Do Nothing Tornado Cake

February 20, 2026

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Delicious Do Nothing Tornado Cake slice on a plate

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Do Nothing Tornado Cake — Easy Shaken Cake

The first bite is tender, lightly sweet, and oddly miraculous — because you barely touch the batter. Do Nothing Tornado Cake is a one-bowl, no-fuss cake you mix by hand and finish in the oven. After testing this method eight times with different pans and flour blends, I landed on a version that rises evenly and keeps a fine crumb without creaming or electric mixers. This is the recipe I teach to busy home bakers who want great cake with minimal effort. Read on for why it works, exact measurements in both metric and imperial, and a step-by-step plan that anyone can follow.

Why This Recipe Works

The warm melted butter and room-temperature liquids hydrate flour evenly, producing a tender crumb without overworking gluten.
Shaking the sealed pan briefly is enough to combine ingredients and trap small air bubbles for lift.
Baking in a tube or 9-inch pan gives even heat circulation so the center cooks at the same rate as the edges.
Minimal mixing reduces gluten development, which keeps the cake soft instead of chewy.
A short rest after baking lets steam redistribute, preventing soggy centers.

Ingredients Breakdown

250 g (2 cups) all-purpose flour — Structure. Use unbleached AP flour for best flavor. If using a high-protein bread flour, expect a firmer texture.
200 g (1 cup) granulated sugar — Sweetness and tender crumb.
12 g (3 tsp) baking powder — Leavening. Do not substitute with baking soda unless also adding an acid.
5 g (1 tsp) fine sea salt — Enhances flavor. If using kosher salt, adjust to taste (Diamond Crystal vs. Morton’s vary).
2 large eggs (about 100 g total) — Bind and enrich.
240 ml (1 cup) whole milk — Moisture and tenderness. For a richer cake, use buttermilk but reduce baking powder to 2 tsp.
60 ml (1/4 cup) neutral oil (vegetable or grapeseed) — Keeps cake tender even after chilling.
113 g (1/2 cup) unsalted butter, melted and cooled — Adds flavor and improves crumb.
5 ml (1 tsp) vanilla extract — Flavor finishing note.
Optional zest or extras: 1 tsp grated lemon zest, 60 g (1/2 cup) chocolate chips, or 50 g (1/2 cup) toasted nuts.

Substitutions with impact warnings:

Whole milk → almond or oat milk works, but the crumb will be slightly denser.
Oil can replace melted butter for a dairy-free cake, though flavor will be less buttery.
For a gluten-free cake, use a 1:1 GF flour blend and add 1/2 tsp xanthan gum; texture will be different and baking time may increase by 3–5 minutes.

I also like pairing this simple cake with richer desserts when serving buffet-style; try a contrasting texture like our apple upside-down cake for variety.

Essential Equipment

9-inch tube pan or 10–12-cup Bundt pan (preferred) — the tube helps the center cook evenly. If you only have a 9-inch round, use it but watch bake time closely.
Large mixing bowl (2.5–3 L / 10–12 cups) with a tight-fitting lid or a sheet of foil to seal — you will shake the mixture briefly.
Digital kitchen scale — for accuracy with dry ingredients.
Measuring cups and spoons (metric and imperial).
Instant-read thermometer (optional) — cake is reliably done at 96°C (205°F) internal.
Rubber spatula and whisk.

If you don’t have a tight lid, you can cover the bowl with heavy-duty foil and press it around the rim; a silicone stretch lid also works in a pinch. For more hands-off dessert ideas, see these gingerbread cheesecake cups.

Step-by-Step Instructions

Prep time: 10 minutes.
Cook time: 35–40 minutes.
Inactive time: 10 minutes cooling.
Total time: about 55 minutes.
Servings: 8 slices.

Step 1: Preheat and prepare the pan

Preheat the oven to 175°C (350°F). Grease the tube or Bundt pan thoroughly with butter or nonstick spray and dust lightly with flour, tapping out excess. Line the bottom with a circle of parchment for extra insurance if your pan has a flat base. This prevents sticking and ensures clean release.

