Cinnamon Swirl King Cake Bundt Cake with Nuts
Bake this cinnamon swirl King Cake Bundt cake with a tender crumb, nutty filling, and classic Mardi Gras icing, perfect for any Mardi Gras party dessert table!
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Planning a Mardi Gras party?
Guests will love this easy and crowd-pleasing King Cake cinnamon swirl Bundt cake!
It’s one of our favorite classic Mardi Gras desserts with a twist!
This festive Mardi Gras cake looks great on a dessert table with other Mardi Grass-themed food, making it the perfect addition to any Mardi Gras menu.
Add this moist and sweet homemade cake recipe to your arsenal of Mardi Gras food ideas to make year after year!
This recipe works because it’s:
- Great for a crowd. This crave-worthy recipe makes 16 servings, and can easily be doubled or tripled for more.
- Perfectly festive. The green, purple, and yellow sugar sprinkles make this cake perfect for the occasion.
- Easy to make. This cake looks gourmet, but it’s super simple to put together! The Bundt cake pan makes its own stunning design and the toppings take no skill at all!
Step-by-Step Instructions
Preheat the oven to 350°F. Generously spray a Bundt pan with nonstick spray, making sure to coat every groove. Dust with flour and tap out the excess. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat together 1 lb room temperature unsalted butter and 2 cups granulated sugar on medium speed until light and fluffy, about 3–4 minutes.
Add 5 large room temperature eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Mix in 1 teaspoon vanilla extract until fully incorporated.
In a separate bowl, whisk together 2½ cups all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon baking powder, and ½ teaspoon kosher salt.
With the mixer on low speed, add one-third of the dry ingredients to the butter mixture and mix until just combined. Add ½ cup sour cream and mix until incorporated.
Repeat with another third of the dry ingredients, the remaining ½ cup sour cream, and then the final third of the dry ingredients. Mix just until combined and do not overmix.
In a small bowl, stir together ¼ cup granulated sugar, 1 tablespoon ground cinnamon, and ¾ cup finely chopped pecans or walnuts.
Spoon one-third of the cake batter evenly into the prepared Bundt pan. Sprinkle half of the cinnamon sugar nut mixture evenly over the batter.
Spoon another third of the batter over the swirl, spreading gently.
Sprinkle the remaining cinnamon sugar nut mixture on top, then finish with the remaining cake batter, smoothing the surface lightly.
Using a butter knife, gently swirl the cinnamon sugar layer into the batter with a few shallow passes to create a marbled effect.
Bake for 60–70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan on a wire rack for 10 minutes, then carefully invert it onto the rack and allow it to cool completely.
Transfer the cooled cake to a serving plate.
In a medium bowl, whisk together 1⅓ cups powdered sugar, 2 tablespoons heavy cream, and 1 teaspoon vanilla extract until smooth and thick but pipeable.
Transfer the icing to a piping bag, snip a small opening at the tip, and pipe the icing into the grooves of the cake.
Immediately decorate with purple, green, and yellow-gold sanding sugar, sprinkling in alternating sections before the icing sets.
Recipe Tips and Substitutions
Substitutions
- Nut-free option: Omit the nuts entirely for a classic cinnamon swirl. The cake will still have beautiful layers.
- Different nuts: Pecans are traditional, but walnuts or almonds work well too.
- Sour cream substitute: Use full-fat Greek yogurt in equal amounts.
- Butter alternative: This recipe relies on butter for flavor, but high-quality European-style butter adds extra richness if available.
Variations
- Flavor boost: Add ½ teaspoon almond extract or cinnamon to the batter for a deeper flavor profile.
- Lighter glaze: Replace heavy cream with milk for a thinner drizzle-style icing.
- Holiday twist: Swap the Mardi Gras sprinkles for pink and red for Valentine’s Day, or pastel colors for Easter.
More Like This
If you liked this Mardi Gras King Cake Bundt cake, be sure to check out these other holiday favorites!
Start with these easy Mardi Gras Party Food ideas.
And, this crave-worthy no-roux Instant Pot Gumbo.
Then try this rich Cajun Smothered Chicken Recipe with creamy gravy!
FAQs
Yes. The cake can be baked one day ahead and stored tightly wrapped at room temperature. Add icing and sprinkles just before serving for the best appearance.
Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temperature before serving.
Yes. Freeze the unfrosted cake tightly wrapped for up to 2 months. Thaw completely, then ice and decorate before serving.
If the batter is spread too aggressively, the cinnamon sugar layer can blend. Spoon and gently spread the batter to preserve the swirl.
A standard 10–12 cup Bundt pan works best for this recipe.
Cinnamon Swirl King Cake Bundt Cake with Nuts
Ingredients
Bundt Cake
- 1 lb unsalted butter room temperature
- 2 cups granulated sugar
- 5 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 1/2 cups all purpose flour
- 1 Tablespoon cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
Cinnamon Sugar Nut Swirl
- 1/4 cup granulated sugar
- 1 Tablespoon ground cinnamon
- 3/4 cup walnuts or pecans finely chopped
Frosting
- 1 1/3 cups powdered sugar
- 2 Tablespoons heavy cream
- 1 teaspoon vanilla extract
- purple, gold-yellow, and green sanding sugar
Instructions
- Preheat the oven to 350°F. Generously spray a Bundt pan with nonstick spray, making sure to coat every groove. Dust with flour and tap out the excess. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, about 3–4 minutes.
- Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Mix in the vanilla extract until fully incorporated.
- In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.
- With the mixer on low speed, add one-third of the dry ingredients to the butter mixture and mix until just combined. Add half of the sour cream and mix until incorporated.
- Repeat with another third of the dry ingredients, the remaining sour cream, and then the final third of the dry ingredients. Mix just until combined and do not overmix.
- In a small bowl, stir together the cinnamon, sugar, and nuts for the swirl layer.
- Spoon one-third of the cake batter evenly into the prepared Bundt pan. Sprinkle half of the cinnamon sugar nut mixture evenly over the batter.
- Spoon another third of the batter over the swirl, spreading gently. Sprinkle the remaining cinnamon sugar nut mixture on top, then finish with the remaining cake batter, smoothing the surface lightly.
- Using a butter knife, gently swirl the cinnamon sugar layer into the batter with a few shallow passes to create a marbled effect.
- Bake for 60–70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan on a wire rack for 10 minutes, then carefully invert it onto the rack and allow it to cool completely.
- Transfer the cooled cake to a serving plate.
- In a medium bowl, whisk together the powdered sugar, heavy cream, and vanilla extract until smooth and thick but pipeable.
- Transfer the icing to a piping bag, snip a small opening at the tip, and pipe the icing into the grooves of the cake.
- Immediately decorate with purple, green, and yellow-gold sanding sugar, sprinkling in alternating sections before the icing sets.
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