Description

This Chocolate Swirl Cake combines a tender vanilla base with rich, fudgy chocolate swirls to create a visually stunning and delicious dessert. The technique of blooming cocoa powder enhances the chocolate flavor significantly, while the swirl pattern provides a beautiful marbled effect. Perfectly moist and balanced, this cake offers a delightful texture contrast between the light vanilla sections and the intense chocolate ribbons, making it ideal for family gatherings, celebrations, or an indulgent treat.

Ingredients

Scale

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

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 unsweetened cocoa powder with hot water until completely smooth to bloom the cocoa, intensifying the chocolate flavor. Stir in melted butter and brown sugar until the texture resembles 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 exactly 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. Mix in pure vanilla extract.
Combine Dry and Wet Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, and salt. Alternately add the dry ingredients and whole milk to the creamed butter mixture, beginning and ending with the flour mixture. Mix just until combined to avoid tough texture from gluten overdevelopment.
Execute the Swirl Technique: Pour two-thirds of the vanilla batter evenly into a prepared 9×13 inch pan. Drop spoonfuls of the chocolate mixture over the top, followed by dollops of the remaining vanilla batter. Use a knife to create 6-8 figure-8 swirl patterns about 1 inch deep, ensuring distinct layers without mixing the batters completely.
Bake to Perfection: Preheat oven to 350°F (175°C). Bake the cake for 50-55 minutes, testing doneness by inserting a toothpick in the vanilla parts; it should come out with a few moist crumbs. Slightly underbaked chocolate areas result in a fudgy texture and are normal.
Cool and Serve: Allow the cake to cool in the pan for 10 minutes before removing to a wire rack or serving. This rest prevents breaking and improves sliceability.

Notes

Use room temperature ingredients for more efficient mixing and better texture.
Limit the swirl motions to 6-8 figure-8 patterns to maintain distinct chocolate and vanilla layers.
For a tangier flavor, substitute whole milk with buttermilk.
Butter may be substituted with coconut oil for a dairy-free version.
Use gluten-free flour blend with added xanthan gum for a gluten-free adaptation.
Replacing half the sugar with unsweetened applesauce cuts calories and maintains moisture.
Grease and flour the pan, or line the bottom with parchment paper to prevent sticking.
The chocolate sections may appear fudgier and slightly underbaked, which is intentional for the texture contrast.
Store covered at room temperature for up to 3 days; cake flavors improve after 24 hours.
Freeze individual slices wrapped tightly for up to 3 months; thaw overnight in the refrigerator.
Placing a slice of bread in the storage container helps maintain moisture.

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

Keywords: Chocolate Swirl Cake, Vanilla Cake, Chocolate Cake, Marble Cake, Swirl Cake, Homemade Cake, Easy Dessert, Baking Recipe