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bundt cake topped with icing and cranberries on a plate with pine cones and tea lights behind

Cinnamon Bundt Cake.

This is a simple and one mixing bowl stunning recipe. The cake is incredibly moist and delicious with the cinnamon and buttery glaze. Absolutely stunning for so little effort.A bite of the Christmas Season in every bite.
Course cake
Cuisine English
Keyword alternative christmas cake, bundt cake, christmas cake, Cinnamon Bundt Cake
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 16 people
Calories 490 kcal


  • 225 grams unsalted butter room temperature/soft
  • 400 grams caster sugar
  • 4 large eggs
  • 360 grams plain flour
  • 1 tsp salt
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 240 grams buttermilk
  • 1 tbsp vanilla extract

Cinnamon Glaze

  • 225 grams unsalted butter
  • 200 grams caster sugar
  • 2 tsp cinnamon
  • 5 tbsp water
  • 1 tsp vanilla extract


  • 120 grams icing sugar
  • 2 tbsps milk


  1. Grease and flour a large bundt tin.This is absolutely essential for ease of cake removal later. Preheat the oven to 170 C.
  2. Put all the ingredients in a large mixing bowl. I use a free standing mixer or a hand held whisk.

    Mix thoroughly for about four minutes until the mixture is completely smooth.

  3. Fill the bundt tin and bake in the oven for 50-60 minutes and the cake is golden brown and a skewer when inserted comes out clean.
  4. Make the glaze by melting the ingredients gently over heat in a saucepan. When the sugar is melted remove from the heat and pour into a jug.
  5. When the cake has cooled a little in it's tin, using a skewer poke holes every inch or so all over the cake. Pour over ⅞ of the glaze and leave until completely cool in the tin.

  6. Pop the cake out onto a plate and drizzle the remaining glaze over the now exposed top of the cake.
  7. Mix your icing ingredients together and put it into a jug. Pour the icing over the cake so that it dribbles down the edges. I like to think it looks all christmassy but do your own thing. Scatter your sprinkles on top.

  8. Apply Repeatedly To Christmas Face

Recipe Notes


  • You do need a really large mixing bowl.
  • Beat the mixture well together. Start off slowly so that the dry ingredients don't fly everywhere!
  • Give the skewer a little wiggle each time if your skewer is on the thin side so to make the holes a little wider.
  • Make sure all the sugar is melted in the cinnamon syrup.
  • Use the right size bundt cake tin. My tin is 24 cm wide and 9 cm deep. This is a large bake so if you use a smaller cake tin it might come over the sides in the oven and be harder for the glaze to soak in because it will overflow over the sides of the tin when you are pouring it in.
  • Top with whatever suits your preferences -  fudge pieces, crushed candy canes, sour cherries, white chocolate chips, anything that floats your boat.

All nutritional info is meant only as a guide and is approximate.


Nutrition Facts
Cinnamon Bundt Cake.
Amount Per Serving
Calories 490 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 15g94%
Cholesterol 109mg36%
Sodium 224mg10%
Potassium 102mg3%
Carbohydrates 64g21%
Fiber 1g4%
Sugar 46g51%
Protein 5g10%
Vitamin A 795IU16%
Calcium 53mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.