Name: Chocolate Swirl Cake Recipe
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 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; ¼ cup (25g) unsweetened cocoa powder; ¼ cup (60ml) hot water; 2 tablespoons melted butter; ¼ cup (50g) brown sugar

Introduction

The Chocolate Swirl Cake is a delightful blend of rich chocolate ribbons weaving through a tender vanilla base. This cake offers a perfect balance of flavors and textures, making it a favorite for both casual gatherings and special occasions. Its beautiful swirl patterns and moist crumb will impress anyone at your table.

The image shows a round, three-layered cake with a hole in the middle, placed on a white plate with a thin gold rim. The bottom layer is dark brown, moist chocolate cake with a dense texture. Above it is a thick, smooth, cream-colored cheesecake layer that extends up and into the middle hole. The top layer is a thin dark brown cake crust that curves around the hole. Glossy dark chocolate sauce is drizzled over the top and sides, flowing down unevenly with some drips reaching the plate. Crumbs from the cake are scattered near the cut slice, which reveals the layers inside clearly. The setting is on a white marbled surface with a silver fork on a beige cloth to the left and a white pitcher with gold trim in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

¼ cup (25g) unsweetened cocoa powder

¼ cup (60ml) hot water

2 tablespoons melted butter

¼ cup (50g) brown sugar

Instructions

Step 1: Prepare the chocolate swirl mixture by whisking cocoa powder with hot water until smooth. Stir in melted butter and brown sugar until you get a thick chocolate syrup. Set aside to cool slightly.

Step 2: Cream the butter and granulated sugar using an electric mixer for 4 minutes until light and fluffy. Add eggs one at a time, beating well after each addition, then mix in the vanilla extract.

Step 3: In a separate bowl, whisk together flour, baking powder, and salt. Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix just until combined to avoid tough texture.

Step 4: Pour two-thirds of the vanilla batter into a greased 9×13 inch pan and spread evenly. Drop spoonfuls of the chocolate mixture over the batter, then add the remaining vanilla batter in dollops on top.

Step 5: Use a knife to create 6-8 figure-8 swirl patterns through the batter, cutting about 1 inch deep to maintain distinct layers.

Step 6: Bake in a preheated 350°F (175°C) oven for 50-55 minutes until a toothpick inserted into the vanilla sections comes out with a few moist crumbs. Allow the cake to cool for 10 minutes before removing from the pan.

Tips & Variations

Replace whole milk with buttermilk for a tangier flavor.

Use coconut oil instead of butter for a dairy-free option.

Try a gluten-free flour blend to make the recipe celiac-friendly.

Swap brown sugar with coconut sugar for a refined sugar alternative.

Limit swirl motions to 6-8 for distinct chocolate and vanilla ribbons instead of a marbled look.

Use room temperature ingredients to reduce mixing time and ensure a smooth batter.

Storage

Store the cooled cake tightly covered at room temperature for up to 3 days; flavors will improve after the first day. For longer storage, wrap individual slices in plastic and freeze for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving. Placing a slice of bread in the storage container helps maintain moisture—replace it every 2 days to keep the cake fresh.

FAQs

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

Absolutely! Bundt pans create lovely spiral patterns when layering the batters. Increase baking time by 10-15 minutes and check doneness with a long skewer. The swirling effect will form beautiful concentric circles when sliced.

Why did my chocolate swirl sink to the bottom?

This usually happens if the chocolate mixture is too thin or the vanilla batter was overmixed. Ensure the chocolate swirl mixture is thick like syrup and mix the batter just until combined to keep proper density and prevent sinking.