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 children and adults. Easy and quick recipe.

The recipe for my Carnival Bundt Cake is very easy and can be prepared in just a few minutes, enough to get right into the joyful atmosphere of the Carnival, especially if you don’t have time to fry traditional treats like chiacchiere and castagnole.

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

This soft and moist Carnival Bundt Cake is ideal for children’s parties and Carnival celebrations, but it’s also perfect for a healthy homemade breakfast or snack: it stays soft for days, has a fine and delicate crumb and a soft surface with no hard crust.

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

If you’re looking for more sweet and savory recipes for the Carnival and Mardi Gras Menu, click on my Special: “Must-Try Carnival Recipes“.

Ingredients for the Super Soft Carnival Bundt Cake

4 cups cups all-purpose flour (I use Caputo pastry flour, sifted)
1 1/2 cups cups superfine sugar (I use Zefiro by Eridiana)
5 eggs (whole)
3/4 cup cups butter (melted in a bain-marie)
1 1/3 cups cups whole milk
2 1/2 tbsps tbsps baking powder
2 1/2 tbsps tbsps ground cinnamon (sifted)
1 tsp tsp vanilla extract
1 lemon zest (grated)
2 1/2 tbsps tbsps colored sprinkles (optional)
1/2 tsp tsp fine salt
3 tbsps tbsps colored sprinkles
1 egg white
2 tbsps tbsps granulated sugar

Tools for the Super Soft Carnival Bundt Cake

Kitchen Scale
Saucepan for bain-marie
Stand Mixer Kenwood 1200 W power and double bowl
Bundt Cake Pan 12 inches diameter and 3.15 inches height

Steps for the Super Soft Carnival Bundt Cake

First, make sure that all ingredients are at room temperature, especially the eggs.

Melt the butter in a bain-marie and let it cool completely.
Sift the dry ingredients: flour, baking powder, and cinnamon.
Pour the whole eggs and superfine sugar into the stand mixer’s bowl with a wire whisk attachment (you can also use an electric mixer or work the dough with a hand whisk).
Whisk the eggs and superfine sugar at medium speed for 2 minutes, then increase to the maximum allowed speed (with a stand mixer, max speed 6, not beyond) and continue for 8–15 minutes, until the mixture “writes” when lifting the whisk, very voluminous, it should almost triple in volume.
Lower the speed and incorporate the melted butter in a thin 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 ingredients (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 directly by hand, with a spatula).
The batter should be mixed just enough to be smooth and homogeneous and, in any case, should not be worked more than 20 minutes in total.
If you like, you can add (by hand) small sprinkles to the batter to make the Bundt cake even more festive, but it’s optional.
Grease well and flour a Bundt pan with a diameter of 12 inches and a height of 3.15 inches.
Pour the batter and gently level the surface.
Lightly brush the surface of the batter with lightly beaten egg white.
Sprinkle with 2 tbsps of granulated sugar and 3 tbsps of colored sprinkles (in Naples they are also called “diavolilli”).
Bake in a static oven, at 340°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 browns too much, cover the Bundt cake with aluminum foil 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, remove from the pan and invert with the sprinkle side up, on a serving plate.

Notes and Tips

If you want an even more “glazed” effect but still soft and moist:
take a small pan and slightly heat on the stove: 2 tablespoons of powdered sugar with 1 tablespoon of milk. Stir everything and brush over the still warm cake.

Shopping Tips!!!

For effortless doughs, I use the Kenwood Titanium Chef Baker stand mixer, with a double bowl (5L and 3.5L) and 1200 W of power, integrated scale.

To melt ingredients in a bain-marie, I always use this special bain-marie pot, very useful in the kitchen (for melting butter, chocolate, etc.).

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

FAQ (Questions and Answers)

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 rises in height and does not collapse.
The eggs and sugar must be worked for at least 15 minutes: the mixture should almost triple in volume and “write” when lifting the whisk.
Once the whipped mixture is achieved, the other ingredients must be added little by little at minimum speed, just combined, not whipped, especially flour and milk should be alternated in at least 2-3 additions, preferably by hand, to avoid deflating the mass.
For a dose with 4 cups of flour, for a 12 inch diameter mold, the Bundt cake batter should be worked for a maximum of 20 minutes in total.
The Bundt cake batter should incorporate air only at the beginning, with the egg and sugar whip, after – the rest of the ingredients – should be combined gently, at reduced speed (or by hand) and for a short time.
After whipping eggs and sugar, the other ingredients should then be added quickly and at low speed (speed 1 or by hand).
It is a mistake to work the entire batter at high speed and for a long time “to be sure” it rises well and doesn’t deflate.
The baking of the perfect Bundt cake, in the end, should be slow.

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Super Soft Carnival Bundt Cake