Chocolate Swirl Cake Recipe

Choco-Swirl Sour Cream Cake

Sour cream cake from scratch! This moist yellow cake is swirled with rich, hot fudge for a marbled effect.

45 min. prep time
15 servings
555 Ratings



2 1/3 cups all-purpose flour
1 1/2 cups sugar
1 cup sour cream
3/4 cup milk
1/2 cup Land O Lakes® Butter, softened
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon vanilla
1/2 cup hot fudge ice cream topping


3/4 cup Land O Lakes® Butter, softened
4 1/2 cups powdered sugar
1/3 cup unsweetened cocoa
1/8 teaspoon salt
2 (1-ounce) squares unsweetend baking chocolate, melted
3 tablespoons light corn syrup


Heat oven to 350°F.  Grease 13x9-inch baking pan; set aside.

Combine all cake ingredients except hot fudge topping in bowl. Beat at medium speed, scraping bowl often, until well mixed. Reserve 1/2 cup cake batter. Spread remaining batter into prepared pan.

Combine reserved cake batter and hot fudge topping in small bowl. Drop mixture by spoonfuls evenly over batter. Pull knife through batter for marbled effect. Bake 40-50 minutes or until top springs back when touched lightly in center. Cool completely.

Beat 3/4 cup butter in bowl at medium speed until creamy. Gradually add powdered sugar, cocoa and 1/8 teaspoon salt alternately with whipping cream and melted chocolate, scraping bowl often, until well mixed. Stir in corn syrup..

Nutrition Facts (1 serving)

Calories: 350

Fat: 24g

Cholesterol: 40mg

Sodium: 800mg

Carbohydrates: 42g

Dietary Fiber: 0g

Protein: 2g

Recipe #6274B©1995Land O'Lakes, Inc.

Recipe Comments & Reviews

This cake was awesome. Anyone who likes moist cakes, this would be it!
Cake light and fudge-y at the same time. Frosting fluffy as a cloud and way too delicious!
i added some fresh fruit it was excellent, spongy and moist
Rich, moist and chocolatey. Excellent

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