The Ultimate Moist & Fluffy Cinnamon Bundt Cake with Spiced Glaze: An Easy Recipe for Any Occasion
Indulge in the comforting warmth of this Cinnamon Bundt Cake recipe. It’s incredibly soft and moist, with a delightful fluffy texture, and perfectly infused with the cozy, aromatic spice of cinnamon. Imagine your favorite cinnamon roll, but in an elegant cake form, generously topped with a sweet, sugary cinnamon glaze that drips down its beautifully fluted sides. This cake is a true celebration of flavor, making it an ideal treat for any time of year, especially during the festive fall and holiday seasons.
As a passionate baker and trained pastry chef, I’m always looking for smart and efficient ways to create stunning desserts without unnecessary fuss. That’s why bundt cakes hold a special place in my heart – their intricate designs are built right into the pan, eliminating the need for elaborate decorating. This makes them a top choice for impressive yet stress-free baking, perfect for home cooks and seasoned bakers alike.
This cinnamon bundt cake recipe consistently delivers a super fluffy and wonderfully moist crumb, infused with a comforting, rich cinnamon aroma that fills your kitchen as it bakes. The combination of the warmly spiced cake and the luscious, sweet cinnamon glaze creates a harmonious balance, making it an absolute showstopper. It’s truly the perfect dessert to share during the holidays, at a casual brunch, or simply to enjoy with a cup of coffee on a crisp morning.
The cake is generously finished with a simple, homemade cinnamon glaze that elevates every bite. Before you even begin mixing, it’s essential to understand the fundamentals of how to properly bake and release a bundt cake from its pan. Following the expert tips in that guide will ensure your bundt cake comes out perfectly shaped and intact every single time, ready for glazing and serving.
If you’re as enamored with bundt cakes as I am, you’ll be thrilled to explore more of my favorite recipes. Don’t miss this festive gingerbread bundt cake, an incredibly moist and flavorful banana bundt cake, and this vibrant red velvet bundt cake, each offering a unique and delicious experience.
Why You’ll Love This Easy Cinnamon Bundt Cake Recipe
There are countless reasons why this Cinnamon Bundt Cake will become a staple in your baking repertoire. From its irresistible flavor to its straightforward preparation, it’s designed to impress with minimal effort.
- Perfect for Any Occasion: Cinnamon cakes embody warmth and comfort, making them ideal for holiday gatherings, fall celebrations, cozy winter evenings, or even a delightful spring brunch. Their versatile appeal means they’re always a welcome treat.
- A Match Made in Heaven with Coffee or Tea: The vibrant, spicy notes of cinnamon complement a freshly brewed cup of coffee or a comforting mug of tea beautifully. Enjoy a slice for breakfast, a mid-afternoon pick-me-up, or as a sophisticated dessert.
- Effortless Baking for All Skill Levels: This recipe is incredibly simple to follow, making it an excellent choice for beginner bakers. The step-by-step instructions ensure success, and the bundt pan does most of the “decorating” work for you, allowing you to create a professional-looking cake with ease.
- It Tastes Just Like a Cinnamon Roll in Cake Form: Imagine the beloved flavor profile of a classic cinnamon roll – that perfect blend of sweet, buttery, and spicy cinnamon goodness – now imagine it in a tender, fluffy cake. That’s exactly what this bundt cake delivers, making it a fan favorite every time.
Key Ingredients for Your Cinnamon Bundt Cake
Crafting the perfect bundt cake starts with quality ingredients. Each component plays a vital role in achieving that desirable moist texture and rich flavor. Here’s what you’ll need:
- Butter – Always begin your cake batters with softened, unsalted butter. This is crucial for proper creaming with sugar, which creates air pockets for a light and fluffy cake. If you’re pressed for time, here’s how I quickly soften butter.
- Granulated Sugar – Essential for sweetness and also helps tenderize the cake and create a crisp crust.
- Vegetable Oil & Eggs – This powerful duo of liquid ingredients works together to add significant moisture, richness, and depth of flavor. Ensure your eggs are at room temperature for better emulsification with the other ingredients.
- All-Purpose Flour – Provides the fundamental structure for the cake batter. Proper measurement is key to avoiding a dense or dry cake.
