Cinnamon Swirl Pound Cake
This Cinnamon Swirl Pound Cake is soft, moist, and studded with a sweet cinnamon swirl. A brown sugar topping and simple vanilla glaze makes this buttery cake perfect for breakfast or dessert!
You’ll also love this One Bowl Chocolate Chip Pound Cake, Chocolate Covered Pound Cake Bites, and Strawberry Pound Cake!
I’ve always loved classic pound cake. Its rich, dense texture and buttery vanilla flavor make it my all-time favorite, and I don’t see that changing anytime soon.
As a kid, I couldn’t get enough of frozen Sara Lee pound cake. Even now, I still crave it from time to time because it brings back so many childhood memories. This cinnamon roll pound cake brings all the warm, cozy flavors of a cinnamon roll with none of the fuss. You’ll mix the batter in one bowl, swirl in buttery cinnamon sugar, and bake it into a moist, tender cake with a touch of brown sugar and a sweet glaze which I love the most.
So, if you grew up loving it too, you’ll want to try simple, nostalgic desserts like grilled pound cake with mascarpone cream or a berry vanilla pudding pound cake trifle.
Why You’ll Love This Recipe:
- Easy to make: like most of my recipes, this easy loaf cake requires three bowls (one for the cake batter, one for the cinnamon swirl, and one for the glaze) and is simple to prepare.
- The texture: like most pound cakes, this version is soft, yet dense and kind of melts in your mouth.
- The taste: buttery, vanilla-y cake meets a gooey cinnamon swirl…it’s a match made in pound cake heaven.
- Made for breakfast or dessert: this simple cake recipe makes a delicious breakfast or easy dessert…you decide!
Ingredients Needed for Cinnamon Pound Cake:
I love that this cinnamon pound cake uses pantry staples I almost always have on hand. Here’s what you’ll need to get started!
Cake Batter Ingredients:
- Butter: unsalted butter works best, as you can control the amount of salt. You’ll need it softened to room temperature so that it’s easy to mix.
- Granulated sugar
- Large eggs
- Vanilla: I like to use this vanilla bean paste in all of my recipes, though vanilla extract works just as well.
- All-purpose flour
- Baking powder
- Pinch of salt
- Milk: I used 2%, though any kind will work
Cinnamon Streusel Layer:
- Granulated sugar
- Ground cinnamon
- Brown sugar: for topping, as it will melt into the cake and give it a delicious taste.
Sweet Glaze Topping:
- Powdered sugar
- Milk: you can also use heavy cream for added richness
- Vanilla
How to Make:
This cinnamon swirl pound cake comes together easily with simple steps: a rich, buttery batter layered with cinnamon sugar and topped with a sweet glaze. Baked to golden perfection, it’s a cozy and delicious treat perfect for any occasion.
Here’s how to make it, step by step:
- For the cake: Preheat the oven and grease a 9×5 loaf pan.
- In a large bowl or in the bowl of your stand mixer: add butter and sugar and beat at medium speed until light and fluffy.
- Mix: add in eggs and vanilla, beating until combined. Then add flour, baking powder and salt, followed by milk.
- Pour: spread ⅓ of batter onto the bottom of the prepared pan and set aside.
- To make the cinnamon sugar: in a separate bowl, add the sugar and cinnamon and stir to combine.
- Sprinkle: add an even layer of mixture over the top of batter in the prepared loaf pan. Add another ⅓ of batter on top of cinnamon swirl mixture, followed by another layer of cinnamon sugar. Spread the remaining batter over the top and then sprinkle the brown sugar over the top of loaf.
- Bake: place pan into the oven and bake for 50-55 minutes, or until a toothpick inserted into the center of cake comes out mostly clean. You don’t want to overbake the pound cake, so keep a careful eye on the oven time.
- To make the glaze: add powdered sugar, milk, and vanilla to a small bowl and whisk to combine. Drizzle over the top of the cake.
