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Tornado Cake Recipe

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★★★★★

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.

Ingredients

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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

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to prevent sticking.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Top with Remaining Batter: Carefully pour the remaining one-third of the cake batter over the swirl mixture to layer it on top.
  8. 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.
  9. 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.
  10. 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.

Notes

  • Ensure butter is softened to room temperature for easier mixing.
  • Do not overmix the batter to keep the cake tender.
  • Swirling technique is key to create a clear tornado pattern; swirl gently.
  • Use a toothpick or skewer to check doneness near the end of baking time.
  • Letting the cake cool properly helps in clean slicing and presentation.

Keywords: Tornado cake, swirl cake, buttermilk cake, cocoa cinnamon swirl, marbled cake, easy dessert

Find it online: https://spiceupwithsophie.com/tornado-cake-recipe/