- Cinnamon – The star of the show! Generous amounts of ground cinnamon are what give this bundt cake its signature warm, aromatic, and comforting spice.
- Baking Powder & Baking Soda – These chemical leavening agents react with the other ingredients, particularly the buttermilk, to create gas bubbles that make the cake expand and rise beautifully into a wonderfully fluffy texture.
- Salt – A small but mighty ingredient, salt enhances all the other flavors in the cake, balances the sweetness, and also aids in gluten development for a better rise.
- Buttermilk – A secret weapon for bakers, buttermilk contributes to an incredibly fine, tender crumb. Its subtle tanginess also activates the baking soda, boosting the cake’s rise and overall tenderness.
- Vanilla Extract – For added sweet, creamy, and complex flavors. Always opt for a high-quality pure vanilla extract for the best results.
- Cinnamon Spiced Glaze – A simple yet impactful topping made from confectioner’s sugar, additional ground cinnamon, and a touch of milk or cream, drizzled generously over the cooled cake.
How to Create Your Fluffy Cinnamon Bundt Cake: Step-by-Step
Making this cinnamon bundt cake is a straightforward process that yields impressive results. Follow these steps carefully for a perfectly baked treat:
Step 1: Prepare Your Wet Ingredients
In the bowl of a stand mixer fitted with the paddle attachment (or use a reliable hand mixer), cream together the softened butter and granulated sugar on medium-low speed for about 2 minutes. This step incorporates air, crucial for a light cake. Next, add the vegetable oil and continue mixing until fully combined and smooth. Finally, incorporate the large eggs one at a time, mixing on medium speed after each addition to ensure they are thoroughly emulsified into the batter. Scrape down the sides of the bowl as needed to ensure everything is well-combined.
Step 2: Combine Your Dry Ingredients
In a separate medium-sized bowl, whisk together the all-purpose flour, ground cinnamon, baking powder, baking soda, and salt. Whisking ensures these ingredients are evenly distributed, preventing pockets of leavening agents in the final cake.
Step 3: Assemble the Cake Batter
In a measuring cup or small bowl, combine the buttermilk and vanilla extract. This ensures they are ready to be added evenly. Now, you’ll alternate adding the dry flour mixture and the wet buttermilk mixture into the creamed butter mixture. Begin by adding about one-third of the dry ingredients, mixing on low speed until just combined. Then add half of the buttermilk mixture, mixing until just incorporated. Repeat with another third of the dry ingredients, the remaining buttermilk, and finally, the last third of the dry ingredients. Remember to start and end with the flour mixture. Mix only until the ingredients are just combined, being careful not to overmix, as this can lead to a tough cake.
Step 4: Bake to Perfection
Pour the prepared cake batter evenly into your bundt cake pan, which should be generously greased with baking spray (or butter and flour). Ensure the pan is thoroughly coated in all its nooks and crannies to prevent sticking. Bake in your preheated oven at 350°F (175°C) until the cake is set, springs back when lightly touched, and the edges begin to pull away from the sides of the pan. This typically takes 45-50 minutes. You can also insert a wooden skewer or toothpick into the thickest part; it should come out clean or with a few moist crumbs attached.
Step 5: Cool Properly
Once baked, allow the bundt cake to cool in the pan for 15-30 minutes on a wire rack. This crucial cooling period allows the cake to firm up slightly, making it easier to release. After this time, carefully invert the cake onto a cooling rack to finish cooling completely. It’s important for the cake to be entirely cool before glazing to prevent the glaze from simply melting off.
Step 6: Glaze and Serve
While the cake cools, prepare your irresistible cinnamon glaze. In a small bowl, whisk together the confectioner’s sugar, ground cinnamon, and 1-2 tablespoons of milk or cream. Start with one tablespoon of liquid and add more gradually until a smooth, pourable glaze with a medium consistency is achieved. Once the cake is completely cool, pour the glaze evenly over the top, letting it artfully drip down the sides into the flutes. Allow the glaze to set for a few minutes before slicing and enjoying this delightful homemade treat!
Expert Tips for Bundt Cake Success
Achieving a perfect cinnamon bundt cake is easier than you think when you follow these helpful tips. These insights will help ensure your cake is beautifully baked, moist, and flavorful every single time:
- Room Temperature Ingredients are Key: This is a golden rule in baking, especially for bundt cakes. Ensuring all refrigerated ingredients like butter, eggs, and buttermilk are at room temperature before you start mixing is critical. Room temperature ingredients emulsify better, creating a smoother batter that traps air more efficiently, resulting in a lighter and more uniform cake texture.
