Tornado Cake Recipe

Introduction

This Tornado Cake is a delightful dessert featuring a beautiful swirl of chocolate and cinnamon within a tender, moist cake. Its unique pattern and rich flavors make it perfect for a casual family treat or a special occasion.

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

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

Tips & Variations

• For a richer flavor, try substituting half of the all-purpose flour with cake flour for a softer crumb.
• You can add a handful of chopped nuts or chocolate chips to the swirl mixture for extra texture.
• If buttermilk is unavailable, substitute with 1 cup milk mixed with 1 tablespoon lemon juice or vinegar and let sit for 5 minutes.

Storage

Store the cooled Tornado Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze for up to 3 months. Reheat slices gently in the microwave for 15-20 seconds to enjoy warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

You can substitute regular milk mixed with a tablespoon of lemon juice or vinegar, let it sit for a few minutes to curdle slightly, which works as a buttermilk substitute.

How do I know when the cake is done baking?

Insert a wooden skewer or toothpick into the center of the cake; if it comes out clean or with just a few moist crumbs, the cake is fully baked.

Tornado Cake Recipe

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★★★★★

4.5 from 141 reviews

This Tornado Cake is a moist, flavorful dessert featuring a beautiful swirled pattern created by combining a cinnamon cocoa mixture with a classic vanilla buttermilk batter. Perfect for breakfast or dessert, this cake combines the richness of cocoa and the warmth of cinnamon in an easy-to-make layered cake that delights both the eyes and the palate.

• Author: Yana
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 Mixture

• 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 ensure the cake doesn’t stick.
2. Mix dry ingredients for batter: In a large bowl, whisk together the all-purpose flour, 1.5 cups granulated sugar, baking soda, and salt.
3. Add wet ingredients: Stir in the softened unsalted butter, eggs, and vanilla extract to the dry ingredients. Mix until just combined without overworking the batter.
4. Incorporate buttermilk: Gradually add the buttermilk to the mixture, blending until the batter is smooth and well combined but without overmixing to keep the cake tender.
5. Prepare tornado swirl mixture: In a small bowl, combine the unsweetened cocoa powder, 0.75 cup sugar, and ground cinnamon.
6. Layer the batter and swirl mixture: Pour about two-thirds of the cake batter into the prepared pan. Evenly sprinkle the cocoa-cinnamon sugar mixture over this layer.
7. Add remaining batter: Carefully pour the remaining one-third of the cake batter over the swirl mixture, covering it gently.
8. Create the tornado effect: Using a knife or skewer, swirl the batter gently to create a tornado pattern. Be careful not to over-swirl to maintain distinct layers.
9. Bake: 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.
10. Cool: Allow the cake to cool in the pan for about 10 minutes, then invert it onto a wire rack to cool completely before serving.

Notes

• Do not overmix the batter to ensure a light and fluffy cake texture.
• The swirling step is crucial for creating the signature tornado pattern; swirl gently for best results.
• You can use regular milk plus lemon juice or vinegar to substitute buttermilk if needed.
• Ensure the pan is properly greased and floured to prevent sticking.
• Allow the cake to cool completely before cutting to maintain clean slices.

Keywords: tornado cake, swirl cake, cinnamon cake, cocoa cake, layered cake, easy dessert, buttermilk cake