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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.

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

  1. Preheat and Prepare: Preheat the oven to 350°F. Grease a 10-cup Bundt pan thoroughly to prevent sticking.
  2. 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.
  3. 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.
  4. 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.
  5. Separate Batter: Transfer 3 cups of the vanilla batter into a separate bowl and set aside for the swirl effect.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

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