Cinnamon Bundt Cake with Cinnamon Cream Cheese Glaze

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.

Here’s a thought: how about we skip April Fools’ Day this year? I think we’re good without it. Life has already played such a disproportionate number of pranks in 2024 that we can make do without a day designated for more or them. From the impending dread of a Donald Trump/Joe Biden rematch to having $500 worth of furniture stolen from the back of the truck while my husband was inside 7-Eleven buying a $1 banana, there’s no joke that could be worse than reality.

Nobody else I know is okay, either. One friend has Botox-resistant wrinkles, another’s house was broken into and a third needs a fourth stint in rehab. And it’s not just my inner circle of people who are grappling with this godforsaken year, this problem goes all the way down the food chain. Literally. The news is reporting there are rats in New Orleans earing confiscated marijuana from the evidence room of a police department. I’m sorry, but if rodents cannot handle March without getting high, what chance do the rest of us even have?

It’s too much. The only way I’ll be remotely equipped to cope with another nine months is to live like a hermit and stress eat cake. So until the Times Square ball drops on 2025, I’m boarding my doors, shuttering the blinds and baking Cinnamon Bundt Cake on repeat. Why cinnamon? Because this powdery brown substance has magical powers that help calm the nervous system. And since my anxiety is currently at the cruising altitude of a commercial airliner, I’m shipping cinnamon in from Sri Lanka by the boatload.

Luckily, I don’t have to wait on that colossal delivery to kick off my cake binge. The spice rack is stocked with enough cinnamon to make both a cinnamon swirl bundt cake and a cinnamon cream cheese glaze. Not to mention a cinnamon latte — even though I just mentioned it anyway. And while every freaking moment of this year has been unbelievable, this soft, fluffy cake with sweetened drizzle follows the trend. Because it’s unbelievably delicious. No April Fooling, you can eat a slice at your kitchen table or curled up in a dark corner like me, either way you’ll find that the path to inner peace starts with a piece of Cinnamon Bundt Cake.

Before sharing the Cinnamon Bundt Cake recipe, here are a few baking tips to help you out:

Ingredient Tips

Always use the spoon and level method to measure flour. Scooping flour is a no-no. That technique overpacks flour into the measuring cup which results in a drier, denser crumb than the moist, tender cake you will get from properly measured flour.

For best results be sure all ingredients (butter, eggs, milk and yes, even the sour cream) are at room temperature before beginning the recipe.

Preparation Tips

Even if your bundt pan has a nonstick surface, always grease and flour every nook and cranny before adding the batter for ease of removal after baking.

Cool cake in the bundt pan for 10 minutes after removing it from the oven then carefully turn out onto a baking rack to cool completely before adding the cinnamon cream cheese glaze.

How to Store Cinnamon Bundt Cake

Unglazed bundt cake can be covered with plastic wrap and kept at room temperature up to 3 days. Cream cheese glazed bundt cake must be covered and stored in the refrigerator.

Can You Freeze Bundt Cake?

Yes, you can freeze a bundt cake up to 3 months. First cover with plastic wrap then with a layer of aluminum foil and place in an airtight container before freezing. Thaw overnight in the refrigerator then bring to room temperature before adding glaze and serving.

I hope you enjoy this Cinnamon Bundt Cake! Please leave a comment and a rating at the bottom of this blog post when you give it a try. And while you’re at it, sign up for my Recipe Newsletter so you never miss a recipe.

Finally, if you’re looking for more cinnamon recipes, check out this Giant Cinnamon Roll. Soft, fluffy and dripping with vanilla glaze, this 9-inch cinnamon roll is ooey-gooey and gargantuan.

Cinnamon Bundt Cake with Cinnamon Cream Cheese Glaze

Heather Wolf

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.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Cakes and Cupcakes

Cuisine American

Servings 8

Equipment

• 12 cup bundt pan

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

Instructions

 

Bundt Cake

• Preheat oven to 350 degrees. Generously grease and flour a 12-cup bundt pan. Set aside.
• In a large mixing bowl, beat butter and sugar with an electric mixer until light and fluffy – approximately 2 minutes.
• 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.
• Beat in sour cream.
• In a separate bowl, whisk together flour, baking powder, baking soda and salt.
• Add half of the flour mixture to the wet ingredients then beat on low until just combined.
• Beat in milk and vanilla.
• Add the remaining flour mixture then beat on low until incorporated. Avoid overmixing.

Cinnamon Swirl

• Remove 1 1/2 cups of batter and place in a separate bowl.
• Add cinnamon, brown sugar and milk to the 1 1/2 cups of batter then stir with a spoon until combined.

Assembly

• Spoon a thin layer of plain batter into the bundt pan.
• Top with a thin layer of cinnamon batter.
• Repeat alternate layering of plain and cinnamon batters until all batter has been added to the bundt pan.
• 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.
• 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

• 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.
• Add cinnamon, milk and vanilla then beat until incorporated.

  *For a thinner glaze, add more milk, for a thicker glaze add more powdered sugar.
• Drizzle glaze over bundt cake then slice and serve.
• Cover and store cake in the refrigerator up to 5 days.

Keyword bundt, cake, cinnamon