There are cinnamon raisin bagels and bread, so why not a cake too? Cinnamon Raisin Bundt Cake is a light and fluffy cake prepared with yogurt and simple pantry ingredients. There’s a lot of cinnamon in this cake which adds warmth and the two whole cups of raisins ensure this cake stays soft and moist; perfect for the holidays!

The end of Lord Byron’s 12 Bundt Cakes of Christmas series is just around the corner, and I wouldn’t be able to sleep at night if I did not include my Cinnamon Raisin Bundt Cake. Cinnamon and raisins go together like Batman and Robin, like Harry and Sally, like Ross and Rachel, like Ygritte and Jon, like grilled cheese and tomato soup – you get the idea!!
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We love cinnamon probably more than the average household. I’ve dedicated whole recipes to cinnamon, like my Cinnamon Ice Cream, for example. Oh, another great cinnamon and raisin recipe is my Cinnamon Raisin Bread – so good and easy too! And, because I was a little late in life finding out that I liked raisins, I wanted to celebrate the pairing once more. This cake is very moist! The moisture from the raisins helps to keep the cake soft and prevents it from drying out.

ALL RAISINS WILL WORK PERFECTLY!
You can certainly use whatever raisin you would like. I used a mixture of sultanas and golden raisins. But, you can use Thompson or Mavis raisins too. They will all work well!
You might think that three tablespoons of cinnamon is way too much, but trust me, it’s the perfect amount. If you doubt you love cinnamon as much as we do, you can certainly reduce the amount you put in your cake, but honestly, this cake can handle a lot of cinnamon!
And unlike most cakes with raisins, there’s absolutely no need to soak or rehydrate the raisins before adding them to the batter. You just throw them in and mix them through. It’s that easy!

INGREDIENTS NEEDED TO PREPARE THIS RECIPE
The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.
- Butter – Make sure your butter is at room temperature!
- Sugar
- Eggs – Whenever you set out to bake, make sure your eggs are at room temperature too – just like your butter!
- Greek Yogurt – This will keep you cake soft and moist; the tartness of the yogurt will balance out the sweetness.
- Vanilla Extract – You can use rum here if you prefer.
- Flour – No need for anything special. Just use regular all-purpose flour. I have not tried this recipe with any other type of flour.
- Baking Powder and Baking Soda
- Salt
- Ground Cinnamon
- Raisins – Use whichever raisins you like. I’m using a mix of Thompsons and Golden Raisins.
- Confectioner’s Sugar – For garnish.
HOW TO MAKE A CINNAMON RAISIN BUNDT CAKE
Preheat your oven to 350 degrees F. Liberally coat the inside of a bundt pan with non-stick cooking spray and set it aside. In the bowl of a stand mixer, beat together the butter and sugar until creamy. Scrape down the bowl and add the eggs one at a time, beating the mixture well after each addition. Remove the bowl from the stand mixer. Add the vanilla extract and yogurt. Stir into the butter mixture with a spatula until well incorporated. Place the bowl back into the mixer base and add the flour, baking powder, baking soda, salt, and cinnamon. With the mixer on low speed, beat the flour into the butter and yogurt mixture. Do not over-mix – just until the flour is incorporated. Add the raisins and beat until just mixed into the batter.
Transfer the batter to the prepared bundt pan and smooth out the top with a spatula. Tap the pan very aggressively onto a cutting board. This will help the thick batter to settle well into the bundt pan and help to level out the batter as well. Bake for 45 minutes. Check to see if the cake is ready by inserting a wooden toothpick into the center of the cake. If the toothpick comes out clean, the cake is done. If wet cake batter is on the toothpick, leave the cake in the oven for another 5 minutes and perform the toothpick test again.
Once the cake is done, remove it from the oven and place the pan onto a wire cooling rack and leave it there for 15 minutes. Once the 15 minutes have passed, turn the cake out onto the wire cooling rack to finish cooling.

