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Gluten-Free Swirl Cake Recipe

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★★★★★

4.4 from 70 reviews

This Gluten-Free Swirl Cake features a moist yellow cake base beautifully marbled with a rich chocolate swirl, perfect for those seeking a delicious gluten-free dessert. Made with a combination of gluten-free cake mix, cocoa, and confectioners’ sugar, this cake is baked in a Bundt pan to create an elegant, eye-catching presentation with a tender crumb and satisfying flavor contrast.

Ingredients

Scale

Dry Ingredients

  • 1 package King Arthur Gluten-Free Yellow Cake Mix
  • 1/4 cup (21g) Dutch-process cocoa
  • 1/4 cup (28g) confectioners’ sugar

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

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 10-cup Bundt pan thoroughly to prevent sticking during baking.
  2. Mix Butter and Oil with Cake Mix: In a large mixing bowl, use an electric mixer to beat the softened butter and vegetable oil together until smooth. Add half of the gluten-free cake mix and continue beating until fully combined and smooth.
  3. Add Eggs: Reduce the mixer speed to low and add the eggs one at a time, ensuring each is thoroughly incorporated before adding the next, maintaining a smooth batter texture.
  4. Incorporate Milk and Remaining Cake Mix: With the mixer on low, add approximately 1/3 cup (76g) of milk, then the remaining cake mix. Beat until smooth and then mix in another 1/3 cup (76g) of milk to create a homogenized batter.
  5. Set Aside Portion of Batter: Transfer 3 cups of this vanilla batter into a separate bowl and set it aside for later use.
  6. Prepare Chocolate Batter: Sift together the Dutch-process cocoa powder and confectioners’ sugar, then add this mixture along with the remaining 2 tablespoons (28g) of milk into the remaining vanilla batter. Mix well until the batter is smooth and chocolatized.
  7. Layer Batters in Pan: Spoon alternating scoops of the vanilla and chocolate batters into the prepared Bundt pan, rotating the pan as you go to distribute the batter evenly. Fill the pan about two-thirds full. Gently tap the pan on the counter two or three times to settle the batter and remove air bubbles.
  8. Bake the Cake: Place the pan in the preheated oven and bake for 45 to 48 minutes. Check doneness by inserting a long skewer into the center; it should come out clean. Alternatively, the internal temperature should reach 205°F (96°C).
  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 pan onto a cooling rack and let the cake cool completely before serving or storing.
  10. Storage: Store any leftover cake well-wrapped at room temperature for several days. For longer storage, wrap tightly and freeze.

Notes

  • Make sure to grease the Bundt pan thoroughly to prevent sticking, especially with gluten-free batters which can be more delicate.
  • Be careful not to overmix the batter once eggs and liquids are added to maintain cake tenderness.
  • The digital thermometer is a helpful tool to ensure the cake is baked perfectly to the center without over or under baking.
  • Alternating batter layers creates the elegant swirl pattern; feel free to slightly adjust the amounts if you desire more or less swirl effect.
  • Freezing the cake is ideal for extending shelf life; wrap tightly in plastic wrap and then foil to prevent freezer burn.

Keywords: Gluten-Free Cake, Swirl Cake, Bundt Cake, Chocolate Vanilla Cake, Gluten-Free Dessert, Easy Cake Recipe

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