Step 2: Combine the dry ingredients

In the large bowl weigh 250 g (2 cups) all-purpose flour, 200 g (1 cup) granulated sugar, 12 g (3 tsp) baking powder, and 5 g (1 tsp) salt. Whisk together for 20–30 seconds until uniform and there are no lumps. Even distribution of leavening is critical for even rise.

Step 3: Mix the wet ingredients

In a separate cup whisk 2 large eggs (about 100 g) with 240 ml (1 cup) whole milk, 60 ml (1/4 cup) neutral oil, 113 g (1/2 cup) melted butter cooled to warm, and 5 ml (1 tsp) vanilla. Pour the warm butter in slowly to avoid cooking the eggs. The wet mix should be smooth.

Step 4: Combine, seal, and shake

Pour the wet mix into the dry ingredients in the bowl. Cover tightly with the lid or heavy foil. Hold the lid securely and shake the bowl for 20–30 seconds until the batter looks smooth and glossy. Open and scrape the sides with a spatula; if you see dry streaks, reseal and shake another 10 seconds. Do not overmix — stop as soon as no dry flour is visible.

Step 5: Transfer and bake

Pour batter into the prepared pan and smooth the top with a spatula. Bake in the center of the oven at 175°C (350°F) for 35–40 minutes, rotating once at 20 minutes for even browning. The cake is done when a toothpick inserted near the center comes out with a few moist crumbs and the top is golden brown, or when the internal temperature reaches 96°C (205°F). Expect slight variation: check at 33 minutes to avoid overbaking.

Step 6: Cool and unmold

Let the cake cool in the pan on a rack for 10 minutes (inactive rest). Run a thin knife around the edges, then invert onto the rack to release. Cool completely before slicing for the cleanest slices, about 30–40 minutes. Resting lets steam redistribute so the center isn’t too moist.

Expert Tips & Pro Techniques

Always weigh flour — spoon it into the cup and level; 250 g (2 cups) by weight prevents a dry cake from packed cups.
Common mistake: baking too long. Remove the cake when a toothpick shows moist crumbs. Carryover heat continues cooking inside the pan.
Make-ahead: Bake the cake, cool completely, wrap tightly in plastic wrap, and refrigerate up to 3 days. Bring to room temp before serving.
Pro trick for even browning: place a sheet pan on the rack above the cake if the top is browning too fast; it deflects heat.
If your batter separates during shaking, stir gently once with a spatula and proceed — small separation is fine.
For a chiffon-like texture, replace 30 ml (2 tbsp) milk with 30 ml (2 tbsp) club soda to add lightness.

Storage & Reheating

Refrigerator: Wrap the cooled cake tightly in plastic wrap or store in an airtight container. Keeps 3–4 days.
Freezer: The cake freezes well. Wrap slices or the whole cake in plastic and a layer of foil. Freeze up to 3 months. To thaw, move to the refrigerator overnight or leave at room temperature for 2–3 hours.
Reheating: For a fresh-baked feel, reheat slices in a 175°C (350°F) oven for 8–10 minutes. Avoid microwaving — it makes the crumb gummy.

Variations & Substitutions

Lemon Tornado Cake: Add 1 tbsp grated lemon zest and 15 ml (1 tbsp) fresh lemon juice to the wet mix. Keep quantities the same; bake time unchanged.
Chocolate Swirl: Replace 30 g (1/4 cup) flour with 30 g (1/4 cup) cocoa powder and fold in 60 g (1/2 cup) chocolate chips. Baking time increases by 3–5 minutes.
Dairy-Free: Use 240 ml (1 cup) unsweetened almond milk and replace butter with 60 ml (1/4 cup) neutral oil. Texture will be slightly different.
Gluten-Free: Use a 1:1 gluten-free flour blend (250 g) and add 1/2 tsp xanthan gum. Bake 3–5 minutes longer; check with a toothpick.

