Chocolate and Peanut Butter Swirl Cake Recipe

Name: Chocolate and Peanut Butter Swirl Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 oz. semi-sweet chocolate chips; 1-3/4 cup flour; 1 cup sugar; 1/2 cup brown sugar, lightly packed; 1-1/2 tsp. baking soda; 1/2 tsp. salt; 1-1/4 cup buttermilk; 1/2 cup vegetable shortening; 2 eggs; 1 tsp. vanilla; 1/4 cup chunky peanut butter; 4 oz. semi-sweet chocolate, chopped; 1 lb. powdered sugar, sifted; 1/2 cup butter, melted; 1 tsp. vanilla; 1/4 cup milk; 1/2 cup peanuts, coarsely chopped

Servings: persons

3 oz. semi-sweet chocolate chips
1-3/4 cup flour
1 cup sugar
1/2 cup brown sugar, lightly packed
1-1/2 tsp. baking soda
1/2 tsp. salt
1-1/4 cup buttermilk
1/2 cup vegetable shortening
2 eggs
1 tsp. vanilla
1/4 cup chunky peanut butter
4 oz. semi-sweet chocolate, chopped
1 lb. powdered sugar, sifted
1/2 cup butter, melted
1 tsp. vanilla
1/4 cup milk
1/2 cup peanuts, coarsely chopped

1
Cake: Melt chocolate and set aside.
2
Grease and flour 2 round 9-inch cakepans.
3
Preheat oven to 350F.
4
In large bowl, combine flour, sugar, brown sugar, baking soda, salt, buttermilk, shortening, eggs and vanilla.
5
Beat with electric mixer at low speed for 1/2 minute.
6
Increase speed to medium-high; beat 3 minutes.
7
Pour 1-1/2 cups of mixture into a small bowl; beat in peanut butter.
8
Set peanut butter mixture aside.
9
Add melted chocolate to remaining mixture in large bowl.
10
Pour 1/2 of chocolate batter into each prepared pan.
11
With a large spoon, drop peanut-butter mixture in mounds on top of chocolate batter.
12
Pull a narrow spatula through batter in a zig-zag motion to create a marbled effect.
13
Bake in preheated oven 30-35 minutes.
14
Cool in pans on a wire rack.
15
Turn out on rack, remove pans and cool completely.
16
Frosting: Melt chocolate.
17
In a medium bowl, combine powdered sugar, butter, vanilla, milk, and melted chocolate.
18
Beat until smooth.
19
Blend in peanuts or top with the peanuts.

1760

kcal

Calories

Fat

247

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 oz. semi-sweet chocolate chips, 1-3/4 cup flour, 1 cup sugar, 1/2 cup brown sugar, lightly packed, and more.

Yes, Chocolate and Peanut Butter Swirl Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate and Peanut Butter Swirl Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions