Chocolate Cinnamon Bundt Cake

This moist and easy recipe for Chocolate Cinnamon Bundt Cake has a delicious cinnamon and brown sugar swirl filling and topping. This cake is perfect for the holidays and special occasions.

Baking this Chocolate Cinnamon Bundt Cake will fill your house with the delicious aroma of cinnamon and brown sugar and have you salivating in anticipation of your first bite.

This Cinnamon Bundt Cake is moist with a wonderful tender crumb. The cake has a delicious chocolate, brown sugar, cinnamon and walnut streusel filling swirled in the middle and is then topped with more brown sugar, cinnamon and walnuts. This makes the top a bit crunchy and adds texture and more flavour to the cake.

If you enjoy bundt cakes, be sure to check out this Espresso Gingerbread Bundt Cake is one of my favorites for the holidays.

Ingredients Overview

• Milk plus lemon juice or white vinegar to make a homemade buttermilk substitute. If you have ready-made buttermilk on hand you could simply use that instead.
• Light brown sugar
• Ground cinnamon
• Walnuts, toasting the nuts before using them in the cake helps bring out their flavor. If you don't have walnuts on hand, you could use chopped pecans, hazelnuts or almonds. And if allergies are a concern you can make this cake without nuts.
• All-purpose flour
• Baking powder, baking soda and salt
• Unsalted butter
• Granulated sugar
• Eggs
• Pure vanilla extract
• Semi-sweet chocolate chips or chocolate chunks. You will need to melt the chocolate before using it in the recipe. Note: The chocolate in this recipe is optional. You can leave it out if you prefer a simple cinnamon and sugar streusel.

Directions Overview

1. Preheat the oven and grease and flour a large bundt pan.
2. Make the buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and set aside. Or use ready-made buttermilk.
3. Combine the brown sugar with the cinnamon and the previously toasted and chopped walnuts.  
4. In another bowl, combine the flour with the baking powder, baking soda and salt.
5. Melt the chocolate in the microwave.
6. In the bowl of your stand mixer beat the butter until smooth. Add the granulated sugar and beat until fluffy. Add the eggs, beating after each addition and then the vanilla extract.
7. With the mixer on low, add the flour mixture alternately with the milk mixture, beginning and ending with the flour mixture. Beat until the batter is smooth.
8. Transfer half the batter into the prepared bundt pan, drizzle the melted chocolate over the batter and add half of the brown sugar mixture.
9. Add the remaining batter over the filling and use a butter knife to swirl the filling.
10. Sprinkle the remaining brown sugar mixture over the cake.
11. Bake for approximately 35 minutes or until a toothpick comes out clean. Let the cake cool in the pan on a rack for 15 minutes and then turn out to cool completely.

Serving Suggestions

Serve slices of this Chocolate Cinnamon Bundt Cake plain or with a scoop of ice cream for an extra special treat.

Storage Instructions

The cake can be covered and stored at room temperature for up to 3 days. Refrigerate leftover cake.

The cake can also be made ahead and frozen for up to three months. To freeze the cake, wrap the cake well in plastic wrap making sure it's all covered. Wrap it a second time in aluminum foil and make sure there are no gaps in the wrapping. For extra protection, you could place your cake in a large airtight container.

To thaw the cake, place it in the refrigerator overnight. Remove the cake from the refrigerator a couple of hours before serving so that it comes to room temperature.

Enjoy!

More Bundt Cake Recipes

• Pistachio Bundt Cake
• Chocolate Stout Bundt Cake
• Pumpkin Chocolate Swirl Bundt Cake
• Mini Apple Spice Bundt Cakes
• Mini Almond and Matcha Bundt Cakes

Chocolate Cinnamon Bundt Cake Recipe

Author: Adapted from the Milk Calendar

This moist and easy Chocolate Cinnamon Bundt Cake has a delicious swirled streusel filling and topping. Perfect for special occasion brunches or dessert.

No ratings yet

Print Recipe Pin Recipe Save Saved!

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Dessert

Cuisine American

Servings 12 people

Calories 290 kcal

Ingredients

  

1x2x3x

• 1 cup milk Or substitute milk and lemon juice/ vinegar with ready made buttermilk
• 1 tablespoon lemon juice or white vinegar
• ¾ cup packed light brown sugar
• 2 teaspoons ground cinnamon
• ½ cup walnuts toasted and chopped (see note for how to toast walnuts)
• 2-¼ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• ⅓ cup semi-sweet chocolate chips or chunks melted and cooled

Instructions

 

• Position a rack in the center of the oven and heat the oven to 350°F.
• Grease and flour a large bundt pan.
• In a liquid measuring cup, measure 1 cup of milk and add 1 tablespoon of lemon juice or white vinegar. Set aside.
• In a small bowl combine brown sugar, cinnamon and walnuts. Set aside. 
• In a medium bowl, combine the flour with the baking powder, baking soda and salt, whisk and set aside.
• Melt the chocolate in the microwave in 15 second increments, stirring after each time until the chocolate is melted.
• In the bowl of your stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth, about 1-2 minute.
• Add the granulated sugar and beat for about 2-3 minutes, until fluffy. Add the eggs, one at a time, beating after each addition.
• Add the vanilla extract.
• With the mixer on low, add the flour mixture alternately with the milk mixture, beginning and ending with the flour mixture. Beat the mixture on medium speed until the batter is smooth, stopping a couple of times to scrape the bowl.
• Transfer half the batter into the prepared bundt pan, drizzle the melted chocolate over the batter and add half of the brown sugar mixture.
• Add the remaining batter over the filling and use a butter knife to swirl the filling.
• Sprinkle the rest of the brown sugar mixture over the cake.
• Bake for approximately 35 minutes or until a toothpick comes out clean.
• Let the cake cool in the pan on a rack for 15 minutes and then turn out to cool completely.

Notes

1. Toasting the walnuts before adding them to the batter will enhance their flavour. You can toast walnuts in a 350ºF oven for about 10 minutes or until fragrant, let cool and chop coarsely.
2. Store the cake covered at room temperature for up to 3 days. Refrigerate any leftover cake after three days.

Nutrition

Calories: 290kcalCarbohydrates: 39gProtein: 3gFat: 14gSaturated Fat: 6gCholesterol: 49mgSodium: 227mgPotassium: 152mgFiber: 1gSugar: 33gVitamin A: 310IUVitamin C: 1mgCalcium: 71mgIron: 1mg

Keyword Chocolate Cinnamon Swirl Bundt Cake, Christmas Cake, Cinnamon Bundt Cake, Cinnamon Swirl Coffee Cake

Tried this recipe? Have any questions, comments or suggestions? Leave a comment below!Mention @sweetandsavourypursuits or tag #sweetandsavourypursuits!