Best 5 Cinnamon Butterscotch Swirl Cake Recipes

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Welcome to the world of baking, where delectable treats await! Today, we embark on a culinary adventure to discover the best recipe for a delectable cinnamon butterscotch swirl cake. This tantalizing dessert combines the warmth of cinnamon with the creamy richness of butterscotch, creating a symphony of flavors that will delight your senses. Prepare to indulge in a moist and fluffy cake, swirled with a luscious filling that will transport you to a realm of pure indulgence. Whether you're a seasoned baker or just starting out, this article will guide you through the steps of creating the ultimate cinnamon butterscotch swirl cake, promising an unforgettable culinary experience that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

BUTTERSCOTCH SWIRL CAKE



Butterscotch Swirl Cake image

I was tickled when my swirled dessert took first place and best of division at the Los Angeles County Fair. People hovered over it, commenting on how pretty it looked. I was basking in all the attention. -Marina Castle Kelley, Canyon Cntry, California

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 12 servings.

Number Of Ingredients 18

1 cup butter, softened
2 cups sugar
6 large eggs
3 teaspoons rum extract
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup sour cream
1 package (3.4 ounces) instant butterscotch pudding mix
3/4 cup butterscotch ice cream topping
BUTTERSCOTCH GLAZE:
1/4 cup butter, cubed
1/4 cup packed brown sugar
2 tablespoons 2% milk
1 cup confectioners' sugar
1 teaspoon vanilla extract
1/4 cup chopped pecans

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add 5 eggs, one at a time, beating well after each addition. Stir in extracts. Combine flour, baking soda and baking powder; gradually add to creamed mixture alternately with sour cream, beating well after each addition., Transfer 2 cups of batter to another large bowl; beat in pudding mix, butterscotch topping and remaining egg until well blended. Pour half of the plain batter into a greased and floured 10-in. fluted tube pan. Top with half of the butterscotch batter; cut through with a knife to swirl. Repeat layers and swirl., Bake 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely., For glaze, in a small saucepan, combine butter, brown sugar and milk. Bring to a boil. Remove from heat; add confectioners' sugar and vanilla. Beat until smooth and creamy. Drizzle over cake; sprinkle with pecans.

Nutrition Facts : Calories 650 calories, Fat 27g fat (15g saturated fat), Cholesterol 171mg cholesterol, Sodium 573mg sodium, Carbohydrate 94g carbohydrate (67g sugars, Fiber 1g fiber), Protein 8g protein.

CHOCOLATE-CINNAMON SWIRL CAKE



Chocolate-Cinnamon Swirl Cake image

Recipe passed to me a few months ago by an aunt. Make sure to use high quality cocoa for a richer flavor. This will keep well in a fridge and can be reheated in the microwave (covered loosely with a paper towel or napkin).

Provided by SAPHIRA

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h5m

Yield 12

Number Of Ingredients 11

½ cup white sugar
5 teaspoons unsweetened cocoa powder
2 tablespoons ground cinnamon
1 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 ½ cups white sugar
2 teaspoons vanilla extract
4 eggs
2 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
¾ cup semisweet chocolate chips, or more to taste

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x12-inch glass baking dish.
  • Mix together sugar, cocoa powder, and cinnamon in a small bowl; set topping aside.
  • Combine butter and cream cheese in a large bowl; beat with an electric mixer until smooth and creamy. Add sugar and mix until well blended. Mix in vanilla extract. Add eggs, one at a time, beating well after each addition. Sift in flour and baking powder and blend until thoroughly combined. Fold in chocolate chips.
  • Pour 1/2 of the batter into the prepared baking dish and sprinkle with 1/2 of the cinnamon topping. Spread remaining batter on top and sprinkle with remaining topping.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 60 minutes. Cool on a wire rack for 5 minutes. Serve warm.

Nutrition Facts : Calories 493.4 calories, Carbohydrate 60.1 g, Cholesterol 115.8 mg, Fat 26.8 g, Fiber 2.1 g, Protein 6.5 g, SaturatedFat 16.2 g, Sodium 247.7 mg, Sugar 39.4 g

CINNAMON SWIRL COFFEECAKE



Cinnamon Swirl Coffeecake image

Cinnamon Swirl Coffeecake with a toasted crunch topping is a sweet way to start the day off right.

Provided by By Sarah Caron

Categories     Side Dish

Time 3h30m

Yield 10

Number Of Ingredients 15

1/2 cup unsalted butter, softened
1 1/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla
2 cups Gold Medal™ all-purpose flour
1 tablespoon baking powder
1/2 teaspoon kosher (coarse salt)
1/2 cup milk
1/4 cup unsalted butter, melted
1/3 cup packed light brown sugar
4 teaspoons ground cinnamon
1 tablespoon Gold Medal™ all-purpose flour
2 tablespoons packed light brown sugar
2 tablespoons old-fashioned oats
2 tablespoons unsalted butter, melted

Steps:

  • Heat oven to 350°F. Grease a 9x5x3-inch loaf pan on the sides and bottom. Set aside.
  • Combine 1/2 cup butter with granulated sugar in the bowl of a stand mixer. Beat on medium speed until creamed together about 3 to 4 minutes until smooth and fluffy. Add the eggs one by one, beating well after each addition. Add the vanilla; beat well.
  • In a medium bowl, sift together the flour, baking powder and salt.
  • With the stand mixer on low speed, add the flour mixture a little at a time, alternating with the milk. Do not over mix.
  • In a separate small bowl, stir together all filling ingredients.
  • Pour half of batter into pan. Spread filling over batter; pour remaining half of batter over filling.
  • In another small bowl, stir together topping ingredients. Sprinkle topping over batter.
  • Bake 50 to 60 minutes or until top is golden brown and toothpick inserted in center comes out clean.
  • Cool 10 minutes in pan on wire rack. Loosen sides of loaf from pan; remove from pan and place on wire rack. Cool completely, about 2 hours before slicing.

