Best Cinnamon bundt cake

Too few ratings

“If you love anything cinnamon-y, then you will LOVE this cake. It is so moist, fluffy and has the right amount of cinnamon, it’s not overpowering. This is my mom’s favorite (she basically eats it every single day with her coffee). I’m not a nut person, but you can definitely add any nuts of your choice or better yet a crumb topping . This is best eaten with your favorite cup of warm coffee/ tea or whenever you crave something nostalgic, classic and comforting.”


Easy 👌


1 stick unsalted butter
4 tbsp vegetable oil
1¼ cups Granulated sugar
eggs (room temperature)
2 tsp vanilla extract
2⅛ cups  All-purpose flour
1 tbsp ground cinnamon
2 tsp baking powder
½ tsp baking soda
½ tsp sea salt
½ cup buttermilk


  • bundt pan
  • whisk
  • bowl
  • spatula
  • Step 1/7

    • bundt pan

    Preheat oven to 180 C and prepare your bundt pan by brushing with melted butter and liberally dusting with flour.

  • Step 2/7

    • 1 stick unsalted butter
    • 4 tbsp vegetable oil
    • 1¼ cups Granulated sugar
    • whisk

    In a bowl, cream together the butter, oil and sugar until well-combined.

  • Step 3/7

    • eggs (room temperature)
    • 2 tsp vanilla extract
    • bowl

    Add eggs, one at a time, beating well after each addition then add vanilla and mix.

  • Step 4/7

    • 2⅛ cups  All-purpose flour
    • 1 tbsp ground cinnamon
    • 2 tsp baking powder
    • ½ tsp baking soda
    • ½ tsp sea salt

    In a separate bowl, sift flour, baking powder, baking soda, cinnamon and salt.

  • Step 5/7

    • ½ cup buttermilk
    • spatula

    Gently fold flour mixture and buttermilk to the batter, starting and ending with flour mixture and mixing until just combined. Avoid over-mixing.

  • Step 6/7

    Pour the batter into your prepared pan, and bake for 45 minutes or until a toothpick inserted in the middle comes out clean with no wet batter.

  • Step 7/7

    Allow cake to cool in the pan for 15 mins before inverting onto cooling rack to cool completely. ⠀

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