Super Soft Carnival Bundt Cake with cinnamon, with colorful sprinkles

Super soft Carnival Bundt Cake with cinnamon, a festive, colorful and cheerful dessert to celebrate with joy with both adults and children. Easy and quick recipe

The recipe for my Carnival Bundt Cake is very easy and can be prepared in minutes, just enough to get into the joyful Carnival atmosphere, especially if you don’t have time to fry various fritters and doughnuts.

The texture of this cinnamon-scented Bundt Cake is moist and soft and airy and I’m sure you’ll make it all year round, maybe with the addition of apples or chocolate chips.

This soft and moist Carnival Bundt Cake is ideal for children’s Carnival parties and festivities, but is also perfect for a homemade healthy breakfast or snack: it stays soft for days, has a fine and delicate crumb, and a melting surface, without a hard crust.

Finally, at the end of this article, I reveal all the secrets to prepare a perfect Bundt Cake: tall, soft, and moist.

If you are looking for more sweet and savory recipes for the Carnival and Fat Tuesday Menu, click on my Special: “Must-try Recipes for Carnival“.

Ingredients for the Super Soft Carnival Bundt Cake

4 1/4 cups all-purpose flour (I use Caputo pastry flour, sifted)
1 1/2 cups superfine sugar (I use Eridiana Zefiro)
5 eggs (whole)
3/4 cup butter (melted using double boiler)
1 1/3 cups whole milk
4 tsp baking powder
4 tsp ground cinnamon (sifted)
1 tsp vanilla extract
1 lemon zest (grated)
2 tbsp colorful sprinkles (optional)
1/2 tsp table salt
1/4 cup colorful sprinkles
1 egg white
2 tbsp granulated sugar

Tools for the Super Soft Carnival Bundt Cake

Kitchen Scale
Saucepan for double boiler
Stand Mixer Kenwood 1200 W power and dual bowl
Bundt Pan 30 cm diameter and 8 cm height

Steps for the Super Soft Carnival Bundt Cake

Keep in mind that the ingredients must all be at room temperature, especially the eggs.

Melt the butter using a double boiler and let it cool completely.
Sift the dry ingredients: flour, baking powder, and cinnamon.
Pour the whole eggs and superfine sugar into the bowl of the stand mixer with a whisk attachment (you can also use an electric hand mixer or work the batter by hand with a whisk).
Beat the eggs and fine sugar at medium speed for 2 minutes, then increase to maximum allowed speed (with stand mixer, maximum speed 6, no higher) and continue for 8–15 minutes, until you get a mixture that “writes” when lifting the whisk, very voluminous, it should almost triple in volume.
Lower the speed and incorporate the melted butter in a stream, working slowly at low speed for a few seconds (with a stand mixer: max speed 2 for about 40 seconds) without deflating the mass.
Add the vanilla extract, grated lemon zest, and salt.
Mix briefly, just to combine (speed 1 for 10 seconds).
At this point, add the sifted dry mixture (flour, baking powder, and cinnamon) alternating with the milk, in 2–3 additions, working at low speed (speed 1 for 1 minute, final turns are better done by hand, with a spatula).
The batter should be mixed briefly, only the necessary time to become smooth and homogeneous, and in any case, should not be worked for more than 20 minutes in total.
If you like, you can add (by hand) small sprinkles into the batter to make the bundt cake even more festive, but it’s optional.
Grease and flour a 30 cm diameter bundt pan 8 cm high.
Pour the batter and gently level the surface.
Lightly brush the surface of the batter with lightly beaten egg white.
Sprinkle with 2 tbsp of granulated sugar and 1/4 cup of colorful sprinkles (in Naples, they are also called “diavolilli”).
Bake in a static oven, at 338°F for 15 minutes, then lower the temperature to 320°F and continue baking for 40–45 minutes approximately (always do the toothpick test).
If it darkens too much, cover the bundt cake with aluminum in the last few minutes.
Remove the Carnival bundt cake from the oven and let it cool in the pan for 10–15 minutes.
Then, unmold and flip with the surface with sprinkles on top, onto a cake plate.

Notes and Tips

If you want an even more “glazed” effect, but always soft and melting:
take a saucepan and lightly heat over the fire: 2 tablespoons of powdered sugar, with 1 tablespoon milk. Mix everything and brush on the still warm cake.

Shopping Tips!!!

To work the dough effortlessly, I use the Kenwood Titanium Chef Baker stand mixer, with dual bowl (5L and 3.5L) and 1200 W power, integrated scale.

To melt ingredients using a double boiler, I always use this specific double boiler pot, very useful in the kitchen (for melting butter, chocolate, etc).

You can buy all the items I recommend above, on Amazon, at a great price, just click directly on the respective links.

FAQ (Frequently Asked Questions)

Secrets for a Perfect Bundt Cake: Tall, Soft, and Moist
The ingredients must be at room temperature, especially the eggs.
The flour used should be all-purpose with a low strength index (W) (W = 180–220), if w is high the crumb becomes gummy and with at least 8–10% proteins, so that the crumb remains soft, airy, and moist and the cake grows in height and does not collapse.
The eggs and sugar must be beaten for at least 15 minutes: the mixture should almost triple in volume and “write” when lifting the whisk.
Once the batter is whipped, other ingredients should be added little by little at minimum speed, only incorporated and not whipped, especially flour and milk should be alternated in at least 2-3 additions, better if added by hand, not to deflate the mass.
For a dose with 500 g of flour, for a 30 cm diameter pan, the bundt cake batter must be worked, in total, a maximum of 20 minutes.
The bundt cake batter should incorporate air, only at the beginning, with the egg and sugar whipping, after – the rest of the ingredients – should be incorporated gently, at low speed (or by hand) and for a short time.
After the egg and sugar whipping, therefore other ingredients should be added in a short time and at low speed (speed 1 or by hand).
It’s a mistake to work the whole batter at high speed and for a long time “for safety” that it rises well and does not deflate.
The baking of the perfect bundt cake should be slow.

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Super Soft Carnival Bundt Cake