Chocolate Swirl Cake Using Yellow Cake Mix

Chocolate Swirl Cake Using Yellow Cake Mix is a stunning, marbled Bundt cake that starts with a box mix and gets transformed into a moist vanilla-chocolate swirl masterpiece. Finished with glossy ganache, it’s perfect for birthdays, potlucks, or any celebration.

Why You’ll Love This Recipe

Chocolate Swirl Cake Using Yellow Cake Mix is proof that box mixes can produce bakery-level gorgeousness with almost zero effort. One simple yellow cake batter splits into vanilla and rich chocolate portions, then gets swirled together for dramatic marble effect that looks impressive but is foolproof. Baked in a Bundt pan and crowned with silky chocolate ganache, it’s moist for days, feeds a crowd, and always earns “wow” reactions. Perfect for beginners, busy parents, or anyone who wants a showstopping dessert without stress—this is the chocolate-vanilla cake you’ll make again and again.

Recipe Tips and Tricks

• Use room-temperature ingredients for smoother batter.
• Don’t over-swirl – 2–3 gentle figure-8 motions are enough.
• Grease and flour Bundt pan thoroughly (or use baking spray with flour).
• Reserve ⅓ of the chocolate batter to dollop on top for extra pretty swirls.
• Cool in pan exactly 10 minutes – no more, no less.
• Tap pan firmly before inverting to release cleanly.
• Ganache should be pourable but not hot – let cool 5–7 minutes.
• Serve same day for prettiest ganache shine.

Yield: 16 Servings

Chocolate Swirl Cake Using Yellow Cake Mix

Print

Stunning marbled chocolate-vanilla Bundt cake from yellow cake mix with ganache.

Prep Time 15 minutes

Cook Time 55 minutes

Additional Time 2 hours

Total Time 3 hours 10 minutes

Ingredients

• ⅓ cup unsweetened cocoa powder
• ⅓ cup vegetable oil
• ½ cup heavy cream
• ½ cup semi-sweet chocolate chips, melted
• ½ cup water
• 1 box (15.25 oz) yellow cake mix
• 1 box (3.4 oz) instant vanilla pudding mix
• 1 cup semi-sweet chocolate chips
• 1 cup sour cream
• 1 tsp vanilla extract (optional)
• 4 large eggs

Instructions

1. Preheat & Prep: Preheat oven to 350°F; generously grease and flour a 12-cup Bundt pan.
2. Mix Base Batter: In a large bowl, beat cake mix, pudding mix, sour cream, oil, eggs, and water 2 minutes until smooth.
3. Divide Batter: Pour 2 cups of batter into a separate bowl.
4. Make Chocolate Batter: To the smaller bowl, add melted chocolate and cocoa powder; stir until fully combined.
5. Layer: Pour half the vanilla batter into prepared Bundt pan.
6. Add Chocolate: Spoon chocolate batter evenly over vanilla layer.
7. Top with Vanilla: Pour remaining vanilla batter over chocolate.
8. Swirl: Use a butter knife to gently swirl batters in figure-8 motion 2–3 times – don’t overmix!
9. Bake: Bake 50–60 minutes until toothpick inserted near center has moist crumbs.
10. Cool & Glaze: Cool in pan 10 minutes, invert onto rack, cool completely, then pour ganache over top.

Notes

• The pudding mix is non-negotiable – it’s the secret to bakery moistness.
• For perfect ganache, heat cream just to simmering, then pour over chips.
• Cake actually tastes better the next day – flavors meld beautifully.
• Freezes perfectly – great make-ahead dessert.

Nutrition Information

Yield

16

Serving Size

1
Amount Per Serving Calories 288Total Fat 20gSaturated Fat 9gUnsaturated Fat 12gCholesterol 73mgSodium 54mgCarbohydrates 20gFiber 2gSugar 15gProtein 5g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Ingredients Notes

• Yellow Cake Mix (15.25 oz): Duncan Hines or Betty Crocker for consistent results.
• Instant Pudding Mix (3.4 oz vanilla): Secret to ultra-moist texture.
• Sour Cream (1 cup): Makes cake rich and tender.
• Unsweetened Cocoa Powder (⅓ cup): Dutch-process for deeper color and flavor.
• Semi-Sweet Chocolate Chips (½ cup): Melted into chocolate portion for fudgy richness.
• Heavy Cream (½ cup): For glossy ganache.
• Vegetable Oil (⅓ cup): Keeps cake soft for days.

Variations and Substitutions

• Peanut Butter Swirl: Replace melted chocolate with ½ cup peanut butter.
• Mint Chocolate: Add ½ tsp peppermint extract to chocolate portion.
• Orange Chocolate: Add 1 tsp orange zest to vanilla batter.
• Gluten-Free: Use GF yellow cake mix + GF pudding.
• Marble Pound Cake: Bake in two loaf pans.
• Cupcakes: Swirl in muffin tins – bake 18–22 minutes.
• White Chocolate Ganache: For elegant contrast.
• Coffee Kick: Replace ¼ cup water with strong coffee.

Storage Options

• Room Temperature: Airtight container up to 3 days.
• Refrigerator: Up to 1 week (bring to room temp before serving).
• Freezer: Wrap tightly up to 3 months; thaw overnight.

Dish Gallery

Please share this Chocolate Swirl Cake Using Yellow Cake Mix with your friends and do a comment below about your feedback.

We will meet you on next article.

Until you can read, Blueberry Crumble Cake with Yellow Cake Mix