Bundt Cake Breakfast Recipe

A delightful and easy-to-make Bundt cake perfect for breakfast or brunch, combining the classic flavors of vanilla and cinnamon with a moist and fluffy texture. Ideal for serving with coffee or tea, this Bundt cake will become a family favorite.


  • Cake Batter:
  • 2 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 4 large eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • Cinnamon Swirl:
  • ½ cup brown sugar, packed
  • 2 teaspoons ground cinnamon
  • Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • ½ teaspoon vanilla extract


  1. Preheat the Oven:
    Preheat your oven to 350°F (175°C). Grease and flour a Bundt cake pan, ensuring all the crevices are coated to prevent sticking.
  2. Prepare the Cake Batter:
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
  • Add the eggs one at a time, beating well after each addition. Mix in the sour cream and vanilla extract until smooth.
  • Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
  1. Make the Cinnamon Swirl:
  • In a small bowl, mix together the brown sugar and ground cinnamon.
  1. Assemble the Cake:
  • Pour half of the cake batter into the prepared Bundt pan.
  • Sprinkle the cinnamon-sugar mixture evenly over the batter.
  • Pour the remaining batter on top, spreading it evenly with a spatula.
  1. Bake:
  • Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely.
  1. Prepare the Glaze:
  • In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. If the glaze is too thick, add a little more milk, a teaspoon at a time, until it reaches your desired consistency.
  1. Glaze the Cake:
  • Once the cake is completely cool, drizzle the glaze over the top, allowing it to drip down the sides.
  1. Serve:
  • Slice and serve the Bundt cake for a delicious breakfast treat. Enjoy with a cup of coffee or tea!


  • For an extra touch, add some chopped nuts (like pecans or walnuts) to the cinnamon-sugar mixture.
  • This Bundt cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

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