Chocolate Syrup Swirl Cake
Indulge in the perfect balance of fluffy vanilla cake and rich chocolate swirls with this irresistibly delicious Chocolate Syrup Swirl Cake. This show-stopping dessert features a tender, buttery crumb infused with ribbons of velvety chocolate syrup, swirled into every slice for a stunning visual and flavor contrast. Made with pantry staples like all-purpose flour, milk, and granulated sugar, this recipe is approachable yet impressive, with no need for fancy equipment. The swirling technique creates a marbled masterpiece, and the cake bakes to perfection in just 40 minutes. Serve it dusted with powdered sugar or an extra drizzle of chocolate syrup for a decadent finish. With just 20 minutes of prep time, this cake is your go-to for effortless elegance at any gathering or celebration.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter (softened)
- 3 Large eggs
- 2 teaspoons Vanilla extract
- 1 cup Whole milk
- 0.75 cups Chocolate syrup (store-bought or homemade)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch bundt pan or a similar cake pan.
In a medium mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Set aside.
In a large bowl, using a hand mixer or stand mixer, beat the softened butter until creamy. Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract and mix until combined.
Gradually add the dry ingredients to the wet ingredients in thirds, alternating with the milk. Begin and end with the dry ingredients. Mix just until the batter is smooth and no lumps remain. Do not overmix.
Pour half of the batter into the prepared bundt pan and spread it evenly.
Drizzle half of the chocolate syrup over the batter and use a knife or skewer to gently swirl the syrup into the batter. Be careful not to over-swirl; you want to see distinct chocolate ribbons.
Pour the remaining batter over the chocolate swirl layer and repeat the swirling process with the remaining chocolate syrup.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out with only a few moist crumbs attached.
Remove the cake from the oven and let it cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Slice and serve the cake as is, or dust with powdered sugar or drizzle with extra chocolate syrup, if desired.
Nutrition Facts
Calories |
380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.5 g | 16% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 247 mg | 11% | |
| Total Carbohydrate | 62.3 g | 23% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 40.6 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 50 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 104 mg | 2% | |
*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.