Nutrition Facts : ServingSize 1 Serving

CINNAMON SWIRL BUTTERMILK POUND CAKE



Cinnamon Swirl Buttermilk Pound Cake image

Make and share this Cinnamon Swirl Buttermilk Pound Cake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h55m

Yield 12 serving(s)

Number Of Ingredients 18

1/2 cup all-purpose flour (2.1 oz.)
1/3 cup firmly packed light brown sugar
1/4 teaspoon ground cinnamon
1 pinch salt
3 tablespoons unsalted butter, melted
2 cups all-purpose flour (8.5 oz.)
1/2 cup cake flour (2 oz.)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground cardamom
1 cup unsalted butter, softened
2 cups sugar (14 oz.)
3 large eggs
2 teaspoons vanilla extract
1 teaspoon finely grated orange zest
1 cup buttermilk
powdered sugar, for dusting

Steps:

  • Position oven rack in the center of oven; preheat oven to 325°; grease the inside of a 10-inch bundt pan; dust the pan with flour.
  • To make the cinnamon swirl: in a small bowl, whisk the flour, brown sugar, cinnamon, and salt together; break up any large clumps of brown sugar.
  • Add in melted butter and stir until blended and crumbly.
  • To make the pound cake: sift together the flours, baking powder, baking soda, salt, and cardamom into a bowl; whisk to combine; set aside.
  • In the bowl of an electric mixer, using the paddle attachment, beat the butter on medium speed until very creamy, about 2 minutes.
  • Gradually add in the sugar; beat at med-high speed until well blended and light, about 4 minutes.
  • On medium speed, add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
  • Beat in the vanilla extract and orange zest.
  • On low speed, add the dry ingredients in three additions, alternating with the buttermilk in two additions and mixing just until combined.
  • Scrape half the batter into the prepared pan and smooth it into an even layer.
  • Sprinkle the streusel mixture evenly over the batter; scrape the remaining batter on top and smooth it into an even layer.
  • Bake the cake for 65-75 minutes, until a cake tester comes out clean.
  • Cool the cake in the pan on a wire rack for 15 minutes.
  • Invert cake onto the rack, turn cake right side up, and cool completely.
  • Dust cake lightly with powdered sugar just before serving.

Nutrition Facts : Calories 457.7, Fat 19.9, SaturatedFat 12.1, Cholesterol 102, Sodium 210.8, Carbohydrate 65, Fiber 0.8, Sugar 40.4, Protein 5.6

THREE-LAYER CINNAMON SWIRL CAKE



Three-Layer Cinnamon Swirl Cake image

This is a delicious 3-layer cake that is a variation on an old recipe from my grandmother's cookbook that dates to the 1950's. It looks great sliced.

Provided by natalie t

Categories     Desserts     Cakes

Time 1h20m

Yield 10

Number Of Ingredients 17

1 cup butter, softened
2 cups white sugar
4 eggs
3 cups cake flour
1 tablespoon baking powder
1 teaspoon ground cardamom
½ teaspoon salt
1 cup milk
1 teaspoon vanilla extract
½ teaspoon almond extract
⅓ cup packed dark brown sugar
1 tablespoon ground cinnamon
½ cup butter, softened
5 ½ cups powdered sugar
⅓ cup milk
1 teaspoon vanilla extract
½ teaspoon ground cinnamon, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
  • Beat butter in a large bowl with an electric mixer until creamy. Gradually add sugar and beat until fluffy. Add eggs, one at a time, beating briefly after each addition.
  • Combine flour, baking powder, cardamom, and salt in a large bowl. Add flour mixture to butter mixture in 3 batches, alternating with milk, beating batter briefly after each addition. Add vanilla and almond extracts; beat until smooth.
  • Transfer about 1/3 of the batter to a small bowl and divide it evenly amongst the prepared cake pans.
  • Add brown sugar and cinnamon to remaining batter and beat until well mixed. Pour into the cake pans and swirl with a spoon to mix slightly.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
  • While cakes are cooling, cream butter for the frosting in a large bowl. Slowly add 2 1/2 cups powdered sugar; beat until mixed. Add remaining powdered sugar alternately with milk and vanilla extract. Beat until frosting is smooth and reaches a thick spreading consistency.
  • Frost and stack layers of cake and sprinkle cinnamon on top.

Nutrition Facts : Calories 898.5 calories, Carbohydrate 152.3 g, Cholesterol 141.3 mg, Fat 30.5 g, Fiber 1.2 g, Protein 7.2 g, SaturatedFat 18.5 g, Sodium 500.5 mg, Sugar 116.5 g

Tips:

  • For a richer flavor, use dark brown sugar instead of light brown sugar.
  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
  • Be sure to cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter, resulting in a lighter cake.
  • Don't overmix the batter. Overmixing can cause the cake to be tough.
  • Bake the cake until a toothpick inserted into the center comes out clean. Overbaking can cause the cake to be dry.
  • Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.

Conclusion:

This cinnamon butterscotch swirl cake is a delicious and decadent dessert that is perfect for any occasion. The moist and flavorful cake is swirled with a rich and creamy butterscotch filling, and the cinnamon adds a warm and inviting flavor. This cake is sure to be a hit with everyone who tries it!

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