SUBSCRIBE NOW SO THAT YOU NEVER MISS OUT ON NEW RECIPES!
So, welcome, Dear Reader, to Lord Byron’s 12 Christmas Bundt Cake series! I’m updating this paragraph right here to let you know that even though this original cake series was published in 2019, there have been many holiday recipes shared since then. Some of my favourite recipe collections from previous years are my 75 Homemade Gifts from Your Kitchen, my 50 Make Ahead Freezer Friendly Christmas Recipes, and my 30 No-Bake Christmas Recipes post.
You really don’t want to miss one of these recipes, so if you have not yet subscribed to Lord Byron’s Kitchen, I encourage you to do so. That way, a new recipe will be emailed to you every day. You won’t have to bother to come looking for it! Like in previous holiday recipe countdowns, I like to mix up the recipes in the series so that there is something for everyone. Are you ready!!??
Looking For More Christmas Confections?
Lord Byron’s Kitchen has more than enough to satisfy your sweet tooth! Click on the links below to see a countdown series of holiday recipes from that category!
STORING, PACKAGING, & FREEZING
When it comes to most cakes, they taste best at room temperature, but they don’t hold up well to being left out on your countertop for long periods of time. Cakes will stay fresh in a covered cake stand or food-safe container with a lid for 3-5 days if left to sit on your kitchen countertop. You can store them in a food-safe container in your fridge. When you want to serve the cake, take it out of the fridge and let it sit at room temperature for 30-60 minutes.
If you plan to freeze your Cinnamon Raisin Bundt Cake, you certainly can! I would not recommend adding the dusting of confectioner’s sugar until you take the cake out of the freezer to thaw. To freeze most any cake, wrap the completely cooled cake well in two layers of plastic wrap. Then, wrap it tightly in a layer of aluminum foil. This helps to create a better seal. The goal is to keep all of that freshness locked in!

QUESTIONS?
If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down below the recipe card to find my Follow Me on Social Media box and never miss another recipe!
Finally, as I stated previously, every day I will be posting a new recipe. If you miss one, don’t fret. You can find my entire collection of Christmas Recipes right here! There are over 200 Christmas recipes and counting. There’s something for everyone! Cheers!

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Cinnamon Raisin Bundt Cake
Ingredients
For the Cake:
- 3/4 cup butter, softened
- 1 1/4 cups sugar
- 3 large eggs, room temperature
- 1 1/2 cups plain Greek yogurt
- 2 teaspoons vanilla extract
- 3 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 3 tablespoons cinnamon
- 2 cups raisins (I used 1/2 cup sultana and 1 1/2 cups golden.)
- 1 tablespoon confectioner's sugar, for garnish (optional)
Instructions
- Preheat your oven to 350 degrees F. Liberally coat the inside of a bundt pan with non-stick cooking spray and set it aside.
- In the bowl of a stand mixer, beat together the butter and sugar until creamy.
- Scrape down the bowl and add the eggs one at a time, beating the mixture well after each addition.
- Remove the bowl from the stand mixer. Add the vanilla extract and yogurt. Stir into the butter mixture with a spatula until well incorporated.
- Place the bowl back into the mixer base and add the flour, baking powder, baking soda, salt, and cinnamon. With the mixer on low speed, beat the flour into the butter and yogurt mixture. Do not over-mix – just until the flour is incorporated.
- Add the raisins and beat until just mixed into the batter.
- Transfer the batter to the prepared bundt pan and smooth out the top with a spatula.
- Tap the pan very aggressively onto a cutting board. This will help the thick batter to settle well into the bundt pan and help to level out the batter as well.
- Bake for 45 minutes. Check to see if the cake is ready by inserting a wooden toothpick into the center of the cake. If the toothpick comes out clean, the cake is done. If wet cake batter is on the toothpick, leave the cake in the oven for another 5 minutes and perform the toothpick test again.
- Once the cake is done, remove it from the oven and place the pan onto a wire cooling rack and leave it there for 15 minutes. Once the 15 minutes have passed, turn the cake out onto the wire cooling rack to finish cooling.
Nutrition
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Sandhya Ramakrishnan says
According to me Cinnamon and raisin is a pair made for baking. I just love the flavor of cinnamon and no amount is too much for me. This cake has just the right amount of cinnamon for me and the texture is marvelous. I just love your pictures and it is tempting me to get my Christmas tree up! So festive that it feels like holidays already and I can smell that cake.
Emmeline says
Oh this looks so yummy!! I am also crazy about cinnamon – it’s all I want to have this time of year, in everything! I usually don’t make this type of cake for Christmas so I look forward to trying it this year! Will be perfect as one of my “7 Christmas Cookies” for Christmas Eve. Thank you!
Leanne says
The more cinnamon, the better, so I would totally make this with three tablespoons! I’m also a lover of cinnamon raisin anything, so I know I would love this bundt cake. I probably have everything I need right now to make it, and would love to have a few slices waiting for me this weekend with my morning coffee!