If you’re a fan of warm spices and that perfect balance of sweet and tangy, then you’re going to absolutely love this Cinnamon Bundt Cake with Cream Cheese Icing Recipe. Seriously, this cake hits all the right notes—soft, tender crumb with swirls of cinnamon sugar goodness, topped with a luscious cream cheese icing that just ties it all together. I promise, whether it’s a weekend treat or a cozy afternoon indulgence, it’ll quickly become your go-to cake.

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Why This Recipe Works

Simple Yet Flavorful: The combination of cinnamon and brown sugar creates those perfect sweet-spicy swirls everyone loves.
Moist and Tender Texture: Sour cream in the batter keeps the cake beautifully soft without any dryness.
Rich Cream Cheese Icing: Adds a creamy tang that balances sweetness and elevates the dessert.
Layered Bundt Beauty: The swirl design is simple to achieve but looks impressive on the table.

Ingredients & Why They Work

The magic behind this Cinnamon Bundt Cake with Cream Cheese Icing Recipe is how the ingredients come together to create both flavor and texture that feels homemade but special. I always recommend using fresh, quality ingredients—especially real vanilla and softened butter—to get the best results.

Cinnamon Bundt Cake with Cream Cheese Icing, cinnamon bundt cake, easy cinnamon cake, homemade bundt cake, cinnamon dessert recipes - Flat lay of a small mound of golden unsalted butter, two large brown eggs with clean shells, a small white bowl filled with thick white sour cream, a small white bowl holding clear pale vanilla extract, a neat pile of white all-purpose flour, a small white bowl of light beige baking soda powder, a small white bowl with fine ground cinnamon powder, a small white bowl containing light brown packed brown sugar, a block of creamy white cream cheese, a small white bowl of fine white powdered sugar, a small white bowl filled with creamy light 2% milk, all ingredients arranged symmetrically on a clean white ceramic surface, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted Butter: Using unsalted butter lets you control the saltiness of the cake perfectly, plus it gives that rich, tender crumb.
Granulated Sugar: Sweetness backbone, and when creamed with butter, it helps create a fluffy texture.
Eggs: Bind the cake together and add moisture; I prefer large ones for consistency.
Sour Cream: A total game changer for moistness and slight tang that balances the sweetness.
Vanilla Extract: Always go for pure vanilla—adds depth and aroma.
All-Purpose Flour: The structure of the cake depends on this, so measure carefully for the right balance.
Baking Soda: Helps the cake rise and creates a lighter texture.
Ground Cinnamon: The star spice here; fresh ground cinnamon makes a big difference in aroma.
Brown Sugar: Combines perfectly with cinnamon for that signature swirl and a touch of caramel flavor.
Cream Cheese: For the icing, brings that creamy tang that makes the cake irresistible.
Powdered Sugar: Sweetens and smooths out the icing.
2% Milk: Adjusts the icing to the perfect drizzle consistency.
Cooking Oil Spray: For greasing your bundt pan so the cake releases without a fuss.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how flexible this Cinnamon Bundt Cake with Cream Cheese Icing Recipe is. Over time, I’ve played with a few tweaks depending on the season and who I’m serving. You can easily customize it without losing the core delightful flavors.

Spice it Up: I sometimes add a pinch of nutmeg or cloves to the cinnamon mixture for extra warmth during fall and winter.
Dairy-Free Version: Try swapping sour cream with coconut yogurt and use a dairy-free cream cheese for the icing—still tasty and perfect for guests with allergies.
Sweet or Less Sweet: Adjust the sugar in the cinnamon swirl or icing to fit your preference; I’ve found a little less sugar doesn’t hurt.
Chocolate Lovers: A handful of mini chocolate chips mixed in the batter can turn this into a fun twist that my kids adore.

Step-by-Step: How I Make Cinnamon Bundt Cake with Cream Cheese Icing Recipe

Step 1: Cream the Butter and Sugar Until Light and Fluffy

Starting off, make sure your butter is softened – not melted. I usually leave mine out for at least 30 minutes before baking. Whisk the butter with granulated sugar until the mixture becomes pale and fluffy; this takes about 3-4 minutes with an electric mixer. This step is crucial because it incorporates air into the batter, giving the cake its soft texture.

Step 2: Add Eggs, Sour Cream, and Vanilla Extract

Next, add the eggs one at a time, beating well after each addition. Then stir in the sour cream and vanilla extract. The sour cream ensures the cake stays moist and adds just the right amount of tang to complement the cinnamon swirl.

Step 3: Incorporate Dry Ingredients Gently

In a separate bowl, whisk together the flour and baking soda to make sure they’re evenly combined. Gradually add this mixture into your wet batter, folding gently to avoid overmixing, which can make the cake tough. Stop once everything is just combined.

Step 4: Prepare the Cinnamon Swirl and Layer the Batter

Mix the cinnamon and brown sugar together in a small bowl with a fork—that’s your swirl mixture. Then grease a 12-cup bundt pan generously with cooking oil spray. Pour 1/3 of the cake batter into the pan, sprinkle half of the cinnamon mixture on top, then repeat—batter, then cinnamon, finishing with the remaining batter. This layering creates those gorgeous cinnamon ribbons when you slice the cake.

