Cinnamon Swirl Bundt Cake

This is an easy cinnamon swirl bundt cake with sour cream, a simple yellow cake mix that’s been elevated to make this delicious coffee cake. There is a cinnamon swirl layered in the middle that adds a lovely sweet flavor to the cake. You just need a handful of ingredients, and about 5 minutes of hands on time and you have a crowd pleasing and delightfully moist cake.

Jump to:

• What’s so good about this cinnamon swirl bundt cake?
• Ingredients to make this cinnamon swirl bundt cake:
• How to make this easy cinnamon walnut bundt cake:
• How to thoroughly grease a bundt pan:
• What to top this cinnamon streusel cake with:
• Storing leftover cinnamon bundt cake:
• Expert tips and tricks:
• Cinnamon walnut bundt cake FAQs:
• For more delicious cake recipes:
• Cinnamon Swirl Bundt Cake

What’s so good about this cinnamon swirl bundt cake?

• It’s made using cake mix as a base, so it’s SO easy to get a cinnamon coffee cake in no time. Perfect for a last minute dessert!
• A cake mix is inherently moist, but adding sour cream to the cinnamon cake makes it even more rich tasting and moist.
• All you need to amp up this cake mix is a simple cinnamon streusel made with flour, sugar, cinnamon, butter and optionally nuts. This adds so much flavor and just enough sweetness that you don’t need a frosting or glaze to top the cake with.
• The cake stays moist even after several days.

Ingredients to make this cinnamon swirl bundt cake:

Yellow cake mix: Your favorite brand, anything will work!

Eggs: room temperature, so that they combine with the cake batter easily

Sour cream: also at room temperature. A sour cream coffee cake is a great way to ensure a moist cake.

Vegetable oil: this is what keeps the cake so moist even a couple days after being made. You can use any neutral oil, canola, corn, sunflower, etc.

For the cinnamon swirl:

Brown sugar: Light brown or dark brown both work well

Cinnamon: Any good quality cinnamon powder to pack a flavor punch into the streusel

Salt: A pinch of salt always works very well to enhance the sweet flavor in baking

Butter: You’ll want cold, cubed unsalted butter

Walnuts: I love nuts in streusel. You can also substitute pecans, or you can omit the nuts entirely if preferred.

How to make this easy cinnamon walnut bundt cake:

1. Start off by greasing a bundt cake pan and preheating the oven to 325 F (160C).
2. Make the cinnamon streusel: mix together flour, brown sugar, cinnamon and salt until combined. Add the butter, and work in with your fingertips until clumpy crumbs form. If using the nuts add them in and stir to combine. 
3. Add the cake mix, eggs, sour cream, and oil and stir for 2 minutes or until mixture is smooth and lump free. Use a spatula to scrape up the bottom and sides of the bowl.
4. Sprinkle 1/3 of the streusel at the bottom of the bundt cake pan, then pour half the batter on top. Smooth to cover the streusel.
5. Sprinkle with the remainder of the streusel, and then add the rest of the batter on top and smooth with a spatula.
6. Bake for 40-45 minutes or until toothpick inserted in center comes out clean.

How to thoroughly grease a bundt pan:

The worst thing is making a bundt cake only to have it stick to the pan and come out in clumps when you try to tap it out. The best way to prevent this is to make sure to crease every nook and cranny, and use a good quality bundt cake pan in the first place, and follow the tips below:

• Grease the pan well: Use a pastry brush or paper towel to apply a generous amount of butter, vegetable oil, shortening, or cooking spray to the inside of the pan. Make sure you include the tube in the middle, the corners and crevices.
• Flour the pan: After greasing the pan, dust it with flour, tapping out any excess. This creates a barrier between the cake and the pan, helping the cake release easily. If using a coated pan spray, I don’t find it necessary to flour.
• Let the cake cool: After baking, let the cake cool in the pan for at least 10-15 minutes before attempting to remove it. This will allow the cake to cool and shrink away from the edges of the pan slightly.
• Loosen the edges: Run a knife or spatula around the edges of the pan and around the center tube to loosen the cake from the pan.
• Invert the pan: Place a wire rack or plate over the top of the pan, then carefully invert the pan to release the cake. Tap the bottom of the pan gently to help the cake come out.

What to top this cinnamon streusel cake with:

I find that a simple dusting of powdered sugar (icing sugar) works great, but if you prefer you can top with a powdered sugar glaze. The coffee infused one in this cake recipe works out amazingly.

You can also frost with a simple cream cheese frosting, like the one in this recipe.

Storing leftover cinnamon bundt cake:

Leftovers will still taste delicious for 4-5 days at room temperature tightly covered. Avoid putting it in the fridge, or it’ll dry out.

You can also freeze the cake for 1-2 months. I’d recommend freezing individual slices, so you can pull them out whenever you have a craving. They’ll thaw quickly at room temperature, or overnight in the fridge.

Expert tips and tricks:

• Make sure to grease the bundt cake well to avoid the cake sticking-see the greasing pan tips above.
• Don’t overmix so you don’t get a tough cake. Just mix the batter until smooth and no dry streaks are evident.
• Don’t dust the cake with icing sugar (or glaze it) until completely cooled.

Cinnamon walnut bundt cake FAQs:

For more delicious cake recipes:

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