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!
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.