If you love the perfect harmony of rich chocolate and creamy peanut butter baked into one irresistible treat, then this Cacao and Peanut Swirl Cake Recipe is about to become your new favorite. It’s a beautifully marbled loaf bursting with a tender crumb, the deep cacao flavor intertwined with luscious swirls of peanut butter that deliver a delightful contrast in every bite. Whether you’re baking for a cozy afternoon snack or wanting to impress friends with something special, this cake feels decadent yet approachable — a real showstopper that’s surprisingly simple to make!
Ingredients You’ll Need
Getting the ingredients right is key to nailing the balance between moistness, texture, and flavor in this cake. Each component plays a crucial role, from the flour that forms the cake’s structure to the cacao powder that gives it that rich chocolate depth.
- 1 3/4 cups all-purpose flour: Provides the sturdy yet soft base for the cake’s tender crumb.
- 1 teaspoon baking powder: Helps the cake rise perfectly, keeping it light and airy.
- 1/2 teaspoon baking soda: Adds a little lift and reacts with acidic ingredients for softness.
- 1/4 teaspoon salt: Enhances all the other flavors, balancing sweetness.
- 1/2 cup unsalted butter, softened: Contributes richness and moistness to the batter.
- 3/4 cup granulated sugar: Sweetens without overpowering, promoting a fine crumb texture.
- 1/4 cup brown sugar: Adds subtle caramel notes and extra moisture.
- 2 large eggs: Bind the ingredients and give the cake its structure and tenderness.
- 1 teaspoon vanilla extract: Elevates the flavors with its warm, aromatic touch.
- 1/2 cup sour cream: Keeps the cake moist and adds a slight tang that complements the peanut butter.
- 1/2 cup milk: Balances the batter’s consistency and richness.
- 1/4 cup natural cacao powder: Delivers deep, natural chocolate flavor without excess sweetness.
- 1/2 cup creamy peanut butter: The star of the swirl, providing that luscious, nutty flavor.
- 2 tablespoons powdered sugar: Sweetens the peanut butter swirl for the perfect contrast.
How to Make Cacao and Peanut Swirl Cake Recipe
Step 1: Prep and Combine Dry Ingredients
Start by preheating your oven to 350°F and prepare a 9×5-inch loaf pan with butter or parchment paper — this helps avoid any sticking and makes clean-up a breeze. Next, whisk together the all-purpose flour, baking powder, baking soda, and salt in a medium bowl until evenly mixed. These dry ingredients are the foundation of your cake, ensuring it rises beautifully and has the right texture.
Step 2: Cream Butter and Sugars
In a large bowl, beat the softened butter with both granulated and brown sugar until the mixture is light, airy, and fluffy. This step is crucial because the creamed butter traps air that contributes to the cake’s tenderness and crumb structure.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the vanilla extract to bring warmth and depth of flavor that will subtly enhance every bite of your cacao and peanut swirl cake.
Step 4: Mix in Sour Cream and Milk
Add the sour cream and milk to the wet mixture, stirring gently until the batter becomes smooth and well combined. These ingredients ensure the cake remains moist while lending a subtle tang that highlights the peanut butter.
Step 5: Combine Wet and Dry Ingredients
Gradually fold the dry ingredient mixture into the wet ingredients, stirring until just combined. Overmixing here can make the cake dense, so it’s best to stop once you no longer see dry flour.
Step 6: Prepare Cacao Batter and Peanut Swirl
Divide the batter into two equal parts. Into one half, sift and fold in the cacao powder until fully incorporated, giving you the rich chocolate batter. In a small bowl, mix the creamy peanut butter with powdered sugar until smooth and spreadable — this will be your luscious peanut swirl.
Step 7: Create the Swirl and Bake
Spoon alternating dollops of the cacao batter and the plain batter into your prepared loaf pan. Then, using a knife, gently swirl the layers together to create that beautiful marbled effect without blending them fully. Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
How to Serve Cacao and Peanut Swirl Cake Recipe
Garnishes
A simple dusting of powdered sugar or a drizzle of melted chocolate can elevate the look and the flavor of your cacao and peanut swirl cake. For extra indulgence, consider chopping some roasted peanuts to sprinkle on top for a delightful crunch and a hint of saltiness that contrasts beautifully with the sweetness.
Side Dishes
This cake pairs wonderfully with a cup of strong coffee or a creamy latte to balance the sweetness. For a refreshing contrast, serve it alongside fresh berries or a scoop of vanilla ice cream — each bite feels like a special moment of joy.
