Chocolate Syrup Swirl Cake is a classic buttery tube cake with a surprise inside: bold ribbons of chocolate syrup batter flowing through a tender vanilla crumb. Every slice has its own beautiful marble pattern.
The batter is divided only once, so the dramatic swirl is surprisingly easy to create. Serve it plain, dusted with powdered sugar, or finished with your favorite glaze for birthdays, potlucks, and afternoon coffee.
THE RECIPE
Chocolate Syrup Swirl Cake
Prep20 min
Bake60–70 min
Cool1 hr
Yield20 servings
Ingredients
Instructions
- Heat the oven to 350°F (175°C). Grease and flour a 12-cup fluted tube pan or a 10-inch tube pan.
- Beat the softened butter, sugar, and vanilla in a large bowl until light and fluffy. Add the eggs and beat well.
- Whisk together the flour, 1 teaspoon of the baking soda, and the salt. Add the dry mixture to the butter mixture alternately with the buttermilk, beating just until blended.
- Measure 2 cups of batter into a small bowl. Stir in the chocolate syrup and the remaining ¼ teaspoon baking soda.
- If using coconut, fold it into the remaining vanilla batter. Pour the vanilla batter into the prepared pan. Pour the chocolate batter evenly over it—do not mix.
- Bake for 60 to 70 minutes, or until a wooden pick inserted in the center comes out clean.
- Cool in the pan for 15 minutes, then turn out onto a wire rack and cool completely. Glaze, frost, or dust with powdered sugar as desired.
Recipe Tips
- Grease every ridge of the fluted pan carefully so the cake releases cleanly.
- To make sour milk, add 1 tablespoon white vinegar to a measuring cup and add milk to make 1 cup.
- Pouring the chocolate batter over the vanilla batter without stirring creates natural swirls as the cake bakes.
- Store tightly covered at room temperature for up to 3 days.
Recipe adapted from the vintage Hershey’s cookbook page supplied by the site owner; directions rewritten for clarity with AI assistance. Featured image: AI-generated food photography.