Description
This Cinnamon Swirl King Cake Bundt Cake is a festive, moist, and flavorful cake perfect for celebrations or any special occasion. Featuring a soft buttery batter swirled with cinnamon sugar and crunchy nuts, this bundt cake is topped with a smooth vanilla glaze and decorated with traditional Mardi Gras colored sanding sugars for a beautiful finish.
Ingredients
Scale
Cake Batter
- 1 lb Unsalted butter (Softened)
- 2 cups Granulated sugar
- 5 large Eggs (Room temperature)
- 1 teaspoon Vanilla extract
- 2.5 cups All-purpose flour
- 1 tablespoon Cornstarch
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Sour cream
Cinnamon Nut Swirl
- 0.25 cup Granulated sugar
- 1 tablespoon Ground cinnamon
- 0.75 cup Finely chopped walnuts or pecans
Vanilla Glaze
- 1.33 cups Powdered sugar
- 2 tablespoons Heavy cream
- 1 teaspoon Vanilla extract
Decoration
- Sanding sugar (purple, gold-yellow, and green)
Instructions
- Prepare the Oven and Bundt Pan: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan thoroughly to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and 2 cups granulated sugar together until light, fluffy, and creamy. This process incorporates air into the batter for a tender cake.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract. Ensuring these ingredients are well combined promotes a smooth batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. This ensures even distribution of leavening and structure components.
- Combine Batter: Alternately add the dry ingredients and sour cream to the butter mixture, beginning and ending with the flour mixture. Mix until just combined to avoid overworking the batter, which can toughen the cake.
- Prepare Cinnamon Nut Filling: In a small bowl, mix 0.25 cup granulated sugar, ground cinnamon, and finely chopped walnuts or pecans. This mixture will add a flavorful swirl inside the cake.
- Layer and Swirl Batter: Pour half of the batter into the bundt pan. Evenly sprinkle half of the cinnamon nut mixture over the batter. Add remaining batter on top and sprinkle the rest of the cinnamon nut mixture. Use a knife or skewer to gently swirl the filling through the batter for a marbled effect.
- Bake the Cake: Place the bundt pan in the preheated oven and bake for approximately 60 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for about 15 minutes, then invert onto a wire rack to cool completely. Cooling fully before glazing helps the glaze set properly.
- Make the Vanilla Glaze: In a small bowl, whisk powdered sugar, heavy cream, and vanilla extract until smooth and pourable. Adjust consistency by adding more cream or powdered sugar as needed.
- Glaze and Decorate: Drizzle the vanilla glaze over the cooled cake. Immediately sprinkle the sanding sugars in purple, gold-yellow, and green on top to achieve the traditional King Cake colors. Allow the glaze to set before serving.
Notes
- Use room temperature eggs and butter for easier mixing and better texture.
- Ensure nuts are finely chopped so the swirl distributes evenly and bakes well inside the cake.
- You can substitute sour cream with Greek yogurt for a slightly tangier flavor.
- Store any leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.
- For a festive touch, hide a small plastic baby inside the cake before baking, following traditional King Cake customs.
