Introduction

This Tornado Cake is a delightful swirl of rich cocoa and cinnamon running through a moist, tender vanilla batter. Perfect for gatherings or an indulgent everyday treat, its beautiful marbled pattern makes it as inviting to look at as it is to eat.

Ingredients

2 cups all-purpose flour
1.5 cups granulated sugar
0.5 teaspoon baking soda
0.25 teaspoon salt
0.5 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
0.25 cup unsweetened cocoa powder
0.75 cup granulated sugar
0.5 teaspoon ground cinnamon

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to prevent sticking.
Step 2: In a large bowl, whisk together the flour, 1.5 cups sugar, baking soda, and salt until evenly combined.
Step 3: Add the softened butter, eggs, and vanilla extract to the dry ingredients. Mix gently until just combined to avoid overworking the batter.
Step 4: Gradually pour in the buttermilk, mixing until the batter is smooth but do not overmix to keep the cake tender.
Step 5: In a small bowl, combine the cocoa powder, 0.75 cup sugar, and ground cinnamon to create the tornado swirl mixture.
Step 6: Pour about two-thirds of the vanilla batter into the prepared pan, spreading it evenly.
Step 7: Sprinkle the cocoa-cinnamon swirl mixture evenly over the batter layer in the pan.
Step 8: Carefully pour the remaining one-third of the vanilla batter over the swirl mixture to cover it as much as possible.
Step 9: Using a knife or skewer, gently swirl the batters together to create a tornado pattern. Be careful not to over-swirl to keep distinct layers.
Step 10: Bake in the preheated oven for 30 to 35 minutes, or until a wooden skewer inserted into the center comes out clean.
Step 11: Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely before serving.

Tips & Variations

For a richer flavor, substitute the buttermilk with plain yogurt or sour cream.
Add a handful of chopped nuts or chocolate chips to the swirl mixture for extra texture.
Use a toothpick for finer swirling effects if you prefer a more delicate tornado pattern.

Storage

Store the Tornado Cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and refrigerate for up to one week. Reheat slices gently in the microwave for about 15 seconds to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, buttermilk adds tenderness and tang; if using regular milk, add a teaspoon of lemon juice or vinegar to mimic the acidity for best results.

How do I avoid overmixing the batter?

Mix ingredients just until combined and no dry flour remains. Overmixing can make the cake dense and tough, so stop stirring as soon as the batter is smooth.

Tornado Cake Recipe

Print Recipe

★★★★★

5 from 140 reviews

This Tornado Cake is a delightful swirl cake featuring a tender vanilla buttermilk batter and a rich cocoa-cinnamon tornado swirl. Easy to prepare and baked in a single pan, this cake combines classic flavors with an eye-catching marbled effect that makes it perfect for dessert or a special breakfast treat.

Author: Sophie
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 45-50 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cake Batter

2 cups all-purpose flour
1.5 cups granulated sugar
0.5 teaspoon baking soda
0.25 teaspoon salt
0.5 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk

Tornado Swirl

0.25 cup unsweetened cocoa powder
0.75 cup granulated sugar
0.5 teaspoon ground cinnamon

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to prevent sticking.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, 1.5 cups granulated sugar, baking soda, and salt to ensure even distribution of ingredients.
Add Wet Ingredients: Incorporate the softened unsalted butter, eggs, and vanilla extract into the dry mixture. Mix until the ingredients are just combined without overworking the batter.
Incorporate Buttermilk: Gradually add the buttermilk while mixing to achieve a smooth batter. Take care not to overmix as this can affect the cake’s texture.
Prepare Tornado Swirl Mixture: In a separate small bowl, combine the unsweetened cocoa powder, 0.75 cup granulated sugar, and ground cinnamon, mixing thoroughly to create the tornado swirl mixture.
Layer Batter and Swirl: Pour about two-thirds of the cake batter evenly into the prepared pan. Evenly sprinkle the tornado swirl mixture over the batter.
Top with Remaining Batter: Carefully pour the remaining one-third of the cake batter over the swirl mixture to layer it on top.
Create the Tornado Effect: Use a knife or skewer to gently swirl through the batter in the pan to create the distinctive tornado marbled pattern. Avoid excessive swirling to maintain clear swirl lines.
Bake the Cake: Place the pan in the preheated oven and bake for 30 to 35 minutes, or until a wooden skewer inserted into the center comes out clean, indicating the cake is fully baked.
Cool the Cake: Allow the cake to cool in the pan for about 10 minutes. Then invert it onto a wire rack to cool completely before slicing and serving.