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Gluten-Free Swirl Cake Recipe

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★★★★★

4.6 from 110 reviews

This Gluten-Free Swirl Cake features moist vanilla and rich chocolate batters swirled together in a beautiful Bundt pan design. Using a gluten-free yellow cake mix combined with cocoa powder, butter, and eggs, it’s baked to a perfect tender crumb with a visually stunning marble effect. This cake is perfect for anyone seeking a gluten-free dessert that doesn’t compromise on flavor or texture.

Ingredients

Scale

Cake Batter

  • 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

Chocolate Swirl Mixture

  • 1/4 cup (21g) Dutch-process cocoa powder
  • 1/4 cup (28g) confectioners’ sugar

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (177°C). Grease a 10-cup Bundt pan thoroughly to ensure the cake releases easily once baked.
  2. Mix butter and oil: In a large mixing bowl, use an electric mixer to beat the softened butter and vegetable oil together until well combined and creamy.
  3. Add half the cake mix: Add half of the gluten-free yellow cake mix to the butter and oil mixture, beating until smooth and fully incorporated.
  4. Incorporate eggs one at a time: Reduce the mixer speed to low. Add the eggs one at a time, ensuring each egg is fully mixed in before adding the next to maintain a smooth batter.
  5. Add milk and remaining mix: With the mixer on low, add about one-third cup (76g) of the milk, then the rest of the cake mix. Beat until smooth. Follow by mixing in another one-third cup (76g) of milk until batter is well blended.
  6. Separate vanilla batter: Transfer 3 cups of the batter to a separate bowl and set aside for the vanilla portion of the cake.
  7. Prepare chocolate batter: Sift together the Dutch-process cocoa powder and confectioners’ sugar. Add this to the remaining batter along with the last 2 tablespoons (28g) of milk. Mix until smooth and uniform.
  8. Layer the batters: Alternate spoonfuls of the vanilla and chocolate batters into the prepared Bundt pan, turning the pan as you go to evenly distribute the batter. Fill the pan about two-thirds full. Tap the pan gently on the counter two to three times to settle the batter and remove air bubbles.
  9. Bake the cake: Place the pan in the preheated oven and bake for 45 to 48 minutes, until a long skewer inserted into the center comes out clean and a digital thermometer reads 205°F (96°C) at the thickest part of the cake.
  10. Cool the cake: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then invert it onto a wire rack and allow it to cool completely before slicing.
  11. Storage: Store leftover cake well wrapped at room temperature for several days or freeze to keep longer. Thaw frozen cake at room temperature before serving.

Notes

  • Ensure all ingredients are at room temperature for better batter consistency.
  • Use Dutch-process cocoa for richer chocolate flavor and smooth texture.
  • Greasing the Bundt pan thoroughly is crucial to prevent sticking and to preserve the beautiful swirl design.
  • If you don’t have a digital thermometer, the skewer test is reliable to check doneness.
  • For a dairy-free variation, substitute milk and butter with suitable alternatives, but texture may vary.

Keywords: Gluten-Free Cake, Swirl Cake, Bundt Cake, Chocolate Vanilla Cake, Gluten-Free Baking, Dairy Cake

Find it online: https://trendytasterecipes.com/gluten-free-swirl-cake-recipe/