Ingredients

• 3 Eggs
• ¾ cup Whole Milk
• ⅓ cup Oil
• 1 package Classic Yellow Cake Mix
• 1 Tbsp Cinnamon

• ½ cup unsalted Butter, room temperature
• 1 ½ cups Powdered Sugar
• 1 tsp Vanilla Extract
• 1 pinch Salt
• ¼ cup Heavy Whipping Cream, plus 1–2 Tbsp extra as needed

• ½ Tbsp Cinnamon
• 2 Tbsp Sparkling or Demerara Sugar

Instructions

1. Preheat oven to 325°F. Grease and flour a standard Bundt pan. (#ProTip: We highly recommend a nonstick spray with flour included.)
2. In a large mixing bowl whisk together eggs, milk and oil until well combined. Add cake mix and stir until batter comes together.
3. Remove a quarter of the batter to a medium bowl and mix in cinnamon.
4. Pour half the yellow batter into the prepared Bundt pan. Top with the cinnamon batter, then top with remaining yellow batter. Use a knife or skewer to swirl in the cinnamon mixture.
5. Bake for 40–50 minutes, until the top bounces back to touch. Let cool in the pan for 15 minutes, then carefully unmold onto a cooling rack.
6. In a large mixing bowl beat butter, powdered sugar, vanilla and salt until fluffy, 8–10 minutes. Add cream and beat until incorporated. Add extra cream as needed to reach a soft, pipeable consistency.
7. Transfer frosting to a piping bag fitted with a medium-sized round tip. Once cake has completely cooled, pipe frosting in a back-and-forth motion to create a striped, zig zag effect.
8. Mix cinnamon and sparkling sugar in a small bowl and sprinkle over the cake.