Short Description
A moist, tender chocolate cake marbled with rich peanut butter swirls, finished with a light chocolate glaze. This elegant yet approachable dessert combines two classic flavors in every slice.

Why You’ll Love This Recipe

The perfect balance of deep chocolate and nutty peanut butter in every bite.
Simple ingredients and straightforward steps make it ideal for bakers of all skill levels.
The marbled presentation looks impressive but requires no advanced piping or decorating skills.
Makes a wonderful centerpiece for gatherings, birthdays, or weekend indulgence.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour
Granulated sugar
Unsweetened cocoa powder
Baking powder
Baking soda
Salt
Large eggs
Whole milk
Vegetable oil
Pure vanilla extract
Hot water or brewed coffee
Creamy peanut butter
Powdered sugar (for peanut butter swirl)
Light corn syrup (optional, for glaze)
Semi-sweet chocolate chips (for glaze)

<aside> **Recipe Card** – 1¾ cups (220 g) all-purpose flour – 1½ cups (300 g) granulated sugar – ¾ cup (75 g) unsweetened cocoa powder – 1½ tsp baking powder – 1 tsp baking soda – ½ tsp salt – 2 large eggs, room temperature – 1 cup (240 ml) whole milk, room temperature – ½ cup (120 ml) vegetable oil – 2 tsp pure vanilla extract – ¾ cup (180 ml) hot water or freshly brewed coffee – ½ cup (120 g) creamy peanut butter – ¼ cup (30 g) powdered sugar – 1 Tbsp light corn syrup (optional) – ¾ cup (130 g) semi-sweet chocolate chips </aside>

Directions

Preheat and prepare pan. Preheat the oven to 350 °F (175 °C). Grease and flour a 9-inch (23 cm) round cake pan, or line the bottom with parchment paper.
Combine dry ingredients. In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Mix wet ingredients. In a separate bowl, whisk eggs, milk, oil, and vanilla until smooth.
Make the batter. Pour the wet ingredients into the dry ingredients and mix until just combined. Slowly add the hot water or coffee, stirring until the batter is smooth (it will be thin).
Prepare peanut butter swirl. In a small bowl, stir together peanut butter and powdered sugar until it forms a smooth, pipeable paste.
Layer and swirl. Pour half of the chocolate batter into the prepared pan. Drop spoonfuls of the peanut butter mixture evenly over the batter. Top with the remaining chocolate batter and add more peanut butter dollops. Use a skewer or knife to gently swirl the layers together.
Bake. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Cool. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Glaze (optional). In a small saucepan over low heat, melt chocolate chips with corn syrup, stirring until smooth. Drizzle over the cooled cake and let set.

Servings and timing

Yield: 12 generous slices
Prep time: 20 minutes
Bake time: 30–35 minutes
Cooling & glazing time: 20 minutes
Total time: Approximately 1 hour 15 minutes

Variations

Crunchy Peanut Butter Swirl: Substitute half the creamy peanut butter with a crunchy variety for added texture.
Nutella Twist: Replace peanut butter with Nutella for a hazelnut-chocolate variation.
Brownie-Style Cake: Reduce the flour by ¼ cup and increase cocoa powder by 2 Tbsp for a denser, fudgier crumb.
Salted Caramel Drizzle: Top the cooled cake with a warm salted caramel sauce instead of chocolate glaze.

storage/reheating

Storage: Store covered at room temperature for up to 3 days. For longer storage, wrap tightly in plastic and keep in the refrigerator for up to 5 days.
Freezing: Wrap individual slices in plastic and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator.
Reheating: Warm slices in a 300 °F (150 °C) oven for 5–7 minutes, or microwave on medium power for 15–20 seconds.

FAQs

What type of pan should I use for this cake?

A 9-inch round cake pan works best. You may also use an 8-inch square pan; adjust baking time by a few minutes if needed.

Can I use natural peanut butter instead of creamy?

Natural peanut butter can be used, but its thinner consistency may make the swirl less defined. Consider chilling the peanut butter mixture briefly before swirling.

Is it necessary to use hot coffee instead of water?

Hot coffee enhances the chocolate flavor but can be replaced with hot water without affecting the cake’s structure.

How do I prevent the peanut butter from sinking?

Ensure the batter is not overly thin. Dollop and swirl the peanut butter promptly, and avoid overmixing the batter once the swirl is added.

Can I make this cake gluten-free?

Yes. Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum.

How do I know when the cake is done?

Insert a toothpick into the center; it should come out with a few moist crumbs attached, but not wet batter.

Can I prepare the batter the night before?

It’s best to bake the cake immediately after mixing. Overnight resting may affect leavening and result in a denser cake.

What’s the best way to serve this cake?

Serve at room temperature. A dollop of whipped cream or a scoop of vanilla ice cream complements it nicely.

How do I make a vegan version?

Use a plant-based milk, replace eggs with flax eggs (1 Tbsp ground flaxseed mixed with 3 Tbsp water per egg), and ensure peanut butter and chocolate chips are vegan.

Can I add chopped peanuts or chocolate chunks?

Yes. Fold in ½ cup chopped roasted peanuts or chocolate chunks into the batter before baking for extra texture.

Conclusion

This Chocolate Peanut Butter Swirl Cake delivers an irresistible combination of rich chocolate and creamy peanut butter in a simple, elegant presentation. With versatile variations and straightforward storage tips, it’s a reliable favorite for any occasion. Enjoy each slice knowing you’ve crafted a dessert that looks as impressive as it tastes.

Chocolate Peanut Butter Swirl Cake