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.
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
