Fudge Marble Swirl Cake | Recipes

Fudge Marble Swirl Cake

(27) Ratings:
Prep Time:
Baking Time:
Makes:16 servings
Freezing:not recommended

When it comes to decadence, there’s nothing quite like marble. This delicious cake with a hint of orange is topped with a rich and creamy fudge sauce.



2 ¾ cups 675 mL Robin Hood® Best for Cake & Pastry Flour
1 ½ tsp 7 mL baking powder
1/2 tsp 2 mL baking soda
1/4 tsp 1 mL salt
2 tbsp 30 mL finely grated orange rind
1 ½ cups 375 mL granulated sugar
3 eggs
1 tbsp 15 mL vanilla extract
1 cup 250 mL Crisco® Vegetable or Canola Oil
1 ¼ cups 300 mL plain yogourt
3 tbsp 45 mL cocoa powder
1/2 cup 125 mL semi-sweet chocolate chips


3 tbsp 45 mL Carnation® Fat Free Evaporated Skim Milk
1/3 cup 75 mL semi-sweet chocolate chips


  1. Preheat oven to 350°F (180°C). Grease a 10” (4 L) tube pan.
  2. Cake: Combine flour, baking powder, baking soda, salt and rind in a medium bowl. Reserve.
  3. In a separate large bowl, beat sugar and eggs using an electric mixer, about 2 minutes. Mix in vanilla and oil until blended. Add half the reserved flour mixture, beating until just combined. Add yogourt and remaining reserved flour mixture.
  4. Remove 2 cups (500 mL) of the batter into a medium bowl to make chocolate batter. Stir in cocoa until completely combined. Add chocolate chips to vanilla batter.
  5. Spread half the vanilla batter into prepared pan. Spoon chocolate batter over top. Top with remaining vanilla batter. Swirl batter with a small knife.
  6. Bake in preheated oven 40 minutes or until a toothpick inserted in centre comes out clean. Cool in pan for 30 minutes. Remove to rack to cool completely.
  7. Glaze: Heat evaporated milk in microwave safe bowl and pour over chocolate chips. Let sit 5 minutes, then stir until mixture is combined. Drizzle over cooled cake.

Nutritional Information

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