Introduction

This Gluten-Free Swirl Cake offers a delightful combination of vanilla and chocolate flavors in a moist, tender crumb. Perfect for those avoiding gluten but still craving a classic Bundt cake treat. The beautiful swirls make it an eye-catching dessert for any occasion.

Several slices of marble cake with swirled chocolate and vanilla layers are scattered on a white marbled surface. Each slice shows a mixture of dark brown and light cream colors in twisted patterns, with a soft and slightly crumbly texture visible. One slice has a bite taken out, revealing the fluffy inside. The slices vary slightly in shape but all highlight the distinct marbling effect throughout the cake. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 tablespoons (113g) unsalted butter, softened
2 tablespoons (25g) vegetable oil
1 package King Arthur Gluten-Free Yellow Cake Mix
4 large eggs
2/3 cup plus 2 tablespoons (180g) milk, divided
1/4 cup (21g) Dutch-process cocoa
1/4 cup (28g) confectioners’ sugar

Instructions

Step 1: Preheat the oven to 350°F. Grease a 10-cup Bundt pan thoroughly.
Step 2: In a large bowl, use an electric mixer to beat the softened butter and vegetable oil together until combined. Add half of the cake mix and beat until smooth.
Step 3: Reduce the mixer speed to low. Add the eggs one at a time, beating well after each addition to ensure they’re fully incorporated.
Step 4: With the mixer still on low, pour in about 1/3 cup (76g) of the milk. Then add the remaining cake mix and beat until the batter is smooth. Mix in another 1/3 cup (76g) of milk.
Step 5: Transfer about 3 cups of the vanilla batter into a separate bowl and set aside.
Step 6: Sift together the cocoa powder and confectioners’ sugar. Stir this mixture into the remaining batter along with the last 2 tablespoons (28g) of milk. Mix until uniform and smooth.
Step 7: Spoon alternating scoops of vanilla and chocolate batter into the prepared Bundt pan. Rotate the pan as you layer to create an even swirl pattern. Fill the pan about two-thirds full. Tap the pan gently on the counter a few times to settle the batter.
Step 8: Bake for 45 to 48 minutes. Check doneness by inserting a long skewer; it should come out clean. The cake’s internal temperature should read about 205°F with a digital thermometer.
Step 9: Remove the cake from the oven. Let it cool in the pan for 10 minutes before carefully inverting onto a rack to cool completely.
Step 10: Serve once cooled, or store leftovers well wrapped at room temperature for several days. For longer storage, freeze the cake.

Tips & Variations

Use Dutch-process cocoa for a richer chocolate flavor in the swirl.
Try adding a teaspoon of vanilla extract to the vanilla batter for extra aroma.
To make it dairy-free, substitute the milk with a plant-based milk and use dairy-free butter alternatives.
Ensure the Bundt pan is well greased to prevent sticking and preserve the intricate swirl pattern.

Storage

Store the leftover cake wrapped tightly at room temperature for up to 3 days to keep it moist. For longer storage, wrap well and freeze for up to 3 months. Thaw completely at room temperature before serving. Reheat slices gently in the microwave if desired.

How to Serve

The image shows four slices of marble cake on separate white plates, each slice with a clear swirl pattern of light yellow and dark brown layers. The top of the slice near the center has a smooth, glossy dark chocolate coating around the edges. On one plate, there is a silver fork placed diagonally next to the cake slice. In the middle background, there is a small glass jar filled with milk that has red text and a small design on it. All items are placed on a white marbled surface, with a soft pink cloth to the right side of the image. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different gluten-free cake mix?

Yes, you can substitute with another high-quality gluten-free yellow cake mix, but baking times and textures may vary slightly. Always follow package instructions as a reference.

How do I know when the cake is fully baked?

The cake is done when a skewer inserted into its center comes out clean or with a few dry crumbs. A digital thermometer should register about 205°F in the cake’s center for perfect doneness.