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Chocolate Syrup Swirl Cake


5 hours
Skill Level
1 cake

Bake this fun, yet fancy chocolate swirl cake for any occasion and impress your friends with its swirled chocolatey goodness. Sweetened coconut flakes combine with HERSHEY'S Syrup to create this made-from-scratch masterpiece.

Ingredients & Directions

Prep Time
22 minutes
Bake Time
1 hour 3 minutes
Cool Time
3 hours 15 minutes


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


Equipment Needed 
Oven Oven
Tube Pan 12-Cup Fluted Pan
Mixing Bowl Mixing Bowl
Bowl 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 or 10-inch tube pan.


Beat butter, sugar and vanilla in large bowl until fluffy. Add eggs; beat well. Stir together flour, l teaspoon baking soda and salt; add alternately with buttermilk to butter mixture, beating until well blended.


Measure 2 cups batter in small bowl; stir in syrup and remaining 1/4 teaspoon baking soda. Add coconut, if desired, to remaining vanilla batter; pour into prepared pan. Pour chocolate batter over vanilla batter in pan; do not mix.


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


Bake 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool 15 minutes; remove from pan to wire rack. Cool completely; glaze or frost as desired.

Additional questions?