If you’re looking to impress with a homey, comforting treat, this Cinnamon Marble Bundt Cake Recipe is a cozy winner. It’s just right for weekend baking, holiday brunches, or any time you want a cake that feels like a warm hug — the swirl of cinnamon and chocolate running through the tender crumb is simply irresistible.
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Why You’ll Love This Cinnamon Marble Bundt Cake Recipe
This cake brings together soft, buttery cake with a warm cinnamon swirl that feels decadent but still everyday – no intense effort required. It’s a total crowd-pleaser whether for a casual tea or sharing with guests.
- Texture you want: Moist, tender crumb with just the right bounce, not dense or gummy.
- Flavor that pops: A lovely cinnamon warmth with a subtle hint of cocoa for depth.
- Everyday ingredients: You probably have most of these staples in your pantry already.
- Works for any night: Great fresh or next day, perfect with morning coffee or evening dessert.
Ingredient Spotlight
To nail this Cinnamon Marble Bundt Cake Recipe every single time, focus on quality butter and fresh cinnamon. Using whole milk rather than skim really helps keep the cake rich and moist, too.
- Unsalted Butter: Room temperature butter blends easily for a fluffy batter.
- Ground Cinnamon: Use a fresh jar — the flavor should smell bright and spicy, never stale.
- All-Purpose Flour: Classic, reliable flour keeps the crumb tender but structured.
Seasonality & Sourcing
For the best cinnamon taste, look for Ceylon “true” cinnamon if you want a subtler, sweeter flavor, or go for Saigon cinnamon if you crave a bold, spicy kick. You can find these at specialty stores or online year-round. Butter quality tends to peak in spring and fall, but good unsalted butter is pretty consistent any season. When it comes to cocoa powder for the cinnamon layer, choose unsweetened to balance the sweetness just right.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
Begin by preheating your oven to 180°C (350°F). Grease your bundt pan generously with butter and dust it lightly with flour, or line it with parchment paper for a foolproof release. I recommend letting your butter come up to room temperature well before starting — this helps it blend smoothly with the sugar, giving your cake that lovely light texture. Avoid skipping greasing the pan; this is a common mistake that often leads to sticking, and I’ve lost beautifully swirled cakes that way.
Step 2 — Cook & Build Flavor
Start by beating the butter and sugar together until the mixture is pale and fluffy — this step traps air to help the cake rise perfectly. Add the eggs one at a time, whisking well to fully incorporate each before adding the next. Stir in vanilla extract for that classic sweet warmth. Sift together flour and baking powder, then alternate adding this dry mix and the milk into your butter mixture, folding gently but thoroughly so you get a smooth batter. Divide the batter in half, then add the cinnamon, cocoa powder, and sugar to one half, stirring till everything is evenly mixed.
For the visual magic, pour alternating layers of plain and cinnamon batter into your pan. Use a knife or skewer to swirl the batters gently through the pan to create that signature marble effect. Be careful not to overmix here; you want distinct ribbons, not a blended brown.
Bake for about 45 to 50 minutes. Check doneness by inserting a toothpick near the center — it should come out with only a few moist crumbs, not wet batter. If it looks slightly underbaked, give it 5 more minutes, but don’t overbake or it will dry out.
Step 3 — Finish & Rest
When the cake’s done, let it cool in the pan for about 10 minutes before turning it out onto a wire rack. This resting time helps the cake set and makes unmolding easier. Once completely cool, drizzle with melted milk chocolate for a glossy finish that adds just the right touch of sweetness. Finally, a light dusting of powdered sugar brings a delicate, snowy look that feels festive yet simple. This resting phase really lets those cinnamon and buttery flavors meld beautifully.
Troubleshooting Cinnamon Marble Bundt Cake Recipe
If your cake turns out too dry, try reducing the baking time slightly next round or adding a tablespoon more milk for extra moisture. For bland cake, ensure you’re using fresh cinnamon and real vanilla extract — sometimes cheap or old spices lose their punch. Soggy cakes often mean the oven temperature was too low or the cake was underbaked. Check your oven with a thermometer to be sure, and don’t open the door too often while baking.
Pro Tips
I’ve found a few little tricks that make this Cinnamon Marble Bundt Cake Recipe especially easy and delicious. From temperature tweaks to timing, these tips help avoid common pitfalls and save time.
- Heat control: Use an oven thermometer to maintain a steady 180°C; uneven heat can ruin the cake’s texture.
- Timing window: Don’t rush the resting phase — letting the cake cool fully before glazing preserves that tender crumb.
- Make-ahead move: The cake actually tastes better the next day once flavors settle; wrap tightly and keep at room temp.
- Avoid this pitfall: Don’t over-swirl the batters; you want clear cinnamon ribbons, not a muddy mess.
Variations & Substitutions
Looking to tweak the Cinnamon Marble Bundt Cake Recipe? You can swap milk for almond or oat milk for a dairy-free alternative, or try coconut oil instead of butter for a subtle tropical note. If you want a nuttier profile, toss in chopped pecans or walnuts into the batter before baking. For a lighter cake, replace half the sugar with coconut sugar or honey — keep an eye on baking time as sweeteners affect moisture.
