Triple Swirl Cake



Swirl cakes are so easy to make and even better to eat! But why stop at using only 2 different “layers”? Using my rhubarb & plum compote from last week I made a triple swirl cake. One layer with vanilla, one with chocolate and one with rhubarb & plum. Although the rhubarb & plum isn’t visible as a layer as it is just a slightly pinker hue, the flavour will run through it beautifully.



Adjust Servings
225g butter, softened
225g caster sugar
4medium sized eggs
225g self-raising flour
4tablespoons rhubarb plum compote
1tablespoon vanilla extract
2tablespoons cocoa powder


Preheat oven to 180°C/325°F/Gas 4.
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Mix the main cake ingredients
Mix the eggs with the sugar and vanilla sugar.
Add butter and mix again.
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Add 200g flour
Gradually add the flour to the dough while continuing to mix.
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Separate the dough into 3 equal batches.
Stir cocoa powder into one batch. Leave one batch as is and stir in the compote and remaining flour into the third batch. We're adding more flour to the compote one as it'll be quite runny otherwise.
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Grease a cake tin with butter and/or line with parchment paper.
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Layer up!
Add spoonfuls of the mixtures into the tin. You can go as crazy as you'd like here, just make sure you don't end up getting one big patch of one of the mixes, we want it to be a nice balance. Once all 3 mixes are fully added, take a knife or skewer and go back and forth through the mixture to create a marbled effect inside. Shake the tin back and forth to even the mix out.
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Pop the cake in the oven
Bake for 40-45 minutes until risen and a skewer inserted into the centre comes out clean. Allow to cool before removing from the tin.
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