Need a little indulgence? This Chocolate Swirl Muffin Cake recipe is your answer! Using convenient Betty Crocker™ muffin mix, you can whip up a rich, chocolatey cake with a beautiful swirl that will impress. Get ready for a delicious, quick cake recipe that tastes homemade and satisfies every sweet tooth.
Here’s a quick guide to what each ingredient does in this delightful Chocolate Swirl Muffin Cake recipe.
Semisweet Chocolate Chips: They're essential for that deep chocolate flavor and sweetness.
Heavy Whipping Cream: This creamy hero transforms the chocolate chips into a luxurious, smooth ganache-like filling and glaze.
Vanilla: Just a touch of vanilla extract brightens and deepens the chocolate notes, adding a warm, aromatic complexity that makes the chocolate taste even more amazing.
Chocolate Chip Muffin & Quick Bread Mix: This convenient mix provides the foundation and makes baking a breeze.
Milk: Milk adds moisture to the cake batter and also helps to activate the leavening agents in the mix, contributing to a good rise.
Butter: Butter is all about flavor and texture! When melted, it easily incorporates into the batter, contributing a rich, buttery taste and a wonderfully moist cake texture.
Eggs: They act as a powerful binder, holding all the ingredients together to give the cake its structure. They also add richness, contribute to the cake's rise, and help create a tender, cohesive crumb.
Making this delicious Chocolate Swirl Muffin Cake is simple. Just follow these four key steps for a perfect, show-stopping dessert every time. See the full recipe below for all the details.
Generously spray a 12-cup fluted tube cake pan with baking spray with flour. The flour in the spray is key to easily releasing your beautiful cake.
Make the filling and immediately set aside 1/3 cup of it for your glaze. Freeze the remaining filling for about 15 minutes until it's thick like pudding.
Remember to not overmix! Spoon half of your cake batter into the prepared pan. Spoon the thickened chocolate filling (from the freezer) over the batter (leave about 1/2 inch clear from the pan edges). Finish with the remaining cake batter. Bake until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for at least 20 minutes. Tipping it out too early can cause it to break. Remove from the pan and cool completely before glazing.
To keep your cake wonderfully fresh and moist, simply cover it securely with a cake dome or plastic wrap. Stored at room temperature, it will remain delicious for up to 3 days, ready for whenever a craving strikes
Heat oven to 375°F. Generously spray a 12-cup fluted tube cake pan with baking spray with flour.
In a 2-quart saucepan, heat Filling ingredients over medium-low heat for 2 to 3 minutes, stirring constantly, until smooth. Remove from heat and set aside 1/3 cup of the filling for the glaze. Freeze the remaining filling for about 15 minutes or until thick like pudding.
Meanwhile, in a large bowl, stir together Cake ingredients until blended.
Spoon half of the batter into the pan. Remove the filling from the freezer. Carefully spoon the filling in the center of the batter to within 1/2 inch of the pan edges. Spoon remaining batter over the filling.
Bake 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Cool 20 minutes. Run a metal spatula around the outer and inside edges of the pan to loosen the cake; turn upside down onto a cooling rack. Cool completely, at least 2 hours.
When ready to serve, place the cake on a serving platter. In a small microwavable bowl, heat the reserved 1/3 cup filling uncovered on High for 10 to 15 seconds or until smooth and pourable. Pour or spoon glaze over the cake. Store covered at room temperature.
It is very important that baking spray with flour is used for coating the pan. It will help with successful removal from the pan.
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 22g | 34% |
| Saturated Fat | 13g | 64% |
| Trans Fat | ½g | % Value Not Available |
| Monounsaturated Fat | 5g | % Value Not Available |
| Polyunsaturated Fat | 1g | % Value Not Available |
| Omega-3 | 0g | % Value Not Available |
| Cholesterol | 85mg | 29% |
| Sodium | 370mg | 15% |
| Total Carbohydrate | 49g | 16% |
| Dietary Fiber | 1g | 5% |
| Soluble Fiber | 0g | % Value Not Available |
| Insoluble Fiber | 0g | % Value Not Available |
| Sugars | 31g | % Value Not Available |
| Protein | 4g | % Value Not Available |
| Vitamin D | Value Not Available | 8% |
| Calcium | Value Not Available | 8% |
| Iron | Value Not Available | 10% |
| Potassium | 150mg | 4% |
| Vitamin A | Value Not Available | 10% |
| Vitamin C | Value Not Available | 0% |
| Vitamin E | Value Not Available | 2% |
| Thiamin | Value Not Available | 0% |
| Riboflavin | Value Not Available | 8% |
| Niacin | Value Not Available | 0% |
| Vitamin B6 | Value Not Available | 0% |
| Folic Acid | Value Not Available | 2% |
| Vitamin B12 | Value Not Available | 4% |
| Pantothenic Acid | Value Not Available | 4% |
| Phosphorus | Value Not Available | 6% |
| Magnesium | Value Not Available | 4% |
| Zinc | Value Not Available | 2% |
| Manganese | Value Not Available | 4% |
| Selenium | Value Not Available | 8% |
| Copper | Value Not Available | 4% |
| Beta-Carotene | Value Not Available | % Value Not Available |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
