Cinnamon Buttercream Bundt Cake Recipe

Name: Cinnamon Buttercream Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 1 pound Unsalted Butter, Softened; 2-1/2 cups Powdered Sugar; 6 whole Eggs, Room Temperature; 2 Tablespoons Vanilla; 2 teaspoons Lemon Juice; 4 cups All-purpose Flour; 1/4 teaspoons Salt; 1 Tablespoon Baking Powder; 1/4 cups Brown Sugar; 1/8 cups Cinnamon; 1/8 cups Sugar; _____; FOR THE ICING:; 1-1/2 cup Powdered Sugar; 1/2 cups Milk

Servings: persons

FOR THE CAKE:
1 pound Unsalted Butter, Softened
2-1/2 cups Powdered Sugar
6 whole Eggs, Room Temperature
2 Tablespoons Vanilla
2 teaspoons Lemon Juice
4 cups All-purpose Flour
1/4 teaspoons Salt
1 Tablespoon Baking Powder
1/4 cups Brown Sugar
1/8 cups Cinnamon
1/8 cups Sugar
_____
FOR THE ICING:
1-1/2 cup Powdered Sugar
1/2 cups Milk

1
1. In a large stand mixer, beat butter with paddle attachment until light and fluffy.
2
2. Slowly mix in powdered sugar and eggs, one a time, on medium speed.
3
3. Stir in the vanilla and lemon juice.
4
4. Mix flour, salt, and baking powder in a separate bowl. Gradually beat flour mixture into creamed mixture.
5
5. Mix brown sugar, sugar, and cinnamon in a small bowl. Set aside.
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6. Generously grease a 10 inch tube pan with butter/Crisco and flour.
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7. Fill the pan halfway with batter. Sprinkle cinnamon sugar mixture on top of batter. Spoon on some more batter, sprinkle more cinnamon sugar. Continue layers until the pan is full.
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8. Bake in a 350 degree F oven for one hour 20 minutes or until done. Cool on rack.
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9. In a small bowl beat milk and powdered sugar with a fork until well mixed. Drizzle over cooled bundt cake and let set. Then eat and enjoy!
10
Adapted from Pillsbury's Best of the Bake Off 1996 edition, Buttercream Pound Cake.

1894

kcal

Calories

109

Fat

199

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: FOR THE CAKE:, 1 pound Unsalted Butter, Softened, 2-1/2 cups Powdered Sugar, 6 whole Eggs, Room Temperature, and more.

Yes, Cinnamon Buttercream Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cinnamon Buttercream Bundt Cake

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