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Gluten-Free Swirl Cake Recipe

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★★★★★

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.

Ingredients

Scale

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

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