Cinnamon Bundt Cake
This cinnamon bundt cake is an easy homemade cake with a cinnamon sugar swirl and luscious cream cheese frosting. The cake is buttery and rich and has the perfect kick of spice from the cinnamon sugar swirl.
Servings: 16
Calories: 493kcal
Equipment
- Bundt pan 12-cup pan
- Stand mixer with paddle attachment, or handheld mixer
- Whisk
- Rubber spatula
Ingredients
Cinnamon Sugar
- 1 cup dark brown sugar packed
- 1 tablespoon ground cinnamon
Bundt Cake
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons kosher salt
- 1 cup unsalted butter room temperature (2 sticks)
- 6 oz cream cheese room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 6 large eggs room temperature
- 1 tablespoon vanilla extract
- 1 cup whole milk room temperature
Cream Cheese Glaze
- 2 ounces cream cheese room temperature
- 2 tablespoons unsalted butter room temperature
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 2-4 tablespoons milk or cream
Instructions
Bundt Cake
- Preheat the oven to 350℉ and generously grease a 12-cup bundt pan.
- In a bowl, mix together the brown sugar and cinnamon and set aside.1 cup dark brown sugar, 1 tablespoon ground cinnamon
- In another bowl, whisk together flour, baking powder, baking soda, and salt.3 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 ½ teaspoons kosher salt
- In the bowl of a stand mixer (or in a bowl using a hand mixer), beat the butter and cream cheese until smooth. Add sugars and beat on medium high speed until light and fluffy, about 5 minutes.1 cup unsalted butter, 6 oz cream cheese, 1 cup granulated sugar, 1 cup light brown sugar
- Add the eggs and vanilla and beat again until even more fluffy.6 large eggs, 1 tablespoon vanilla extract
- Add half of the flour mixture mixing at low speed until combined.
- Add half of the milk and mix until combined. Repeat, alternating with the rest of the flour mixture and milk until smooth. Do not overmix.1 cup whole milk
- Pour half of the cake batter into the pan and tap gently on the counter a few times to settle the batter. Sprinkle the cinnamon sugar over top of the cake batter, then add the second half of the cake batter, gently spreading to cover and meet the edges.
- Bake in the center rack for 45-55 minutes or until golden brown and a toothpick inserted into the center comes out clean with no wet batter.
- Let cool in the pan for 20 minutes. Invert onto a cooling rack and cool completely before adding the glaze.
Cream Cheese Glaze
- In a bowl, mix together the cream cheese and butter until smooth, then add the powdered sugar and vanilla and mix to combine into a paste. Add 1 tablespoon of milk at a time and stir until a thick, pourable glaze consistency forms. You want the glaze to pour rather slowly for best coverage.2 ounces cream cheese, 2 tablespoons unsalted butter, 1 ½ cups powdered sugar, 1 teaspoon vanilla extract, 2-4 tablespoons milk or cream
Notes
Store the cake covered at room temperature for one day, then tightly covered in the fridge for up to three days. Allow the cake or slices to come to room temperature before enjoying.
If not adding the cream cheese frosting, the cake can be stored at room temperature the whole time. The cream cheese frosting must be stored in the fridge.
*Be sure the cake pan is generously greased so it turns out easily.
Nutrition
Calories: 493kcal | Carbohydrates: 72g | Protein: 6g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 367mg | Potassium: 141mg | Fiber: 1g | Sugar: 53g | Vitamin A: 725IU | Vitamin C: 0.02mg | Calcium: 96mg | Iron: 2mg
