Chocolate Swirl Cake Recipe

Introduction

The Chocolate Swirl Cake is a delightful combination of rich chocolate ribbons and tender vanilla cake, perfect for any occasion. With its beautiful swirl patterns and moist texture, this cake brings together the best of both flavors in every bite.

Ingredients

• For the Vanilla Base:
• 2½ cups (315g) all-purpose flour
• 2½ teaspoons baking powder
• ½ teaspoon salt
• ¾ cup (170g) unsalted butter, room temperature
• 1¾ cups (350g) granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 1¼ cups (295ml) whole milk, room temperature
• For the Chocolate Swirl:
• ¼ cup (25g) unsweetened cocoa powder
• ¼ cup (60ml) hot water
• 2 tablespoons melted butter
• ¼ cup (50g) brown sugar

Instructions

1. Step 1: Prepare the chocolate swirl mixture by whisking the cocoa powder with hot water until smooth. Stir in melted butter and brown sugar until it forms a thick chocolate syrup. Set aside to cool slightly.
2. Step 2: In a large bowl, cream the butter and granulated sugar for 4 minutes with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition, then mix in the vanilla extract.
3. Step 3: In a separate bowl, whisk together flour, baking powder, and salt. Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the flour. Mix just until combined.
4. Step 4: Pour two-thirds of the vanilla batter into a greased 9×13 inch pan, spreading evenly. Drop spoonfuls of the chocolate mixture over the surface, then add the remaining vanilla batter in dollops. Use a knife to create 6-8 figure-8 swirl patterns about 1 inch deep.
5. Step 5: Preheat the oven to 350°F (175°C). Bake the cake for 50-55 minutes, testing doneness by inserting a toothpick into the vanilla sections; it should come out with a few moist crumbs. Allow to cool for 10 minutes before removing from the pan.

Tips & Variations

• Use buttermilk instead of whole milk for a tangier flavor.
• Swap butter for coconut oil to make a dairy-free version.
• Try replacing brown sugar with coconut sugar for a refined sugar alternative.
• For gluten-free baking, use a 1:1 gluten-free flour blend with added xanthan gum if needed.
• Limit swirl motions to preserve distinct chocolate and vanilla layers without muddling.

Storage

Store the cooled cake covered tightly at room temperature for up to 3 days, allowing flavors to meld for best taste. For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw slices overnight in the refrigerator before serving. To maintain moisture, place a slice of bread in the storage container and replace it every 2 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake in a bundt pan instead of a rectangular pan?

Absolutely! Using a bundt pan creates beautiful spiral swirl patterns. Increase the baking time by 10-15 minutes and check doneness with a long skewer. The swirls will form lovely concentric circles when sliced.

Why did my chocolate swirl sink to the bottom?

This usually happens if the chocolate mixture is too thin or if the vanilla batter is overmixed. Make sure your chocolate swirl has a thick syrup consistency and mix the batter just until combined to keep the layers distinct.

Chocolate Swirl Cake Recipe

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★★★★★

4.9 from 136 reviews

• Author: Lily
• Total Time: 90 minutes
• Yield: 12 servings 1x

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Description

This Chocolate Swirl Cake is a delightful blend of tender vanilla cake intertwined with rich, fudgy chocolate ribbons, creating a stunning marbled effect and balanced flavor. Perfectly moist and soft, this cake offers a perfect combination of classic vanilla sweetness with intense cocoa swirls, making it an elegant yet approachable dessert ideal for any occasion. The recipe includes expert tips for achieving distinct swirl patterns and offers adaptations for dietary preferences.

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Ingredients

Scale 1x2x3x

For the Vanilla Base:

• 2½ cups (315g) all-purpose flour
• 2½ teaspoons baking powder
• ½ teaspoon salt
• ¾ cup (170g) unsalted butter, room temperature
• 1¾ cups (350g) granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 1¼ cups (295ml) whole milk, room temperature

For the Chocolate Swirl:

• ¼ cup (25g) unsweetened cocoa powder
• ¼ cup (60ml) hot water
• 2 tablespoons melted butter
• ¼ cup (50g) brown sugar

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Instructions

1. Prepare Your Chocolate Swirl Mixture: Whisk the cocoa powder together with hot water until completely smooth to bloom the cocoa and intensify the flavor. Stir in the melted butter and brown sugar until the mixture becomes a thick chocolate syrup. Set aside to cool slightly while preparing the cake batter.
2. Create the Perfect Vanilla Base: Using an electric mixer, cream the unsalted butter and granulated sugar for 4 minutes to incorporate air for a light texture. Add eggs one at a time, beating well after each addition until the mixture is fluffy and pale yellow.
3. Combine Dry and Wet Ingredients: In a separate bowl, whisk the flour, baking powder, and salt. Alternately add the dry ingredients and whole milk to the butter mixture, starting and ending with the flour mixture. Mix just until combined to avoid overdeveloping gluten.
4. Execute the Swirl Technique: Pour two-thirds of the vanilla batter evenly into a prepared 9×13 inch pan. Spoon dollops of the chocolate mixture over the batter, then add the remaining vanilla batter in dollops on top. Use a knife to create 6-8 figure-8 swirl patterns, cutting about 1 inch deep to maintain distinct layers.
5. Bake to Perfection: Preheat the oven to 350°F (175°C). Bake for 50-55 minutes, until a toothpick inserted into the vanilla parts comes out with just a few moist crumbs. The chocolate areas may appear slightly underbaked, which is normal for a fudgy texture. Allow the cake to cool for 10 minutes before removing from the pan.

Notes

• Use room temperature ingredients to improve mixing efficiency and ensure a smooth batter.
• Limit swirl motions to 6-8 figure-8 patterns to maintain distinct chocolate and vanilla layers.
• Test doneness in the vanilla sections only, as chocolate parts remain softer to give a fudgy contrast.
• For preventing sticking, grease the pan thoroughly, dust with flour, and optionally line with parchment paper.
• You can substitute whole milk with buttermilk for tangier flavor and coconut oil for dairy-free variations.
• Freeze leftover cake slices wrapped in plastic wrap for up to 3 months and thaw in the refrigerator before serving.
• Placing a slice of bread in the storage container helps maintain moisture levels and freshness.

• Prep Time: 25 minutes
• Cook Time: 55 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Chocolate swirl cake, vanilla cake, chocolate ribbons, marbled cake, homemade cake, dessert recipe, layered cake