Vanilla Swirl Cake
Swirl your way to dessert perfection with this elegant Vanilla Swirl Cake, a timeless classic that brings together the creamy richness of vanilla and the indulgent depth of chocolate in every bite. This easy-to-make marbled cake boasts a soft, buttery crumb and a striking visual appeal thanks to its mesmerizing swirls, achieved by gently blending two batters. The recipe features simple pantry staples like all-purpose flour, whole milk, and pure vanilla extract, while a touch of cocoa powder mixed with hot water creates the rich chocolate contrast. Ideal for birthdays, tea-time treats, or any occasion that calls for a showstopping homemade dessert, this cake bakes to golden perfection in just 40 minutes and serves up to eight people. Whether enjoyed as-is or topped with a dusting of powdered sugar or a dollop of whipped cream, this Vanilla Swirl Cake is sure to delight both the eyes and taste buds.
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Recipe Information
Ingredients
- 200 grams Unsalted butter (softened)
- 200 grams Granulated sugar
- 4 pieces Large eggs
- 2 teaspoons Pure vanilla extract
- 250 grams All-purpose flour
- 2 teaspoons Baking powder
- 120 milliliters Whole milk
- 1 pinch Pinch of salt
- 2 tablespoons Cocoa powder (unsweetened)
- 2 tablespoons Hot water
Instructions
Preheat your oven to 180°C (350°F). Grease and line a 9-inch round cake pan with parchment paper.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy using an electric mixer (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.
Remove 1/3 of the batter and transfer it to a small bowl. In a cup, mix the cocoa powder with the hot water until smooth, then add this mixture to the separated batter, stirring until fully incorporated.
Spoon the vanilla batter and the chocolate batter alternately into the prepared cake pan. Use a skewer or knife to gently swirl the batters together to create a marbled effect. Be careful not to overmix.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake 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 |
3447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.2 g | 239% | |
| Saturated Fat | 109.9 g | 550% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1181 mg | 394% | |
| Sodium | 1355 mg | 59% | |
| Total Carbohydrate | 406.5 g | 148% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 200.9 g | ||
| Protein | 53.6 g | 107% | |
| Vitamin D | 6.5 mcg | 32% | |
| Calcium | 206 mg | 16% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 755 mg | 16% | |
*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.
