Chocolate Swirl Muffin Cake
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Yesterday, I shared a sausage and potato bake you could make for Mother’s Day or any other day. Here is the perfect accompaniment: a chocolate swirl muffin cake. I found the recipe over at the Mixing Bowl. It is a fun way to dress up a Betty Crocker chocolate chip muffin mix. I had some on my shelf that needed to be used, and this was perfect.
It is definitely for the chocolate lover. You could forgo the filling/glaze on the chocolate swirl muffin cake. It will make it less chocolaty, if you still want the cake shape without the heavy chocolate flavor. This really could even qualify as a dessert and not a muffin due to the high chocolate content.Â
I have also discovered the secret to getting your bundt cake to come out of the pan perfectly every time. You use the Pam cooking spray for “Baking.” Use the spray to grease the pan, and give the cake 10 minutes to cool. Then you can invert, and the cake comes out perfectly every time!
Ingredients for Chocolate Swirl Muffin Cake
- SEMI-SWEET CHOCOLATE CHIPS
- WHIPPING CREAM
- VANILLA
- BETTY CROCKER CHOCOLATE CHIP PREMIUM MUFFIN MIX
- WATER
- VEGETABLE OIL
- LARGE EGGS
Instructions for Chocolate Swirl Muffin Cake
Prepping for Perfection: Preheat your oven to 375°F (190°C). Generously grease a 12-cup fluted tube cake pan to ensure easy removal.
Make the Chocolate Filling: In a 2-quart saucepan, combine all the filling ingredients. Cook over medium-low heat, stirring constantly for 2-3 minutes, until smooth. Remove 1/3 cup of the filling and set aside for the glaze. Place the remaining filling in the freezer for 15 minutes until it thickens to a pudding-like consistency.
Prepare the Cake Batter: In a large mixing bowl, stir together all the cake ingredients until fully combined. Spoon half of the batter into the prepared pan. Retrieve the chilled filling from the freezer and carefully spoon it into the center of the batter, leaving ½ inch of space around the edges. Cover with the remaining batter, ensuring the filling is fully enclosed.
Bake & Cool: Bake in the preheated oven for 50 to 65 minutes, or until the top springs back when lightly touched. (Check at 50 minutes, as it may be done sooner.) Let the cake cool for 15 minutes before carefully transferring it to a wire rack.
Glaze & Serve: Drizzle the reserved 1/3 cup of chocolate filling over the cake as a luscious glaze. If the glaze is too thick, microwave it on high for 10 to 15 seconds to loosen it up. Allow the cake to cool completely for about an hour before serving.
Frequently Asked Questions
Can I use a different pan instead of a fluted tube cake pan?
Absolutely! You can use a regular bundt pan or even a loaf pan. However, baking times may vary, so start checking for doneness around the 45-minute mark.
How do I know when the cake is done baking?
The top should spring back when lightly touched, and a toothpick inserted into the cake (avoiding the chocolate filling) should come out clean or with just a few crumbs.
My chocolate filling is too runny—how can I thicken it?
Make sure to freeze it for the full 15 minutes until it reaches a pudding-like texture. If it’s still too thin, let it chill a few minutes longer before using.
Can I make this recipe ahead of time?
Yes! You can bake the cake a day in advance and store it covered at room temperature. For longer storage, refrigerate for up to 3 days.
How do I prevent the filling from sinking to the bottom?
Freezing the filling helps keep it thick so it doesn’t blend into the batter too quickly. Also, spooning the filling carefully into the center while keeping it away from the edges ensures an even distribution.
What’s the best way to glaze the cake?
If the reserved filling is too thick, microwave it for 10-15 seconds, then drizzle it over the cooled cake using a spoon or piping bag for an elegant finish.
Can I add nuts or other mix-ins to this recipe?
Of course! Chopped nuts, chocolate chips, or even a sprinkle of sea salt can add texture and flavor. Just be mindful of how extra ingredients may affect the batter consistency.
FOR MORE RECIPES LIKE THIS, TRY:
- Pumpkin Nutella Swirl Bread or Muffins
- Delicious Banana Bread Bundt
- Wild Blueberry Muffin Tops
- Double Chocolate Zucchini Muffins
Chocolate Swirl Muffin Cake
Real Mom Kitchen
Equipment
Ingredients
Filling/Topping:
- 1 cup semisweet chocolate chips
- ¾ cup whipping cream
- 1 tsp vanilla
Cake:
- 2 boxes Betty Crocker chocolate chip premium muffin mix (16.4 oz each)
- 1 â…“ cups water
- ½ cup vegetable oil
- 4 eggs
Instructions
- Heat oven to 375. Generously grease 12-cup fluted tube cake pan.
- In 2-quart saucepan, cook all filling ingredients over medium-low heat 2 to 3 min, stirring constantly, until smooth. Remove 1/3 cup filling for glaze; set aside. Freeze remaining filling 15 min until thick like pudding.
- Meanwhile, in large bowl, stir together all cake ingredients. Spoon half the batter into pan. Remove filling from freezer. Carefully spoon filling in center of batter to within 1/2 inch of pan edges. Spoon remaining batter over filling.
- Bake 50 to 65 min or until top springs back when touched. Cool 15 min. Remove from pan to wire rack. Spoon reserved 1/3 cup filling on cake to glaze. (If too thick, microwave filling on high 10 to 15 seconds). Cool completely, about 1 hour. (in my oven this was done at 50 min.)
