Cinnamon Swirl Bundt Cake with Cream Cheese Glaze

This cinnamon bundt cake has it all! This incredibly moist cake has the most delicious cinnamon brown sugar swirl, frosted with a decadent cream cheese glaze. I guarantee you're going to be as obsessed with this cinnamon swirl cake as much as I am!

Why You'll Love This Cinnamon Bundt Cake Recipe

This cinnamon bundt cake is a family favorite in my house. I usually reserve it for special occasions, but with its super simple ingredients, you could have this for dessert tonight. I love how the Greek yogurt brings a certain tang to the moist cake. It's such a welcome flavor amongst the delicious cinnamon and brown sugar.

Not only do I serve this for birthdays, but I also like to serve this cinnamon bundt cake to dinner guests and friends. It has been such a hit every time it's on the table, and I almost never have leftovers.

I'll share a little secret with you: this cake keeps really well in the freezer! So, if you want to, you can make this cake ahead of time and bring it out the night before your party. No one will ever know the difference!

Ingredients For Cinnamon Bundt Cake with Cinnamon Swirl

For the cake:

• Butter- unsalted, room temperature butter creams easily with the sugar.
• Brown sugar- I used dark brown sugar in this recipe for a deeper flavor.
• Sugar- white sugar is used to sweeten the cake.
• Vegetable oil- adds necessary moisture and richness to the cake.
• Vanilla extract- pure vanilla extract, not imitation vanilla.
• Eggs- room temperature eggs work best in this recipe
• Greek yogurt- plain Greek yogurt, full fat.
• Flour- all purpose flour is great here, but you can also use cake flour.
• Baking powder- helps to lighten up the dense cake.
• Milk- I used full fat milk for this cinnamon bundt cake.

For the cinnamon swirl:

• Brown sugar- again, dark brown sugar was used for this.
• Cinnamon- a delicious warm spice.

For the glaze:

• Cream cheese- deliciously tangy, cream cheese brings brightness to the sweet glaze.
• Butter- unsalted, room temperature again is best.
• Icing sugar- also known as powdered sugar, this is the sweet base for the glaze.
• Vanilla extract- pure 100% vanilla.
• Milk- full fat milk is used in the glaze.

How To Make Cinnamon Bundt Cake

Step 1: Prepare the cinnamon swirl. In a small bowl, combine the cinnamon and sugar. Stir with a spoon until it's evenly mixed. Set aside. 

Step 2: Cream the butter. Preheat the oven to 355F and grease the bundt pan with butter. In a large bowl, beat the butter with the white and brown sugars and oil until they are smooth. 

Step 3: Add the eggs. Add the vanilla extract and eggs, one at a time, beating well after each addition until the eggs are just combined. You'll want to make sure that you don't over mix the batter.  

Step 4: Add the yogurt. Fold the Greek yogurt into the batter and stir it until smooth. Again, be sure not to over mix the batter.

Step 5: Add the dry ingredients. Sift the flour and baking powder into the bowl. Stir until just combined. The batter will be thick, but it shouldn't be runny.

Step 6: Transfer half the batter. Spoon half of the batter into the prepared bundt pan. Then sprinkle the cinnamon mixture over half the batter. 

Step 7: Add the remaining batter. Now, you can add the remaining batter on top of the cinnamon mixture. Spread the batter out so it evenly covers the mixture.

Step 8: Bake the cake. Put the cake in the heated oven and bake it for 55-70 minutes. Remove the cake from the oven and cool completely before removing it from the pan.

Step 9: Make the glaze. Beat the butter and cream cheese in a small bowl. Add the powdered sugar, vanilla, and milk and whisk it all together until you have a smooth icing.

Step 10: Ice the cake and serve. Spread or drizzle the cream cheese icing over the cooled cinnamon bundt cake. Slice the cake before serving and enjoy!

Tips To Make The Best Cinnamon Bundt Cake

• Room temperature butter and eggs are a crucial detail in getting the fluffy creamed mixture at the beginning of this recipe.
• Do not over mix the batter as you add the ingredients. An over mixed batter will create a dense and heavy cake.
• The icing glaze adds another level of sweetness to the cake, but you're more than welcome to leave it off. You can dust the cake with powdered sugar if you'd prefer.
• Don't over bake the bundt cake. You'll know when the cake is done when a toothpick inserted into the cake comes out clean.

Storing and Reheating Leftovers

At room temperature: This cinnamon bundt cake will be just fine on the counter in an airtight container or wrapped in plastic wrap. You can store it this way for up to 3 days.

In the freezer: You can easily freeze this cinnamon bundt cake for up to 3 months. Wrap it tightly in plastic wrap before wrapping again in tin foil. You can also store it in a freezer-safe bag.

Reheating: Allow any frozen cake to defrost overnight in the fridge or on the kitchen counter. You can also reheat slices in the microwave with a pat of butter.

More Dessert Recipes

• Coffee cake 
• Apple coffee cake
• Peach cobbler pound cake
• Sweet potato pound cake

Continue to Content

Yield: 10 servings

Cinnamon Swirl Bundt Cake with Cream Cheese Glaze

Print

This cinnamon bundt cake has it all! This incredibly moist cake has the most delicious cinnamon brown sugar swirl, frosted with a decadent cream cheese glaze. I guarantee you're going to be as obsessed with this cinnamon swirl cake as much as I am!

Prep Time 15 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 25 minutes

Ingredients

For the cake: 

• ¾ cup unsalted butter
• ¾ cup brown sugar
• ¼ cup sugar
• ¼ cup vegetable oil
• 1 teaspoon vanilla extract
• 4 eggs
• ½ cup Greek yogurt
• 2 ½ cups flour
• 2 teaspoon baking powder
• ½ cup milk

For the cinnamon swirl:

• ½ cup brown sugar
• 2 ½ teaspoon cinnamon powder

For the glaze:

• 3.5oz. cream cheese
• 3 ½ tablespoon butter
• ¾ cup powdered sugar
• ½ teaspoon vanilla extract
• 2-4 tablespoon milk

Instructions

1. Prepare the cinnamon swirl mix; combine the cinnamon and sugar in a bowl. Set aside. 
2. Prepare the cake batter; preheat oven to 355°F. Grease the bundt pan with some butter.
3. Beat butter with sugars and oil in a large bowl until smooth. 
4. Add vanilla extract and eggs, one at a time, beating well after each addition. 
5. Fold in Greek yogurt and stir until smooth. 
6. Sift in flour and baking powder. Stir until just combined. 
7. Spoon half the batter into the prepared bundt pan. Sprinkle the cinnamon mixture over half the batter. 
8. Add the remaining batter on top of the cinnamon mix. 
9. Bake the cake in heated oven for 55-70 minutes, 
10. Remove the cake from the oven and cool completely before removing it from the pan.
11. Make the glaze; beat butter and cream cheese in a bowl. Add icing sugar, vanilla, and milk. Whisk until smooth. 
12. Spread the icing over the cooled cake.  Slice the cake before serving.

Nutrition Information:

Serving Size:

1 slice
Amount Per Serving: Calories: 423Total Fat: 24.7gSaturated Fat: 11.9gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 119mgSodium: 169mgCarbohydrates: 44.6gFiber: 1gSugar: 20gProtein: 7.6g