If you’re searching for a dessert that’s equal parts stunning and delicious, let me introduce you to the Cacao and Peanut Swirl Cake. This beautiful loaf combines rich, chocolatey cacao with creamy, nutty peanut butter in a mesmerizing marbled pattern, delivering a sweet treat that looks as good as it tastes. Every bite is moist, tender, and packed with the harmonious flavors of chocolate and peanut—perfect for impressing guests or simply treating yourself to a special homemade delight.

Cacao and Peanut Swirl Cake Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this recipe serves a purpose, bringing out the signature flavor and signature swirl of the Cacao and Peanut Swirl Cake. Simple pantry staples magically transform into a loaf that’s decadent, moist, and full of personality—here’s how each one shines in the mix:

All-purpose flour: The trusty backbone of our cake, providing structure and a tender crumb.
Baking powder: Adds the lift that keeps the loaf light and fluffy, not dense or heavy.
Baking soda: Works alongside baking powder to ensure the cake rises beautifully and stays soft.
Salt: Just a pinch balances out the sweetness and deepens the flavor profile.
Unsalted butter (softened): For unbeatable richness and that classic buttery aroma—make sure it’s soft for easy mixing.
Granulated sugar: Sweetens the loaf and helps create a soft, tender texture.
Large eggs: Bind everything together and contribute to the cake’s structure and moistness.
Vanilla extract: A splash of vanilla warms up the flavors and makes everything taste homemade.
Sour cream: The secret weapon for extra moisture and a slight tang that balances the sweet and nutty notes.
Milk: Loosens the batter for a smooth pour and a delicate crumb.
Natural cacao powder: Adds a rich, chocolatey depth without overpowering the peanut swirl.
Creamy peanut butter (melted slightly): For that luscious, nutty swirl—melting helps it incorporate smoothly into the batter.

How to Make Cacao and Peanut Swirl Cake

Step 1: Prepare Your Pan and Preheat the Oven

Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper, making sure there’s a bit of overhang for easy removal. This step sets you up for a perfect release after baking, so the beautiful swirls of your Cacao and Peanut Swirl Cake remain intact.

Step 2: Whisk the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This not only evenly distributes your leavening agents but also ensures the salt and flour are well blended, setting up a consistent texture from edge to edge.

Step 3: Cream Butter and Sugar

Using a large mixing bowl, cream the softened butter and sugar together until the mixture is light and fluffy. This process incorporates air, which is exactly what gives your cake its tender, bakery-quality crumb. Don’t rush this step—the fluffier the base, the better the swirl.

Step 4: Add Eggs and Vanilla

Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Follow with the vanilla extract, which adds warmth and depth, setting the stage for those chocolate and peanut flavors to shine.

Step 5: Mix in Wet Ingredients

Add the sour cream and milk to your creamed mixture, stirring until everything is smooth and combined. The sour cream keeps things moist and a little tangy, while the milk ensures your batter isn’t too thick to marble beautifully later on.

Step 6: Combine with Dry Ingredients

Gradually stir in your flour mixture, taking care not to overmix. You want the batter just combined—overmixing risks a dense loaf, and we’re all about that soft, tender bite.

Step 7: Divide and Flavor the Batters

Split the batter evenly between two bowls. Into one bowl, stir in the natural cacao powder until you have a luscious chocolate batter. Into the other, fold in the melted peanut butter for an irresistibly nutty swirl. Each half is now ready for the signature marbling that gives Cacao and Peanut Swirl Cake its wow factor.

Step 8: Swirl and Bake

Dollop alternating spoonfuls of each batter into your prepared pan. Once you’ve filled the pan, take a knife or skewer and gently swirl the batters together—just enough to create a marbled effect without overmixing. Bake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Allow your masterpiece to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

How to Serve Cacao and Peanut Swirl Cake

Garnishes

For a finishing touch, sprinkle chopped roasted peanuts on top before baking for a satisfying crunch. After baking, a drizzle of melted chocolate or a swirl of extra peanut butter takes this Cacao and Peanut Swirl Cake from simple to sensational—don’t be shy with the toppings!

Side Dishes

Pair your cake with a scoop of vanilla ice cream, a dollop of whipped cream, or fresh berries for a refreshing contrast to the rich, nutty loaf. Coffee, hot chocolate, or even a glass of cold milk make excellent companions for a cozy afternoon treat.

Creative Ways to Present

Slice the cake thick and serve on a wooden board for a rustic look, or cut into elegant fingers for a party platter. For special occasions, stack slices with layers of whipped cream and berries, or package individual portions in parchment for a sweet homemade gift. The marbled pattern means every slice of Cacao and Peanut Swirl Cake looks like edible art!