- Precise Ingredient Measurement: Baking is a science, and accuracy matters. For best results, measure your dry ingredients, particularly flour, either by using a kitchen scale for exact weight or by spooning the flour into a measuring cup and leveling it off with a straight edge. Avoid scooping directly with the measuring cup, as this can compact the flour and lead to an overly dense cake.
- Avoid Overmixing the Batter: When combining the wet and dry ingredients, aim to mix until they are *just* incorporated. Overmixing develops the gluten in the flour too much, which can result in a tough, chewy, and less tender cake. Scrape down the sides of your mixing bowl periodically to ensure all ingredients are fully combined without excessive agitation.
- The Toothpick Test for Doneness: The cinnamon cake is fully baked when a wooden skewer or toothpick inserted into the thickest part of the cake (avoiding the center hole of the bundt pan) comes out clean. A few moist crumbs are acceptable, but wet batter indicates it needs more time.
- Proper Cooling Before Glazing: The rich cinnamon glaze is optional but highly recommended as it adds a wonderful sweetness and shine. However, it’s vital to allow the cake to cool completely on a wire rack before drizzling the glaze. Applying glaze to a warm cake will cause it to melt and drip right off, leaving your cake looking less appealing and tasting less sweet.
- Grease Your Bundt Pan Thoroughly: Bundt pans, with their intricate designs, require meticulous greasing to ensure a clean release. Use a high-quality baking spray that contains flour, or thoroughly coat every crevice with softened butter and then dust with flour, tapping out any excess. This step is paramount for preserving your cake’s beautiful shape.
Storage and Freezing Instructions
This delectable cinnamon bundt cake is so good, you might want to enjoy it for days or even save a slice for later. Here’s how to ensure it stays fresh:
Storing: To maintain its optimal softness and moisture, store this cinnamon bundt cake in an airtight container at room temperature for up to 3-4 days. For extended freshness, you can wrap it tightly in plastic wrap and store it in the refrigerator for up to 1 week. Bring it to room temperature before serving for the best texture and flavor.
Freezing: If you’re planning ahead or simply want to have this delightful cake on hand, it freezes beautifully. You can either bake a double batch and freeze an entire bundt cake, or freeze individual slices for convenient portion control. Wrap the cake or slices tightly with multiple layers of plastic wrap, then place them in a freezer-safe bag or airtight container. Freeze for up to three months. When ready to enjoy, simply let it thaw at room temperature for a few hours before serving.
Frequently Asked Questions About Cinnamon Bundt Cake
Got questions? We’ve got answers to help you master this cinnamon bundt cake recipe.
What can I use instead of buttermilk in a bundt cake?
If you don’t have buttermilk on hand, don’t worry! You can easily make a homemade substitution. Simply measure out ¾ cup of whole milk (or even coconut milk for a dairy-free option) and stir in one tablespoon of white vinegar or lemon juice. Let the mixture sit for 5-10 minutes until it slightly curdles. This creates a good buttermilk substitute that will react similarly with the baking soda and contribute to a tender crumb.
Can I bake this cake in a different pan?
Absolutely! While specifically designed for a bundt pan, this versatile batter can be baked in other forms. You can use a standard 9×13 inch cake pan, loaf pans, or even individual muffin tins. Keep in mind that you will need to significantly adjust the baking time according to the size and depth of your chosen pan. Smaller pans will bake faster, while a larger, shallower pan might take less time than a bundt. Always use the toothpick test to check for doneness.
Can I make mini cinnamon bundt cakes?
Yes, mini cinnamon bundt cakes are an adorable and delicious idea! Simply fill each flute in a mini bundt cake pan about one-third of the way from the top. The baking time will be significantly reduced, typically around half the time of a full-sized bundt cake, so start checking for doneness after about 20-25 minutes.
