Chocolate Swirl Breakfast Cake
Start your day with a slice of indulgence with this Chocolate Swirl Breakfast Cake—a soft and buttery treat swirled with ribbons of rich cocoa for the perfect balance of sweetness and decadence. This easy-to-make cake combines a light vanilla base with a luxurious chocolate batter, creating a stunning marbled effect that’s as delightful to look at as it is to eat. With just 15 minutes of prep and a bake time of 35 minutes, this cake is ideal for busy mornings, weekend brunches, or even a sweet afternoon snack. Serve it slightly warm or at room temperature alongside coffee, tea, or a glass of milk for a cozy and crowd-pleasing start to the day. This breakfast cake recipe is your new go-to for a versatile, family-friendly baked good that feels like a special treat!
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Recipe Information
Ingredients
- 115 grams unsalted butter, softened
- 200 grams granulated sugar
- 2 pieces large eggs
- 2 teaspoons vanilla extract
- 240 grams all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 120 milliliters whole milk
- 30 grams unsweetened cocoa powder
- 2 tablespoons water, warm
Instructions
Preheat your oven to 175°C (350°F). Grease and flour an 8-inch (20 cm) round cake pan or line it with parchment paper.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients, mixing until just combined. Do not overmix.
In a small bowl, mix the cocoa powder and warm water until a smooth, thick paste forms.
Transfer about one-third of the cake batter to the cocoa mixture and stir until fully incorporated.
Spoon the plain batter and the chocolate batter into the prepared pan in alternating dollops. Use a knife or skewer to gently swirl the batters together, creating a marbled effect. Be careful not to over-swirl.
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve the cake slightly warm or at room temperature. Enjoy with your favorite morning beverage!
Nutrition Facts
Calories |
2782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.8 g | 146% | |
| Saturated Fat | 67.1 g | 335% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 638 mg | 213% | |
| Sodium | 2286 mg | 99% | |
| Total Carbohydrate | 414.9 g | 151% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 208.2 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 302 mg | 23% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 1079 mg | 23% | |
*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.