Great Debates
One classic debate here is butter vs. oil—some prefer butter for that rich flavor and satisfying crumb, while others like oil for moistness and a tender, almost silky texture. I personally lean into butter because it gives the cake that comforting, slightly crisp crust that feels so nostalgic. Vanilla quantity is another—some add a splash more for aroma, but keep it balanced so it doesn’t overpower the cinnamon swirl.
Make-Ahead, Storage & Freezing
This cake keeps beautifully covered at room temperature for up to 3 days — just wrap it tightly with plastic wrap or place in an airtight container. If you want to save it longer, freeze the fully cooled cake in a freezer-safe bag or container for up to 2 months. When ready to eat, thaw overnight in the fridge and bring to room temperature before serving to keep the texture soft and flavors bright.
Yield & Conversions
This recipe yields one 20–22 cm (8–9 inch) bundt cake, perfect for 10–12 servings. If you want to halve it, use a 10 cm (4-inch) pan and reduce baking time to about 30–35 minutes. Doubling is easy—just double ingredients and use a larger pan or even two bundt pans. For metric conversions, the grams and milliliters listed keep accuracy high—no guesswork needed!
Serving Ideas & Pairings
This Cinnamon Marble Bundt Cake stands beautifully on its own, but I love pairing it with a dollop of whipped cream or a scoop of vanilla ice cream for a richer dessert. Fresh sliced apples or pears on the side bring a nice crispness to balance the cake’s softness, and a drizzle of caramel sauce elevates it into something really special for gatherings.
FAQs
Absolutely! You can use a 1:1 gluten-free flour blend that's designed for baking. Just keep in mind texture might be slightly different, but it will still taste delicious.
Make sure to grease every nook and cranny of the pan well with softened butter and dust with flour or use a non-stick baking spray designed for cakes. Also, let the cake cool for 10 minutes before unmolding to avoid breaking.
That usually happens if you over-swirl the batters. Use a gentle, light hand with the knife or skewer to create distinct ribbons rather than mixing them completely together.
You can try using vegan butter, flax eggs, and a plant-based milk, but the texture will be a bit different. I recommend experimenting with those swaps gradually to get the consistency right.
Notes, Tools & Special Equipment
You’ll want a 20–22 cm (8–9 inch) bundt pan with a decent non-stick surface or one you’re confident in greasing thoroughly. A hand mixer or stand mixer helps fluff the butter and sugar well, but you can do it by hand if you have strong muscles! A good-quality oven thermometer is a must to maintain consistent temperature, as home ovens can vary widely. Lastly, a thin skewer or butter knife is perfect for creating the marble effect without overly mixing.
PrintPrintable Recipe 📖
Cinnamon Marble Bundt Cake Recipe
This Cinnamon Marble Bundt Cake blends a tender vanilla batter with a warm cinnamon layer, swirled together to create a beautiful marble effect. Finished with a delicate dusting of powdered sugar and a drizzle of melted milk chocolate glaze, this moist and flavorful cake is perfect for any dessert occasion or afternoon tea.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the batter:
- 200 g unsalted butter (room temperature)
- 200 g sugar
- 4 eggs
- 250 g all-purpose flour
- 2 teaspoon baking powder
- 100 ml milk
- 1 teaspoon vanilla extract
For the cinnamon layer:
- 2 tablespoon cocoa powder
- 2 tablespoon sugar
- 2 tablespoon ground cinnamon
For the glaze:
- 100 grams of milk chocolate melted in the microwave
Instructions
- Prepare the pan: Preheat the oven to 180°C (350°F). Grease and line a 20–22 cm (8–9 inch) bundt cake pan with parchment paper to prevent sticking.
- Make the batter: In a large bowl, beat the room temperature butter and sugar together until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract to combine.
- Combine dry ingredients and mix: In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually add the dry mixture to the butter and egg mixture, alternating with the milk. Mix until the batter is smooth and well combined without overmixing.
- Prepare the cinnamon batter: Divide the batter evenly into two bowls. In one bowl, stir in the cocoa powder, cinnamon, and the additional sugar until fully incorporated, creating the cinnamon layer.
- Layer the batter: Pour a layer of the plain batter into the prepared bundt pan, followed by a layer of the cinnamon batter. Repeat these layers until all batter is used, then use a knife or skewer to gently swirl through the layers to create a marbled effect.
- Bake the cake: Place the pan in the preheated oven and bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Allow the cake to cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely.
- Glaze and serve: Once cooled, drizzle the melted milk chocolate over the cake and dust with powdered sugar before slicing and serving.
Notes
- Ensure the butter is at room temperature for easier mixing and a smoother batter.
- The swirling technique creates the signature marble look—do not over-swirl to keep distinct layers.
- You can substitute milk chocolate with dark chocolate for a richer glaze.
- Make sure the cake is completely cooled before adding the glaze to prevent it from melting and running off.
- Store leftovers in an airtight container at room temperature for up to three days or freeze for longer storage.
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