My Birthday Tradition: Hershey Chocolate Swirl Cake

Do you have a birthday treat that you look forward to every year, or do you like to switch it up depending on your mood? Growing up, chocolate cake with vanilla buttercream frosting was usually my birthday cake of choice. My mom would make it, and she still makes me a birthday cake every year. But sometime in my 20s I think, my mom made a Hershey Swirl Cake, and it became my favorite. This is the cake that I’ve now requested for at least 10 years!

The simple chocolate swirl cake below is inspired by the classic Hershey’s recipe using chocolate syrup. (I think the original recipe has coconut and a chocolate glaze, but we love this version!) Vanilla and chocolate cake batter is layered in a Bundt pan, and it magically swirls as it bakes. The cake is similar to a Bundt pound cake with a slightly moister crumb. You can top it with a chocolate ganache or frosting, but it’s also good enough to stand alone with just a dusting of powdered sugar.

With Valentine’s Day coming up, this cake would be a great dessert to make for your loved ones. It also makes a wonderful birthday cake, or a convenient dessert when you need to travel since you don’t have to worry about frosting melting or getting messed up during transport. If you don’t feel confident in your frosting skills, this will be a good recipe for you to try. The swirl inside the cake is impressive enough that you don’t really need any additional fancy decorative touches.

Ingredients

• 1 cup butter, softened
• 2 cups sugar
• 2 teaspoons vanilla extract
• 3 eggs
• 2-3/4 cups all-purpose flour
• 1-1/4 teaspoons baking soda, divided
• 1/2 teaspoon salt
• 1 cup buttermilk (or 1 Tablespoon white vinegar plus milk to create 1 cup)
• 1 cup Hershey’s chocolate syrup

Instructions

Preheat oven to 350 degrees Fahrenheit. Grease and flour a 12-cup fluted Bundt pan.

Using a stand mixer or handheld electric mixer, beat butter, sugar and vanilla in a large bowl until light and fluffy.

Add eggs and beat well.

In a separate bowl, combine the flour, 1 teaspoon baking soda and salt.

Alternating with the buttermilk, add the flour mixture to the large bowl. Beat after each addition to combine.

Place 2 cups of batter in a small bowl. Stir in the syrup and remaining 1/4 teaspoon baking soda.

Pour the vanilla batter into the prepared pan. Pour the chocolate batter over the vanilla batter. Do not mix.

Place the pan in the preheated oven and bake for 60 to 70 minutes, or until a wooden pick comes out clean when inserted in the center.

Allow cake to cool in the pan for 15 minutes. Then remove cake from pan and place on a wire rack to cool completely.

Serve cake plain or topped with a glaze, frosting or powdered sugar (as shown here).

Makes approximately 12 servings.