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
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
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 17g
- Sodium: 160mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