Step 5: Bake and Cool

Bake the cake at 350℉ for 55-60 minutes. I always test with a toothpick toward the 55-minute mark; when it comes out clean, it’s ready. Let your cake rest in the pan for 20 minutes—this helps it set up so it doesn’t break when you flip it out.

Step 6: Prepare the Cream Cheese Icing

While the cake is resting, whisk together softened cream cheese, powdered sugar, milk, and vanilla extract until smooth and lump-free. If your icing feels too thick, add a splash more milk to get that perfect drizzle consistency.

Step 7: Remove Cake from Pan and Ice

Carefully tap all around the bundt pan with a spoon to loosen the cake, place a cooling rack or plate on top, and flip it over. If it doesn’t come out right away, a gentle tap on the bottom should help. Allow the cake to cool completely before drizzling your luscious cream cheese icing all over the top.

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Pro Tips for Making Cinnamon Bundt Cake with Cream Cheese Icing Recipe

Room Temperature Ingredients: Make sure butter, eggs, and cream cheese are at room temp; this ensures smooth batter and icing without lumps.
Don’t Overmix: When adding flour, mix until just combined to keep your cake tender, not dense.
Bundt Pan Prep: Spray the pan well and don’t skip tapping it before flipping to avoid the cake sticking.
Cooling Time Matters: Let the cake cool completely before icing to prevent the cream cheese from melting and sliding off.

How to Serve Cinnamon Bundt Cake with Cream Cheese Icing Recipe

Cinnamon Bundt Cake with Cream Cheese Icing, cinnamon bundt cake, easy cinnamon cake, homemade bundt cake, cinnamon dessert recipes - A close-up view of a sliced bundt cake with a spiral pattern of light and dark brown layers, topped with thick white icing dripping down the cake. The cake has a slightly rough, crumbly texture on the outer darker layer and a moist, soft look inside. It sits on a clear, round stand with some crumbs around the base, all on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually keep it simple—just a drizzle of the cream cheese icing and a light dusting of extra cinnamon or powdered sugar. Sometimes I add a few toasted pecans on top for a little crunch. It doesn’t just make the cake look prettier; it adds a delicious texture contrast.

Side Dishes

This cinnamon-bundt-cake-with-cream-cheese-icing recipe pairs wonderfully with a hot cup of coffee or chai tea. For brunch, I like serving it alongside fresh fruit or a simple yogurt parfait. The cake carries enough richness, so lighter sides complement it nicely.

Creative Ways to Present

I’ve served this cake at holiday gatherings with a side of whipped cream and caramel sauce drizzled on the plate. For birthdays, sprinkling edible gold dust or adding fresh berries creates an elegant look. Simple bundt cakes can really shine with a little extra flair for special occasions!

Make Ahead and Storage

Storing Leftovers

I typically store leftover cake covered loosely with plastic wrap or in an airtight container at room temperature for up to 2 days. If your kitchen feels warm, I recommend refrigerating to keep the cream cheese icing fresh. Just bring it back to room temp before serving to enjoy the best texture.

Freezing

Freezing works great! After the cake cools completely and you’ve removed the icing, wrap the cake tightly in plastic wrap and then foil. I freeze it for up to 3 months. When ready to eat, thaw overnight in the fridge and then add fresh icing—this keeps the flavor and texture intact.

Reheating

If you want a warm slice, pop it in the microwave for about 15 seconds or a toaster oven for a couple of minutes. Reheat gently to warm the cake without melting the icing completely. Warm cake and cold cream cheese icing together are my absolute favorite combo.

FAQs

Can I use a different pan instead of a bundt pan?

Absolutely! A 9×13 inch baking pan can work as an alternative, but the baking time will be shorter—check for doneness around 35-40 minutes. You’ll miss that classic bundt shape, but the flavor will still shine.
How do I know when the cake is done?

Insert a toothpick or cake tester into the thickest part of the cake. If it comes out clean or with just a few moist crumbs (not wet batter), your cake is perfectly baked.
Can I make the cream cheese icing ahead of time?

Yes! You can prepare the cream cheese icing a day ahead and store it in the fridge. Just give it a quick whisk before drizzling to smooth it out if it thickens too much.
What’s the best way to prevent sticking in a bundt pan?

Generous greasing with a cooking oil spray works wonders. Some people also dust the pan lightly with flour after spraying, but I’ve found the spray alone usually does the trick if you let the cake cool properly before flipping.

Final Thoughts

This Cinnamon Bundt Cake with Cream Cheese Icing Recipe is a heartfelt favorite I’ve made countless times for family and friends, and it never disappoints. It brings that cozy, warm feeling we all crave, paired with a look elegant enough to impress without any fuss. Give this recipe a try—you’ll be rewarded with that perfect slice of comforting indulgence time and again. Trust me, once you bake it, it’ll be your kitchen’s new classic.