Ingredients

For the Cake

  • 2½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 1 cup milk
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt

For the Cinnamon Swirl

  • ⅓ cup brown sugar
  • 1 tablespoon ground cinnamon
  • 2 tablespoons melted butter

For the Glaze

  • 1 cup powdered sugar
  • 2–3 tablespoons milk
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat the oven: Heat to 350°F (175°C). Grease and flour a Bundt pan thoroughly.
  2. Prepare the batter: Cream the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then add vanilla.
  3. Combine dry ingredients: In a separate bowl, whisk flour, baking powder, and salt. Add to the butter mixture alternately with milk, mixing just until combined.
  4. Make the cinnamon mixture: Combine brown sugar, cinnamon, and melted butter in a small bowl.
  5. Layer the batter: Pour half the cake batter into the prepared pan. Sprinkle the cinnamon mixture evenly over it, then cover with the remaining batter. Gently swirl with a knife.
  6. Bake: Bake for 40–50 minutes, or until a toothpick inserted into the cake comes out clean.
  7. Cool: Let the cake rest in the pan for 10–15 minutes before carefully turning it onto a wire rack to cool completely.
  8. Prepare the glaze: Whisk powdered sugar, milk, and vanilla until smooth. Add milk gradually to achieve a pourable consistency.
  9. Glaze and serve: Drizzle the glaze over the cooled cake. Let it set before slicing.

Tips for the Best Cake

  • Grease every groove of the Bundt pan to prevent sticking.
  • Avoid overmixing the batter to keep the cake tender.
  • Let the cake cool before adding the glaze so it doesn’t melt away.