Description
This Cacao and Peanut Swirl Cake is a decadent treat that combines rich chocolatey cacao with the savory crunch of peanuts. A soft, moist cake with a marbled design, it’s perfect for those who love the combination of sweet and salty flavors. Whether for a special occasion or a simple dessert, this cake will surely impress anyone who takes a bite.
Ingredients
Scale
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk (dairy or plant-based)
- 1/4 cup cacao powder
- 1/2 cup peanut butter (smooth or crunchy, based on preference)
For the Peanut Swirl:
- 1/4 cup peanut butter (smooth or crunchy)
- 2 tablespoons honey or maple syrup
- 1 tablespoon milk (dairy or plant-based)
Instructions
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round or square cake pan. - Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. - Cream the Butter and Sugar:
In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes. - Add the Eggs and Vanilla:
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. - Alternate Dry Ingredients and Milk:
Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. - Divide the Batter:
Divide the batter into two equal portions. To one half, stir in the cacao powder until fully incorporated. - Prepare the Peanut Swirl:
In a small bowl, warm the peanut butter, honey, and milk together in the microwave for 15-20 seconds or on the stovetop, stirring until smooth and pourable. - Assemble the Cake:
Pour half of the cacao batter into the prepared cake pan. Then, spoon dollops of the plain batter and the peanut butter mixture on top of the cacao batter. Use a skewer or knife to swirl the peanut butter and plain batter into the cacao batter, creating a marbled effect. - Bake the Cake:
Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. - Serve and Enjoy:
Slice and enjoy your delicious Cacao and Peanut Swirl Cake!
Notes
- Peanut Butter Choice: Feel free to use crunchy peanut butter for added texture, or smooth peanut butter for a creamier swirl.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
- Vegan Version: Substitute the eggs with flax eggs and use plant-based butter and milk to make this cake vegan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 22g
- Sodium: 140mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0 g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg