Description
Okay, let’s be real — this cake looks like it came from some fancy bakery window, but I’m about to blow your mind with how simple it actually is. We’re talking about a gorgeous bundt cake with the most incredible cinnamon swirl pattern that’ll make people think you went to pastry school. It’s moist, buttery, and has that perfect balance of vanilla cake and cinnamon sugar goodness that tastes like your childhood but looks like you’re adulting hard. The best part? That stunning marbled effect happens almost by magic when you swirl the batters together. This is the cake that’ll make you the hero of every potluck, coffee date, and “I need to bring something impressive” moment.
Ingredients
For the Vanilla Base:
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup butter, softened
- 4 large eggs
- 1 cup sour cream
- 1/2 cup whole milk
- 2 tsp vanilla extract
- 2 tsp baking powder
- 1 tsp salt
For the Cinnamon Swirl:
- 1/3 cup brown sugar, packed
- 2 tbsp cinnamon
- 2 tbsp cocoa powder (for that gorgeous dark swirl)
- 2 tbsp melted butter
For the Simple Glaze (optional but recommended):
- 1 cup powdered sugar
- 2–3 tbsp milk
- 1 tsp vanilla extract
Instructions
Preheat oven to 350°F. Seriously grease every nook and cranny of your bundt pan with butter, then dust with flour. This step is crucial — nobody wants a cake that sticks and ruins that gorgeous pattern.
Mix together brown sugar, cinnamon, cocoa powder, and melted butter until it looks like wet sand. This is your swirl magic right here.
In a large bowl, cream butter and both sugars until light and fluffy (about 4-5 minutes).
Beat in eggs one at a time, then vanilla. Don’t rush this part — good creaming = tender cake.
In another bowl, whisk together flour, baking powder, and salt.
Alternate adding dry ingredients and the sour cream/milk combo to your butter mixture, starting and ending with flour. Mix just until combined.
Pour half the vanilla batter into your prepared bundt pan and spread it around.
Sprinkle half the cinnamon mixture over the batter, then add the remaining vanilla batter.
Top with the rest of the cinnamon mixture, then take a knife and gently swirl through the layers. Don’t go crazy — just a few figure-8 motions will create that gorgeous marbled effect.
Bake for 55-65 minutes, or until a long toothpick inserted in the center comes out clean or with just a few moist crumbs.
Let it cool in the pan for 15 minutes (I know, the wait is torture), then turn it out onto a wire rack.
Once completely cool, whisk together your glaze ingredients and drizzle over the top. Or honestly, this cake is stunning naked too.
Notes
Slice it thick and serve with coffee for the ultimate morning treat.
A scoop of vanilla ice cream turns this into a legit dessert.
Toasted nuts or fresh berries make it feel extra fancy.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
Nutrition
- Calories: ~340 kcal
- Fat: ~12g
- Carbohydrates: ~56g
- Protein: ~5g