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Warm, rich, and swirled with a cinnamon-sugar ribbon, this Brown Sugar Cinnamon Bundt Cake is a classic dessert that’s perfect for any gathering. Moist vanilla cake with a buttery crumb pairs perfectly with the warm spice of cinnamon, making it an irresistible treat for holidays, brunches, or an indulgent treat. Easy to prepare and even easier to enjoy, this bundt cake is bound to become a favorite in your home.
The Chemistry of Brown Sugar Cinnamon Swirl Bundt Cake
Bundt cakes are all about achieving the right texture and flavor balance. The key is the combination of wet and dry ingredients.
- The mix of butter and oil provides richness while keeping the cake moist. Buttermilk adds tanginess and tenderizes the crumb, creating that perfect melt-in-your-mouth texture.
- The brown sugar and cinnamon mixture bakes into the batter, creating a sweet, spiced ribbon that contrasts beautifully with the buttery vanilla cake.
- The bundt pan’s unique shape ensures even heat distribution, which is essential for a cake that’s moist on the inside yet golden on the outside.
- Prepping the pan with non-stick spray and a dusting of flour is the secret to releasing the cake without losing its gorgeous design.
What is in brown sugar cinnamon swirl bundt cake?
All-purpose Flour
Builds structure as it absorbs liquids and expands. All-purpose flour falls in the middle of bread flour (high in gluten) and cake flour (low in gluten). It’s exactly what it is named, all-purpose, the most universal flour that can be used in most baked goods.
Baking Powder
Puffs up your batter or dough instead of spreading it out. Baking powder contains a little bit of baking soda, an acid & cornstarch. Because of this, it only needs a liquid to react. It also consists of two different acids, so it’s double reacting. It reacts as soon as it’s mixed with a moisture and then again when it’s heated up.
Baking Soda
Elevates the pH level of your batter or dough. It increases the spread in your treat and encourages browning, which gives the crispy outside and soft inside texture that everyone loves. Baking soda needs both an acid and a liquid to react. Things that will activate your baking soda are: vinegar, fruit juice, molasses, brown sugar, tartar, buttermilk and sour cream. Baking soda only reacts once, which is right when it’s mixed into your batter or dough. The soda creates little air bubbles all throughout your treat. When the air bubbles get heated up in the oven, they expand.
Fine Sea Salt
Enhances flavor, adds balance, masks any bitter flavors. Salt is the most powerful and oldest preservative. Always make sure to use fine sea salt so it melts down at the right speed in the heat of the oven. If you use larger granule salt, it will not melt down fully when baked and will leave salt crystals throughout your treat, making it crunch like you dropped it into sand.
Melted Butter
It is important to use melted butter when it is called for. Melted butter evenly coats the gluten in the recipe and helps bind the ingredients. You can also use melted butter as a substitute for vegetable oil.
Vegetable Oil
100% fat, contains no water and has a higher melting point. This means it will not melt down in your oven, resulting in thicker cookies or brownies. It doesn’t help leaven your treat like butter can, so it can make your treat flatter and greasier.
Granulated Sugar
Adds sweetness, provides a caramelized flavor and crisp texture. Sugar assists with rising when creamed with butter. It helps add moisture to your treat and helps it evenly spread as it melts into a liquid in the heat of the oven. Sugar also helps with naturally preserving your baked treat.
Eggs
Adds both a protein (egg whites) and fat (egg yolks). The egg whites help with rising because, when foamed, little air pockets get trapped inside the egg white mixture. The water content in egg whites encourages steam while baking, which helps with gluten formation, resulting in nice and thick treats. Egg yolks have emulsifying properties that bring batters and doughs together and help them from collapsing. Unless otherwise specified, always use large eggs.
Vanilla Extract
When using pure vanilla extract, as opposed to imitation flavoring, it will add the deep rich flavor that everybody wants in a treat.
Buttermilk
Adds moisture and helps to tenderize the gluten, creating a soft crumb and tangy flavor. It also helps rise the pH level of your batter, increasing the rise from the baking powder.
Brown Sugar
Is granulated sugar with a little molasses mixed in. Molasses is a somewhat smoky flavored natural sweetener, which makes brown sugar a bit sweeter than granulated sugar. Brown sugar draws more moisture into your treat, keeping it softer for longer. It’s also more acidic, which means it will help activate your baking soda.
Cinnamon
A seasoning that adds a nice spice to your treat.
How do you make brown sugar cinnamon bundt cake?
Mix the Batter
- Preheat the oven to 325 degrees. Spray a bundt cake pan generously with non-stick spray and dust with flour, ensuring every crevice is covered. Tap out the excess flour and set aside.
- Combine the dry ingredients. In a bowl of a stand mixer fitted with a paddle attachment, mix together 3 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1 teaspoon of fine sea salt. You can also use and electric mixer and large bowl instead of a stand mixer.
- Mix the wet ingredients. In a separate large mixing bowl, whisk together 1 cup of melted butter, 1/4 cup of canola oil, 1 cup of granulated sugar, 1 cup of brown sugar, 5 eggs,1 tablespoon of vanilla extract, and 1 cup of buttermilk until smooth and creamy.
