Go Back
cinnamon bundt cake dripping with cinnamon cream cheese glaze. top down view of the cake on a dark wood charger splattered with glaze.
Heather Wolf

Cinnamon Bundt Cake with Cinnamon Cream Cheese Glaze

5 from 1 vote
Delight in the enticing aroma of a freshly baked Cinnamon Bundt Cake with its soft, fluffy texture and satisfyingly tender bite. Drizzled with a luscious cinnamon cream cheese glaze, each forkful is a balance of sweetness and warmth, making this cake an irresistible treat for any gathering.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8
Course: Cakes and Cupcakes
Cuisine: American
Ingredients Equipment Method

Ingredients
  

Bundt Cake
  • 1 cup unsalted butter softened to room temperature
  • 1 1/2 cups granulated sugar
  • 4 large eggs room temperature
  • 1/4 cup full fat sour cream room temperature
  • 2 3/4 cups all-purpose flour unbleached
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt fine
  • 1/2 cup whole milk room temperature
  • 1 tbsp vanilla extract pure
Cinnamon Swirl
  • 1 1/2 tbsp ground cinnamon
  • 1/4 cup dark brown sugar packed
  • 1 tbsp milk
Cinnamon Cream Cheese Glaze
  • 4 ounces full-fat cream cheese softened to room temperature
  • 1/2 cup powdered sugar packed
  • 1/2 tsp ground cinnamon
  • 2 1/2 tbsp whole milk
  • 1/2 tsp vanilla extract pure

Equipment

  • 12 cup bundt pan

Method
 

Bundt Cake
  1. Preheat oven to 350 degrees. Generously grease and flour a 12-cup bundt pan. Set aside.
  2. In a large mixing bowl, beat butter and sugar with an electric mixer until light and fluffy – approximately 2 minutes.
  3. Add eggs, one at a time, beating after each addition until well combined. Scrape down the sides of the bowl with a spatula as needed.
  4. Beat in sour cream.
  5. In a separate bowl, whisk together flour, baking powder, baking soda and salt.
  6. Add half of the flour mixture to the wet ingredients then beat on low until just combined.
  7. Beat in milk and vanilla.
  8. Add the remaining flour mixture then beat on low until incorporated. Avoid overmixing.
Cinnamon Swirl
  1. Remove 1 1/2 cups of batter and place in a separate bowl.
  2. Add cinnamon, brown sugar and milk to the 1 1/2 cups of batter then stir with a spoon until combined.
Assembly
  1. Spoon a thin layer of plain batter into the bundt pan.
  2. Top with a thin layer of cinnamon batter.
  3. Repeat alternate layering of plain and cinnamon batters until all batter has been added to the bundt pan.
  4. Level the top with a spatula then bake 45 to 50 minutes or until a tester inserted into the center of the cake comes out with a few moist crumbs. Avoid overbaking.
  5. Allow cake to cool in the pan for 15 minutes then carefully turn out onto a wire rack to cool completely before adding glaze.
Cinnamon Cream Cheese Glaze
  1. Beat cream cheese and powdered sugar with an electric mixer until smooth lump free. Scrape down the sides of the bowl with a spatula as needed.
  2. Add cinnamon, milk and vanilla then beat until incorporated.
    *For a thinner glaze, add more milk, for a thicker glaze add more powdered sugar.
  3. Drizzle glaze over bundt cake then slice and serve.
  4. Cover and store cake in the refrigerator up to 5 days.