Cinnamon Swirl Pound Cake Recipe

The Cinnamon Swirl Pound Cake Recipe is a cozy, fragrant dessert that brings warmth to every bite. It combines buttery richness with a sweet cinnamon-brown sugar swirl, creating layers of soft cake and subtle spice. This recipe is simple to make, stays moist for days, and tastes even better the next day. Each slice has that perfect marbled look and a comforting aroma that fills your kitchen as it bakes. Whether you’re serving it for brunch, as an afternoon snack, or at a holiday gathering, this cake never fails to impress.

Why You’ll Love This Recipe

Warm, inviting flavours

This cake is full of balanced sweetness and spice. The buttery pound cake base melts in your mouth, while the cinnamon swirl adds depth and warmth. The brown sugar caramelizes slightly as it bakes, giving each bite a hint of toffee-like flavour. It’s the perfect cake for autumn and winter, but it’s delicious enough to enjoy all year long.

Moist and simple to make

You don’t need fancy tools or ingredients for this recipe. A few pantry staples come together quickly to make a bakery-quality cake. The sour cream adds moisture and richness, ensuring the pound cake stays tender for days. The best part is that it looks as good as it tastes. With its swirled interior and golden crust, it’s the kind of dessert that draws compliments every time you make it.

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Ingredients and Substitutions

The pound cake base

You’ll need the following ingredients for the cake:

• Three quarters cup plus three tablespoons unsalted butter, room temperature
• One cup plus three tablespoons granulated sugar
• Three large eggs
• One and three quarters cups plus two tablespoons cake flour
• One and a half teaspoons baking powder
• Three quarters cup sour cream
• Three quarters teaspoon vanilla essence

These ingredients create a soft and buttery base that’s rich but balanced. Cake flour gives the cake a fine, tender crumb. Sour cream adds both moisture and a gentle tang that enhances the overall flavour. The vanilla essence rounds it all out, complementing the warmth of the cinnamon swirl.

The cinnamon swirl

For the swirl, you’ll need:

• Two teaspoons cinnamon powder
• Two tablespoons plus one teaspoon brown sugar

These two ingredients transform a simple pound cake into something special. You can use light or dark brown sugar depending on your taste. Light brown sugar gives a soft caramel flavour, while dark brown sugar adds a deeper molasses note. You can even add a pinch of nutmeg or cardamom for an extra hint of spice.

Step-by-Step Instructions

Mixing the cake batter

Preheat your oven to three hundred thirty degrees Fahrenheit. Grease a nine by five-inch loaf pan with butter or non-stick spray. In a large mixing bowl, combine the sugar and softened butter. Beat on medium-high speed for about two to three minutes until the mixture is light and fluffy. Add the eggs one at a time, mixing at the lowest speed after each addition to prevent overmixing.

In a separate bowl, whisk together the flour and baking powder. Add the dry ingredients to the butter mixture on the lowest speed, mixing just until incorporated. Use a spatula to fold in the sour cream and vanilla essence gently. The batter should be smooth and thick.

Creating the cinnamon swirl

Scoop out about two cups of batter into a medium bowl. Add the cinnamon powder and brown sugar to this portion and stir until well combined. This will be your swirl mixture. In your prepared loaf pan, spread a layer of plain batter across the bottom, then add a layer of the cinnamon batter. Continue alternating layers until all the batter is used.

Use a knife or skewer to gently swirl through the batter one or two times in random motions. This creates a beautiful marbled pattern once baked. Avoid overmixing the layers, as too much swirling will blend the batters together.

Baking and Cooling

Bake to golden perfection

Place the loaf pan on the middle rack of the preheated oven and bake for about forty to forty five minutes. The cake is ready when a toothpick inserted into the centre comes out clean or with just a few moist crumbs. The top should be golden brown and slightly domed.

Cool completely for best texture

Remove the cake from the oven and let it cool in the pan for fifteen minutes. This resting time allows the structure to set, making it easier to remove without breaking. Afterward, carefully transfer the cake to a wire rack to cool completely. The flavour continues to develop as it cools, making it even more delicious the next day.

Tips for the Perfect Pound Cake

Mixing tips

Use room temperature ingredients for best results. Softened butter creams better with sugar, creating a lighter texture. Always mix on low speed when adding eggs and flour to prevent overworking the batter. Overmixing can make the cake dense.

Swirling secrets

Less is more when it comes to swirling. A few gentle motions are enough to create a distinct marbled look. Use a thin knife or skewer rather than a spoon for finer lines. If you’d like an extra cinnamon hit, sprinkle a bit of cinnamon sugar on top before baking. It adds a light crunch and enhances the aroma.

Serving Suggestions

How to enjoy it

This cinnamon swirl pound cake is versatile and pairs beautifully with a variety of toppings. Serve it warm with a dollop of whipped cream, or slice it thick and add a drizzle of vanilla glaze for an extra touch of sweetness. It’s also wonderful with a scoop of ice cream or a side of fruit compote. The light cinnamon flavour complements everything from coffee to tea, making it perfect for breakfast or dessert.

Great for gatherings

This cake is a great make-ahead option for parties or family dinners. It holds its shape well, stays moist for several days, and looks beautiful when sliced. You can double the recipe to make two loaves if you’re feeding a larger group. For another easy, crowd-pleasing dessert, try the Easy Triple Berry Dump Cake which offers the same homemade comfort in a fruit-filled version.

Storage and Freezing

Storing your cake

Once the cake has cooled completely, wrap it tightly in plastic wrap or place it in an airtight container. Keep it at room temperature for up to four days. The sour cream helps retain moisture, so it stays soft and fresh. If you prefer, refrigerate it to extend its shelf life for up to a week.

Freezing for later

This cake freezes beautifully. Wrap individual slices in plastic wrap, then store them in a freezer-safe bag. It will last up to three months. When you’re ready to enjoy it, thaw the slices at room temperature or warm them slightly in the microwave. The flavour and texture remain just as moist and buttery as the day you baked it.

Flavour Variations

Add your own twist

You can customize this cake easily. Add chopped nuts like pecans or walnuts to the cinnamon layer for crunch. Mix in a handful of mini chocolate chips for a richer treat, or fold diced apples into the batter for a cinnamon apple version. A simple powdered sugar glaze made with milk and vanilla extract adds sweetness and shine.

Seasonal serving ideas

During the holidays, serve this cake with spiced whipped cream or dust it lightly with powdered sugar. It’s an excellent alternative to traditional fruitcake. In warmer months, pair it with berries and ice cream for a lighter dessert. No matter the season, this cake fits every occasion and makes your home smell incredible while baking.

FAQ

Can I use regular flour instead of cake flour?
Yes, you can use all-purpose flour. Replace every cup of cake flour with one cup of all-purpose flour minus two tablespoons.

Can I double this recipe?
Yes. You can double the ingredients to make two loaves. Adjust the baking time slightly and check with a toothpick for doneness.

Can I use yogurt instead of sour cream?
Yes. Plain Greek yogurt makes an excellent substitute and adds a similar texture and moisture.

Conclusion

This Cinnamon Swirl Pound Cake is the perfect combination of simplicity and elegance. Each slice delivers buttery sweetness and cinnamon warmth, creating a dessert that feels both comforting and indulgent. It’s soft, aromatic, and stays moist for days. Whether you serve it fresh from the oven or after it’s had time to rest, this cake brings joy to any table. It’s a reminder that the best desserts often come from simple ingredients, a little patience, and plenty of love. Once you try it, you’ll find yourself baking it again and again.