Imagine sinking your fork into a slice of heaven - a moist, fragrant bundt cake that swirls with ribbons of cinnamon and promises to transport you to a world of pure comfort and indulgence. This isn't just any ordinary cake; it's a culinary masterpiece that combines the simplicity of a box mix with the sophistication of homemade baking. Whether you're looking to impress guests or treat yourself to a decadent dessert, this Cinnamon Bundt Cake is about to become your new obsession.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 box yellow cake mix
- 1 cup sour cream
- 1/2 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon ground cinnamon
- 1 cup sugar
- 1 cup powdered sugar (for glaze)
- 2 tablespoons milk (for glaze)
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease and flour a 10-12 cup bundt pan, ensuring every crevice is well-coated to prevent sticking.
- In a large mixing bowl, combine the yellow cake mix, ground cinnamon, sour cream, vegetable oil, eggs, and vanilla extract. Mix with an electric mixer on medium speed for 2-3 minutes until the batter is smooth and well-incorporated, with no visible lumps.
- In a separate small bowl, mix 1 cup of sugar with an additional tablespoon of ground cinnamon to create a cinnamon-sugar mixture.
- Pour half of the cake batter into the prepared bundt pan. Sprinkle half of the cinnamon-sugar mixture over the batter. Use a knife to gently swirl the cinnamon sugar into the batter, creating a marbled effect.
- Add the remaining cake batter on top, and then sprinkle the remaining cinnamon-sugar mixture over the top layer. Again, gently swirl with a knife to create a marbled pattern.
- Place the bundt pan in the preheated oven and bake for 45-50 minutes. To check for doneness, insert a toothpick into the center of the cake - it should come out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10-15 minutes. This allows the cake to set and makes it easier to remove from the pan.
- Carefully invert the cake onto a wire cooling rack and allow it to cool completely, about 30-40 minutes.
- For the glaze, whisk together powdered sugar and milk in a small bowl until smooth. The consistency should be thick but pourable.
- Once the cake is completely cool, drizzle the glaze over the top, allowing it to naturally cascade down the sides of the bundt cake.
- Let the glaze set for 10-15 minutes before slicing and serving. Optional: Sprinkle additional cinnamon on top for extra flavor and presentation.
Tips
- Grease Like a Pro: The key to a flawless bundt cake is in the preparation. Use a pastry brush to meticulously coat every nook and cranny of your bundt pan with butter or cooking spray, then dust with flour to ensure easy release.
- Don't Overmix: When combining your ingredients, mix just until everything is incorporated. Overmixing can lead to a tough, dense cake instead of a tender crumb.
- Marbling Technique: For those beautiful cinnamon swirls, use a knife to gently create figure-eight patterns when adding the cinnamon-sugar mixture. This ensures beautiful, natural-looking marbling.
- Cooling is Crucial: Allow the cake to cool in the pan for 10-15 minutes before removing. This helps the cake set and reduces the risk of it breaking apart when you turn it out.
- Glaze Game Strong: For a picture-perfect finish, let the cake cool completely before glazing. If the cake is too warm, the glaze will simply slide right off.
- Storage Secret: Keep your bundt cake covered at room temperature for up to 3-4 days, or refrigerate for extended freshness. Pro tip: A slice tastes even better slightly warmed!
Nutrition Facts
Calories: 420kcal
Carbohydrates: 55g
Protein: 5g
Fat: 22g
Saturated Fat: 6g
Cholesterol: 95mg
