Ingredients for Vanilla Swirl Cake
- 1 (15.25 ounce) box French Vanilla Cake Mix
- 1 (3.4 ounce) box Vanilla Instant Pudding Mix
- 1/2 cup Powdered Milk
- 6 large Eggs
- 1/2 cup Vegetable Oil
- 1 cup Buttermilk
- 1 cup White Chocolate Chips
- 8 ounces Cream Cheese
- 1/2 cup (1 stick) unsalted Butter
- 1 cup granulated White Sugar
- 1/2 cup chopped Dried Apricots
- 1/4 cup chopped Candied Ginger
- 1/2 cup chopped Salted Cashews
- 1/2 cup Golden Raisins
- 1/4 cup toasted Flaked Coconut
- 3 tablespoons all-purpose Flour
- 2 teaspoons Vanilla Extract
- 1 (8 ounce) container Cool Whip
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Vanilla Swirl Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Vanilla Swirl Cake
- Preheat oven to 350°F (175°C). Grease and flour a 13x9x2 inch baking pan.
- Prepare your cake mix according to package directions, but omit the water/oil specified in the package directions. Set aside.
- In a large bowl, combine the prepared cake mix, 1 (3.4 ounce) box instant vanilla pudding mix, and 1/2 cup powdered milk.
- Add 4 large eggs, one at a time, mixing well after each addition.
- Stir in 1/2 cup vegetable oil and 1 cup buttermilk.
- Mix on low, then medium speed for 3 minutes. Stir in 1 cup white chocolate chips and set aside.
- Prepare the swirl filling: In a separate bowl, beat 8 ounces cream cheese and 1/2 cup (1 stick) unsalted butter with an electric mixer on high speed for 2 minutes until light and fluffy.
- Reduce speed to low and gradually add 1 cup granulated sugar, then add 2 large eggs one at a time, mixing well after each addition.
- Add 2 tablespoons + 2 teaspoons all-purpose flour and 2 teaspoons vanilla extract on low speed. Scrape down the sides of the bowl and set aside.
- In a small bowl, toss 1/2 cup dried apricots (chopped), 1/2 cup cashews (chopped), 1/2 cup raisins, 1/4 cup candied ginger (chopped), and 1/4 cup toasted coconut with 1 teaspoon all-purpose flour.
- Gently fold the fruit and flour mixture into the cream cheese mixture.
- Pour half of the vanilla cake batter into the prepared pan. Spread the fruit and cream cheese mixture evenly over the batter.
- Pour the remaining vanilla cake batter over the cream cheese layer.
- Using a knife, gently swirl through all three layers to create a marbled effect.
- Bake for 40-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool completely in the pan before frosting.
- Frost the top of the cake with 1 (8 ounce) container of Cool Whip.
- Refrigerate for at least 1 hour before serving. Garnish with powdered sugar, serve with vanilla bean ice cream, or drizzle with chocolate or caramel sauce for extra indulgence!
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
227g
Fat
87g
Carbs
26g
