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Caramel Chocolate Swirl Cake


4 hours
Skill Level
1 cake

Caramel lovers rejoice; this is the cake for you. This caramel Bundt cake is swirled with ribbons of chocolate that make this cake particularly special. Serve it with powdered sugar or a caramel drizzle for that extra boost that'll make this a hit year-round.

Ingredients & Directions

Prep Time
25 minutes
Bake Time
1 hour 10 minutes
Cool Time
2 hours 15 minutes


  • 1 cup
    butter or margarine (2 sticks), softened
  • 2 cups
  • 3
  • 2 tsps
    vanilla extract
  • 2-3/4 cups
    all-purpose flour
  • 1-1/2 tsp
    baking soda, divided
  • 1/2 tsp
  • 1 cup
    buttermilk or sour milk*
  • 1/2 cup
    HERSHEY'S Caramel Syrup
  • 1/4 cup
    HERSHEY'S Syrup
  • 1/4 cup
    HERSHEY'S Cocoa
  • 1 tsp
    powdered sugar
  • HERSHEY'S Caramel Syrup and HERSHEY'S Syrup, additional (optional)

Step-By-Step Directions

Equipment Needed 
oven oven
12-cup fluted tube pan 12-cup fluted tube pan
 mixing bowl mixing bowl
mixer mixer
measuring cups measuring cups
rubber scraper rubber scraper
wire rack wire rack

Heat oven to 350°F. Grease and flour 12-cup fluted tube pan.


Beat butter and sugar in large mixer bowl until light and fluffy; blend in eggs and vanilla. Combine flour, 1-1/4 teaspoons baking soda and salt. Stir together buttermilk and caramel syrup; add alternately with flour mixture to butter mixture. Remove 1 cup batter and place in small bowl; pour remaining batter into prepared pan. Stir chocolate syrup, cocoa and remaining 1/4 teaspoon baking soda into reserved 1 cup batter; pour over batter in pan. DO NOT MIX.


To make sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.


Bake 1 hour and 5 minutes or until wooden pick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely. Dust with powdered sugar and serve drizzled with additional caramel and chocolate syrups.

Additional questions?