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Chocolate Peanut Butter Swirl Cake

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A rich, moist chocolate cake with a creamy peanut butter swirl for the perfect balance of sweet and salty flavors.

Ingredients

Scale
  • 1¾ cups (220g) all-purpose flour
  • 1¾ cups (350g) granulated sugar
  • ¾ cup (75g) unsweetened cocoa powder
  • 1½ tsp baking powder
  • 1½ tsp baking soda
  • 1 tsp salt
  • 2 large eggs, room temperature
  • 1 cup (240ml) whole milk
  • ½ cup (120ml) vegetable oil
  • 2 tsp vanilla extract
  • 1 cup (240ml) boiling water
  • ½ cup (120g) creamy peanut butter
  • 2 tbsp powdered sugar
  • 2 tbsp milk

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch (23cm) round cake pan.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add eggs, milk, oil, and vanilla; beat on medium speed until smooth, about 2 minutes.
  4. Slowly stir in boiling water until batter is thin and well combined.
  5. In a small bowl, mix peanut butter, powdered sugar, and milk until smooth.
  6. Pour half of the chocolate batter into the prepared pan. Dollop half of the peanut butter mixture over it. Pour remaining chocolate batter on top, then dollop remaining peanut butter.
  7. Use a butter knife to gently swirl the peanut butter into the chocolate batter.
  8. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  9. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

  • For an extra peanut butter punch, drizzle melted peanut butter over the cooled cake.
  • Ensure ingredients are at room temperature for even mixing.
  • Swap whole milk for buttermilk for a tangier crumb.
  • Store leftovers in an airtight container at room temperature for up to 3 days.

Nutrition

Keywords: chocolate cake, peanut butter, swirl cake, dessert

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