Today we’re celebrating a very special day: National Bundt Cake Day!
I’m so excited to join Tina from Food & Co again this year. For this event, I baked a Cinnamon Swirl Bundt Cake with sour cream and whipping cream with a cream cheese frosting. If you’re a fan of cinnamon rolls, you’re going to love this recipe. I promise: the smell of warm cinnamon, the soft and tender texture, and the creamy frosting make every bite feel like a little moment of happiness. I’ve baked this cake several times already, sometimes even in the middle of the night because the aroma is simply irresistible.

WHY A CINNAMON SWIRL BUNDT CAKE?

A Bundt cake isn’t just a cake — it’s pure comfort and joy. The beautiful swirl pattern doesn’t just look pretty; it also adds a fun surprise to every slice. My tip: make slightly bigger circular motions when swirling the batter. This gives you a nicer marble effect and ensures every bite has that delicious cinnamon flavor.

I love how a Bundt cake fills not only the table but also the whole home with cozy vibes. If you adore cinnamon and sweet aromas as much as I do, this Cinnamon Swirl Bundt Cake will become a recipe you’ll want to bake again and again. So what are you waiting for? Grab your mixer, gather your ingredients, and let the warm scent of cinnamon take over your kitchen!

NATIONAL BUNDT CAKE DAY

Every year on National Bundt Cake Day, bakers, cake lovers, and food bloggers all around the world celebrate this timeless classic. Whether moist, airy, or filled with something sweet — the Bundt cake has been beloved for generations. For me, this day is the perfect chance to try new recipes and enjoy the smell of freshly baked cake.

At Tina’s Food & Co event, you can really see how many creative ideas come together. Maybe you’ll find inspiration for your next baking project too! I’ve participated several times already and created recipes such as Pomegranate Bundt Cake, Oriental Bundt Cake, Lemon Yogurt Bundt Cake with Pistachios, Chocolate Cocoa Bundt Cake with Ruby, and even a Persian Love Bundt Cake. And just like every year, so many delicious recipes have come together again. Make sure to check out the other creations — it’s definitely worth it! (all recipes are in german).

foodundco.de Saftiger Apfelmus-Gugelhupf

homemade & baked Kürbis-Nuss-Gugelhupf mit Orangenguss

FEL!X KITCHEN GUGELHOPF MIT ANANAS

Linal’s Backhimmel Maronen-Gugelhupf mit Schokolade

Küchentraum & Purzelbaum Saftiger Schoko-Gugelhupf mit Apfel

Jenny is baking Saftiger Zitronen-Gugelhupf

ninamanie Matcha-Latte-Gugelhupf

INGREDIENTS FOR CINNAMON SWIRL BUNDT CAKE

INGREDIENTS FOR THE CINNAMON SUGAR FILLING

75 g brown sugar

2 tbsp ground cinnamon

2 tbsp all-purpose flour

3 tbsp whole milk

INGREDIENTS FOR THE CAKE BATTER

300 g all-purpose flour

1 sachet baking powder

1 tsp salt

250 g unsalted butter, room temperature

200 g sugar

5 tbsp heavy cream

200 g sour cream

1 tbsp vanilla paste

5 large eggs, room temperature

INGREDIENTS FOR THE CREAM CHEESE FROSTING

60 g unsalted butter

120 g cream cheese, room temperature

120 g powdered sugar

100 ml heavy cream

1 tsp vanilla paste

INGREDIENTS FOR THE TOPPING

60 g toasted almond flakes

HOW TO MAKE CINNAMON SWIRL BUNDT CAKE

PREPARATION

Preheat your oven to 170°C / 338°F (top and bottom heat).

Grease your Bundt pan well and dust with flour. Tap out any excess.

MAKE THE CINNAMON SUGAR FILLING

Mix all ingredients together and set aside.

MAKE THE BATTER

Whisk together flour, baking powder, and salt in a bowl.

Beat the butter and sugar for about 3 minutes on medium-high speed until light and fluffy.

Add sour cream, heavy cream, and vanilla paste. Mix until smooth.

Add the eggs one at a time.

Add the flour mixture and mix just until combined (no more than 45 seconds).

Use a spatula to finish mixing gently by hand.

CINNAMON SWIRL MIXTURE

Transfer about one-third of the batter to another bowl.

Add the cinnamon sugar filling.

Stir until smooth and well combined.

LAYERING

Spoon slightly less than one-third of the plain batter into the Bundt pan and smooth the surface.

Spread half of the cinnamon batter on top and smooth.

Layer half of the remaining plain batter over it and smooth again.

Pour the remaining cinnamon batter over the top and smooth.

Finish by spooning the last layer of plain batter into the pan and smooth once more.

Use a fork to swirl the layers into a marble pattern.

Smooth the top again.

BAKE

Bake for 50–55 minutes.

Let the cake cool for 5 minutes, then gently loosen the edges with a knife.

Allow the cake to cool completely in the pan before turning it out onto a cooling rack.

MAKE THE CREAM CHEESE FROSTING

Beat the cream cheese and butter until smooth and fluffy.

Sift in the powdered sugar and beat until creamy.

Add vanilla extract and heavy cream. Beat until light and fluffy.

If it’s too soft, chill briefly before using.

Spread the frosting over the cooled cake.

TOPPING

Toast the almond flakes in a dry pan and sprinkle them over the frosted cake.

Chill the bundt cake for 1 -2 hours.

Befarmayid

Susan

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Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe  and use the hashtag#labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.

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