Chocolate Swirl Muffin Cake

5 from 1 vote

This Chocolate Swirl Muffin Cake is a decadent treat featuring a rich chocolate filling swirled into a moist, tender cake. The filling is chilled to a pudding-like consistency, ensuring a beautifully layered texture, and then baked to perfection in a fluted tube pan. Finished with a glossy chocolate glaze, this cake is ideal for sharing at gatherings or indulging in a personal sweet escape!

Course Breakfast

Cuisine American

Keyword bundt, bundt cake, chocolate chip, muffins

Prep Time 40

Cook Time 1

Cooling 1 15

Total Time 2 55

Servings servings

Calories 529kcal

Author Laura

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 ⅓ 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.)

Nutrition