and fluffy, about 3-5 minutes.
  • Beat in the eggs one at a time, incorporating each fully before adding the next. Stir in the vanilla extract.
  • In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  • Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Begin and end with the dry ingredients, mixing until just combined after each addition. Be careful not to overmix.
  • Spoon about half of the cake batter into the prepared bundt pan, spreading it evenly across the bottom.
  • Sprinkle the cinnamon sugar mixture evenly over the batter in the pan, ensuring a good spread.
  • Carefully spoon the remaining cake batter over the cinnamon layer, gently spreading to cover the cinnamon mixture completely.
  • Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean.
  • Let the cake cool in the bundt pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely.
  • For the Glaze (optional): In a small bowl, whisk together the powdered sugar, milk or cream, and vanilla extract until smooth. Drizzle the glaze evenly over the cooled cake before serving.

Notes

    • The Secret to a Clean Swirl: When adding the cinnamon-sugar mixture, avoid pushing it too deep into the batter. A gentle sprinkle and then carefully spooning the top layer of batter will help maintain that beautiful, distinct cinnamon ribbon throughout your cake.
    • Bundt Pan Love: Thoroughly greasing AND flouring your bundt pan is the absolute key to a clean release and a perfectly shaped cake. Don’t skip this crucial step! You can also use a high-quality baking spray with flour to ensure every nook and cranny is covered. A light dusting of cocoa powder works wonderfully for chocolate cakes too!
    • Room Temperature is Best: For the smoothest batter and most tender cake crumb, ensure your butter, eggs, and sour cream are all at room temperature before you start mixing. This helps the ingredients emulsify better, creating a cohesive and beautifully textured cake.

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