Gluten-Free Swirl Cake Recipe

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, it’s easy to make and sure to impress with its beautiful marbled design.

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

1. Step 1: Preheat the oven to 350°F. Grease a 10-cup Bundt pan thoroughly.
2. Step 2: In a large mixing bowl, beat the softened butter and vegetable oil together with an electric mixer. Add half of the cake mix and beat until smooth.
3. Step 3: Reduce mixer speed to low and beat in the eggs one at a time, mixing well after each addition.
4. Step 4: With the mixer still on low, add about 1/3 cup (76g) of the milk. Then add the remaining cake mix and beat until smooth. Mix in another 1/3 cup (76g) of the milk.
5. Step 5: Transfer 3 cups of this batter to a separate bowl and set aside.
6. Step 6: Sift the cocoa and confectioners’ sugar together. Add this mixture and the remaining 2 tablespoons (28g) of milk to the remaining batter, mixing until smooth.
7. Step 7: Spoon alternating scoops of vanilla and chocolate batter into the prepared pan, turning the pan as you go to create an even swirl. Fill the pan about two-thirds full. Tap the pan on the counter two or three times to settle the batter.
8. Step 8: Bake for 45 to 48 minutes, or until a long skewer inserted in the center comes out clean and a digital thermometer reads 205°F.
9. Step 9: Let the cake cool in the pan for 10 minutes. Then carefully turn it out onto a rack to cool completely.
10. Step 10: Wrap leftover cake well and store at room temperature for several days or freeze for longer storage.

Tips & Variations

• Use Dutch-process cocoa for a richer chocolate flavor and smoother batter texture.
• If you prefer a dairy-free version, substitute the milk and butter with plant-based alternatives.
• To enhance the swirl effect, gently drag a skewer through the batter layers in the pan before baking.

Storage

Store the cake wrapped tightly at room temperature for up to 3 days. For longer storage, freeze well wrapped for up to 2 months. To reheat, thaw at room temperature and warm gently in a low oven if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different gluten-free cake mix?

Yes, you can substitute with other gluten-free yellow cake mixes, but results may vary slightly depending on the brand’s ingredients and protein content.

How can I tell when the cake is fully baked?

The best way is to insert a long skewer or toothpick into the center; it should come out clean or with a few moist crumbs. A digital thermometer reading about 205°F at the center also ensures doneness.

Gluten-Free Swirl Cake Recipe

Print Recipe

★★★★★

4.8 from 127 reviews

A delicious and moist gluten-free swirl cake combining rich chocolate and classic vanilla flavors, perfect for those avoiding gluten without compromising on taste. This cake features a beautiful marbled effect created by alternating vanilla and cocoa batter in a Bundt pan, resulting in an elegant and flavorful dessert.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 45 to 48 minutes
• Total Time: 1 hour to 1 hour 3 minutes
• Yield: 12 to 14 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Wet Ingredients

• 8 tablespoons (113g) unsalted butter, softened
• 2 tablespoons (25g) vegetable oil
• 4 large eggs
• 2/3 cup plus 2 tablespoons (180g) milk, divided

Dry Ingredients

• 1 package King Arthur Gluten-Free Yellow Cake Mix
• 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) and grease a 10-cup Bundt pan thoroughly to ensure the cake releases easily after baking.
2. Mix Butter and Oil: In a large mixing bowl, use an electric mixer to beat the softened butter and vegetable oil together until smooth and creamy.
3. Add Half Cake Mix and Eggs: Add half of the gluten-free cake mix to the butter and oil; beat the mixture until it is smooth. Then reduce the mixer to low speed and incorporate the eggs one at a time, making sure each egg is fully mixed before adding the next.
4. Incorporate Remaining Milk and Cake Mix: Keeping the mixer on low, add about 1/3 cup (76g) of the milk, then beat in the remaining cake mix until smooth. Follow by adding another 1/3 cup (76g) of milk and mix well.
5. Set Aside Vanilla Batter: Transfer approximately 3 cups of this batter into a separate bowl; this will remain your vanilla base.
6. Prepare Chocolate Batter: Sift together the Dutch-process cocoa powder and confectioners’ sugar, then add this mixture to the remaining batter along with the last 2 tablespoons (28g) of milk. Mix thoroughly until the chocolate batter is smooth and evenly combined.
7. Assemble Cake Batter: Spoon alternating scoops of vanilla and chocolate batter into the prepared Bundt pan, rotating the pan as you go to create a marbled swirl effect. Fill the pan about two-thirds full. Tap the pan gently on the counter two or three times to settle the batter and remove air bubbles.
8. Bake: Place the Bundt pan in the preheated oven and bake for 45 to 48 minutes. The cake is done when a long skewer inserted into the center comes out clean or a digital thermometer reads 205°F (96°C) at the center.
9. Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then carefully invert the cake onto a wire rack to cool completely before slicing.
10. Storage: Store any leftover cake well wrapped at room temperature for several days, or freeze it for extended storage to maintain freshness.

Notes

• Use Dutch-process cocoa powder for a smoother, less acidic chocolate flavor in the swirl.
• Greasing the Bundt pan well is crucial to prevent the cake from sticking and breaking apart during removal.
• For best results, use an electric mixer as directed to achieve a smooth batter and well-incorporated ingredients.
• Let the cake cool completely before slicing to maintain its structure and enhance the flavors.
• This gluten-free cake can be stored at room temperature for up to 3 days or frozen for up to 2 months.

Keywords: gluten-free cake, swirl cake, gluten-free dessert, vanilla chocolate cake, Bundt cake, marbled cake