Chocolate Cinnamon Bundt Cake Recipe That Melts in Your Mouth

This moist and easy Chocolate Cinnamon Bundt Cake features a cinnamon and brown sugar streusel swirl with walnuts and optional chocolate. It’s an ideal dessert for holidays, brunches, or special occasions.

Baking this cake fills the kitchen with the warm aroma of cinnamon and brown sugar, and the tender crumb and cinnamon swirl make each slice irresistible.

The cake is tender and moist, with a chocolate-cinnamon-walnut streusel swirled through the center and a sprinkling of the same mixture on top for a slightly crunchy finish and added texture.

Ingredients Overview

• Milk plus lemon juice or white vinegar to make a quick buttermilk substitute (or use ready-made buttermilk).
• Light brown sugar (packed)
• Ground cinnamon
• Walnuts, toasted and chopped — you can substitute pecans, hazelnuts, or almonds, 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). Chocolate is optional if you prefer a simple cinnamon streusel.

Directions Overview

1. Preheat the oven and grease and flour a large bundt pan.
2. Make the buttermilk substitute: add 1 tablespoon lemon juice or white vinegar to 1 cup milk and set aside, or use store-bought buttermilk.
3. Mix the brown sugar with cinnamon and toasted chopped walnuts.
4. Whisk together the flour, baking powder, baking soda and salt.
5. Melt the chocolate and let it cool slightly (optional).
6. Cream the butter, add granulated sugar and beat until light and fluffy. Add eggs one at a time, then vanilla.
7. With the mixer on low, add the flour mixture alternately with the milk mixture, starting and ending with the flour. Mix until smooth.
8. Pour half the batter into the prepared bundt pan, drizzle melted chocolate over it, then sprinkle half of the brown sugar mixture.
9. Add the remaining batter and use a butter knife to gently swirl the filling.
10. Sprinkle the remaining brown sugar mixture over the top.
11. Bake about 35 minutes, or until a toothpick inserted into the cake comes out clean. Cool in the pan on a rack for 15 minutes, then turn out to cool completely.

Serving Suggestions

Serve slices warm or at room temperature. For an extra treat, 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, refrigerate any remaining cake. The cake freezes well for up to three months—wrap tightly in plastic wrap, then foil, and place in an airtight container for best protection. Thaw overnight in the refrigerator and 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

Adapted from the Milk Calendar

This moist and easy Chocolate Cinnamon Bundt Cake has a swirled streusel filling and topping—perfect for brunch or dessert.

Prep Time: 20 mins

Cook Time: 35 mins

Total Time: 55 mins

Course: Dessert

Cuisine: American

Servings: 12 people

Calories: 290 kcal (per serving)

Ingredients

• 1 cup milk (or 1 cup milk + 1 tbsp lemon juice/vinegar to make buttermilk)
• 1 tbsp lemon juice or white vinegar
• 3/4 cup packed light brown sugar
• 2 tsp ground cinnamon
• 1/2 cup toasted, chopped walnuts
• 2 1/4 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp pure vanilla extract
• 1/3 cup semi-sweet chocolate chips or chunks, melted and cooled (optional)

Instructions

1. Position a rack in the center of the oven and preheat to 350°F (175°C). Grease and flour a large bundt pan.
2. In a liquid measuring cup, combine 1 cup milk with 1 tablespoon lemon juice or vinegar; set aside to thicken.
3. In a small bowl, mix the brown sugar, cinnamon and toasted chopped walnuts; set aside.
4. In a medium bowl whisk together the flour, baking powder, baking soda and salt; set aside.
5. Melt the chocolate in the microwave in short bursts, stirring until smooth; allow to cool slightly.
6. Cream the butter in a stand mixer fitted with the paddle attachment until smooth (1–2 minutes). Add granulated sugar and beat until light and fluffy (2–3 minutes).
7. Add eggs one at a time, beating after each addition, then add vanilla.
8. With the mixer on low, add the flour mixture alternately with the milk mixture, beginning and ending with the flour. Beat until the batter is smooth, scraping the bowl a couple of times.
9. Spread half the batter in the prepared pan. Drizzle the melted chocolate over the batter, then sprinkle half of the brown sugar mixture.
10. Top with the remaining batter, then swirl the filling gently with a butter knife. Sprinkle the remaining brown sugar mixture over the top.
11. Bake about 35 minutes, or until a toothpick inserted comes out clean.
12. Cool in the pan on a rack for 15 minutes, then invert to cool completely on the rack.

Notes

1. To toast walnuts: spread evenly on a baking sheet and toast at 350°F (175°C) for about 10 minutes or until fragrant; cool before chopping.
2. Store the cake covered at room temperature for up to 3 days. Freeze wrapped tightly for up to three months.

Nutrition (per serving)

Calories: 290 kcalCarbohydrates: 39 gProtein: 3 gFat: 14 gSaturated Fat: 6 gCholesterol: 49 mgSodium: 227 mgFiber: 1 gSugar: 33 g