Bundt Cake Recipe
If you’ve been searching for a show-stopping dessert that’s both easy to make and irresistibly delicious, this Bundt Cake recipe is your new best friend. With its tender crumb infused with warm cinnamon and a delightful swirl of cinnamon sugar throughout, every slice feels like a cozy hug on a plate. The rich glaze drizzled on top adds just the right touch of sweetness, making this Bundt Cake a perfect centerpiece for any gathering or a comforting treat to enjoy with your favorite cup of tea. Trust me, once you try this recipe, it’ll quickly become a staple in your baking repertoire.
Ingredients You’ll Need
Gathering simple pantry staples is all it takes to create this moist and flavorful Bundt Cake. Each ingredient plays a crucial role, from the tenderizing buttermilk to the fragrant cinnamon that brings warmth and spice to every bite.
- 2 cups all-purpose flour: Provides the structure and foundation of the cake’s soft crumb.
- 1 tablespoon baking powder: Ensures the cake rises beautifully and stays light.
- 1/2 teaspoon salt: Balances the sweetness and enhances the flavors.
- 1 teaspoon ground cinnamon: Adds a cozy, aromatic spice to the batter.
- 1/2 cup unsalted butter, softened: Gives richness and moisture to the cake.
- 1 cup granulated sugar: Sweetens and contributes to the cake’s tender texture.
- 2 large eggs: Bind the ingredients and create a luscious consistency.
- 1 teaspoon vanilla extract: Brings depth and warmth to the overall flavor.
- 1 cup buttermilk: Adds tanginess and keeps the cake incredibly moist.
- 1/2 cup brown sugar, packed: Sweet and slightly molasses-flavored for the cinnamon swirl.
- 2 tablespoons ground cinnamon (for filling): Creates that signature spicy filling swirl.
- 1/4 cup chopped nuts (optional): Introduces a satisfying crunch in the filling.
- 1 cup powdered sugar (for glaze): Forms the silky glaze to top the cake.
- 2 tablespoons milk (for glaze): Thins out the powdered sugar to a perfect drizzling consistency.
How to Make Bundt Cake
Step 1: Preheat the Oven and Prepare the Pan
Start by setting your oven to 350°F (175°C). Grease your 10-cup Bundt pan thoroughly and dust it with flour. This crucial step prevents sticking and ensures your Bundt Cake releases perfectly once baked.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, salt, and 1 teaspoon of cinnamon. This mixture will create the flavorful base layer for your batter and ensures the cinnamon is evenly distributed throughout the cake.
Step 3: Make the Batter
With an electric mixer, beat the softened butter and granulated sugar until you get a pale, fluffy texture—this typically takes 3 to 4 minutes and is key for a light crumb. Then, add the eggs one at a time, incorporating each fully before adding the next. Stir in the vanilla extract for that rich aromatic note.
Step 4: Incorporate the Dry Ingredients and Buttermilk
To keep your batter tender, add the dry ingredients alternately with the buttermilk, starting and ending with the dry mix. Gently fold the ingredients just until combined since overmixing can make the cake tough rather than melt-in-your-mouth.
Step 5: Prepare the Cinnamon Filling
In a small bowl, mix the brown sugar with the 2 tablespoons of cinnamon. For some added texture and flavor contrast, feel free to stir in chopped nuts. This swirl of cinnamon sugar filling is what elevates this Bundt Cake from everyday to unforgettable.
Step 6: Layer the Cake Batter and Filling
Pour half of your cake batter into the prepared Bundt pan, smoothing it out evenly. Then sprinkle the cinnamon sugar mixture across the surface, distributing it gently. Finally, pour the remaining batter on top to seal in that delicious cinnamon swirl.
Step 7: Create a Marbled Effect
Using a knife or skewer, gently swirl through the batter to create a subtle marbled pattern. This technique adds visual interest and ensures that every bite carries hints of that spicy filling.
Step 8: Bake Until Golden and Tender
Place the pan in the oven and bake for about 45 to 50 minutes. You’ll know the Bundt Cake is ready when a toothpick inserted into the center comes out clean. The aroma filling your kitchen at this point will make waiting all the more worthwhile.
Step 9: Cool and Glaze
Let the cake cool in the pan for 15 minutes before flipping it onto a wire rack. While it cools, whisk together powdered sugar and milk in a small bowl to create a smooth glaze. Once the cake reaches room temperature, drizzle this sweet topping over the Bundt Cake and allow it to set before serving.
How to Serve Bundt Cake
Garnishes
A simple dusting of powdered sugar can add an elegant touch, or why not sprinkle some toasted nuts atop the glaze for extra crunch and appeal? Fresh berries can also brighten the plate and add a delicious contrast to the sweet spices in the cake.
Side Dishes
This Bundt Cake pairs wonderfully with whipped cream or a scoop of vanilla ice cream, especially when served slightly warm. A cup of coffee or chai tea complements the cinnamon notes beautifully, turning your serving into a cozy experience.
