For an even more intense cinnamon flavor, try swirling a cinnamon-sugar mixture into the batter before baking. Ensure all ingredients are at room temperature for optimal emulsification and a tender crumb. If adding nuts, toast them lightly for enhanced flavor. A simple glaze can be made with powdered sugar and milk or lemon juice for a tangy twist. Store the cooled cake in an airtight container at room temperature to maintain its moistness.
Best Ever Cinnamon Bundt Cake
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PREP TIME15 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs 15 mins
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SERVING10 People
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VIEWS13
Awaken your senses with this exquisitely moist and tender Cinnamon Bundt Cake, a symphony of warm spices perfect for pairing with your morning brew or an afternoon treat. Its delicate crumb and aromatic cinnamon swirl promise a delightful experience with every bite. Elevate it further with your favorite nuts, a decadent crumb topping, a delicate glaze, or a simple dusting of confectioners' sugar.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate47 g
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Cholesterol81 mg
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Fiber1 g
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Protein5 g
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Saturated Fat7 g
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Sodium313 mg
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Sugar26 g
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Fat17 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan thoroughly. (5 minutes)
02
StepIn a large mixing bowl, cream together the sugar, softened butter, and vegetable oil until light and fluffy. (7 minutes)
03
StepAdd the eggs one at a time, beating well after each addition. Stir in the vanilla extract. (3 minutes)
04
StepIn a separate bowl, whisk together 2 cups plus 2 tablespoons of flour, cinnamon, baking powder, baking soda, and salt. (2 minutes)
05
StepGradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix. (5 minutes)
06
StepPour the batter into the prepared Bundt pan and spread evenly. (1 minute)
07
StepBake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean. (50 minutes)
08
StepLet the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely. (15 minutes)
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RECIPE REVIEWS
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Kelley Jones
Jun 30, 2025Next time, I'll try adding chopped apples for a fall-themed variation.
Suzanne Carroll
Jun 20, 2025This recipe is a keeper! The cake came out perfectly moist and the cinnamon flavor was spot-on.
Zelda Williamson
Jun 15, 2025I added a crumb topping and it was a huge hit! Everyone raved about it.
Ed Toy
Jun 5, 2025The instructions were easy to follow, even for a novice baker like myself. Will definitely make again!
Sofia Kling
May 28, 2025I used sour cream instead of buttermilk and it was still amazing.