This Cinnamon Bundt Cake recipe is soft and moist, delightfully fluffy, and perfectly spiced with warm and cozy cinnamon. This cake is basically a cinnamon roll but baked as a bundt, topped with a sugary cinnamon glaze!
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.
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.
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!
WHY YOU SHOULD MAKE THIS RECIPE
- Cinnamon cakes are perfect for the holidays or any special occasion.
- Vibrant cinnamon pairs perfectly with freshly brewed coffee or tea.
- The cake comes together in a cinch and is excellent for beginners.
- It tastes like a cinnamon roll!
- Butter – Starting cake batters with softened butter is critical. Here’s how I soften butter when I’m short on time.
- Granulated Sugar – For sweetness!
- Vegetable oil & Eggs – This duo of liquid ingredients adds moisture and flavor. Room temperature eggs are essential.
- All-purpose flour – The structure of the cake batter.
- Cinnamon – This wouldn’t be a cinnamon bundt cake without it!
- Baking powder & baking soda – Leavening agents create a reaction in the batter, making it expand and rise into a fluffy cake.
- Salt – Salt plays a role in helping the cake rise and richening every flavor.
- Buttermilk – Helps make a fine-tender crumb, adds subtle tangy flavor, and tenderizes.
- Vanilla extract – For added sweet and creamy flavors. Quality pure vanilla extract is best here.
- Cinnamon spiced glaze – A simple mixture of confectioner sugar, ground cinnamon, milk or cream to drizzle over the top.
HOW TO MAKE FLUFFY CINNAMON BUNDT CAKE
Mix wet ingredients: 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. Next, add the eggs, one at a time, mixing on medium speed in between each.
Mix dry ingredients: In a separate bowl, combine the flour, cinnamon, baking powder, baking soda, and salt.
Make cake batter: 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.
Bake: Pour the batter into a bundt cake pan greased generously with baking spray, and bake in your preheated oven until the cake is set and the sides pull away from the pan (45-50 minutes).
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.
Glaze and serve: 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!
TIPS FOR RECIPE SUCCESS
- As a rule of thumb, when baking bundt cakes, ensure all the refrigerated ingredients are at room temperature before beginning the recipe.
- Make sure to measure your ingredients correctly either with a kitchen scale or by spoon the flour into a measuring cup and level it off.
- 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.
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.
What can I use instead of buttermilk in a bundt cake?
In a pinch, you can make a buttermilk substitution by mixing one tablespoon of white vinegar or lemon juice into whole milk or coconut milk and letting it sit for 5-10 minutes.
Can I bake this cake in a different pan?
Yes! You can bake the batter in a standard cake pan, loaf pans, pie pans, etc., but you’ll need to adjust the baking time accordingly.
Can I make mini cinnamon bundt cakes?
Yup! Fill each flute in a mini bunt cake pan a third of the way from the top, and bake for about half the time.
WAYS TO ENJOY
This cake is divine alongside strong, freshly brewed coffee or tea. Here are a few ways to enhance your cake:
- Apple Cinnamon Bundt Cake – Dust about a 1/2 cup of diced apples lightly in flour, then fold into the cake batter before pouring it into your bundt cake pan. Or try substituting the oil for applesauce.
- Cream Cheese Frosting – Swap the cinnamon glaze for cream cheese frosting mixed with a dash of cinnamon.
- Streusel Topping – Top your cinnamon cake with a layer of sweet, crispy crunch.
More bundt cakes
Fluffy and Moist Cinnamon Bundt Cake
For the cake:
- 1 cup butter (227g)
- 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
- 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