Print

Gluten-Free Swirl Cake Recipe

Print Recipe

★★★★★

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.

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 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.
  2. 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.
  3. 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.
  4. 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.
  5. Separate Batter: Transfer 3 cups of this batter into a separate bowl and set aside for the vanilla portion.
  6. 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.
  7. 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.
  8. 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).
  9. 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.
  10. 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

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