1-Start by preheating your oven to 325°F and getting that 12-cup Bundt pan ready with a good nonstick coating, like shortening and flour, to avoid any sticking drama. This preparation time includes about 35 minutes of prep, 1 hour and 25 minutes of cooking, and a total of 2 hours, but the wait is worth every bite.

2-First, grab your stand mixer with the whisk attachment and beat 1 ½ cups of unsalted butter at room temperature on high speed for one minute until it’s creamy. Slowly add 2 ½ cups of granulated sugar and mix for five minutes until it turns pale yellow and fluffy that’s key for a light cake. Add the 6 large eggs one at a time, mixing well and scraping the sides after each to ensure everything blends evenly.

3-Next, lower the mixer speed and add 3 cups of sifted cake flour in two batches, along with 1 teaspoon of salt and 1/4 teaspoon of baking soda, mixing gently to avoid toughening the batter. Then, stir in 1 cup of sour cream at room temperature, 2 tablespoons of vegetable oil, and 1 tablespoon of vanilla extract until just combined don’t overmix, or you’ll lose that tender crumb.

4-Now, in a small bowl, mix together the cinnamon swirl: 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 until it’s all combined. Pour one-third of the batter into your prepared pan, drizzle half of this swirl mixture on top, and use a skewer or butter knife to swirl it through for those gooey layers. Repeat with the next third of the batter and the remaining swirl, then top with the last third of batter.

5-Bake it for 85 to 95 minutes, or until a toothpick inserted comes out mostly clean. Let the cake cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely cover it lightly to keep it moist. Once it’s at room temperature, make the icing by beating 2 ounces of cream cheese and 2 tablespoons of unsalted butter for two minutes, then gradually add 1 ½ cups of confectioner’s sugar in two batches. Mix in ¼ cup of milk and 1 teaspoon of vanilla extract until it’s smooth and pourable, then drizzle it over the cake. Serve it up and enjoy for external tips on perfecting Bundt cakes, visit this guide.