Introduction

This gluten-free swirl cake combines rich chocolate and classic vanilla flavors in a beautiful, marbled Bundt shape. It’s moist, tender, and perfect for anyone craving a delightful dessert without gluten. Whether for a special occasion or an everyday treat, this cake is sure to impress.

Gluten-Free Swirl Cake Recipe - Recipe Image

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.
Step 2: In a large mixing bowl, use an electric mixer to beat the butter and oil together until smooth. Add half of the cake mix and continue beating until fully combined.
Step 3: Lower the mixer speed to low and add the eggs one at a time, mixing well after each addition.
Step 4: With the mixer 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 milk.
Step 5: Transfer 3 cups of the batter to a separate bowl and set aside.
Step 6: Sift the cocoa and confectioners’ sugar together. Add this mixture and the remaining 2 tablespoons (28g) of milk to the batter left in the main bowl. Mix until smooth and evenly combined.
Step 7: Alternate spoonfuls of the vanilla and chocolate batter into the prepared Bundt pan, rotating the pan as you layer. Fill the pan about two-thirds full. Tap the pan gently on the counter a few times to settle the batter.
Step 8: Bake for 45 to 48 minutes, or until a long skewer inserted in the center comes out clean. A digital thermometer should read 205°F at the cake’s center.
Step 9: Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Step 10: Store leftover cake well wrapped at room temperature for several days or freeze for longer storage.

Tips & Variations

For extra moistness, consider adding a teaspoon of vanilla extract to the vanilla batter before baking.
If you prefer, substitute almond milk or any other milk alternative to keep it dairy-free.
Use a toothpick to swirl the batters gently before baking for a more defined marbled effect.
Ensure the cake is completely cooled before slicing to maintain the swirl pattern and prevent crumbling.

Storage

Store the leftover cake wrapped tightly in plastic wrap or an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake well and freeze it for up to 2 months. To reheat, thaw at room temperature and warm slices gently in the microwave or 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 another gluten-free yellow cake mix if King Arthur is not available. Just make sure to follow the package instructions and adjust liquids as needed for the best texture.

Is this cake dairy-free?

This recipe uses butter and milk, so it is not dairy-free. However, you can swap the butter for a dairy-free alternative and use plant-based milk to make it suitable for dairy-free diets.

Gluten-Free Swirl Cake Recipe

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★★★★★

4.9 from 104 reviews

This Gluten-Free Swirl Cake is a moist and tender Bundt cake featuring a beautiful vanilla and chocolate swirl. Made with King Arthur Gluten-Free Yellow Cake Mix, butter, and a touch of cocoa, this cake offers a delightful combination of flavors that is perfect for any occasion. The recipe ensures a soft texture and rich taste while being suitable for those avoiding gluten.

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

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
1/4 cup (28g) confectioners’ sugar

Instructions

Preheat and Prepare: Preheat the oven to 350°F. Grease a 10-cup Bundt pan thoroughly to prevent sticking.
Mix Butter, Oil, and Cake Mix: In a large mixing bowl, use an electric mixer to beat the softened butter and vegetable oil together until combined. Add half of the gluten-free yellow cake mix and beat until the mixture is smooth.
Add Eggs Slowly: Reduce the mixer speed to low and add eggs one at a time, beating until each egg is fully incorporated before adding the next to ensure an even batter.
Add Milk and Remaining Cake Mix: With the mixer still on low, pour in about 1/3 cup (76g) of the milk, then add the remaining gluten-free cake mix, beating until smooth. Mix in another 1/3 cup (76g) of milk to keep the batter cohesive.
Separate Batter: Transfer 3 cups of the vanilla batter into a separate bowl and set aside for the swirl effect.
Make Chocolate Batter: Sift together Dutch-process cocoa and confectioners’ sugar to remove lumps, then add this mixture to the remaining batter along with the last 2 tablespoons (28g) of milk. Mix until the chocolate batter is smooth and evenly combined.
Create Swirl in Pan: Alternate spooning scoops of vanilla and chocolate batter into the prepared Bundt pan, rotating the pan as you go to distribute 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.
Bake the Cake: Place the Bundt pan in the preheated oven and bake for 45 to 48 minutes. Test doneness by inserting a long skewer; it should come out clean. A digital thermometer inserted into the cake’s center should read 205°F.
Cool and Remove: Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then carefully turn out the cake onto a wire rack to cool completely.
Storage: Wrap leftover cake well and store at room temperature for several days. For longer preservation, freeze the cake properly wrapped.

Notes

Ensure the butter is softened for easier mixing and a smoother batter.
Alternate spooning the vanilla and chocolate batters to achieve a beautiful marbled swirl effect.
Use a Bundt pan to create the classic ring shape and bake evenly.
Check cake doneness with a skewer and a thermometer for precision.
Room temperature storage keeps the cake fresh for several days; freezing extends shelf life.
Use Dutch-process cocoa for a deeper chocolate flavor in the swirl.

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