There are desserts that win you over even before you taste them. This is the case with this Swirl Cake, a soft homemade cake that becomes adorable thanks to the chocolate swirl that intertwines on the surface of the batter. It is delicate, fragrant, and perfect for breakfast or a snack; serve it as is or with a light dusting of powdered sugar. In short… a simple cake, but with that “swirl” of sweetness that makes it special.
Other sweet ideas with that interesting “swirl”:
- Difficulty: Medium
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 10 People
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Swirl Cake
- 2 cups all-purpose flour
- 3 eggs (medium)
- 3/4 cup sugar
- 1 pinch salt
- 1 cup vanilla yogurt (or plain)
- 6 tbsp butter
- 1 packet baking powder (16 g)
- 1 egg (medium)
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 2 tbsp cornstarch
- 2 tbsp unsweetened cocoa powder
- 1 cup milk
Tools
- 1 Bowl
- Electric mixers
- 1 Whisk
- 1 Small bowl
- 1 Sieve fine mesh
- 1 Spatula
- 1 Small pot
- 1 Cake pan springform, 9 inches in diameter
Preparation of the Swirl Cake
First, melt the butter in a double boiler or microwave and let it cool while proceeding with the rest of the preparation.
In a small pot, off the heat, crack an egg and add the sugar and a teaspoon of vanilla extract. Mix very well with a small whisk.
In a small bowl, mix the cornstarch with the unsweetened cocoa.
Then, add them to the pot by sifting them through a fine-mesh sieve. Incorporate them perfectly, still using the whisk.
Finally, soften everything with the milk.
Place on the heat and cook, stirring continuously with the whisk until the cream thickens. If it remains too soft, add a few more pinches of cornstarch, always sifting it.
Once the desired consistency is achieved, transfer the mixture into a piping bag or a pastry syringe and set it aside.
Crack the eggs into a large bowl, add the sugar and a pinch of salt, and beat everything with electric mixers until light and frothy.
Then, add the yogurt and the now-cold butter and mix again with the electric mixers. I used vanilla yogurt. If you use plain yogurt, add a teaspoon of vanilla extract to the batter.
At this point, gradually add the flour, sifting it together with the baking powder. Incorporate them by mixing with a spatula until you get a smooth and creamy mixture.
Finally, pour the batter into a 9-inch diameter springform pan previously lined with parchment paper and level it well.
Starting from the center of the cake, draw a spiral with the cocoa cream, as shown in the photo. If I managed to do it, anyone can, since I’m not good at this kind of decoration. If you make a mistake, you can try to fix the decoration by using the tip of a teaspoon. However, you will have noticed that this spiral, at some points, goes a bit on its own during baking. No problem, it will still be delicious.
Bake the Swirl Cake in a preheated static oven at 356°F (180°C) for about 40 minutes. Perform the toothpick test to check if it’s done: inserted into the center of the cake, it should come out dry and clean. If not, extend the cooking time by a few minutes.
Remove the Swirl Cake from the oven and let it cool completely before removing it from the mold and placing it on the serving plate. If you wish, you can dust it with some powdered sugar. I didn’t because I wanted the cocoa spiral to be clearly visible. Enjoy! Paola
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