Black White Swirl Cake
Indulge in the mesmerizing allure of a homemade Black White Swirl Cake, a stunning dual-flavored dessert that’s as delightful to make as it is to eat. Perfectly balanced with rich chocolate and classic vanilla batters, this marbled masterpiece combines simplicity and elegance with every bite. The contrasting batters are gently swirled together, creating an intricate design that’s sure to impress your guests. Made with pantry staples like all-purpose flour, unsweetened cocoa powder, and whole milk, this cake is beautifully moist, tender, and packed with flavor. Ideal for celebrations or casual gatherings, it bakes to golden perfection in just under an hour. Finish with a dusting of powdered sugar or a drizzle of glaze for an extra touch of sweetness, then slice into 12 servings of pure joy. Whether you’re a seasoned baker or a beginner, this Black White Swirl Cake is a showstopping treat that transforms simple ingredients into a stunning dessert centerpiece.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1 cup Unsalted butter, softened
- 4 Eggs
- 2 teaspoons Vanilla extract
- 1 cup Whole milk
- 0.5 cup Unsweetened cocoa powder
- 0.25 cup Hot water
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch bundt pan or two 9-inch round cake pans. Lightly flour the pan(s) to prevent sticking.
In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the butter and sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs to the butter mixture one at a time, beating well after each addition. Mix in the vanilla extract.
Alternate adding the dry ingredients and the milk to the wet ingredients, starting and ending with the dry ingredients. Beat on low speed until just combined. Be careful not to overmix.
In a small bowl, stir together the cocoa powder and hot water until smooth and lump-free.
Divide the batter evenly into two bowls. Stir the cocoa mixture into one bowl to create the chocolate batter, leaving the other bowl as the vanilla batter.
Using a large spoon or ice cream scoop, alternate dollops of chocolate and vanilla batters into the prepared pan(s). Use a butter knife or skewer to gently swirl the batters together for a marbled effect. Do not over-swipe, or the batters will mix too much.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and allow it to cool for about 15 minutes in the pan before transferring it to a wire rack to cool completely.
Optional: Dust with powdered sugar or drizzle with a simple glaze to finish. Slice and serve!
Nutrition Facts
Calories |
430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.7 g | 25% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 204 mg | 9% | |
| Total Carbohydrate | 60.6 g | 22% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 34.8 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 51 mg | 4% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 195 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
