This isn’t your average cinnamon cake; we’ve boosted the flavor and moistness in this one, and it tastes just like a cinnamon roll. This Cinnamon Swirl Sour Cream Cake is delicious as a rich morning coffee cake or as a dessert. It’s incredibly juicy because to the sour cream, and it’s topped with a creamy cinnamon glaze.
Hello there! Before you browse, there’s a lot of vital information in this article! includes the FAQ section, which may help you with any queries you have regarding this recipe. Enjoy!
Well, I adore cinnamon. I put it in almost everything. I’m not just talking about cinnamon buns and pies; I’m talking about things like cereal and ice cream. Have you ever tried it with ice cream? You should, it’s incredible. Well, cinnamon simply makes everything better in my opinion.
This Cinnamon Swirl Sour Cream Cake has a thick cinnamon swirl.
I couldn’t decide whether to name this one cinnamon swirl sour cream cake or just cinnamon roll cake since it tastes exactly like a cinnamon roll.
This cake emerges from the oven with a river of cinnamon flowing through the center. It delivers a mouthful of brown sugar cinnamony delight.
And if you want even more swirl than my cake has, swirl your batter even more. You only have to be cautious not to overdo it or you’ll lose the swirl effect.
Well, cinnamon cake is delicious at any time of year, but it is particularly delicious around the holidays, since it really tastes like a mouthful of Christmas.
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- LET’S TALK ABOUT SOME OF THE INGREDIENTS FOR THE CINNAMON SWIRL CAKE:
- MIXING METHOD FOR THE CINNAMON SWIRL CAKE:
- TIPS & FAQS FOR THE CINNAMON SWIRL CAKE:
- Cinnamon Swirl Sour Cream Cake
- What does putting sour cream in a cake do?
- What happens when you add sour cream to cake mix?
- Does sour cream replace water in a cake mix?
- Can you use sour cream in a store bought cake mix?
- Do you need to refrigerate sour cream cake?
- Should I refrigerate a sour cream cake?
- What does sour cream replace in a box cake mix?
- How do you make a box cake taste like a bakery?
- Does sour cream replace milk in cake?
- Can you taste the sour cream in a cake?
LET’S TALK ABOUT SOME OF THE INGREDIENTS FOR THE CINNAMON SWIRL CAKE:
Cinnamon: Obviously, this cinnamon cake has cinnamon. There’s no mystery there, but we’ll be adding cinnamon to the batter, the swirl, and the glaze. No, we’re not stingy with the cinnamon.
Oh, and I adore Saigon Cinnamon. It’s a pretty wonderful cinnamon, so if you can get it, use it.
Brown Sugar: This is used for the cinnamon swirl. Don’t miss this step since it truly makes the cake.
Sour Cream: I like using sour cream in my cakes. That makes them very moist and flavorful.
MIXING METHOD FOR THE CINNAMON SWIRL CAKE:
The creaming process is used to make this cake. Whip the butter and sugar until creamy before adding the dry and wet components alternately. Simple as that.
TIPS & FAQS FOR THE CINNAMON SWIRL CAKE:
This cake is very moist and will cling to the pan if you do not grease it.
Absolutely, room temperature butter is important. You don’t want to microwave it since it will not uniformly warm the butter. Room temperature butter blends nicely with the other components.
Any option is acceptable.
You’ll get the greatest results using sour cream, but if you can’t find it, you may substitute yogurt. Nevertheless, use full fat yogurt rather than light yogurt.
After adding the batter to the pan, I just twirled the knife around the cake a few times. If you want an even greater swirl, drag your knife over the batter a couple more times. But don’t swirl it too much or you’ll lose the swirl and it’ll simply merge in with the cake batter.
Let’s get to the recipe now!
***I write recipes in volume (cup) measures since that is what people in the United States are accustomed to seeing and using. Click the metric button beneath the ingredients in the recipe card to get weight in metric measures. The weights are converted by a software, not by me, and the results are an educated approximation. Please keep in mind that while I prepare recipes in cups, I cannot guarantee that weighing the components will provide the same results.
Cinnamon Swirl Sour Cream Cake
***I publish recipes in volume (cup) measures since that is what people are accustomed to seeing and using in the United States. Click the metric button beneath the ingredients in the recipe card to convert weight to metric measures. The weights are converted by a software rather than by me, and it is an educated assumption. Please keep in mind that while I create my recipes in cups, I cannot guarantee that weighing the components will provide the same results.
***I write recipes in volume (cups) measures since that is what people in the United States are accustomed to seeing and using. Click the metric button beneath the ingredients in the recipe card for weight in metric units. The weights are converted by a software, not by me, and it is a best approximation. Please keep in mind that while I prepare recipes in cups, I cannot guarantee that weighing the components will provide the same results.
For the Cake:
- 3 cups of all-purpose flour
- 2 tsp baking powder
- teaspooncinnamon(for the main cake batter) (for the main cake batter)
- 2tablespooncinnamon(for the cinnamon swirl) (for the cinnamon swirl)
- a cup of packed brown sugar (for the cinnamon swirl)
- 1 cup ordinary sugar (for the main cake batter)
- 1cupbutter(room temp) (room temp)
- 1 cup soured cream
For the Cinnamon Glaze:
- 4 CUP CONFETTI SUGARS
- 1 tsp vanilla extract
- a cup of milk or cream (Add another 1-2 tablespoons if desired)
For the cake:
- Oil and flour a bundt pan well. Preheat the oven to 325°F.
