Cinnamon Bundt Cake with Vanilla Glaze

Ingredients — Serves 10–12

Cake

2½ cups (315 g) all-purpose flour
1½ cups (300 g) granulated sugar
1 cup (225 g) unsalted butter, softened
4 large eggs
1 cup (240 ml) buttermilk
2 tsp vanilla extract
2 tsp ground cinnamon
1 tsp baking powder
½ tsp baking soda
½ tsp salt

Vanilla Glaze

1 cup (120 g) powdered sugar
2–3 tbsp milk
½ tsp vanilla extract
Pinch of salt

Directions

Preheat: Heat oven to 350°F (175°C). Grease and flour a 10–12-cup Bundt pan thoroughly.
Mix dry ingredients: Whisk flour, cinnamon, baking powder, baking soda, and salt.
Cream butter and sugar: Beat softened butter and sugar for 3–4 minutes until light and fluffy.
Add eggs: Beat in the eggs one at a time, then add vanilla.
Combine: Add the dry ingredients alternately with the buttermilk, mixing just until combined. Don’t overmix.
Bake: Pour batter into the Bundt pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted into the thickest part comes out clean.
Cool: Let the cake cool in the pan for 10–15 minutes, then carefully turn it onto a wire rack and cool completely.
Glaze: Whisk powdered sugar, milk, vanilla, and salt. Drizzle over the cooled cake.
Serve: Let the glaze set for a few minutes, then slice and serve.

Approx. Nutrition — Per Slice

Based on 12 slices:

Calories: ~410 kcal
Protein: ~5 g
Carbohydrates: ~56 g
Fat: ~19 g
Fiber: ~1 g
Sugar: ~34 g
Sodium: ~250 mg

Nutrition is an estimate and varies by ingredients and slice size.

Allergen Information

Contains: wheat/gluten, eggs, and dairy.
Nut-free: The recipe contains no nuts as written.
If serving someone with a nut allergy, check packaged ingredients for cross-contact warnings.

Q/S

Can I use regular milk instead of buttermilk?
Yes. For a similar tang, mix 1 cup milk with 1 tbsp lemon juice or vinegar and let it sit for 5 minutes.

Why did my Bundt cake stick?
Bundt pans need thorough greasing and flouring, especially around the detailed grooves.

Can I make it without the glaze?
Yes. Dust the cooled cake with powdered sugar or serve it plain.

How should I store it?
Keep covered at room temperature for about 2 days, or refrigerate for longer storage.

Can I add nuts?
Yes—½ cup chopped pecans or walnuts can be folded into the batter, but the cake will no longer be nut-free.

Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.