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Breakfast Bundt Cake

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Prep Time: 15 mins    Cook Time: 1 hr

5 from 2 votes

Cakes aren't normally linked with breakfast, but once you taste this breakfast Bundt cake you'll change your mind and want this every morning!

An overhead shot of breakfast Bundt cake.
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Some breakfast versions of this cake are savory, made with ingredients like potatoes, eggs, and ham. However, this one assumes you have a sweet tooth like me!

This moist, sweet cake boasts a cinnamon brown sugar filling and a cinnamon-infused glaze. This makes a wonderful winter breakfast paired with a hot coffee and it is sure to start your day off on a great note!

I also like Cinnamon Toast Crunch bars and these delicious carrot banana muffins for breakfast too, if you are looking for more yummy options.

Main Ingredients

The recipe ingredients used to make breakfast Bundt cake laid out on a table.

All the usual cake-making suspects are in here along with a few others. I'm sure you already have most of these ingredients in the pantry:

  • Flour: A cake-making staple. Just use regular all-purpose flour for a great result. You don't need cake flour or any fancy kinds here.
  • Sugar: To add sweetness. Use white granulated sugar to make the most delicious Bundt cake.
  • Eggs: Another typical cake ingredient. Eggs help get the cake light and fluffy and bind the ingredients together.
  • Cinnamon: For a rich flavor. Cinnamon rolls are always popular at breakfast, so why not infuse this cake with cinnamon too? Cinnamon goes into the cake, the filling, and also the glaze. It's a warming flavor that is great during any season, but especially during the cooler months. You can always use a different flavor in place of the cinnamon. Consider anything from orange zest to cocoa powder or even coffee powder.
  • Confectioners' sugar: To make a smooth glaze. If you use regular sugar to make the glaze it will be grainy, so you need to choose confectioners' sugar instead which is also known as powdered sugar or icing sugar. If your glaze comes out too thin, add extra confectioners' sugar.

Instructions Overview

Not in the mood for a savory breakfast with hash browns or tater tots? No problem! This cake makes a great breakfast. Once you have the ingredients and a Bundt cake pan you're all set to go!

First, mix the flour with sugar, baking powder, baking soda, and salt. Then add the butter, eggs, vanilla, cinnamon, and milk.

Combine the brown sugar with some cinnamon in another bowl. Spoon half the batter into a greased Bundt pan then add the brown sugar cinnamon mixture followed by the rest of the batter.

Bake the breakfast Bundt cake for an hour and then give it 10 minutes to cool a bit before turning it out onto a plate. Whisk the cinnamon, confectioners' sugar, and milk to make the glaze. Drizzle the glaze over the cake, slice, and enjoy.

A shot of the side of a cinnamon Bundt cake.

Common Questions

Confectioners' sugar:

Bundt cakes are recognized for their unique shape, but why are they so shaped? The Bundt pan allows for more of the batter to be in contact with the pan and this means heat is transferred more evenly. This means you should get a perfect, evenly cooked cake instead of something crisp at the edges or undercooked in the middle.

Do you flip a bundt cake when it's hot or cold?

It's important to let the breakfast Bundt cake cool before attempting to get it out of the pan. You might be lucky and get a still-warm cake out in one piece, but I wouldn't risk it! The cake is far more delicate while still warm from the oven.

How do you get a cake out of a Bundt pan that is stuck?

Hopefully, this won't happen to you, but if it does, there is a way to get it out. Invert the pan and tap it firmly on the top and sides. Failing that, you can just leave the cake upside down, and hopefully, this is where gravity comes in!

How do you keep a Bundt cake fresh?

Keep the cake in an airtight container for up to 5 days in the refrigerator.

The inside layers of a cinnamon breakfast Bundt cake.

Chopnotch Tips

  • Most Bundt pans are nonstick, but it's still a good idea to grease and flour it before adding your cake batter so it is more likely to slide out smoothly.
  • Once the cake is completely cooled you can slice and wrap it in portions and freeze them. Thaw overnight. Bundt cakes freeze really well.
  • Swap the vanilla extract for a different flavor if you'd like. Consider orange extract or almond extract for a nice change.
Several slices of breakfast Bundt cake from above.

Breakfast Bundt cake makes a change from cinnamon rolls. This tasty cake is great for breakfast, brunch, or a snack at any time.

Let us know what you think! Give this recipe a rating in the comments section below.

Recipe

How to Make

Breakfast Bundt Cake

Cinnamon, brown sugar, and vanilla are just some of the wonderful flavors in this light, moist breakfast dessert
SCALE THIS RECIPE
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Servings: 16 slices

Ingredients

For the cake:

  • cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¾ cup unsalted butter, softened
  • 3 large eggs
  • teaspoons vanilla extract
  • teaspoons ground cinnamon
  • ¾ cup milk

For the filling:

  • 1 cup light brown sugar, packed
  • teaspoons ground cinnamon

For the glaze:

  • 1 cup confectioners’ sugar
  • 2 tablespoons milk
  • 1 teaspoon ground cinnamon
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Instructions

To make the cake:

  • Preheat the oven to 350°F. Grease and flour a bundt pan and set it aside.
  • Combine the flour, sugar, baking powder and soda, and salt in a mixing bowl and mix until well combined. Beat in the softened butter until the mixture turns crumbly, and then add in the eggs, vanilla, cinnamon, and milk and beat until the mixture is smooth.

To make the filling:

  • Combine the brown sugar and cinnamon in a mixing bowl and mix until well combined.
  • Pour half the cake batter into the prepared bundt pan. Evenly pour the entire cinnamon and brown sugar filling over the batter. Then pour the remaining cake batter on top of the filling layer.
  • Bake in the preheated oven for 60 minutes and remove when browned. Let cool in the pan for 10 minutes and then flip onto a plate and let cool completely.

To make the glaze:

  • Combine the confectioners’ sugar, milk, and cinnamon in a mixing bowl and whisk together. Optionally, add slightly more milk a little at a time until the desired consistency is achieved. Use a large spoon to drizzle it over the cooled cake. Serve and enjoy!
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Notes

  • Most Bundt pans are nonstick, but it's still a good idea to grease and flour it before adding your cake batter so it is more likely to slide out smoothly.
  • Once the cake is completely cooled you can slice and wrap it in portions and freeze them. Thaw overnight. Bundt cakes freeze really well.
  • Swap the vanilla extract for a different flavor if you'd like. Consider orange extract or almond extract for a nice change.

Nutrition Facts

Calories: 270kcal (14%), Carbohydrates: 50g (17%), Protein: 4g (8%), Fat: 10g (15%), Saturated Fat: 6g (38%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 55mg (18%), Sodium: 130mg (6%), Potassium: 99mg (3%), Fiber: 1g (4%), Sugar: 27g (30%), Vitamin A: 334IU (7%), Vitamin C: 1mg (1%), Calcium: 53mg (5%), Iron: 1mg (6%)
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course:
Dessert
cuisine:
American

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