- Combine the flour, baking powder, salt, and 1 teaspoon cinnamon in a mixing basin. Set away after thoroughly whisking.
- In a separate dish, combine the sour cream, milk, and vanilla extract. Set away after thoroughly whisking.
- Combine the butter and 1 cup of normal sugar in a large mixing bowl. Mix on medium, then high for several minutes, or until light and fluffy.
- Add the eggs two at a time, mixing on medium until mixed.
- Alternating put in the flour and sour cream mixtures. (Mix in the flour mixture on medium just until incorporated. Mix in the sour cream mixture just until incorporated. Mix in another tablespoon of the flour mixture until just incorporated. Add the remaining sour cream mixture, mixing just until incorporated, followed by the remaining flour mixture, mixing until thoroughly blended.) You just want to mix for approximately 20 seconds, or until everything is properly incorporated. Mixing for many minutes is excessive.
- Set aside 1 cup packed brown sugar and 2 teaspoons cinnamon in a separate basin.
- Smooth a bit less than half the cake batter into your pan.
- Over the batter, sprinkle the sugar-cinnamon mixture.
- Spread the remaining cake batter into the pan.
- With a knife, gently stir the batter. Just walk around a few times. Swirl a little more if you want more of a swirl. You simply need to be cautious not to swirl too much or it will all mix together and you will lose the swirl look.
- Bake for 55 minutes to 1 hour at 325 degrees.
- Cool for around 20 minutes in the pan on a wire rack before turning out onto a rack or a cake plate to cool fully.
For the glaze:
- Combine the confectioners’ sugar, cinnamon, extract, and milk in a mixing basin. Blend until smooth. Examine the consistency. If it’s too thick to drizzle, add additional milk or cream by the spoonful until the appropriate consistency is reached.
- Drizzle over the cool cake.
Let me know what you think if you make it! I’m hoping you like it as much as I do.
There are affiliate links in this post. I earn money as an Amazon Associate by making qualifying purchases.
Supplies Used for the Cinnamon Swirl Sour Cream Cake:
- KitchenAid Stand Mixer (optional)
- Glass KitchenAid Mixing Bowl
- Bundt Cake Pan
You may also enjoy these recipes:
- Buttercream with Cinnamon
- Cake with Brown Sugar and Spice
Remember to Pin it for Later!
What does putting sour cream in a cake do?
Sour cream provides moisture without thinning the batter as a liquid would. Since sour cream adds moisture without thinning down the batter, the result is a cake with a very soft, fine crumb.
What happens when you add sour cream to cake mix?
Sour cream, according to the food-science site Food Crumbles, may help thicken and moisten a cake. Since sour cream includes fat, your cake will be richer as well. According to the baking site Liv for Cake, you should start with around 1 cup of sour cream.
Does sour cream replace water in a cake mix?
To add moisture to the cake, add sour cream, yogurt, or even mayonnaise to the recipe. If you want to give your yellow cake a caramel taste, use brown butter instead of oil or ordinary butter. Use milk, evaporated milk, or buttermilk for the water. Alternative methods to include fat
Can you use sour cream in a store bought cake mix?
Sour cream is the key ingredient to a luscious cake! That’s correct. Adding 12 cup of sour cream, similar to milk, adds flavor to your box cake mix.
Do you need to refrigerate sour cream cake?
Sour Cream Coffee Cake Storage and Serving. Is it necessary to chill sour cream coffee cake? This coffee cake may be stored at room temperature in an airtight container for up to 3 days. Nonetheless, it will keep in the refrigerator for up to a week.
Should I refrigerate a sour cream cake?
Sour Cream Pound Cake may be kept at room temperature for up to 3 days in an airtight container. You may also cover the cake in plastic wrap and refrigerate it for up to a week.
What does sour cream replace in a box cake mix?
Baking soda or baking powder are often used in cake recipes because they aid in the expansion of the cake while it bakes. Baking soda requires acid to work correctly, therefore sour cream may be used in lieu of baking powder to activate the baking soda and enable the cake to rise.
How do you make a box cake taste like a bakery?
Hack for Creating Boxed Cake Mix
Replace the water in the package instructions with milk. DOUBLE the quantity of butter and replace the oil in the package instructions. Add one more egg than the package directions ask for. Combine the ingredients and bake according to the package instructions.
Does sour cream replace milk in cake?
Sour cream or full-fat yogurt may be used in place of whole milk. This alternative may be used to make fast breads or to add creaminess to pan sauces. Sour cream also works well in recipes that call for buttermilk, and vanilla-flavored yogurt may be used in sweet quick breads and cakes.
Can you taste the sour cream in a cake?
If you’re not a lover of sour cream, you may be wondering whether you can taste it in baking. Don’t worry; when baked, the taste *might* be somewhat acidic but not sour. What exactly is this? You won’t taste the sour cream, but you will taste a sweet and tasty cake.