Dessert

Tornado Cake Recipe

ByLily Cross January 27, 2026January 27, 2026

Introduction

This Tornado Cake is a delightful swirl of chocolate and cinnamon flavors, creating a beautiful marbled effect with every slice. Moist and tender, it’s perfect for a cozy dessert or an impressive treat for guests.

This image shows a close-up of six round, golden-brown patties with a crispy, browned surface and a soft, textured inside. The patties have small black pepper specks and bits of yellow corn visible within them. They are arranged closely on a white plate sitting on a white marbled surface. Some small green herb pieces are sprinkled on top of the patties as garnish. There is also a small dollop of light-colored sauce or spread resting on the plate near the patties. The lighting highlights the patties’ crispiness and moist texture. photo taken with an iphone --ar 4:5 --v 7

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.
Step 2: In a large bowl, whisk together the flour, 1.5 cups sugar, baking soda, and salt.
Step 3: Add the softened butter, eggs, and vanilla extract to the dry ingredients. Mix until just combined.
Step 4: Gradually add the buttermilk, mixing until the batter is smooth. Be careful not to overmix.
Step 5: In a small bowl, combine the cocoa powder, 0.75 cup sugar, and cinnamon for the tornado swirl.
Step 6: Pour about two-thirds of the cake batter into the prepared baking pan.
Step 7: Sprinkle the tornado swirl mixture evenly over the batter.
Step 8: Carefully pour the remaining one-third of the cake batter over the swirl mixture.
Step 9: Using a knife or skewer, gently swirl the batter to create a tornado effect. Do not over-swirl.
Step 10: Bake for 30-35 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 before inverting it onto a wire rack to cool completely.

Tips & Variations

For extra moistness, substitute half the butter with vegetable oil.
Use coffee instead of buttermilk for a richer chocolate flavor in the swirl.
Add a pinch of chili powder to the swirl mixture for a subtle spicy kick.

Storage

Store the cooled cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it refrigerated for up to a week or freeze for up to 3 months. Reheat slices gently in the microwave for 10-15 seconds before serving.

How to Serve

The image shows several round, golden-brown patties with a crispy, textured surface, some darker spots from frying, and small bits of corn visible inside. Each patty is topped with tiny green herb pieces scattered lightly. They are placed closely together on a white plate, which rests on a white marbled surface. In the background, there is a small dollop of a creamy light beige sauce with some herbs on it. The overall look is warm and appetizing with a well-cooked, crunchy outer layer. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute buttermilk with regular milk mixed with 1 tablespoon of lemon juice or vinegar per cup to mimic the acidity and tenderness buttermilk provides.

How do I avoid over-swelling the tornado pattern?

Swirl the batter gently with a knife or skewer in a few sweeping motions. Over-swiring can blend the swirl mixture too much and ruin the distinct pattern.