Chocolate Vanilla Swirl Cake


Chocolate Vanilla Swirl Cake is a delicious tea cake. A small portion of chocolate batter is poured on top of vanilla batter and given a swirl pattern using a fork or toothpick.

Before this cake became by trademark hit with almost everyone, the marble cake from here was the most demanded. The only problem I had with making it in a jiffy were the number of ingredients it used including unsalted butter which I rarely keep at home. Also, it used to break apart many a times during de-moulding, so I had decided to reduce the baking powder and test if it fares better.

Chocolate Vanilla Swirl Loaf Cake
This beautiful pattern is a crowd pleaser especially kids

After a long time I made this cake and reduced the baking powder by half teaspoon and substituted oil for butter. I was waiting with bated breath to know the result, coz playing with proportions of basic ingredients in a cake was a first for me.

And my fears were unfounded and the cake came out in all it’s glory. Here it is!! Soft, moist and utterly delicious cake.

Chocolate Vanilla Swirl Loaf Cake
Chocolate Vanilla Swirl Loaf Cake

Chocolate Vanilla Swirl Cake

Chocolate Vanilla Swirl Cake is a delicious tea cake. A small portion of chocolate batter is poured on top of vanilla batter and given a swirl pattern using a fork or toothpick.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Baking, Dessert, Snack
Cuisine: Vegetarian
Keyword: Bakery, chocolate, Coffee, cupcake, eggless
Servings: 1 loaf cake


  • 1 cup all purpose flour
  • ¾ cup multigrain flour
  • 3 tbsp milk powder
  • tsp baking powder
  • ½ tsp baking soda
  • ½ cup olive oil
  • ¾ cup sugar powdered
  • ¾ cup milk
  • 1 tsp vanilla extract
  • 2 tbsp cocoa powder unsweetened
  • 2 tbsp hot water


  • Preheat oven to 170 °C. Grease a loaf pan.
  • Sift together all dry ingredients – flours, milk powder, baking powder and baking soda, keep aside. In a separate bowl, pour hot water on cocoa powder and mix well to form a paste, allow it to cool.
  • Cream oil and sugar till light and fluffy. Add the flour mix and milk alternately, starting and ending with flour to get a smooth batter. Add vanilla essence to the batter. Mix again. Adjust milk to reach desired consistency if needed.
  • Now add chocolate paste to the batter with a spoon & gently swirl with another spoon to make marble effect. Do Not use the same spoon for marbling & also Do Not mix uniformly. Both vanilla & chocolate mixture should show separately as marble effect.
  • Pour the batter in the prepared pan & bake for 40-45 minutes or until a toothpick inserted comes out clean. Allow it to cool completely in the pan before de-moulding.


You may need to adjust milk if you find the batter too thick.

Join the Conversation

  1. Seena Antony says:

    Yum, always a favourite… :) great pictures. I have not really tried including multigrain flour. Is there a specific brand you suggest?

  2. I usually use the store bought Ashirwad atta for multigrain and occasionally I have used home mixture of multigrain where I get it ground as per my proportions and ingredients.

  3. Chocolate, vanillla, cake. Can’t get better than that. Thanks for sharing the recipe

  4. Seena Antony says:

    :) thanks

  5. sandra pilacchi says:


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