Chocolate Honey Swirl Cake
Indulge in the sweet harmony of flavors with this Chocolate Honey Swirl Cake, a delightful dessert that combines rich cocoa, golden honey, and a buttery vanilla base in a stunning marbled design. Perfectly moist and baked to perfection in just 45 minutes, this cake artfully balances the deep, chocolatey notes of cocoa with the natural sweetness of honey, creating a unique flavor profile that will captivate your taste buds. The swirling technique ensures every slice is a visual masterpiece, making it an ideal centerpiece for gatherings or a special treat for family desserts. Easy to prepare with pantry staples like flour, butter, and eggs, this crowd-pleasing cake delivers incredible taste and artistry with minimal effort. Perfect for chocolate lovers and honey enthusiasts alike, it’s a must-try recipe for any baking occasion!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.75 cups unsalted butter, softened
- 1 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 0.75 cups whole milk
- 0.25 cups unsweetened cocoa powder
- 0.25 cups hot water
- 0.5 cups honey
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy using a hand or stand mixer, about 2-3 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract.
On low speed, alternately add the dry flour mixture and milk to the batter, starting and ending with the flour mixture. Mix until just combined, being careful not to overmix.
In a separate small bowl, whisk the cocoa powder and hot water together until smooth. Take one cup of the prepared batter and stir it into the cocoa mixture to create the chocolate batter.
Warm the honey slightly (if needed) to make it easier to drizzle, but avoid heating it too much.
Pour half of the plain batter into the prepared cake pan. Spoon half of the chocolate batter over the plain batter and drizzle half of the honey on top. Repeat this process with the second half of the batters and honey.
Use a knife or skewer to gently swirl the batters and honey together, creating a marbled effect. Do not over-swirl to maintain distinct patterns.
Bake the cake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
3778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.8 g | 224% | |
| Saturated Fat | 104.3 g | 522% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 968 mg | 322% | |
| Sodium | 2399 mg | 104% | |
| Total Carbohydrate | 533.3 g | 194% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 310.0 g | ||
| Protein | 63.6 g | 127% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 464 mg | 36% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 1762 mg | 37% | |
*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.