Creative Ways to Present
For parties or holidays, slice your Bundt Cake and serve it on a decorative platter with sprigs of fresh mint or edible flowers. You can even drizzle caramel or chocolate sauce on top of the glaze for a decadent twist that will impress your guests.
Make Ahead and Storage
Storing Leftovers
Store your leftover Bundt Cake in an airtight container at room temperature for up to three days. This keeps it moist without drying out, so every bite stays just as delicious as the first.
Freezing
If you want to enjoy the Bundt Cake later, wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer. It will keep well for up to three months. When you’re ready to indulge again, thaw it overnight in the refrigerator.
Reheating
To enjoy the cake warm, slice your desired portion and warm it gently in the microwave for about 15-20 seconds. This will bring out the aromas and flavors as if it were freshly baked.
FAQs
Can I make this Bundt Cake gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Just be sure it contains xanthan gum or another binder to mimic the texture of traditional flour.
What if I don’t have buttermilk?
No worries! You can make a quick buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar into 1 cup of milk. Let it sit for 5 minutes before using it in the recipe to achieve the right acidity.
Can I omit the nuts in the filling?
Definitely. The nuts add a nice crunch and flavor contrast but are entirely optional. Your Bundt Cake will still be moist, tender, and delicious without them.
How do I know when the Bundt Cake is done?
The best test is to insert a toothpick or skewer into the thickest part of the cake. If it comes out clean or with a few moist crumbs (but no raw batter), your cake is ready to come out of the oven.
Can I make this Bundt Cake dairy-free?
Yes, you can swap the butter for a dairy-free alternative like coconut oil or vegan butter, and use a plant-based milk mixed with lemon juice as a buttermilk substitute to keep the same tender texture and flavor.
Final Thoughts
Baking this Bundt Cake is a wonderful way to bring warmth and sweetness into your home, whether for a special occasion or a simple weekend treat. It’s the kind of recipe that invites sharing, creates comfort, and leaves everyone asking for seconds. So grab your Bundt pan, and let’s make some memories — one delicious slice at a time!
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Bundt Cake Recipe
- Total Time: 1 hour 10 minutes
- Yield: 10–12 servings 1x
- Diet: Vegetarian
Description
This classic cinnamon swirl Bundt cake features a moist, tender crumb infused with warming cinnamon and a delicate vanilla flavor. Layers of cinnamon sugar and optional nuts create a marbled effect throughout the cake, topped with a sweet powdered sugar glaze. Perfect for dessert or an afternoon treat with coffee or tea.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Cake Batter
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Cinnamon Filling
- 1/2 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 1/4 cup chopped nuts (optional)
Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan to ensure the cake releases easily after baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, and 1 teaspoon of ground cinnamon until well combined. Set aside for later use.
- Make the Batter: In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 to 4 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract to infuse the batter with rich flavor.
- Incorporate Buttermilk: Gradually add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk in two parts, beginning and ending with the dry ingredients. Mix gently just until all ingredients are combined to avoid overmixing, which can make the cake tough.
- Prepare the Cinnamon Filling: In a small bowl, combine the brown sugar and 2 tablespoons of ground cinnamon. If using, fold in the chopped nuts to add texture and a nutty flavor to the filling.
- Layer the Cake: Pour half of the batter into the prepared Bundt pan, spreading it evenly. Sprinkle the cinnamon sugar mixture evenly over the batter. Pour the remaining batter on top and smooth the surface with a spatula.
- Swirl the Mixture: Use a knife or skewer to gently swirl through the two layers of batter and cinnamon sugar to create a marbled effect without fully blending the layers.
- Bake: Place the Bundt pan in the oven and bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Avoid opening the oven door frequently to maintain an even baking temperature.
- Cool and Glaze: Allow the cake to cool in the pan for about 15 minutes. Then invert it onto a wire rack and let it cool completely. Meanwhile, mix the powdered sugar and milk in a small bowl until smooth to create a sweet glaze.
- Drizzle the Glaze: Once the cake has fully cooled, drizzle the glaze evenly over the top. Let the glaze set before slicing and serving for the best presentation and flavor.
Notes
- Be careful not to overmix the batter to keep the cake tender and light.
- Use room temperature butter and eggs for better mixing and texture.
- The chopped nuts in the filling are optional but add a nice crunch and flavor contrast.
- You can substitute buttermilk with a mixture of milk and 1 tablespoon lemon juice or vinegar as a homemade buttermilk alternative.
- Ensure the Bundt pan is properly greased and floured to prevent sticking.
- Allow the cake to cool completely before glazing to prevent the glaze from melting.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 340
- Sugar: 28g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1.5g
- Protein: 4g
- Cholesterol: 65mg
Keywords: Bundt cake, cinnamon swirl cake, cinnamon cake, Bundt dessert, cinnamon sugar cake, glazed Bundt cake, easy cake recipe
