Chocolate Swirl Cake Recipe

Ingredients:

For the Vanilla Batter:

2 ½ cups (310g) all-purpose flour

1 ½ tsp baking powder

½ tsp baking soda

½ tsp salt

1 cup (225g) unsalted butter, softened

1 ½ cups (300g) granulated sugar

4 large eggs

1 tbsp vanilla extract

1 cup (240ml) buttermilk (or milk + 1 tbsp vinegar)

For the Chocolate Swirl:

½ cup (45g) unsweetened cocoa powder

½ cup (120ml) hot water

¼ cup (50g) sugar (optional, for extra sweetness)

Instructions:

Preheat your oven to 350°F (175°C).

Grease and flour a bundt or loaf pan.

In a bowl, whisk together flour, baking powder, baking soda, and salt.

In a separate large bowl, beat the butter and sugar until light and fluffy (about 2–3 minutes).

Add the eggs one at a time, mixing well after each. Stir in vanilla extract.

Alternate adding the flour mixture and buttermilk, starting and ending with the flour. Mix until just combined.

Prepare Chocolate Mixture:

In a small bowl, combine cocoa powder and hot water. Mix until smooth. Stir in sugar if using.

Take about 1 ½ cups of the vanilla batter and mix it with the chocolate mixture.

4 Layer & Swirl:

Pour half of the vanilla batter into the prepared pan.

Spoon in the chocolate batter and gently swirl it using a knife or skewer.

Top with the remaining vanilla batter and give a few more gentle swirls (don’t overdo it).

Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

Dust powdered sugar or drizzle with melted chocolate once cooled.

Serving Tip:

Serve with a cup of coffee or a glass of cold milk. This cake also tastes even better the next day.

Slice, Serve and Enjoy