Lowen Cakes

Key Ingredients You’ll Need

• All-purpose flour – for a soft but sturdy base
• Yogurt – keeps the cake moist and slightly tangy
• Neutral oil – makes it plush and tender
• Cinnamon + sugar + oil – swirled into the batter for cozy warmth
• White chocolate + cream – melted into a silky ganache frosting

Tips for a Perfect Cinnamon Swirl

Mix the swirl paste with 2 tbsp oil for maximum gooey-ness.

Don’t over-swirl — just a few gentle swoops with a knife keeps the layers distinct.

Want a stronger swirl flavor? Double the cinnamon to 3 tsp.

FAQ

Can I use plant-based milk?
Yes! Soy milk works beautifully. Almond or oat milk can also be used.

Can I skip the swirl?
Absolutely. You’ll have a beautiful vanilla cake base that pairs just as well with the ganache.

Why isn’t my ganache white?
Most white chocolate is naturally off-white or pale yellow. It’s totally normal and looks beautifully artisanal.

🧊 Storage Tips

• Unfrosted cake: Store at room temp, wrapped, for up to 3 days
• Frosted cake: Store in the fridge, covered, for 3–4 days. Bring to room temp before serving
• Ganache: Can be made ahead and chilled. Let soften before spreading
• Freezer-friendly: Freeze the unfrosted cake (well-wrapped) for up to 2 months

Ingredients

For the vanilla cake

• 300g (2⅓ cups) all-purpose flour
• 2¼ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 220g (1 cup) granulated sugar
• 3 large eggs
• 1 tbsp vanilla extract
• 180ml (165g) neutral oil (like sunflower or canola)
• 250g (1 cup) plain yogurt (Greek or regular, room temp)
• 120ml (½ cup) milk (or soy milk)

For the cinnamon swirl

• 50g (¼ cup) granulated sugar
• 1½ tsp ground cinnamon
• 2 tbsp neutral oil

For the white chocolate ganache frosting

• 200g white chocolate, chopped
• 100ml (100g) heavy cream
• ¼–½ tsp vanilla extract (optional)
• Pinch of salt

Directions

1. Preheat & Prepare:
   • Preheat oven to 175°C (350°F)
   • Grease and line a pan close to 24 x 30 cm in size (standard size 9×13 inch/23 x 23cm) with parchment.
2. Mix the cake batter:
   • In a large bowl, whisk together flour, baking powder, baking soda, and salt.
   • In another bowl, whisk sugar, eggs, vanilla, and oil until smooth.
   • Add yogurt and milk, whisking until fully combined.
   • Fold dry ingredients into the wet until just mixed. Don’t overmix.
3. Make the cinnamon swirl paste:
   • Mix sugar, cinnamon, and 2 tbsp oil until it forms a thick paste.
4. Assemble & swirl:
   • Pour half the batter into the pan.
   • Spoon or dot half the swirl mixture on top.
   • Add remaining batter, then dollop and swirl in the rest of the cinnamon paste with a skewer or knife.
5. Bake
   • Bake for 35–42 minutes until golden, springy, and a toothpick comes out clean or with moist crumbs. Let cool completely in the pan.
6. Make the Ganache
   • Place chopped chocolate in a bowl.
   • Heat cream until simmering and pour over chocolate.
   • Let sit 2 minutes, then stir until smooth.
   • Add vanilla and salt.
   • Let cool 20–30 minutes until spreadable. Or cool in fridge and check every 5 minutes.
   • Optionally, whip slightly after cooling to make the consistency more like frosting. Do not overwhip, it will split.
7. Frost & Serve
   • Spread ganache over the cooled cake. Slice, serve, and enjoy the cozy vibes.

Notes

Ganache too runny or too firm? If it’s too runny, chill it longer. If it’s too firm from the fridge, let it sit at room temp for 10–15 minutes before spreading. Avoid whipping white chocolate ganache — it’s prone to splitting.

Split ganache rescue: If your ganache splits during mixing or reheating, try adding 1 tbsp warm cream and stirring gently. If it’s unsalvageable, it can still be used as a swirl in brownies, muffins, or baked into cookie bars.

No yogurt? Sour cream can be substituted in a pinch for a similar texture and tang.

Extra swirl magic: Add a pinch of cardamom or instant coffee to the cinnamon mixture for a deeper, more complex flavor.

Presentation tip: A final dusting of cinnamon or a few white chocolate curls on top of the ganache can give it a bakery-style finish.

Serving suggestion: This cake pairs beautifully with a hot chai latte or a glass of cold milk.