Introduction

This Gluten-Free Swirl Cake combines moist vanilla and rich chocolate flavors in a beautiful marbled pattern. It’s perfect for anyone looking for a delicious dessert without gluten, offering a tender crumb and eye-catching presentation.

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.
Step 2: In a large mixing bowl using an electric mixer, beat the butter and oil together; add half the cake mix and beat until smooth.
Step 3: Reduce the mixer’s speed to low and beat in the eggs one at a time, mixing until each is incorporated before adding the next.
Step 4: With the mixer still on low speed, add about 1/3 cup (76g) of the milk, then the remaining cake mix, beating until smooth. Mix in another 1/3 cup (76g) of the milk.
Step 5: Transfer 3 cups of the batter to a separate bowl and set aside.
Step 6: Sift the cocoa with the confectioners’ sugar and add to the remaining batter with the remaining 2 tablespoons (28g) milk. Mix until smooth.
Step 7: Spoon alternating scoops of vanilla and chocolate batter into the prepared pan, turning the pan as you go until all the batter from both bowls is used. The pan should be two-thirds full. Pick up the pan and tap it on the counter two or three times to settle the batter fully.
Step 8: Bake the cake for 45 to 48 minutes, until a long skewer inserted into it comes out clean; a digital thermometer should register 205°F at the cake’s center.
Step 9: Remove the cake from the oven and cool in the pan for 10 minutes before turning out onto a rack to cool completely.
Step 10: Store leftover cake, well wrapped, at room temperature for several days; freeze for longer storage.

Tips & Variations

For extra moisture, you can substitute the vegetable oil with an equal amount of melted coconut oil or applesauce.
Try adding a teaspoon of vanilla extract to the batter for enhanced flavor.
Use a toothpick to gently swirl the batters together if you prefer a more blended marble effect.

Storage

Store the cake, well wrapped in plastic wrap or an airtight container, at room temperature for up to 3 days. For longer storage, freeze the cake wrapped tightly in foil and placed in a freezer bag for up to 3 months. To reheat, thaw at room temperature and warm slices briefly in the microwave 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, but be sure to follow the package instructions closely for best results.

Is this recipe dairy-free?

This recipe includes butter and milk, so it is not dairy-free. To make it dairy-free, use dairy-free butter and plant-based milk alternatives.

Gluten-Free Swirl Cake Recipe

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★★★★★

4.7 from 98 reviews

This Gluten-Free Swirl Cake is a moist and delicious Bundt cake featuring a beautiful chocolate and vanilla swirl. Made with King Arthur Gluten-Free Yellow Cake Mix, it combines the richness of butter and vegetable oil with a perfect marble effect from Dutch-process cocoa and confectioners’ sugar. Easy to make and perfect for those avoiding gluten, this cake is sure to impress with its tender crumb and delightful taste.

Author: Ella
Prep Time: 15 minutes
Cook Time: 45-48 minutes
Total Time: 60-63 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 Pan: Preheat your oven to 350°F (175°C) and grease a 10-cup Bundt pan thoroughly to ensure the cake releases easily after baking.
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.
Add Cake Mix and Eggs: Add half of the gluten-free cake mix to the butter-oil mixture and beat until smooth. Reduce speed to low, then add the eggs one at a time, mixing each in completely before adding the next.
Add Milk and Remaining Cake Mix: With the mixer on low, pour in about 1/3 cup (76g) of the milk. Beat in the remaining cake mix until smooth, then add another 1/3 cup (76g) of milk and mix well.
Separate Batter: Transfer 3 cups of this batter into a separate bowl and set aside for the vanilla portion.
Prepare Chocolate Batter: Sift together the Dutch-process cocoa and confectioners’ sugar. Add this mixture along with the remaining 2 tablespoons (28g) of milk into the original batter bowl, mixing until smooth to create the chocolate batter.
Layer Batter in Pan: Alternate spoonfuls of vanilla and chocolate batter 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.
Bake: Bake in the preheated oven for 45 to 48 minutes. Test doneness by inserting a long skewer or toothpick; it should come out clean. A digital thermometer inserted in the center should read 205°F (96°C).
Cool: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then invert the cake onto a wire rack to cool completely.
Storage: Store any leftover cake wrapped well at room temperature for several days or freeze for extended storage.

Notes

Ensure the butter is softened for easier mixing and better texture.
Use a toothpick or skewer to check for doneness to avoid undercooking or overbaking.
Tapping the pan before baking helps eliminate air bubbles and evens out the batter.
For extra flavor, consider adding 1 teaspoon of vanilla extract to the vanilla batter.
If you do not have a Bundt pan, a similarly sized tube pan can be used instead.

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