This moist and easy Chocolate Cinnamon Bundt Cake features a cinnamon and brown sugar swirl filling and a crunchy streusel topping with walnuts. It’s a comforting, aromatic cake that’s ideal for holidays, brunch or dessert.
Baking this Chocolate Cinnamon Bundt Cake will fill your home with the warm scent of cinnamon and brown sugar. The tender, moist crumb pairs perfectly with a ribbon of chocolate, cinnamon and walnut streusel that runs through the center and a sprinkling of the same mixture on top for added crunch and flavor.
The recipe uses simple pantry ingredients, requires no specialty items, and can be prepared and baked in under an hour, making it a convenient go-to when you need a quick, delicious dessert.
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How to Make It
This recipe is adapted from the Milk Calendar. Although it includes several steps, the process is straightforward and moves quickly. Preparing, assembling and baking the cake takes about an hour, making it practical for busy days and last-minute plans.
What’s great about this cake is that it relies on everyday pantry staples: flour, sugar, butter, eggs, milk (or a buttermilk substitute), cinnamon and brown sugar. Semi-sweet chocolate and walnuts add extra richness and texture, but the chocolate is optional if you prefer a simpler cinnamon streusel.
Ingredients Overview
- Milk plus lemon juice or white vinegar to make a homemade buttermilk; use ready-made buttermilk if you have it.
- Packed light brown sugar.
- Ground cinnamon.
- Walnuts, toasted and chopped. Pecans, hazelnuts or almonds can be substituted, or omit nuts for allergies.
- All-purpose flour.
- Baking powder, baking soda and salt.
- Unsalted butter.
- Granulated sugar.
- Eggs.
- Pure vanilla extract.
- Semi-sweet chocolate chips or chunks, melted and cooled (optional).
Directions Overview
- Preheat the oven and prepare a large bundt pan by greasing and flouring it.
- Make the buttermilk substitute: add 1 tablespoon lemon juice or vinegar to 1 cup milk and set aside, or use store-bought buttermilk.
- Combine the brown sugar, cinnamon and toasted chopped walnuts for the streusel.
- Whisk together the flour, baking powder, baking soda and salt.
- Melt and cool the chocolate if using.
- Beat the butter until smooth. Add granulated sugar and beat until light and fluffy. Add eggs one at a time, then stir in vanilla.
- With the mixer on low, alternate adding the dry ingredients and the milk mixture, beginning and ending with the dry ingredients. Beat until smooth, scraping the bowl as needed.
- Spoon half the batter into the prepared pan, drizzle the melted chocolate over it (if using) and sprinkle half the brown sugar mixture on top.
- Top with the remaining batter, then use a butter knife to swirl the filling gently into the batter.
- Sprinkle the remaining streusel over the top.
- Bake about 35 minutes, or until a toothpick inserted into the cake comes out clean. Let the cake cool in the pan on a rack for 15 minutes, then invert to cool completely.
Serving Suggestions
Serve slices warm or at room temperature. For a more indulgent dessert, add a scoop of vanilla ice cream or a dollop of whipped cream.
Storage Instructions
Store the cake covered at room temperature for up to 3 days. After that, keep leftovers refrigerated.
You can also freeze the cake for up to three months. Wrap it tightly in plastic wrap, then in aluminum foil, and place it in an airtight container for extra protection. Thaw in the refrigerator overnight, then bring to room temperature before serving.
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
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Ingredients
- 1 cup milk Or substitute 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
- 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 (optional)
Instructions
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Position a rack in the center of the oven and heat to 350°F (175°C).
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Grease and flour a large bundt pan.
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Measure 1 cup milk into a liquid measuring cup and add 1 tablespoon lemon juice or vinegar; set aside to thicken.
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In a small bowl, combine brown sugar, cinnamon and walnuts; set aside.
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Whisk together flour, baking powder, baking soda and salt in a separate bowl.
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Melt the chocolate in the microwave in short bursts, stirring until smooth; allow to cool slightly.
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In a stand mixer fitted with the paddle, beat butter on medium until smooth, about 1–2 minutes.
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Add granulated sugar and beat 2–3 minutes until fluffy. Add eggs one at a time, mixing after each addition.
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Stir in the vanilla extract.
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On low speed, add the dry ingredients alternately with the milk mixture, beginning and ending with the dry. Increase to medium and beat until smooth, scraping the bowl as needed.
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Pour half the batter into the prepared pan. Drizzle with the melted chocolate (if using) and sprinkle half the brown sugar mixture over it.
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Top with the remaining batter and swirl the filling gently with a butter knife.
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Sprinkle the remaining streusel on top of the cake.
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Bake about 35 minutes, or until a toothpick inserted into the cake comes out clean.
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Cool the cake in the pan on a rack for 15 minutes, then invert to cool completely before slicing.
Notes
- Toasting walnuts enhances their flavor. Spread them on a baking sheet and toast at 350°F (175°C) for about 8–10 minutes, until fragrant. Cool, then chop.
- Store the cake covered at room temperature up to 3 days; refrigerate beyond that. For freezing, wrap tightly in plastic then foil and freeze up to three months. Thaw in the refrigerator overnight and bring to room temperature before serving.
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