Introduction

This Gluten-Free Swirl Cake combines a moist vanilla base with rich chocolate swirls, creating a beautiful marbled effect and a delicious flavor contrast. Perfect for those who need or prefer gluten-free desserts, this cake is simple to prepare and sure to impress.

Several slices of marble cake are scattered on a white marbled surface. Each slice shows a swirl pattern of light cream and dark brown layers twisted together, creating a marbled effect. The texture looks soft and spongy, with some edges slightly crumbly. One slice has a small bite taken out of it, revealing the moist inside more clearly. The slices vary slightly in shape but all keep the curved form of the original 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 to ensure the cake releases easily.
Step 2: In a large mixing bowl, beat the softened butter and vegetable oil together using an electric mixer until well combined. Add half of the cake mix and continue beating until smooth.
Step 3: Lower the mixer speed to low. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.
Step 4: Still mixing on low speed, pour in about 1/3 cup (76g) of the milk. Then add the remaining cake mix, beating until smooth. Mix in another 1/3 cup (76g) of milk until fully incorporated.
Step 5: Transfer 3 cups of the batter to a separate bowl and set it aside for the chocolate portion.
Step 6: Sift together the Dutch-process cocoa and confectioners’ sugar. Add this mixture and the remaining 2 tablespoons (28g) of milk to the batter left in the original bowl. Mix until the chocolate batter is smooth.
Step 7: Spoon alternating scoops of vanilla and chocolate batter into the greased Bundt pan, rotating the pan as you go to create an even marbled pattern. The pan should be filled about two-thirds full. Tap the pan lightly on the counter two or three times to settle the batter.
Step 8: Bake the cake for 45 to 48 minutes, or until a long skewer inserted into the center comes out clean. A digital thermometer should read 205°F in the cake’s center.
Step 9: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then turn the cake out onto a wire rack and cool completely before slicing.
Step 10: Wrap leftover cake well and store at room temperature for several days, or freeze for longer preservation.

Tips & Variations

Use room temperature ingredients to ensure the batter mixes evenly and the cake bakes smoothly.
For an extra rich chocolate flavor, try using espresso powder mixed into the cocoa before adding to the batter.
You can substitute dairy milk with almond or oat milk for a dairy-free option, keeping the same quantity.
Make sure to grease the Bundt pan thoroughly and consider dusting it lightly with gluten-free flour to help with removal.

Storage

Store the gluten-free swirl cake covered at room temperature for up to 3–4 days. To keep it longer, wrap it tightly and freeze for up to 2 months. When ready to eat, thaw the cake at room temperature and warm slices slightly in the microwave for best texture and flavor.

How to Serve

Several slices of marble cake are spread out on a white marbled surface. Each slice shows the cake's two-layer pattern of cream and chocolate colors twisted together in swirls. The cake edges are a light brown, with some pieces showing crumbs and rough surfaces where they have been cut or bitten. The background has a smooth white marbled texture, enhancing the contrast between the cream and chocolate swirls in the cake. 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, other gluten-free yellow cake mixes can be used, but results may vary slightly in texture and flavor. King Arthur’s mix provides consistent and reliable results.

How do I prevent the swirl cake from sticking to the pan?

Grease the Bundt pan well with butter or nonstick spray, and dust it lightly with gluten-free flour to create a barrier. Letting the cake cool slightly before turning it out also helps it release cleanly.