How to Store:
You can store the cooled cake in an airtight container at room temperature for up to four days. If your cake is drizzled with the glaze, then you will need to keep it in the refrigerator, due to the dairy.
To freeze: wrap cooled cake in aluminum foil and store in a freezer-safe container or bag in the freezer for up to three months. When ready to eat, let thaw completely in the refrigerator.
Can I Make This in a Bundt Pan?
Absolutely! This cinnamon swirl bundt cake would make a beautiful presentation, topped with some powdered sugar or with the vanilla glaze. However, you may need to adjust the time it takes to bake.
Variations of this Cinnamon Swirl Pound Cake Loaf:
- Extract: add a touch of almond extract or cake batter extract for a different flavor.
- Add-ins: stir in some chocolate chips or cinnamon chips for a bigger flavor.
- Switch up the glaze: instead of a vanilla topping, a cream cheese glaze would make tasty addition.
Tips and Tricks:
- Bring ingredients to room temperature (if you can): This helps everything mix together smoothly and creates a lighter, more even crumb.
- Layer the swirl carefully: Pour half the batter, sprinkle in half the cinnamon-sugar, add the rest of the batter, then top with brown sugar. Be careful not to mix, just layer.
- Test for doneness near the swirl: Insert a toothpick slightly off-center (through the swirl if you can). If it comes out clean, the cake is done.
- Cool completely before slicing: Let the cake cool 15–20 minutes in the pan, then transfer to a wire rack to cool another 10 minutes before slicing for the best texture.
- Enhance the swirl flavor: Add a pinch of nutmeg, pumpkin spice, or espresso powder to the cinnamon-sugar mix for a fun flavor twist.
Looking for More Easy Recipes with Cinnamon? I’ve Got You Covered!
- Apple Cinnamon Roll Bake
- Cinnamon Pancake Mix Muffins
- Cinnamon Roll French Toast Casserole
- Easy Pumpkin Cinnamon Rolls
- Cinnamon Sugar Baked Donut Holes
- Cinnamon Banana Croissant French Toast
- Grilled Peaches with Cinnamon and Brown Sugar
- Apple Cinnamons Muffins
Cinnamon Swirl Pound Cake
Ingredients
Cake:
- ½ cup unsalted butter, (softened)
- ⅔ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla bean paste, (or vanilla extract)
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- Pinch of salt
- ½ cup milk, any kind, (I used 2%)
Cinnamon Swirl:
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
- ¼ cup packed light brown sugar, (for topping)
Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk OR heavy cream, (any kind)
- 1 teaspoon vanilla bean paste, (or vanilla extract)
Instructions
For the Cake:
- Preheat oven to 350℉. Grease a 9×5 loaf pan with cooking spray or line with parchment paper and cooking spray. Set aside.
- In a large mix bowl, beat butter and sugar with a hand mixer or stand mixer with fitted paddle attachment until light and fluffy, about 3-4 minutes.
- Add in eggs and vanilla and beat until combined. Add in flour, baking powder, and salt, beating until just combined, and then add milk and combine well. Pour ⅓ of batter into the bottom of prepared loaf pan. Set aside.
For the Cinnamon Swirl:
- In a small bowl, add the sugar and cinnamon and mix well to combine.
- Sprinkle an even layer of cinnamon sugar over the top of batter in the loaf pan. Add another ⅓ of batter on top of cinnamon sugar layer, followed by another layer of cinnamon sugar. Spread the remaining batter over the top and then sprinkle the top of batter evenly with brown sugar.
- Bake for 50-55 minutes, or until a toothpick inserted into the center of cake comes out mostly clean. Allow cake to cool in pan for 20 minutes before removing to a wire rack to cool completely.
For the Glaze:
- In a small bowl, add powdered sugar, milk, and vanilla. Whisk well to combine and drizzle over cooled cake.
Notes
- Leftover cake will keep in an airtight container at room temperature for four days. If cake is glazed, store in the refrigerator.
- See my tips and tricks for making this Cinnamon Swirl Pound Cake above the recipe box.
