Cinnamon Swirl Sour Cream Bundt Cake

Cinnamon swirl sour cream bundt cake quickly became one of my go-to bakes after a cozy afternoon when I wanted something classic and comforting but with a little elegance so I turned to an old family recipe for inspiration and added my own twist with a sour cream base. I still remember that first slice—tender crumb spiced with cinnamon and draped in a sweet vanilla glaze—and how it made the entire house smell like a bakery.

Now this cake shows up at everything from lazy Sunday brunches to special holiday mornings and every time I bake it I’m reminded why I love it so much. The sour cream keeps it incredibly moist while the cinnamon swirl creates that eye-catching surprise inside and the glaze just takes it over the top. It’s simple enough for everyday yet special enough to impress—and it never lasts more than a day in my house.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• All-purpose flour – Forms the structure of the cake with a light and tender crumb
• Baking powder and baking soda – Help the cake rise and stay fluffy
• Salt – Enhances the flavor and balances the sweetness
• Unsalted butter – Adds richness and depth to the batter
• Granulated sugar – Sweetens the cake and keeps it soft
• Eggs – Bind the batter and add moisture
• Vanilla extract – Gives warm bakery-style aroma
• Sour cream – Makes the cake super moist and adds a slight tang
• Brown sugar – Creates the cinnamon swirl and gives it a caramel-like sweetness
• Ground cinnamon – Adds warmth and spice throughout the swirl
• Powdered sugar – The base of the glaze
• Milk – Helps thin out the glaze for perfect drizzling consistency

Tools You’ll Need

• Bundt pan – The key to that beautiful ring shape and crispy crust
• Mixing bowls – I use one for the batter and another for the swirl and glaze
• Hand mixer or stand mixer – Helps beat the batter until smooth and creamy
• Measuring cups and spoons – Ensure accurate proportions for a perfectly balanced cake
• Spatula – Useful for scraping down the bowl and folding ingredients gently
• Toothpick or skewer – To test if the cake is baked through
• Wire rack – Cools the cake evenly before glazing

Instructions

Step 1:

I begin by preheating my oven to 350°F and greasing a bundt pan really well with butter and flour or nonstick spray to make sure the cake releases cleanly.

Step 2:

In a medium bowl, I whisk together the flour, baking powder, baking soda, and salt then set it aside while I prepare the wet ingredients.

Step 3:

In a large bowl, I cream the softened butter and sugar together until the mixture is light and fluffy then I beat in the eggs one at a time and stir in the vanilla extract.

Step 4:

I add the sour cream and mix just until smooth then slowly add the dry ingredients to the wet batter, mixing on low until fully combined and smooth.

Step 5:

In a small bowl, I mix together the brown sugar and cinnamon to make the swirl.

Step 6:

I pour half of the batter into the bundt pan then sprinkle the cinnamon-sugar mixture evenly over the surface before spooning the remaining batter on top and smoothing it out.

Step 7:

I bake the cake for 45–50 minutes or until a toothpick inserted into the center comes out clean and the top is golden brown.

Step 8:

After baking, I let the cake cool in the pan for 10–15 minutes before inverting it onto a wire rack to cool completely.

Step 9:

While it cools, I whisk powdered sugar and milk together to form a glaze then drizzle it generously over the cooled cake.

Tips

I always make sure to really coat the bundt pan well with butter and flour to prevent sticking since that shape can be tricky. If you want to switch things up, you can add chopped pecans or walnuts to the cinnamon swirl for a bit of crunch. For an extra-decadent touch, I sometimes use a cream cheese glaze instead of classic vanilla.

Ways to Serve

This cake is perfect served with a hot cup of coffee or tea in the morning or dressed up with whipped cream or berries for dessert. It also makes a beautiful brunch centerpiece or a sweet gift for neighbors and friends. A quick warm-up in the microwave brings back that fresh-baked softness the next day.

Frequently Asked Questions

Can I freeze Cinnamon Swirl Sour Cream Bundt Cake?

Yes just wrap it tightly in plastic and foil without the glaze and freeze for up to 3 months.

Can I make Cinnamon Swirl Sour Cream Bundt Cake in a regular pan?

Yes a 9×13 pan works well but the baking time will be slightly shorter so keep an eye on it.

Why do you use sour cream in Cinnamon Swirl Sour Cream Bundt Cake?

It keeps the cake moist adds richness and gives a subtle tang that balances the sweetness beautifully.

See You in the Kitchen

I hope you give this Cinnamon Swirl Sour Cream Bundt Cake a try! It’s a classic with a cozy twist and always leaves the kitchen smelling incredible. Let me know how it goes or tag me if you share it—I love seeing your baking adventures!

Happy Cooking!

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