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Fluffy and Moist Cinnamon Bundt Cake Recipe

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4.2 from 8 reviews

This Fluffy and Moist Cinnamon Bundt Cake is a delightful dessert featuring a tender crumb with warm cinnamon flavor throughout. Perfectly balanced with a cinnamon glaze, this cake is sure to be a crowd-pleaser at any gathering or teatime.

  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings

Ingredients

Cake Ingredients

  • 1 cup butter (227g), softened
  • 2 cups sugar (400g)
  • ¼ cup vegetable oil
  • 3 large eggs
  • 2 ¾ cups all-purpose flour (330g)
  • 1 ½ tsp cinnamon
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp kosher salt
  • 1 tbsp vanilla extract
  • ¾ cup buttermilk

Glaze Ingredients

  • ½ cup confectioners sugar
  • ½ tsp ground cinnamon
  • 1-2 tbsp milk or cream

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Heavily spray a 10-cup bundt pan with baking spray to prevent sticking.
  2. Cream Butter and Sugar: In the bowl of a hand or stand mixer fitted with the paddle attachment, add 1 cup softened butter and 2 cups sugar. Mix on low to medium speed for about 2 minutes until light and fluffy.
  3. Add Oil and Eggs: Pour in ¼ cup vegetable oil and mix until combined. Then add the eggs one at a time on medium speed, mixing well after each addition.
  4. Combine Dry Ingredients: In a separate bowl, whisk together 2 ¾ cups all-purpose flour, 1 ½ tsp cinnamon, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp kosher salt until evenly incorporated.
  5. Mix Wet Ingredients: In a measuring cup or small bowl, combine ¾ cup buttermilk with 1 tbsp vanilla extract.
  6. Incorporate Dry and Wet Ingredients: Alternate adding the dry and wet ingredients into the butter mixture in thirds, starting and ending with the dry ingredients. Mix until just combined after each addition.
  7. Pour Batter into Pan: Transfer the batter evenly into the prepared bundt pan, smoothing the top if needed.
  8. Bake the Cake: Bake for 45-50 minutes, or until the cake is set and the edges are pulling away from the pan. Test doneness by inserting a toothpick into the center—if it comes out clean, the cake is ready.
  9. Cool the Cake: Allow the cake to cool in the pan for 15-20 minutes. Then carefully invert it onto a cooling rack and let it cool completely.
  10. Prepare the Cinnamon Glaze: In a small bowl, whisk together ½ cup confectioners sugar, ½ tsp ground cinnamon, and 1-2 tablespoons of milk or cream until smooth and pourable.
  11. Glaze the Cake: Pour the glaze evenly over the cooled bundt cake, allowing it to drizzle down the sides.

Notes

  • Ensure the butter is softened to room temperature for easier creaming with the sugar.
  • You can substitute the vegetable oil with melted coconut oil for a subtle flavor twist.
  • Use a toothpick or cake tester to check doneness before removing from the oven.
  • If you prefer a thicker glaze, reduce the amount of milk or cream.
  • The cake keeps well covered at room temperature for up to 3 days or refrigerated for up to 5 days.
  • Author: Monica
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://monicarecipes.com/fluffy-and-moist-cinnamon-bundt-cake-recipe/