- Combine the batters. Turn the stand mixer to low speed and gradually pour the wet ingredients into the flour mixture. Mix just until combined, scraping the sides of the bowl, being careful not to over-mix.
- Prepare the cinnamon swirl. In a small bowl, stir together 1 cup of dark brown sugar and 1 tablespoon of ground cinnamon.
- Spoon half of the cake batter evenly into the prepared bundt pan. Sprinkle the cinnamon sugar filling over the batter. Carefully spoon the rest of the batter over the cinnamon sugar layer, smoothing the top.
Bake the Cake
- Bake the cake. Place the pan in the preheated oven and bake for 55 minutes, or until a toothpick inserted into the center of the cake comes out with a few moist crumbs.
- Remove the cake from the oven and carefully flip the pan upside down over a parchment paper-lined wire rack so that the cake can release from the pan while still hot. Allow it to cool for 10-15 minutes before slowly lifting the pan off of the cake.
- Serve the cake as is, or drizzle with homemade caramel sauce all over the top of the cake.
Serving Suggestions
- Drizzle a simple glaze made with cream cheese, powdered sugar, and a splash of milk over the cooled cake.
- Warm caramel sauce pairs beautifully with the cinnamon flavors.
- Add a layer of cream cheese filling for a decadent twist.
- Serve slices with a warm drink for a cozy treat.
Storage Tips
Room Temperature: Wrap the cake in plastic wrap or store in an airtight container for up to 3 days.
Refrigeration: Keep the cake in the fridge for up to 1 week. Bring it to room temperature before serving for the best flavor and texture.
Freezing: Wrap individual slices or the entire cake in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator.
Making Ahead
Batter: The batter can be prepared up to 1 day in advance and stored in the refrigerator. Bring it to room temperature before baking.
Fully Baked Cake: Bake the cake a day ahead and store it tightly wrapped. Add any glazes or toppings just before serving.
Recommended Products
Why make Brown Sugar Cinnamon Bundt Cake?
Every slice of this cinnamon swirl bundt cake showcases a beautiful ribbon of cinnamon and brown sugar that adds both flavor and visual appeal. Thanks to a combination of butter, oil and buttermilk, this cake stays moist and flavorful for days. Serve it with cream cheese glaze, caramel sauce, or enjoy it plain- it’s versatile enough for breakfast, dessert or an afternoon snack. The large size makes it ideal for feeding a crowd, whether at a holiday party or a casual family dinner.
This brown sugar cinnamon bundt cake combines the comforting flavors of cinnamon and brown sugar with the ease of a one-pan dessert. Whether for a holiday gathering or a simple treat for the entire family, this cake will quickly become your go-to recipe. Happy baking!
FAQs
How do I prevent my bundt cake from sticking to the pan?
Thoroughly coat the pan with non-stick spray and sprinkle with flour, ensuring all crevices are covered. For extra assurance, use a pastry brush to spread the coating evenly.
Can I use cake flour instead of all-purpose flour?
Yes! Cake flour will create a lighter texture. Substitute 3 cups of all-purpose flour with 3 1/4 cups of cake flour for a slightly more delicate crumb.
What if my cinnamon swirl sinks to the bottom?
Layering the batter carefully ensures the cinnamon sugar stays in place. Spread the first layer of batter evenly, then sprinkle the cinnamon mixture before adding the remaining batter.
How do I store a bundt cake?
Keep the cake covered with plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
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Brown Sugar Cinnamon Bundt Cake Recipe
Ingredients
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp fine sea salt
- 1 cup unsalted butter melted
- 1/4 cup vegetable oil
- 1 cup granulated sugar
- 1 cup brown sugar
- 5 eggs
- 1 tbsp vanilla extract
- 1 cup buttermilk
Brown Sugar Cinnamon Swirl
- 1 cup dark brown sugar
- 1 tbsp ground cinnamon
Instructions
- Preheat your oven to 325 degrees
- Add the dry ingredients: 3 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon fine sea salt to a bowl of a standing mixer with a paddle attachment.
- In a separate bowl combine the wet ingredients; 1 cup melted butter, 1/4 cup vegetable oil, 1 cup granulated sugar, 1 cup brown sugar, 5 eggs, 1 tablespoon of vanilla and 1 cup of buttermilk.
- In a small bowl combine 1 cup dark brown sugar and 1 tbsp of ground cinnamon.
- Turn the standing mixer on low and slowly pour the wet ingredients into the dry ingredients. Mix until combined.
- Spray a bundt cake pan with non-stick spray and sprinkle some flour in to make sure the cake does not stick.
- Spoon half of the batter into the bundt cake pan.
- Sprinkle the brown sugar and cinnamon mixture evenly on top of the batter inside the bundt cake pan.
- Finish spooning the rest of the batter into the bundt cake pan.
- Place the cake in the preheated oven and bake for 55 minutes.
- When the cake is done, carefully flip the pan upside down onto a parchment paper so that the cake cools and releases from the bundt cake pan.
- Once the cake is cooled, serve. We love to serve it with homemade caramel sauce.
Nutrition
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