Creative Ways to Present
Slice the loaf into neat pieces and stack them on a rustic wooden board for a casual gathering, or serve it on elegant dessert plates with a side of whipped cream and a sprinkle of cacao powder. You can also cut the cake into smaller squares for bite-sized treats at parties or serve with a drizzle of peanut butter glaze for that extra wow factor.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, wrap the cake tightly in plastic wrap or store it in an airtight container at room temperature. It will stay fresh for up to three days, maintaining its moist texture and flavorful swirls.
Freezing
You can freeze slices of the cacao and peanut swirl cake by wrapping them individually in plastic wrap and placing them in a freezer-safe bag. This method preserves freshness and flavor for up to three months, making it easy to enjoy this delightful cake anytime you crave it.
Reheating
Warm slices gently in the microwave for about 15 seconds or until just heated through to revive that soft, fresh-baked taste. Be careful not to overheat, as the cake’s delicate crumb can dry out quickly.
FAQs
Can I use crunchy peanut butter instead of creamy?
Absolutely! Using crunchy peanut butter adds a lovely texture contrast to the soft cake and highlights the nutty flavor even more. Just be sure to mix it well with the powdered sugar for the swirl.
Is it possible to make this cake gluten-free?
Yes, if you substitute the all-purpose flour with a gluten-free baking mix that includes xanthan gum, you can enjoy this cake without gluten. Keep in mind the texture may vary slightly but will still be delicious.
Can I replace sour cream with something else?
If you don’t have sour cream on hand, Greek yogurt is a perfect substitute that maintains the moisture and adds a similar tangy flavor to the cake.
How do I know when the cake is done baking?
The best way is to insert a toothpick into the center. If it comes out clean or with just a few moist crumbs (not wet batter), your cake is perfectly baked and ready to cool.
Can I make mini cupcakes using this recipe?
Definitely! Just shorten the baking time to around 18-22 minutes and keep an eye on them. The swirling technique works beautifully on a smaller scale, too.
Final Thoughts
You truly can’t go wrong with this Cacao and Peanut Swirl Cake Recipe. It’s a warm hug in dessert form, combining familiar flavors in a way that’s both comforting and exciting. Whether you’re baking for loved ones or simply treating yourself, enjoy the process and the delicious results that will inevitably lead to asking for seconds.
Print
Cacao and Peanut Swirl Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cacao and Peanut Swirl Cake is a moist and flavorful marble loaf cake combining rich cacao and creamy peanut butter swirls. Perfect for dessert or an indulgent snack, it features a tender crumb with a delightful peanut butter twist swirled throughout the chocolate and vanilla batters, baked to golden perfection.
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup milk
Flavoring and Swirl
- 1/4 cup natural cacao powder
- 1/2 cup creamy peanut butter
- 2 tablespoons powdered sugar (for peanut swirl)
Instructions
- Prepare the pan. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix dry ingredients. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure they are evenly distributed.
- Cream butter and sugars. In a large bowl, beat the softened unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy, which usually takes several minutes with an electric mixer.
- Add eggs and vanilla. Incorporate the eggs one at a time, beating well after each addition, then mix in the vanilla extract to infuse the batter with flavor.
- Combine sour cream and milk. Stir in the sour cream and milk until the batter is smooth and well blended.
- Add dry to wet ingredients. Gradually mix the dry ingredient mixture into the wet ingredients, folding gently until just combined to avoid overmixing which can make the cake dense.
- Divide and flavor batters. Split the batter evenly in half. To one half, mix in the cacao powder thoroughly to create the chocolate portion of the cake.
- Prepare peanut butter swirl. In a small bowl, combine the creamy peanut butter with powdered sugar until smooth and creamy, which will be used to add a swirl of peanut flavor.
- Layer and swirl batter in pan. Alternate spoonfuls of the cacao batter and the plain batter into the prepared loaf pan. Dollop the peanut butter mixture over the plain batter, then use a knife to gently swirl all layers together, creating a marbled effect.
- Bake the cake. Place the pan in the preheated oven and bake for 45 to 55 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
- Cool before serving. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely, ensuring clean slices when serving.
Notes
- You can use crunchy peanut butter instead of creamy for added texture in the swirl.
- For an extra indulgent touch, drizzle the cooled cake with melted chocolate or a peanut butter glaze.
