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You are here: Home / Recipe Index / Cakes and Cupcakes / Chocolate Cinnamon Swirl Bundt Cake

November 30, 2016

Chocolate Cinnamon Swirl Bundt Cake

Last Updated on November 15, 2020 by Sweet and Savoury Pursuits

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

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Chocolate Cinnamon Swirl Bundt Cake on platter.

The recipe for this cake is one from my childhood. My mom often used to bake it when we would have company. I can remember looking forward to having a slice of this moist and cinnamony cake with the tasty crunchy topping.

For some reason, my mom stopped baking this cake and recently I found myself craving it. I think all the cinnamon flavour in this cake must remind me of Christmas and so I've decided that this is the perfect time of the year to be sharing this flavourful bundt cake recipe with you.

Top view of Chocolate Cinnamon Swirl Bundt Cake.

The recipe is adapted from the Milk Calendar (available in Canada). Baking this Chocolate Cinnamon Swirl 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 Chocolate Cinnamon Swirl 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 to the cake.

A plated slice of Chocolate Cinnamon Bundt Cake.

How to Make a Chocolate Cinnamon Swirl Cake

Though the recipe can seem long, the cake can be made quickly. This cinnamon swirl coffee cake can be prepared and baked in less than an hour so it's a great recipe to have on hand for those days when you have many other things to prepare or are short on time.

What's really great about this simple cake is that it uses pantry staples and you don't need any fancy ingredients. If you don't have walnuts on hand, you could use chopped pecans, hazelnuts or almonds.

Overview of ingredients needed:

  • Milk plus lemon juice or white vinegar to make homemade buttermilk. If you have ready-made buttermilk you could also use that instead and then you won't need to add lemon juice or vinegar.
  • Light brown sugar
  • Ground cinnamon
  • Walnuts, toasting the nuts before using them in the cake helps bring out their flavour.
  • All-purpose flour
  • Baking powder, baking soda and salt
  • Unsalted butter
  • Granulated sugar
  • Eggs
  • Pure vanilla extract
  • Semi-sweet chocolate chips or chocolate chunks, that will need to be melted before using in the recipe.

Overview of Directions:

  • Preheat the oven and grease and flour a large bundt pan.
  • Make the buttermilk substitute by adding 2 tablespoons of lemon juice or white vinegar to 1 cup of milk and set aside. Or use ready-made buttermilk.
  • Combine the brown sugar with the cinnamon and the previously toasted and chopped walnuts.  
  • In another bowl, combine the flour with the baking powder, baking soda and salt.
  • Melt the chocolate in the microwave.
  • 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.
  • 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.
  • 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 remaining 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.
Upright slice of Chocolate Cinnamon Bundt Cake.

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.

Slice of Chocolate Cinnamon Swirl Cake on small white plate.

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

Enjoy!

If you make this recipe let me know how it went for you in the comment section below. I'd love to know if you made any variations to the recipe and how it worked out. And if you take a picture, share it with me on Instagram by tagging #sweetandsavourypursuits, I love to see your photos!

Chocolate Cinnamon Swirl Bundt Cake on platter.

Chocolate Cinnamon Swirl Bundt Cake

Adapted from the Milk Calendar
This moist and easy Chocolate Cinnamon Swirl Bundt Cake has a delicious swirled streusel filling and topping. Perfect for special occasion brunches or dessert.
4.72 from 7 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Course Dessert
Cuisine American
Servings 12 people
Calories 290 kcal

Ingredients
  

  • 1 cup milk
  • 2 tablespoons 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 2 tablespoons 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.

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, Cinnamon Swirl Coffee Cake, Holidays
Tried this recipe? Have any questions, comments or suggestions? Leave a comment below!Let us know how it was!

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Reader Interactions

Comments

  1. Kathryn Skaggs says

    December 15, 2016 at 1:19 am

    I have been look for this recipe for years; I sure hope it's "the one." I have a friend who makes this in loaves every Christmas and gives as gifts, but not willing to share the recipe. LOL

    Reply
    • Sweet and Savoury Pursuits says

      December 15, 2016 at 12:57 pm

      Oh I hope it is the one, do let me know if you give it a try!

      Reply
      • Kathryn Skaggs says

        December 19, 2016 at 1:01 am

        I made the cake today and I'm pretty sure it's the right recipe. It turned out great! Thanks so much for sharing. We are happy, happy here!

        Reply
        • Sweet and Savoury Pursuits says

          December 19, 2016 at 6:39 pm

          I'm so happy to hear that. Happy Holidays!

          Reply
          • Kathryn Skaggs says

            December 22, 2016 at 11:10 am

            BTW, is it 2 Tablespoons or 2 teaspoons of vinegar... ? It's different in list of ingredients and directions. I'm not sure what I put in but since I'm making it again for Christmas morning I figured I ask. Thanks!

          • Sweet and Savoury Pursuits says

            December 23, 2016 at 8:52 pm

            Hi Kathryn, sorry about that, it's 2 Tablespoons. I'll make the corrections to the recipe.

  2. nancyc says

    December 06, 2016 at 5:44 pm

    The chocolate-cinnamon flavors in this cake sound so good! It must smell heavenly while it is baking!

    Reply
    • Sweet and Savoury Pursuits says

      December 07, 2016 at 1:16 pm

      Thanks Nancy! It smells amazing!

      Reply
  3. C.M. says

    December 04, 2016 at 8:43 am

    This cake looks so good. I will give this recipe a try soon.

    Reply
    • Sweet and Savoury Pursuits says

      December 04, 2016 at 8:50 am

      Thank you, hope you love it!

      Reply
  4. Louise Crosby says

    December 01, 2016 at 11:50 am

    Fida, these pictures are so pretty! And the cake looks delicious. A great idea for any time of year.

    Reply
    • Sweet and Savoury Pursuits says

      December 04, 2016 at 8:50 am

      Thank you Louise. Yes, this cake is a always a delicious treat!

      Reply
  5. Amanda says

    December 01, 2016 at 12:01 am

    Wow!!! That cake brings back old memories! Looks super tasty!!! Thanks for sharing the recipe and beautiful photos.

    Reply
    • Sweet and Savoury Pursuits says

      December 04, 2016 at 8:48 am

      I know right! Thanks Amanda, I hope to see you soon!

      Reply

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