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Sliced cinnamon bundt cake on a plate.
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Cinnamon Bundt Cake

Savour this simple, delicious, moist, homemade cinnamon bundt that's easy to make and sure to please the crowd.
Course Dessert
Cuisine American
Keyword Cinnamon, Cinnamon Bundt Cake
Prep Time 25 minutes
Cook Time 40 minutes
Servings 16 slices
Calories 322kcal
Author Mary-Lou

Equipment

  • Bundt Pan

Ingredients 
 

Cinnamon Swirl (optional extra)

  • 60 grams light brown sugar
  • teaspoons ground cinnamon

Cinnamon Bundt Cake

  • 227 grams butter
  • 50 grams white granulated sugar (caster/granulated)
  • 220 grams light brown sugar
  • 4 eggs (medium/large/size 6)
  • 2 teaspoons vanilla extract
  • 1 tablespoon ground cinnamon
  • 120 grams milk
  • 120 grams Greek yogurt
  • 360 grams plain flour (all-purpose/standard grade)
  • teaspoons baking powder
  • ½ teaspoon table salt

Glaze

  • 120 grams icing sugar (powdered or confectioner's sugar)
  • 2-3 tablespoons milk

Instructions

  • Preheat the oven to 180°C/355°F. Grease the 10-cup bundt pan and then dust lightly with flour. Tap the excess flour out of the tin and set aside. Optional extra - combine the brown sugar and cinnamon, and set aside.
    60 grams light brown sugar, 1½ teaspoons ground cinnamon
  • In a large mixing bowl, cream together the butter and sugars for 2 to 3 minutes. Or until the mixture has lightened and is fluffy.
    227 grams butter, 50 grams white granulated sugar, 220 grams light brown sugar
  • Add in the vanilla and the eggs one at a time and beat until well combined.
    4 eggs, 2 teaspoons vanilla extract
  • Add in the cinnamon, yogurt, and milk, and beat until well combined.
    1 tablespoon ground cinnamon, 120 grams milk, 120 grams Greek yogurt
  • Add half the flour, the baking powder, and the salt. Mix through until combined. Then add in the rest of the flour to form a smooth but thick batter.
    360 grams plain flour, 2½ teaspoons baking powder, ½ teaspoon table salt
  • If using the cinnamon swirl, scoop half the batter into the bundt tin, and smooth out with the back of a spoon leaving a slight indentation through the middle of the batter. Then spoon in the cinnamon sugar into the small indentation before topping and smoothing over the second half of the batter. If leaving out the cinnamon swirl, scoop the batter into the tin and smooth out with a slight indentation in the middle.
  • Bake for 40 to 50 minutes or until the cake tester or toothpick comes out mostly clean. Do not overbake.
  • Allow the cake to rest in the tin for 10-15 minutes before turning out onto a wired cooling rack to cool. Allow the cake to cool completely.
  • In a small bowl, combine the icing sugar and milk/water to create a pourable glaze. Pour or spoon the glaze over the cooled cake. Let the glaze set for about 30 minutes before slicing and serving.
    120 grams icing sugar, 2-3 tablespoons milk

All temperatures stated are for conventional ovens. Decrease the temperature by 20°C/25°F or gas mark 1 for "fan" or air-fryers.

Notes

Baking Flat Cakes

To ensure you get layers or a sheet cake as flat as possible, check the following:
  • The oven temperature. An oven that is too hot will result in domed cakes, meaning that the outside of the cake will set much faster than the center allowing the center of the cake to really rise. Use an oven thermometer to make sure your oven is at the right temperature.
  • Grease the sides of the cake tin. This allows the batter to rise up the sides without gripping the sides. For a bundt cake, I like to grease the tin with soft butter and then dust the tin with flour.
  • Use baking strips! Use damp cake pan baking strips to keep the sides of the cake tin cooler during the baking. This allows the side to rise at a similar rate to the center of the cake. Alternatively (the method I use) is to fold a piece of foil 4-to 5 times to create a strip (shiny side out) and wrap it around the outside of the tin. This is especially important for darker cake tins. For bundt cakes, I like to wrap the entire bottom of the cake tin with foil.
If the cake feels like it is sticking when removed from the tin, use a plastic or bamboo knife to gently loosen the cake from the tin.

Nutrition

Serving: 1slice | Calories: 322kcal | Carbohydrates: 47g | Protein: 5g | Fat: 13g | Sodium: 258mg