If bundt cakes don’t always wow you, this one will change your mind. This Cinnamon Bundt Cake is warmly spiced through and through, ridiculously moist, and finished with a sugary cinnamon glaze that drips down every nook and cranny. I brought this to a friend’s house recently and it was gone within an hour, no leftovers in sight!

A cinnamon bundt cake topped with glaze on a white plate on a beige surface.

This cinnamon bundt cake is super fluffy yet moist, and has that warm cinnamon flavor all over. Between the spiced cake and the cinnamon glaze topping it’s a perfect cake to make for the holidays, or if you just need something cozy. Kind of like these cinnamon sugar cookies, or this cinnamon roll apple pie.

Bundt cakes are one of my favorite types of cake to make because they have a design built right in and you don’t have to worry about decorating them. As a trained pastry chef I like to work smarter and not harder, so a bundt cake is always at the top of my list.

The cake is iced with an easy to make cinnamon glaze that takes this cake over top! First things first you will want to know how to bake and get a bundt cake out of the pan . Follow the tips in that post to make the perfect bundt cake!

INGREDIENTS NEEDED

Ingredients for a cinnamon bundt cake.

Making the recipe

Whipped butter and sugar in a mixing bowl.
In the bowl of a stand mixer fitted with the paddle attachment (you can also use a hand mixer), mix the butter and sugar on medium-low speed for 2 minutes, then add the vegetable oil and mix until combined.
The addition of eggs and oil to creamed butter and sugar.
Next, add the eggs, one at a time, mixing on medium speed in between each.
Dry ingredients in a glass bowl.
In a separate bowl, combine the flour, cinnamon, baking powder, baking soda, and salt.
Cinnamon bundt cake batter in a bundt pan.
Combine the buttermilk and vanilla extract in a measuring cup, then alternate between mixing the flour mixture and the buttermilk into the wet mixture, starting and ending with the flour mixture. Pour the batter into the bundt pan and bake.
A cinnamon spiced glazed in a glass bowl.
For the glaze, stir the confectioner’s sugar with cinnamon and cream in a small bowl. Mix until a smooth glaze forms, then pour over the cake, letting it drip down the sides. Enjoy!

Cool: Cool in the pan for 15-30 minutes, then turn the cake out over a cooling rack to finish cooling before topping with glaze. 

TIPS FOR RECIPE SUCCESS

  • When combining the wet and dry ingredients, be sure you combine everything well without over mixing. The dry mix may cling to the sides of the bowl as you’re mixing, so scrape down the sides of the bowl as needed.
  • Do your very best not to over-mix the batter. Instead, mix each element until just combined.
  • The cinnamon cake is finished baking when a toothpick comes out clean or with very few moist crumbs attached.
  • The glaze is optional but recommended. Let the cake cool completely before glazing. This will help the glaze set and not drip off the sides of the cake.
A cinnamon bundt cake topped with glaze on a white plate on a beige surface.
4.95 stars (17 ratings)

Fluffy and Moist Cinnamon Bundt Cake

Prep: 10 minutes
Cook: 45 minutes
Total: 1 hour 15 minutes
Servings: 12 people
If bundt cakes don't always wow you, this one will change your mind. This Cinnamon Bundt Cake is warmly spiced through and through, ridiculously moist, and finished with a sugary cinnamon glaze that drips down every nook and cranny. I brought this to a friend's house recently and it was gone within an hour, no leftovers in sight!
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Ingredients

For the cake:

  • 1 cup butter, (227g) softened
  • 2 cups sugar, 400g
  • ¼ cup vegetable oil
  • 3 eggs, large
  • 2 ¾ cup all purpose flour, 330g
  • 1 ½ tsp cinnamon
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tbsp vanilla extract
  • ¾ cup buttermilk

For the glaze:

  • ½ cup confectioner sugar
  • ½ tsp ground cinnamon
  • 1-2 tbsp milk, or cream

Instructions
 

  • Preheat the oven to 350 F. Heavily spray a 10 cup bundt pan with baking spray.
  • In the bowl of a hand or stand mixer fitted with the paddle attachment add the 1 cup butter and 2 cups sugar and mix on low-medium speed for 2 minutes.
  • Add the ¼ cup vegetable oil and mix again until combined. Then add the eggs one at a time on medium speed, mixing in between.
  • In a separate bowl combine the 2 ¾ cup flour, 1 ½ tsp cinnamon, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp kosher salt and mix lightly.
  • In a measuring cup add the buttermilk and vanilla extract.
  • Alternate adding the dry and wet ingredients by thirds starting and ending with the dry ingredients.
  • Pour the batter into the prepared bundt cake pan.
  • Bake for 45-50 minutes or until the cake is set and the sides are pulling away from the pan.
  • Cool for 15-20 minutes, then flip the cake over a cooling rack to release and cool completely.
  • Make the glaze. Combine the confectioners sugar with cinnamon and cream in a small bowl.
  • Mix until a smooth glaze forms and pour over the cake

Notes

STORAGE AND FREEZING

Storing: This cinnamon bundt cake is best kept in an airtight container at room temperature for 3-4 days or wrapped tightly in plastic in the fridge for up to 1 week.
Freezing: Double up on the recipe and freeze a bundt cake for later or freeze in individual slices. Wrap tightly with plastic or keep in a freezer bag and freeze for up to three months. Let thaw at room temperature before serving.
Serving: 1slice, Calories: 457kcal, Carbohydrates: 61g, Protein: 5g, Fat: 22g, Saturated Fat: 11g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 83mg, Sodium: 332mg, Potassium: 76mg, Fiber: 1g, Sugar: 39g, Vitamin A: 559IU, Vitamin C: 0.01mg, Calcium: 57mg, Iron: 2mg
Course: Bundt Cake, Cake, Dessert
Author: Sam Adler
Cuisine: American
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