1-Let’s dive into making this cinnamon swirl bundt cake, a moist sour cream pound cake with buttery swirls and a sweet glaze. Start by preheating your oven to 325°F and preparing a 12-cup Bundt pan with the shortening and flour method to avoid any sticking drama. This step ensures your cake slides out smoothly later.

2-In your mixer, beat 1 ½ cups of unsalted butter on high speed for 1 minute until it’s creamy, then gradually add 2 ½ cups of granulated sugar and cream for 5 more minutes until it turns pale yellow and fluffy. Add 6 large eggs one at a time, mixing well after each and scraping the bowl to keep things even. For a link to advanced techniques, check out our section on mastering this cake for pro tips.

3-Lower the mixer speed and add 3 cups of sifted cake flour in two batches, followed by 1 teaspoon salt and ¼ teaspoon baking soda, mixing gently to avoid toughness. Stir in 1 cup sour cream, 2 tablespoons vegetable oil, and 1 tablespoon vanilla extract, scraping the bowl until just combined. In a small bowl, whisk together ⅓ cup melted unsalted butter, ⅓ cup packed light brown sugar, 1 tablespoon all-purpose flour, 1 ½ teaspoons ground cinnamon, and 1 teaspoon vanilla extract for the swirl.

4-Pour one-third of the batter into the pan, drizzle half the cinnamon swirl over it, and use a skewer or butter knife to create that pretty pattern. Repeat with the next third and the remaining swirl, then top with the final batter third. Bake for 85-95 minutes until a toothpick comes out mostly clean. Let it cool in the pan for 10 minutes, then invert onto a plate and cool fully. For the icing, beat 2 ounces cream cheese and 2 tablespoons unsalted butter for 2 minutes, add 1 ½ cups confectioner’s sugar in batches, then mix in ¼ cup milk and 1 teaspoon vanilla extract until smooth and drizzle over the cake.