Fudgy Peanut Butter Swirl Cake
Indulge in the ultimate dessert decadence with this Fudgy Peanut Butter Swirl Cake, a rich and moist chocolate cake featuring a luscious peanut butter swirl that’s as gorgeous as it is delicious. Perfectly balanced with the bittersweet depth of cocoa and the creamy sweetness of peanut butter, this treat satisfies every dessert craving in one bite. The recipe combines simple pantry staples like cocoa powder, chocolate chips, and peanut butter with an easy swirling technique to create a show-stopping effect. Ready in just under an hour, this cake is ideal for any occasion, from family dinners to festive gatherings. Serve it as is or with a scoop of vanilla ice cream for a truly unforgettable dessert experience. Whether you're a chocolate lover or peanut butter enthusiast, this fudgy cake checks every box!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1.25 cups granulated sugar
- 0.5 cup brown sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.5 cup unsalted butter
- 0.5 cup semi-sweet chocolate chips
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 2 large eggs
- 0.5 cup peanut butter
- 0.25 cup powdered sugar
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking pan and line it with parchment paper for easy removal.
In a medium bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt. Set aside.
In a small saucepan, melt the butter over low heat. Once melted, remove from heat and stir in the chocolate chips until smooth. Allow this mixture to cool slightly.
In a large mixing bowl, combine the milk, vanilla extract, and eggs. Slowly add the slightly cooled butter and chocolate mixture, stirring until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Pour the batter into the prepared baking pan and spread it out evenly.
In a small bowl, mix the peanut butter and powdered sugar until smooth. Drop dollops of the peanut butter mixture over the cake batter.
Using a knife, swirl the peanut butter mixture into the batter to create a marbled effect.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Remove the cake from the oven and let it cool completely in the pan before slicing and serving.
Nutrition Facts
Calories |
3961 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.6 g | 220% | |
| Saturated Fat | 72.7 g | 364% | |
| Polyunsaturated Fat | 16.3 g | ||
| Cholesterol | 525 mg | 175% | |
| Sodium | 2771 mg | 120% | |
| Total Carbohydrate | 617.8 g | 225% | |
| Dietary Fiber | 58.2 g | 208% | |
| Total Sugars | 424.2 g | ||
| Protein | 91.2 g | 182% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 652 mg | 50% | |
| Iron | 31.2 mg | 173% | |
| Potassium | 3283 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
