Tornado Cake Recipe

Introduction

The Tornado Cake is a delightful dessert featuring a beautiful swirl of cocoa and cinnamon within a moist, tender cake. Its striking pattern and delicious flavor make it perfect for any occasion, whether a casual family gathering or a special celebration.

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 (for the tornado swirl)
• 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 for the tornado swirl.
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. Do not over-swirl.
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 butter with vegetable oil.
• You can add chopped nuts like walnuts or pecans into the tornado swirl for added texture.
• Use whole milk instead of buttermilk if you don’t have buttermilk on hand, adding 1 teaspoon of lemon juice or vinegar to the milk to sour it.
• Be gentle when swirling to maintain the distinct tornado pattern inside the cake.

Storage

Store the Tornado Cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it refrigerated for up to one week or freeze for up to 2 months. Reheat slices briefly in the microwave for a warm treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Be sure the blend contains xanthan gum or another binder for best results.

Can I use regular milk instead of buttermilk?

If you don’t have buttermilk, mix 1 cup of regular milk with 1 teaspoon of lemon juice or white vinegar. Let it sit for 5 minutes before using to mimic buttermilk’s acidity, which helps the cake rise and stay tender.

Tornado Cake Recipe

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★★★★★

4.7 from 104 reviews

• Author: Zoe
• Total Time: 50 minutes
• Yield: 12 servings 1x

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Description

This Tornado Cake is a delightful marble cake featuring a beautiful swirl pattern created by layering and swirling a cocoa-cinnamon mixture within a moist vanilla buttermilk batter. With a tender crumb and a perfect balance of sweetness and subtle spice, this cake is ideal for dessert or a special breakfast treat.

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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

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

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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 flour, 1.5 cups granulated sugar, baking soda, and salt until evenly combined.
3. Add Wet Ingredients: Add the softened unsalted butter, eggs, and vanilla extract to the dry ingredients. Mix gently until just combined to avoid overworking the batter.
4. Add Buttermilk: Gradually pour in the buttermilk while mixing, stirring until the batter is smooth and homogenous. Take care not to overmix which can toughen the cake.
5. Prepare Tornado Swirl Mixture: In a small bowl, mix together the unsweetened cocoa powder, 0.75 cup granulated sugar, and ground cinnamon to create the swirl mixture.
6. Layer the Batter and Swirl: Pour about two-thirds of the vanilla cake batter into the prepared baking pan in an even layer. Sprinkle the tornado swirl cocoa-cinnamon mixture evenly over this batter. Then carefully pour the remaining one-third of the batter over the swirl.
7. Create Tornado Effect: Using a knife or skewer, gently swirl through the layers to create a tornado or marble effect. Avoid over-swizzling to maintain distinct swirls.
8. Bake the Cake: Place the pan in the preheated oven and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
9. Cool the Cake: Allow the cake to cool in the pan for 10 minutes. Then invert it onto a wire rack to cool completely before serving.

Notes

• Do not overmix the batter to keep the cake light and fluffy.
• Use room temperature butter and eggs for better batter consistency.
• The swirling step is key to achieving the tornado pattern—be gentle for best results.
• You can dust the cooled cake with powdered sugar or serve with whipped cream for extra indulgence.
• Store the cake covered at room temperature for up to 3 days or refrigerate for up to a week.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Tornado Cake, Swirl Cake, Chocolate Cinnamon Cake, Marble Cake, Buttermilk Cake, Moist Cake, Dessert Cake