Creative Ways to Enjoy and Customize Your Bundt Cake
This cinnamon bundt cake is already divine on its own, especially with a strong, freshly brewed coffee or tea. But if you’re looking to elevate your experience or customize the flavors, here are a few delightful suggestions:
- Apple Cinnamon Bundt Cake: For an extra fruity and autumnal twist, finely dice about ½ cup of fresh apples (such as Granny Smith or Honeycrisp). Lightly dust the diced apples in a tablespoon of flour to prevent them from sinking to the bottom, then gently fold them into the cake batter just before pouring it into your bundt pan. Alternatively, for added moisture and a subtle apple flavor, you could substitute half of the vegetable oil with unsweetened applesauce.
- Cream Cheese Frosting: If you love the tanginess of cream cheese with your cinnamon flavors (think classic cinnamon rolls!), swap out the cinnamon glaze for a luscious cream cheese frosting. Mix a dash of extra cinnamon into your homemade cream cheese frosting recipe for an extra kick of spice. This provides a richer, more decadent topping.
- Streusel Topping: For those who appreciate a textural contrast, add a crunchy, sweet streusel topping. Prepare a simple streusel (typically flour, sugar, butter, and cinnamon) and sprinkle it over the batter just before baking. This creates a wonderful crispy layer on top of your tender cinnamon cake, adding another dimension of flavor and texture.
- Serve with Fresh Berries or Ice Cream: For a delightful dessert presentation, serve a slice of the bundt cake alongside a scoop of vanilla bean ice cream or a dollop of whipped cream, garnished with a handful of fresh berries like raspberries or blueberries. The coolness and tartness will beautifully complement the warm cinnamon spice.
More Delicious Bundt Cake Recipes to Explore
If you’ve enjoyed baking this wonderful Cinnamon Bundt Cake, you’re in for a treat! My collection of bundt cake recipes offers a variety of flavors and styles, all designed to be equally beautiful and delicious with minimal effort. Explore our other unique bundt creations for your next baking adventure.
Fluffy and Moist Cinnamon Bundt Cake
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Ingredients
For the Cake:
- 1 cup unsalted butter, (227g) softened to room temperature
- 2 cups granulated sugar, 400g
- ¼ cup vegetable oil
- 3 large eggs, at room temperature
- 2 ¾ cups all-purpose flour, 330g, spooned and leveled
- 1 ½ tsp ground cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt
- 1 tbsp pure vanilla extract
- ¾ cup buttermilk, at room temperature
For the Cinnamon Glaze:
- ½ cup confectioner’s sugar, sifted
- ½ tsp ground cinnamon
- 1-2 tbsp milk or cream, adjust for desired consistency
Instructions
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Preheat your oven to 350°F (175°C). Generously coat a 10-cup bundt pan with baking spray, ensuring all crevices are covered to prevent sticking.
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In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), combine 1 cup of softened butter and 2 cups of granulated sugar. Beat on low-medium speed for 2 minutes until light and fluffy. -
Add the ¼ cup vegetable oil and mix again until thoroughly combined. Next, incorporate the 3 large eggs one at a time on medium speed, mixing well after each addition and scraping down the bowl as needed.
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In a separate medium bowl, combine 2 ¾ cups all-purpose flour, 1 ½ tsp ground cinnamon, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp fine sea salt. Whisk these dry ingredients lightly to ensure they are well mixed.
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In a measuring cup or small bowl, mix the ¾ cup buttermilk with 1 tbsp vanilla extract.
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Gradually add the dry and wet ingredients to the butter mixture in thirds, alternating between them. Begin and end with the dry ingredients, mixing on low speed only until just combined after each addition to avoid overmixing.
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Carefully pour the finished batter into the prepared bundt cake pan, spreading it evenly.
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Bake for 45-50 minutes, or until the cake is golden brown, set, springs back when lightly touched, and the sides begin to pull away from the pan. A wooden skewer inserted should come out clean.
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Allow the cake to cool in the bundt pan on a wire rack for 15-20 minutes. Then, carefully invert the cake onto the cooling rack to release it completely and let it cool thoroughly before glazing.
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To make the glaze, combine ½ cup confectioner’s sugar with ½ tsp ground cinnamon and 1-2 tbsp milk or cream in a small bowl.
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Whisk until a smooth, pourable glaze forms. Once the cake is completely cool, pour the glaze evenly over the top, allowing it to drip attractively down the sides. Slice and enjoy!
Chef’s Notes