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
Scale
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.
