Cinnamon Swirl Coffee Cake

Make this Cinnamon Swirl Coffee Cake for your next family get-together. A moist and flavorful super easy-to-make cake with the comforting combination of cinnamon and brown sugar. The perfect sweet treat to bring to a bake sale or to savor together on a cozy afternoon with a cup of coffee.

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Recently I was craving a really good coffee cake, so I decided to look through some old community cookbooks for a good recipe and found this Cinnamon Swirl Coffee Cake.

I found the same basic recipe in three different cookbooks, so I knew it was going to be good! I was skeptical at first because this coffee cake starts with a boxed cake mix, and I was hoping for something with a quick-bread texture, but this cake is perfect!

The cake has a tender crumb, and the nutty cinnamon swirl is rich with a special hint of chocolate!

You can make the coffee cake in a tube pan, a bundt pan, or even a couple of loaf pans. I prefer the tube pan because the swirl comes out on top and makes a pretty slice.

Try substituting different flavor cake mixes and use your favorite nuts to make this even more unique!

Ingredients

Yellow cake mix. It serves as the main structural and textural component, creating a sweet, fluffy cake base.

Vanilla pudding mix. Contributes to the cake’s moistness and adds a subtle yet pleasant vanilla flavor.

Eggs. Organic, free-range is always best. They provide moisture, and richness for that tender crumb.

Vegetable oil. Adds additional moisture to the cake, preventing it from becoming dry even after a couple of days of storage.

Sour cream. Enriches the cake’s texture and provides a pleasant tangy flavor, making the cake moist and slightly tart. Check the FAQs for substitutions.

Chopped pecans. They go into the swirl and offer a delightful nutty crunch to the cake.

Brown sugar. It serves as a sweetener, adding caramel-like richness to the swirl, complementing the cinnamon, and creating a sweet contrast.

Cocoa powder. Introduces a subtle chocolate flavor to the swirl, enhancing the overall taste profile with a hint of chocolatey richness.

Ground cinnamon. The star of the swirl – it provides a warm and aromatic spice that infuses the cake with its characteristic flavor and color.

How to Make Cinnamon Swirl Cake

ingredients for coffee cake swirl in a glass bowl.

In a large mixing bowl, combine all ingredients and mix well with a beater. Beat on medium speed for 1 minute. The batter will be thick.
Spread half of the batter evenly in the tube pan. Sprinkle half of the swirl filling over the batter. Gently spread the remaining batter over the filling. Sprinkle the remaining filling over the batter. Using a knife, swirl the filling in the batter. Do not completely mix the filling into the batter.

cake batter in a bundt pan being sprinkled with swirl ingredients.

freshly baked cinnamon swirl bundt cake.

Bake for 45-50 minutes or until a cake tester inserted in the middle of the cake comes out clean. Cool in the pan for 10 minutes, then gently run a knife around the edges and the tube middle to loosen. Turn out onto a serving plate.
Serve warm or at room temperature.

Frequently Asked Questions

Are there any suitable substitutes for sour cream if I don’t have it on hand?

Yes, there are several alternatives for sour cream in baking. You can use Greek yogurt, plain yogurt, or even a dairy-free alternative like coconut yogurt or almond milk yogurt.

What’s the purpose of the vanilla pudding mix, and can I omit it or replace it with something else?

The vanilla pudding mix in this recipe enhances the cake’s moisture, and tenderness, and adds a subtle vanilla flavor. You can omit it if you prefer, but it will affect the cake’s texture and flavor. To replace it, you can use an equal amount of cornstarch or flour for thickening purposes, along with a bit of extra vanilla extract for flavor

How should I properly store any leftovers, and how long can I keep the cake?

To store leftover Cinnamon Swirl Cake, wrap it tightly in plastic wrap or aluminum foil to keep it airtight, or place it in an airtight container. Store it at room temperature for up to 2 days. If you need to keep it longer, refrigerate it for up to 5-7 days.

Can I make this cake ahead of time and freeze it for later?

Yes, you can make this cake ahead of time and freeze it. Once the cake has cooled completely, wrap it well in plastic wrap and then in aluminum foil to ensure it’s airtight. Label the package with the date and cake name. Freeze the cake for up to 2-3 months. When you’re ready to enjoy it, allow it to thaw in the refrigerator or at room temperature.

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