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Frosting & Fettuccine

Home » Recipe Search » Bundt Cakes

Jul 21, 2022

Fluffy and Moist Cinnamon Bundt Cake

5 from 4 votes
BySam Adler
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This post might have affiliate links, please check out my full disclosure policy.

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!

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

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. It’s a perfect cake to make for the holidays but really can be made year round for that holiday feel.

The cake is iced with an easy to make spiced 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!

If you love bundt cakes as much as I do, make sure to check out this gingerbread bundt cake, an ultra moist banana bundt cake, and this festive red velvet 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!

INGREDIENTS NEEDED

Ingredients for a cinnamon bundt cake.
  • 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! 

Whipped butter and sugar in a mixing bowl.
Cream the butter and sugar.
The addition of eggs and oil to creamed butter and sugar.
Add the eggs and oil to the butter.
Dry ingredients in a glass bowl.
Combine the dry ingredients.
Cinnamon bundt cake batter in a bundt pan.
Pour the batter into the bundt pan and bake.
A cinnamon spiced glazed in a glass bowl.
Make the spiced glaze.

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.

FAQ

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

  • Three slices of marble bundt cake on a pink plate.
    Easy Marble Bundt Cake (One Batter!)
  • A slice of chocolate chip bundt cake cut out of the cake.
    Super Fluffy Chocolate Chip Bundt Cake
  • A vanilla bundt cake with slices cut out of it on a pink plate.
    Easy and Moist Vanilla Bundt Cake
  • A sliced bundt cake with a slice on it's side.
    Moist and Easy Gingerbread Bundt Cake
A cinnamon bundt cake topped with glaze on a white plate on a beige surface.

Fluffy and Moist Cinnamon Bundt Cake

This Cinnamon Bundt Cake recipe is soft and moist, delightfully spongey, 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!
5 from 4 votes
Print Pin SaveSaved! Rate
Course: Bundt Cake, Cake, Dessert
Cuisine: American
Diet: Kosher
Keyword: cinnamon bundt cake, cinnamon bundt cake with spiced glaze, fluffy cinnamon bundt cake
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 12 people
Calories: 457kcal
Author: Sam Adler

Ingredients

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
  • 2 tsp 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.
    Whipped butter and sugar in a mixing bowl.
  • 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.
    The addition of eggs and oil to creamed butter and sugar.
  • 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.
    Dry ingredients in a glass bowl.
  • 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.
    Cinnamon bundt cake batter in a bundt 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.
    A cinnamon spiced glazed in a glass bowl.
  • Mix until a smooth glaze forms and pour over the cake

Notes

Make sure to read all about how to bake and get a bundt cake out of a pan. 
 
 

Nutrition

Nutrition Facts
Fluffy and Moist Cinnamon Bundt Cake
Amount Per Serving (1 slice)
Calories 457 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 11g69%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 6g
Cholesterol 83mg28%
Sodium 332mg14%
Potassium 76mg2%
Carbohydrates 61g20%
Fiber 1g4%
Sugar 39g43%
Protein 5g10%
Vitamin A 559IU11%
Vitamin C 0.01mg0%
Calcium 57mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

I love when you share my recipes!!

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Filed Under: Bundt Cakes Tagged With: Cinnamon

About Sam Adler

Sam Adler is a Le Cordon Bleu professionally trained pastry chef, Saveur Blog Award winner, food photographer, and food blogger over on FrostingandFettuccine.com. She has been featured in numerous online and in-print publications including Taste of Home Magazine, Saveur Magazine, The Feed Feed, and Food Blogger Pro. Sam lives in Hollywood florida with her husband, two young kids, and french bulldog. When she’s not baking and dancing in her kitchen you can find her at her favorite yoga spot.

Reader Interactions

Comments

  1. Isabelle says

    September 30, 2022 at 4:10 pm

    5 stars
    The cake was delicious and even stayed moist days later. 10/10

    Reply
    • Sam Adler says

      October 03, 2022 at 9:52 am

      Wohoo Isabelle! Thank you so much for letting me know! I appreciate your rating and review so much!! Hope you enjoy every last bite!

      Reply
  2. Emma says

    December 28, 2022 at 1:27 pm

    5 stars
    This cake was really good! Very light and fluffy as the title suggests. It tastes wonderful, and makes your kitchen smell wonderful as it’s baking.

    Reply
    • Sam Adler says

      December 28, 2022 at 3:23 pm

      Im so happy you loved this Emma! Thank you so much for coming back to leave a 5 star rating and comment! You made my day! Happy Holidays!!

      Reply

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Do you love this recipe? If so, I would be so grateful if you left a star rating with your comment! Star ratings help other people find my recipes so they can make them too. Thank you for your support!

XO, Sam

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Hi! Im Sam Adler,

I'm a professionally trained pastry chef and food photographer.
This is a place where you will find easy yet impressive looking desserts. I also share a ton of food photography resources too! What can I say, I love pretty & delicious baked goods! Learn more about me!

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Find the recipe below!

#ALDILove
Prep time: 1 hr 45 mins
Cook time: 1 min
Yield: 40 donut fries
2 pack Baker’s Corner Active Dry Yeast
1 1/2 cup warm water
1/3 cup Sugar
2 Simply Nature Grade A Organic Cage Free Brown Eggs
2 tbsp Stonemill Pure Vanilla Extract
1/3 cup Carlini Pure Vegetable Oil
5-6 cups Baker’s Corner All Purpose Flour
1 tsp Kosher salt
½ cup Baker’s Corner Powdered Sugar
For Dipping:
1 cup Baker’s Corner Dark or Milk Chocolate Morsels
Simply Nature Organic Raspberry Preserves
Method:
•Mix the yeast with water in a mixer bowl and let stand for 10 mins until frothy. Add the
sugar, eggs, vanilla, and oil to the bowl and mix until well combined.
•Start adding only 5 cups of flour and salt, and knead/mix on medium speed in a stand mixer
fitted with the dough attachment for 5 minutes until a soft, non-sticky dough forms. If the
dough seems sticky, add ¼ cup flour to the dough until it no longer sticks to the bowl when
mixing.
•Let the dough rest in the bowl for an hour to double in size. 
•Punch down the dough and remove it from the bowl onto a lightly floured surface. Using a
lightly floured rolling pin, roll it out into a rectangle. About 18”x 15” and 1/2 of an inch in
thickness. 
•Using a pizza cutter, cut in half vertically. Then slice thin strips horizontally. You want them
thin as they will puff up while frying.
•Let the fries rest for another 15 mins. 
•Meanwhile, using a deep fryer or a large pot, heat your oil to 350 degrees F. Fry the donut
fries 30 seconds per side, then drain on a paper towel.
•Dust the donut fries with powdered sugar and set aside.
•Microwave 1 cup of dark or milk chocolate for 30 seconds at a time until melted. Scoop
jelly into another bowl. Dip the fries in the chocolate or jelly!
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