Vanilla Swirl Cake for When You Need a Slice of Simple Comfort

There’s something quietly satisfying about a vanilla cake with a twist—literally. The gentle swirl of vanilla-infused batter weaving through the soft crumb adds a touch of whimsy to an otherwise straightforward treat. I remember a lazy Sunday afternoon when I baked this cake to lift a quiet mood. The kitchen filled with warm vanilla notes, a scent that somehow feels like a hug. I was a bit distracted halfway through, juggling a phone call and almost missed swirling the batter just right, but that imperfection made the cake feel all the more personal.

Each slice carries a tender crumb, moist enough to linger on your tongue but light enough to invite another bite. It’s the kind of cake that doesn’t demand a fancy occasion—sometimes the best moments are the unplanned ones, when you just want something comforting without fuss.

• The swirls create a delicate pattern that’s beautiful without being overdone—no need for elaborate decoration here.
• Moist and tender crumb that’s forgiving; even if you peek a little early, it usually turns out just fine.
• It’s simple—and that’s kind of the point. A straightforward cake with a playful vanilla twist.
• Works well as a snack, dessert, or even an indulgent breakfast treat alongside coffee.

If you’re wondering whether the swirling step is tricky, it’s pretty forgiving. You don’t have to be precise, which is a relief on busy days. I usually just use a butter knife or skewer, moving in loose figure eights. It’s okay if the pattern isn’t perfect—every cake has its personality.

Vanilla Swirl Cake

Print Recipe

A moist and tender vanilla cake with beautiful vanilla swirls throughout, perfect for any occasion.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12

Ingredients

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2 1/2 cups (312 grams) all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup (227 grams) unsalted butter, softened
1 3/4 cups (350 grams) granulated sugar
4 large eggs, at room temperature
1 tablespoon pure vanilla extract
1 cup (240 ml) whole milk, at room temperature
1/4 cup (50 grams) granulated sugar (for swirl)
1 tablespoon pure vanilla extract (for swirl)

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Instructions

Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or a 9-inch round cake pan.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and 1 3/4 cups granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3 to 4 minutes.
Add the eggs one at a time, beating well after each addition. Stir in 1 tablespoon vanilla extract.
Alternately add the dry ingredients and the whole milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
Remove about 1 cup of the batter and place it in a small bowl. Stir in the 1/4 cup granulated sugar and 1 tablespoon vanilla extract to create the vanilla swirl batter.
Pour the plain batter into the prepared pan. Drop spoonfuls of the vanilla swirl batter evenly over the top.
Using a knife or skewer, gently swirl the vanilla batter into the plain batter by making figure-eight motions to create a marbled effect.
Bake for 40 to 45 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing and serving.

Kitchen Notes: You don’t need any special gadgets for this cake—just basic mixing bowls and a pan. I often bake it in a loaf pan for easy slicing, but a round pan works just as well if you want a classic cake shape. Serving it with a simple dusting of powdered sugar or a smear of buttercream can be a nice touch, but honestly, it’s delicious on its own. If you want to experiment, adding a hint of cinnamon or nutmeg to the swirl batter can bring a cozy twist, though I haven’t tested those variations extensively. Another idea I’ve thought about is folding in a handful of chocolate chips or berries to the plain batter for a surprise burst, but that’s just my take.

FAQ

Can I make this cake ahead of time? Absolutely. It keeps well at room temperature for a couple of days, and it freezes nicely if you wrap it tightly.

What if I don’t have whole milk? You can substitute with any milk you have on hand; the texture will stay pretty similar.

Is the swirling step necessary? It’s what gives the cake its charming look and subtle flavor contrast, but if you’re in a rush, you can skip it—just expect a more uniform vanilla flavor.

Give this vanilla swirl cake a try next time you want a simple, tender treat with a little visual flair. It’s a small moment of joy baked right into your day.