You know that moment when you step into your kitchen and a familiar aroma brings back memories? Maybe it’s the scent of freshly baked bread that reminds you of your grandma’s house. Or the sweet, spicy fragrance of cinnamon that transports you back to childhood and cozy holiday mornings. For me, there’s nothing quite like the mouthwatering smell of a Cinnamon Swirl Pound Cake baking in the oven on a lazy Sunday afternoon (like today, June 19, 2025).
This buttery, tender loaf with its swirls of cinnamon-sugar is pure comfort food bliss. Whether you’re enjoying a slice for breakfast with coffee or as an anytime treat, the Cinnamon Swirl Pound Cake Recipe I’m sharing hits all the right notes – moist and dense yet light, with just the right balance of warmth from the spice.
Pro Tip: For an extra decadent treat, serve thick slices slightly warmed with a pat of salted butter melting over the top. Divine!
Ingredients You’ll Need
- 1 cup (230g) unsalted butter, softened
- 3 cups (375g) all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 3 large eggs, at room temperature
- 2 cups (400g) granulated sugar
- 1 cup (240ml) milk
- 2 teaspoons vanilla extract
- For the Cinnamon Swirl:
- 1/3 cup (65g) light brown sugar
- 2 teaspoons ground cinnamon
A Note on Nutrition
While this pound cake is certainly an indulgent treat, a reasonable slice can be part of a balanced diet. Here are the nutrition facts per serving:
| Nutrient | Amount (per slice) |
|---|---|
| Calories | 380 |
| Total Fat | 18g |
| Saturated Fat | 10g |
| Cholesterol | 90mg |
| Sodium | 260mg |
| Total Carbs | 50g |
| Fiber | 1g |
| Sugars | 26g |
| Protein | 5g |
Facts & Figures
Did you know that the pound cake gets its name from its original recipe using a pound each of butter, sugar, eggs, and flour? While modern versions use slightly different proportions, this dense, rich cake has been an American favorite since the 1700s.
And cinnamon? This warm, fragrant spice has a long history dating back thousands of years to ancient Egypt, where it was highly prized. Nowadays, over 100,000 tons of cinnamon are consumed worldwide each year!
Equipment & Tools Needed
- Bundt pan or tube pan (I like to use a 10-inch bundt for this recipe)
- Mixing bowls
- Hand mixer or stand mixer
- Rubber spatula
- Cooling rack
Step-by-Step in Real Time
- Preheat your oven to 325°F. Generously grease a 10-inch bundt pan with butter or non-stick cooking spray. (Don’t skip this step – you want that pretty cake to release easily later!)
- In a medium bowl, whisk together the flour, salt, and baking powder. Set aside. (Whenever I’m baking, I like to get all my dry ingredients prepped and ready to go first.)
- Using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened butter on medium speed for 1 minute until creamy. (Letting the butter get nice and soft makes it so much easier to cream.)
- Gradually add in the granulated sugar and continue beating for 2-3 minutes until light and fluffy, scraping down the sides as needed. (Don’t rush this step – the air you’re incorporating will help keep the cake tender.)
- Add in the eggs one at a time, beating well after each addition. Then beat in the vanilla. (See those little specks of vanilla? Such a warm, comforting flavor.)
- With the mixer on low speed, alternately mix in the flour mixture and milk in three additions, beginning and ending with the flour. Only mix until just combined after each addition – be careful not to overmix. (Overmixing = tough cake, and we want perfect pound cake texture.)
- In a small bowl, whisk together the brown sugar and cinnamon for the swirl.
- Spread half of the cake batter into the prepared bundt pan. Sprinkle with half of the cinnamon-sugar mixture. (This swirl method gives you those gorgeous ribbon streaks.)
- Spread the remaining batter over top, then sprinkle with the remaining cinnamon-sugar. Use a knife or skewer to swirl the cinnamon mixture into the batter, running it through the center and around the outer edge.
- Bake for 60-75 minutes, until a toothpick inserted in the center comes out clean. (Start checking around 60 minutes – my oven tends to run hot. You don’t want to overbake and dry out the cake.)
- Allow the cake to cool in the pan on a wire rack for 20 minutes, then invert the pan onto the rack to release the cake. Let cool completely before slicing. (The hardest part is letting it cool before diving in!)
Why This Dish Shines
There’s a reason pound cake has been a beloved classic for centuries. This buttery, dense yet delicate loaf is pure simple comfort. But take that rich pound cake base and add ribbons of cinnamon-sugar swirled throughout? It’s next level deliciousness.
The warm spice notes pair so well with the tender crumb and sweet vanilla notes. Every bite gives you that perfect balance of flavors and textures. It’s the kind of homey treat that makes you close your eyes and savor the moment. Plus, the pretty swirled design makes for a showstopping presentation whether you’re serving it for dessert, breakfast, or anytime snacking.
Upsides & Caveats
The Pros:
- Easy to make with basic pantry ingredients
- Versatile – perfect for dessert, breakfast, snacking, etc.
- That swirled design is so pretty (and delicious!)
- Keeps well for days, if it even lasts that long
The Cons:
- It’s definitely an indulgent, calorie-dense treat (though everything in moderation, right?)
