Ingredients
- 3 large eggs
- 150g sugar
- 1 tbsp vanilla essence
- 250g flour
- 15g baking powder
- 200ml oil
- 200ml milk
- 1/4 tsp salt
- 1/4 cup cocoa powder
- 2 tbsp milk (for chocolate mix)
- Chocolate chips, for topping
Ingredient Image
Why This Recipe Is A Must Try
This cake combines two classic flavors in one beautiful dessert. The swirl pattern looks impressive but is easy to make. It’s moist, flavorful, and perfect for any occasion.
Quick Kitchen Tips
- Use room temperature ingredients for a smoother batter.
- Gently swirl the batters with a knife to create a nice marble effect without overmixing.
- Test doneness with a toothpick inserted in the center; it should come out clean.
- Gently swirl the batters with a knife to create a nice marble effect without overmixing.
- Test doneness with a toothpick inserted in the center; it should come out clean.
Step 1
Preheat your oven to 180°C and grease a medium round cake tin.
Step 2
In a large bowl, beat the eggs, sugar, and vanilla until the mixture is light and fluffy.
Step 3
Gently fold in the flour, baking powder, oil, milk, and a pinch of salt. Mix just until everything comes together—don’t overdo it.
Step 4
Scoop about two-thirds of the batter into another bowl. Stir cocoa powder and 2 tablespoons of milk into this portion until smooth.
Step 5
Pour the plain vanilla batter into the tin first, then spoon the chocolate batter on top in a circular pattern to create a swirl effect.
Step 6
Sprinkle chocolate chips over the top for a little extra fun.
Step 7
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Step 8
Let the cake cool completely before slicing and serving.
How To Enjoy This Dish
Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream. Fresh berries or a drizzle of chocolate sauce add a lovely touch. It pairs well with a cup of coffee or tea.
Food Storage Guide
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 2 months. Thaw completely before serving.
Frequently Asked Questions
Can I use butter instead of oil in this cake?
Yes, you can substitute oil with melted butter in the same amount for a richer flavor.
How do I make sure the swirl pattern turns out well?
Pour the vanilla batter first, then spoon the chocolate batter on top in a circular motion and avoid mixing them too much.
What can I use instead of cocoa powder?
You can use melted chocolate or chocolate spread, but adjust the liquid in the batter accordingly.
Can I make this cake gluten-free?
Yes, use a gluten-free flour blend instead of regular flour, but check that your baking powder is gluten-free too.
How should I store the cake after baking?
Keep it in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Can I freeze the cake?
Yes, wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw before serving.
What if my cake isn’t rising properly?
Make sure your baking powder is fresh and don’t overmix the batter, as this can affect the rise.
Can I add nuts or other toppings instead of chocolate chips?
Absolutely, chopped nuts or dried fruit work well as toppings if you prefer.
