Yellow Swirl Cake W/ Chocolate Icing Recipe

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9x13 pan; alternatively line the bottoms with parchment and grease sides.

In a medium bowl whisk together 2.5 cups all-purpose flour, 2 tsp baking powder and 1/2 tsp salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl and an electric hand mixer), cream 1/2 cup room-temperature unsalted butter with 2 cups granulated sugar on medium-high speed until light and fluffy, about 3–4 minutes.

Add 3 large eggs one at a time, mixing 20–30 seconds after each addition until incorporated. Scrape down the bowl as needed. Mix in 2 tsp vanilla extract and 2 tbsp vegetable oil until combined.

With the mixer on low, add the dry ingredients in three additions alternately with 1 cup whole milk in two additions, beginning and ending with the dry ingredients (dry–milk–dry–milk–dry). Mix just until combined after each addition; do not overmix.

If you want a brighter yellow swirl, stir in 1 tsp yellow food coloring until evenly distributed. For a pronounced swirl effect, you can divide the batter and tint only one portion.

If creating a swirl: pour half the batter into the prepared pan(s). Spoon remaining batter in dollops and use a knife or skewer to gently swirl the layers—do not over-swirl or batter will fully combine. If not swirling, pour batter evenly into pans.

Bake in the preheated oven until a toothpick inserted in the center comes out clean or with a few moist crumbs, about 25–30 minutes for 9-inch rounds, 30–35 minutes for a 9x13. Rotate pans halfway through for even baking.

Remove cakes from the oven and allow them to cool in the pans on a wire rack for 10–15 minutes. Run a knife around the edge, invert onto racks, remove parchment, and cool completely before icing (at least 1 hour).

While the cake cools, make the chocolate icing. Sift or whisk 3 cups powdered sugar and 3/4 cup unsweetened cocoa powder together to remove lumps.

In a medium bowl, beat 1/2 cup softened unsalted butter on medium speed until smooth. Add the sifted cocoa–powdered sugar mixture in two additions, mixing on low to prevent dust, then increase speed to medium and add 1 tsp vanilla extract.

Add 4 tablespoons whole milk (or heavy cream) gradually and beat until the icing reaches a spreadable consistency. If the frosting is too thick, add milk 1 teaspoon at a time; if too thin, add a little more powdered sugar. Stir in 1/8 tsp salt to balance sweetness.

Taste and adjust: more cocoa for deeper chocolate flavor, more milk for looser consistency. For a glossy finish you can add 1 tsp light corn syrup (optional).

If you baked two layers: level the tops with a serrated knife if domed. Place one cake layer on a serving plate or cake board. Spread about one-third of the chocolate icing evenly over the first layer using an offset spatula.

Place second cake layer on top and apply a thin crumb coat of icing over the top and sides. Chill for 10–15 minutes to set the crumb coat.

Apply the remaining icing in an even layer over the top and sides. Use a spatula to create a smooth finish or decorative swirls. If you made a single 9x13 cake, simply spread the icing over the cooled cake.

Optional: dust edges lightly with cocoa powder or powdered sugar, or pipe a decorative border using any remaining icing. Let the cake sit at room temperature for about 30 minutes to set the icing, or refrigerate briefly if you prefer a firmer finish; bring to room temperature before serving for best texture.

Slice and serve. Store leftover cake covered at room temperature for 2 days or refrigerated for up to 5 days.