Serving Suggestions & Pairings

Serve with a dollop of whipped cream and fresh berries for balance.
A simple glaze of 120 g (1 cup) powdered sugar mixed with 15–30 ml (1–2 tbsp) milk and vanilla makes an elegant finish.
Pair with espresso, black tea, or a light sparkling wine for a celebration. For a chocolate-forward menu, contrast this cake with a dense option like our Black Forest cake.
For a brunch buffet, serve alongside fruit salads and pastries for variety.

Nutrition Information

Per serving (1 slice — recipe makes 8 slices):
Calories: 360 kcal
Total Fat: 16 g
Saturated Fat: 8 g
Cholesterol: 85 mg
Sodium: 210 mg
Total Carbohydrates: 48 g
Dietary Fiber: 1.5 g
Sugars: 28 g
Protein: 5 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my cake turn out dense?
A: Likely overmixing or too much flour. Weigh flour and stop mixing as soon as no dry streaks remain.

Q: Can I make this without eggs?
A: Yes — use 2 flax eggs (2 tbsp ground flax + 6 tbsp water, chilled 10 minutes). Texture will be a bit more crumbly.

Q: Can I double this recipe?
A: You can, but bake in two pans rather than a single oversized pan. Doubling in one pan may cause underbaking in the center.

Q: Can I prepare this the night before?
A: Absolutely. Bake and cool fully, then wrap and store at room temperature (2 days) or refrigerate (3–4 days). Add glaze just before serving.

Q: How long does this keep in the fridge?
A: Stored airtight, the cake keeps 3–4 days in the refrigerator.

Q: My top cracks — is it ruined?
A: Cracks are cosmetic. They do not affect flavor. Avoid opening the oven during the first 20 minutes to reduce cracking.

Q: Why did my cake stick to the pan?
A: Either the pan wasn’t greased well or the cake cooled too long before inverting. Line the base with parchment and grease sides thoroughly.

Conclusion

If you love simple baking that still tastes elevated, this shaken Do Nothing Tornado Cake is a keeper. It’s flexible, forgiving, and quick to pull together when you want dessert without fuss. For more takes on this concept and community-tested variations, read the original inspiration at My Incredible Recipes’ Do Nothing Tornado Cake and compare technique notes with the Shaken Together Tornado Cake post. Enjoy — and don’t be afraid to shake.

Do Nothing Tornado Cake

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Author: angela
Total Time: 55 minutes
Yield: 8 slices 1x
Diet: Vegetarian

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Description

A one-bowl, easy shaken cake that rises evenly and keeps a fine crumb without any fuss.

Ingredients

Scale

250 g (2 cups) all-purpose flour
200 g (1 cup) granulated sugar
12 g (3 tsp) baking powder
5 g (1 tsp) fine sea salt
2 large eggs (about 100 g total)
240 ml (1 cup) whole milk
60 ml (1/4 cup) neutral oil
113 g (1/2 cup) unsalted butter, melted and cooled
5 ml (1 tsp) vanilla extract
Optional: 1 tsp grated lemon zest, 60 g (1/2 cup) chocolate chips, or 50 g (1/2 cup) toasted nuts

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Instructions

Preheat the oven to 175°C (350°F) and prepare the pan.
Combine the dry ingredients: flour, sugar, baking powder, and salt in a large bowl.
Mix the wet ingredients in a separate cup: eggs, milk, oil, melted butter, and vanilla.
Pour the wet mix into the dry ingredients, cover tightly, and shake for 20–30 seconds until smooth.
Transfer the batter to the prepared pan and bake for 35–40 minutes.
Cool in the pan for 10 minutes, then invert onto a rack and cool completely.

Notes

For a chiffon-like texture, replace 30 ml of milk with 30 ml of club soda. The cake keeps well in the fridge for 3–4 days or in the freezer for up to 3 months.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American