This cake was one of the cakes I made for my grandparent’s 50th wedding anniversary party.
It was also the most popular.
Why? Only because it’s hands down the absolute best cake in the world.
I don’t think I’ve ever made a fudgier or more moist cake in my life.
It’s also a double-delight! Half chocolate cake, half yellow cake. All beautifully swirled into one cake.
And generously slathered with the world’s most amazing chocolate frosting.
I’m telling ‘ya. This cake is what dreams are made of.
Chocolate dreams, that is.
The best kind of dream 😀
The cake itself is extremely easy–You’re simply going to prepare a yellow cake batter, then add chocolate to half of it.
Then gently swirl both batters together in your baking pan with a knife. Be careful not to swirl TOO much otherwise you’ll lose the swirl effect. Just gently cut through the batter with your knife to get a gorgeous swirl.
From there, bake your be-yoo-tiful cake JUST until a toothpick comes out with a few moist crumbs. This will guarantee your cake’s moistness.
While your cake is cooling it’s time to prepare my personal favorite part. Duh, the FROSTING!!
I’m not gonna lie. This frosting is epic. Decadent. The best. I’m extremely proud to say that I made up this frosting myself 🙂 Just to give you an idea of how great this frosting is, picture this: As my sisters, mother, and I were frosting cakes for the anniversary party; my 22-year-old older brother was hanging out in the kitchen and licking all of the frosting bowls from this frosting– This might not seem unbelievable but trust me, if you knew my brother you would know that this was unheard of with him. This is the guy who enjoys 4 mile runs and 50-mile bike rides, and doesn’t always appreciate calorie-filled sweets.
When he told me that I needed to save this recipe so I could make it again, I knew then that I had scored a big one with him AND found the perfect chocolate frosting! 😀
One of the best parts? It takes less than 5 minutes of prep time! All you have to do is beat all the ingredients until you have a smooth, fudgy consistency. From there, you’ll chill the frosting a mere 10 minutes until the frosting is spreadable.
You can simply spread the frosting on your cake, pipe it, ect..Whatever takes the shortest amount of time so that you can dig in sooner!
Fair warning: Don’t leave this cake alone, It’s pretty much a magnet for any chocolate-lovers!
Chocolate-Yellow Swirl Cake
- 3/4 cup butter softened
- 3/4 cup honey
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups white whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup unsweetened cocoa powder
- 3 tablespoons hot water
Chocolate Fudge Frosting
- 3/4 cup coconut sugar
- 1/4 cup butter softened
- 1/4 teaspoon salt
- 1-1/2 squares 1 oz unsweetened chocolate, melted
- 1-1/2 tablespoons milk
- 1 teaspoon vanilla extract
- 1/2 cup whipped cream
For The Cake
1. In a large bowl with an electric mixer, beat butter and honey on medium speed until smooth. Add eggs and vanilla, beating well after each addition.
2. In a small bowl, combine flour, baking powder, baking soda, and salt. Add flour mixture to liquid mixture alternately with milk, beating until smooth.
3. Spread half of batter into prepared pan. Stir cocoa and hot water into remaining batter in bowl. Drop chocolate batter by spoonfuls over vanilla batter. Carefully cut through batter with a knife until swirled.
4. Bake in preheated oven 30 minutes or until toothpick comes out with just a few crumbs sticking to it. Cool cake in pan on a wire cooling rack 45 minutes. Carefully remove from pan to cooling rack to cool completely.
For The Frosting
1. In a small bowl with an electric beater, beat coconut sugar, butter, and salt on medium speed until smooth, about 1 minute. Add melted chocolate, milk, and vanilla. Continue beating at medium speed until mixture is thick and smooth. Gently fold in whipped cream. Refrigerate until frosting reaches spreading consistency, about 10 minutes.
1. Frost with cake with Chocolate Fudge Frosting. Refrigerate until ready to serve.
Yield: 16 servings.
Store in refrigerator up to 2 days.
Adapted from My Recipes