Make Ahead and Storage

Storing Leftovers

Wrap the cooled loaf tightly in plastic wrap or store slices in an airtight container at room temperature for up to three days. The cake remains moist and flavorful, making it perfect for snacking or packing in lunchboxes throughout the week.

Freezing

This cake freezes beautifully! Wrap individual slices (or the whole loaf) in plastic wrap, then foil, and store in the freezer for up to two months. Thaw slices at room temperature for a quick, homemade treat whenever the craving strikes.

Reheating

If you love your Cacao and Peanut Swirl Cake slightly warm, pop a slice in the microwave for 10 to 15 seconds. This brings back that just-baked aroma and soft, gooey texture, especially if you’ve added a chocolate or peanut butter drizzle on top.

FAQs

Can I use natural peanut butter instead of creamy peanut butter?

Yes, you can! Just be sure to stir it well to incorporate any separated oil, and melt it slightly so it swirls easily into the batter. Keep in mind that natural peanut butter may give a slightly more rustic texture and a more pronounced peanut flavor.

What if I don’t have sour cream—what’s a good substitute?

If you’re out of sour cream, plain Greek yogurt is a fantastic substitute in this Cacao and Peanut Swirl Cake. It keeps the loaf moist and tender, and the slight tang works beautifully with both cacao and peanut butter flavors.

Can I make this cake gluten-free?

Absolutely! Swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. The texture may be a bit different, but the marbled effect and delicious flavor will still shine through.

How do I know when the cake is done baking?

Insert a toothpick into the center of the loaf—if it comes out clean or with just a few moist crumbs, your Cacao and Peanut Swirl Cake is ready. Be careful not to overbake, as that can dry out the cake.

Can I double the recipe for a larger crowd?

Definitely! You can double the ingredients and bake in two loaf pans, or use a larger baking dish, adjusting the baking time as needed. Just keep an eye on the marbling so every slice shows off that gorgeous swirl.

Final Thoughts

Give this Cacao and Peanut Swirl Cake a try and see how easy it is to create a show-stopping, bakery-worthy dessert at home. It’s a treat that’s as fun to make as it is to eat, and I promise—one slice won’t be enough! Happy baking!

Cacao and Peanut Swirl Cake Recipe

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4.7 from 16 reviews

Author: admin
Total Time: 1 hour 5 minutes
Yield: 10 slices 1x
Diet: Vegetarian

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Description

This Cacao and Peanut Swirl Cake is a deliciously moist and fluffy marbled loaf that beautifully combines rich cacao and creamy peanut butter flavors. Perfect for dessert or a special treat with afternoon tea, this cake features a tender crumb and a striking swirl pattern achieved by gently folding two flavored batters together. Easy to bake and full of harmonious flavors, it’s a delightful cake for peanut butter and chocolate lovers alike.

Ingredients

Scale

Dry Ingredients

1 1/2 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
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/4 cup milk

Flavor Additions

1/4 cup natural cacao powder
1/2 cup creamy peanut butter, melted slightly for easier swirling

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper to ensure the cake releases easily after baking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined to ensure proper leavening and flavor distribution.
Cream Butter and Sugar: Using a large mixing bowl, cream the softened butter and granulated sugar with a mixer or whisk until the mixture is light and fluffy, which helps to create a tender cake texture.
Add Eggs and Vanilla: Beat the eggs into the creamed mixture one at a time to maintain the emulsion, then stir in the vanilla extract for fragrance and flavor depth.
Incorporate Sour Cream and Milk: Mix in the sour cream and milk until the batter is smooth and well combined, adding moisture and tenderness to the cake.
Combine Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until a smooth, homogenous batter forms without overmixing to keep the cake tender.
Divide and Flavor Batters: Divide the batter evenly between two bowls. Stir natural cacao powder into one bowl and melted peanut butter into the other to create two distinct flavored batters.
Layer and Swirl: Spoon alternating dollops of cacao and peanut butter batters into the prepared loaf pan. Use a knife or skewer to gently swirl the batters together, creating a beautiful marbled effect without overmixing.
Bake: Place the pan in the oven and bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked through.
Cool: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing, which helps it set and makes slicing easier.

Notes

For added texture and crunch, sprinkle chopped roasted peanuts on top of the batter before baking.
Drizzle melted chocolate or peanut butter over the cooled cake for extra richness and visual appeal.
To keep the cake moist, store it in an airtight container at room temperature for up to 3 days or refrigerate for longer storage.
You can substitute sour cream with Greek yogurt for a slightly tangier flavor and similar moisture content.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American