Easy Vanilla Chocolate Swirl Loaf Cake Recipe – Step-by-Step Guide

Last Updated on 4 months by Neha Deshmukh

Easy Vanilla Chocolate Swirl Loaf Cake Recipe – Step-By-Step Guide

Hey everyone! If you’re anything like me, you’re always on the lookout for a cake recipe that’s both impressive and easy. This Vanilla Chocolate Swirl Loaf Cake is exactly that! It’s a beautiful cake that tastes amazing, and honestly, it’s so simple to make, even a beginner baker can nail it. I first made this for my niece’s birthday, and it was a huge hit – the swirl is just so pretty! Let’s get baking, shall we?

Why You’ll Love This Recipe

This loaf cake is a winner for so many reasons. It’s moist, fluffy, and the combination of vanilla and chocolate is classic for a reason. Plus, the swirl effect makes it look like you spent hours in the kitchen, when really, it only takes about an hour from start to finish. It’s perfect for a weekend treat, a birthday celebration, or just because you deserve something delicious.

Ingredients

Here’s what you’ll need to create this delightful swirl cake:

• ?? cup curd / yogurt
• ?? cup sugar
• ?? cup oil
• 1 tsp vanilla extract
• 1 cup maida / plain flour (approx. 120g)
• pinch baking soda
• ?? tsp baking powder (approx. 7g)
• pinch salt
• 2 tbsp water
• ?? cup maida / plain flour (approx. 120g)
• ?? cup cocoa powder (approx. 60g)

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference.

• Curd/Yogurt: Using curd (or thick yogurt) is key to a super tender cake. It adds moisture and a lovely tang. I prefer using full-fat curd for the best results, but low-fat will work in a pinch.
• Cocoa Powder: Don’t skimp on the cocoa powder! A good quality cocoa powder will give you a rich, chocolatey flavor. I like using Dutch-processed cocoa for a darker, smoother taste.
• Oil: I usually use sunflower oil or vegetable oil for this recipe. They have a neutral flavor that lets the vanilla and chocolate shine. You could also use melted coconut oil for a subtle coconut flavor.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Prepare vanilla cake batter: In a large bowl, whisk together the curd, sugar, oil, and vanilla extract until well combined. This is the base of our vanilla goodness!
2. Sieve dry ingredients: In a separate bowl, sift together 1 cup of maida, baking soda, baking powder, and salt. Sifting ensures there are no lumps and everything mixes in evenly.
3. Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Don’t overmix! Overmixing develops the gluten in the flour, which can make the cake tough.
4. Add water: Add the water, one tablespoon at a time, until you reach a smooth, pourable consistency.
5. Prepare chocolate cake batter: Now, repeat steps 2 and 3, but this time add ?? cup of cocoa powder to the dry ingredients before sifting.
6. Layer batters: Grease and flour a loaf pan (around 9×5 inches). Now, the fun part! Alternate spoonfuls of vanilla and chocolate batter into the prepared loaf pan.
7. Create swirl pattern: Using a spoon or a knife, gently swirl the batters together. Be careful not to overmix – you want to see distinct ribbons of vanilla and chocolate, not a muddy brown mess!
8. Bake: Preheat your oven to 180°C (350°F). Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool and serve: Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Then, slice and enjoy!

Expert Tips

• Room Temperature Ingredients: Using room temperature ingredients helps everything blend together smoothly.
• Don’t Overbake: Overbaking will result in a dry cake. Start checking for doneness around 45 minutes.
• Gentle Swirling: Seriously, be gentle with the swirling! It’s tempting to go wild, but less is more.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based yogurt and an egg replacer (like flaxseed meal) to make this cake vegan-friendly. My friend, Priya, swears by this version!
• Gluten-Free Adaptation: Substitute the maida with a good quality gluten-free flour blend.
• Spice Level: Add a pinch of cinnamon or nutmeg to the dry ingredients for a warm, cozy flavor.
• Festival Adaptations: This cake is perfect for birthdays, anniversaries, or any celebration! You can decorate it with sprinkles, frosting, or fresh fruit.

Serving Suggestions

This cake is delicious on its own, but it’s even better with a cup of chai or a glass of cold milk. A dollop of whipped cream or a scoop of vanilla ice cream wouldn’t hurt either!

Storage Instructions

Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

FAQs

Let’s answer some common questions:

• What type of curd/yogurt works best in this recipe? Full-fat curd or Greek yogurt will give you the most tender results.
• Can I use whole wheat flour instead of maida? You can, but the texture will be slightly denser. I recommend using 50% maida and 50% whole wheat flour.
• How do I prevent the batters from mixing too much during swirling? Use a gentle hand and don’t overdo it! A few swirls are all you need.
• What is the best way to check if the cake is baked through? Insert a toothpick into the center of the cake. If it comes out clean, it’s done!
• Can this cake be frozen after baking? Yes! Wrap the cooled cake tightly in plastic wrap and then in foil. It will keep in the freezer for up to 2 months.

Enjoy baking (and eating!) this delicious Vanilla Chocolate Swirl Loaf Cake. Let me know how it turns out in the comments below!