Description
This Cacao and Peanut Swirl Cake is a moist, flavorful dessert combining rich cacao and smooth peanut butter swirls in a tender homemade cake. Perfect for peanut butter lovers and chocolate enthusiasts alike, this cake offers a delightful balance of sweet and nutty flavors with a luscious texture that melts in your mouth.
Ingredients
Scale
Cake Batter
- 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)
Cacao Swirl
- 1/4 cup cacao powder
Peanut Swirl
- 1/2 cup peanut butter (smooth or crunchy, based on preference)
- 1/4 cup peanut butter (smooth or crunchy)
- 2 tablespoons honey or maple syrup
- 1 tablespoon milk (dairy or plant-based)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round or square cake pan to ensure easy removal after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy, about 3-4 minutes using an electric mixer on medium speed.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then add the vanilla extract and mix well.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix on low speed just until combined to avoid overmixing.
- Prepare Swirls: Divide the batter into two portions. To one portion, gently fold in the cacao powder until well mixed to create the cacao batter. For the peanut swirl, in a small bowl, mix 1/2 cup peanut butter with honey or maple syrup and 1 tablespoon milk until smooth.
- Layer the Batter and Swirls: Pour half of the plain batter into the prepared pan. Drop spoonfuls of cacao batter and peanut butter mixture alternately over the plain batter. Then add the remaining plain batter on top. Use a knife or skewer to gently swirl the batters together to create a marbled effect, being careful not to overmix.
- Bake: Place the cake pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Check at 35 minutes to avoid overbaking.
- Cool and Serve: Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer to a wire rack to cool completely before slicing and serving. Enjoy your cacao and peanut swirl cake as is or with a dollop of whipped cream or ice cream.
Notes
- Use either dairy or plant-based milk to suit dietary preferences.
- Peanut butter can be smooth or crunchy based on texture preference.
- Honey can be substituted with maple syrup to keep it vegan.
- Ensure not to overmix the batter after adding flour to keep the cake tender.
- Allow the cake to cool fully before slicing to maintain clean cuts and enhance flavor.