- You’ll need to plan ahead since the batter needs time to bake and cool properly (worth the wait though!)
- Might be a little too tempting to have sitting around… I can never resist having ‘just one more slice’.
Mix-and-Match Ideas
While I’m partial to the cinnamon-sugar combo, this pound cake is a great canvas for other flavors too. You could try:
- Swirling in a ribbon of lemon or orange zest
- Adding some cocoa powder to the batter for a chocolate twist
- Mixing in fresh or dried fruit like blueberries or cranberries
- Sprinkling the top with a streusel crumb topping before baking
(My mom used to make a version with chocolate chips and pecans swirled in. So good!)
What Goes Well with This
Since this pound cake works for breakfast, snack time, or dessert, there are lots of delicious pairings:
- A hot cup of coffee or tea in the morning
- Fresh berries and lightly sweetened whipped cream for a simple dessert
- A scoop of vanilla ice cream for an indulgent treat (my personal favorite!)
My grandma always loved having a slice with her afternoon cup of Earl Grey. The cinnamon and bergamot flavors complemented each other so nicely.
What to Do with Extras
Honestly, leftovers rarely last long in our house – this cake is that good! But if you do have some left, it will keep at room temperature for 3-4 days. Just be sure to cover it well so it doesn’t dry out.
You can also freeze individual slices or the whole loaf for longer storage. Wrap tightly in plastic wrap and then foil, and it will keep for 2-3 months in the freezer. Let thaw overnight before serving.
(One time when I was moving apartments, I actually packed a few slices to snack on during the move. Worked great as portable road food – and definitely helped power me through all those boxes!)
Baking Instructions:
1. Preheat your oven to 325°F. Grease a 9×5 inch loaf pan with butter or non-stick cooking spray. You could use a bundt pan too if you want to get fancy—just adjust the baking time accordingly.
2. In a large bowl, cream together the butter and sugar until light and fluffy. I like to use my stand mixer for this, but a hand mixer works great too. Beat in the eggs one at a time, then stir in the vanilla. Oh, and make sure those eggs are at room temp!
3. In a separate bowl, whisk together the flour, baking powder, salt, and spices. Alternate adding the dry ingredients and milk to the butter mixture, mixing just until incorporated after each addition. Don’t overmix!
4. In a small bowl, stir together the brown sugar, cinnamon, and softened butter for the swirl.
5. Spread half of the batter into the prepared loaf pan. Sprinkle with half of the cinnamon sugar mixture. Spread the remaining batter over top, and sprinkle with the remaining cinnamon sugar mixture. Use a knife to swirl the batter and sugar together in a decorative pattern.
6. Bake for 60-70 minutes, until a toothpick inserted in the center comes out clean. Ovens can vary, so keep an eye on it after 50 minutes or so. Let cool in the pan for 10 minutes, then remove to a wire rack to cool completely before slicing.
There you have it! Doesn’t that swirl of cinnamon look just divine? The hardest part is letting it cool before you can dig in. But trust me, it’s worth the wait.
FAQ:
Q: Can I make this pound cake gluten-free?
A: Absolutely! Just substitute a gluten-free all-purpose flour blend for the regular flour. The texture may be slightly different, but it should still bake up nicely. My friend Jenna has been making it gluten-free for years with great results.
Q: Is this recipe dairy-free?
A: Unfortunately no, there’s quite a bit of butter and milk in this recipe. But you could try substituting a dairy-free milk like almond or oat milk, and using a vegan butter substitute. The texture might be a little different but I’m sure it would still be delicious! Let me know if you try a dairy-free version.
Q: How many calories are in a slice?
A: You know, I try not to worry too much about counting calories for something as delightful as this cinnamon swirl pound cake! But if you must know…one slice (based on cutting the loaf into 10 slices) has around 450 calories. It’s a rich cake, but so worth the indulgence in my opinion. Everything in moderation, right?
Q: How should I store leftover pound cake?
A: This cake actually keeps really well! Store it in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 5 days. You could also freeze individual slices for longer storage. Just let it thaw overnight in the fridge before serving. Sometimes I’ll pop a frozen slice in the microwave for 15-20 seconds to get that fresh-from-the-oven warmth back.
Q: What’s your favorite way to eat this cake?
A: Oh gosh, so many ways to enjoy it! Warm from the oven with a pat of butter is heavenly. But I also love it at room temp with a cup of coffee for a mid-morning treat. Occasionally I’ll go a little crazy and toast a slice, then drizzle it with a cinnamon glaze…decadent but SO good. Speaking of which, I may or may not have done that with the last few slices from the loaf I baked for these photos. No regrets!
Conclusion
Well, there you have it—my tried-and-true recipe for the most moist, cinnamon-swirled pound cake you’ll ever taste. It’s a classic for a reason! I hope you’ll give it a try. And please, let me know if you have any other questions. I’m always happy to provide tips from my years of baking experience.
Happy cooking and enjoy your Cinnamon Swirl Pound Cake Recipe- Moist Spiced Loaf! Let me know how it went on June 19, 2025. Shoot me a comment below or tag me on social media. Nothing makes me happier than seeing others get that same joy from a delicious homemade baked good. Except maybe eating it myself…