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chocolate peanut butter cake slice

Chocolate Peanut Butter Swirl Cake with Salted Vanilla Buttercream

Jacklin Altman
Chocolate peanut butter cake meets sweet and salty frosting for a cake that's as rich and delicious as it is beautiful. The recipe below is for ONE 9" cake round, which I cut in half, stack, and frost to create a half cake. If you're looking to make a full 9" cake, double everything below, including the frosting!
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Prep Time 20 minutes
Cook Time 30 minutes
Decorating Time 30 minutes
Course Dessert
Cuisine American
Servings 6
Calories 529 kcal

Equipment

  • Mixing Bowls
  • Cake Pans
  • Oven

Ingredients
  

Cake:
  • 1 cup All Purpose Flour
  • 1/2 cup brown sugar not packed
  • 1 egg
  • 1/2 cup creamy peanut butter
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 3/4 cup milk I used almond milk, you can use any
  • 1 tsp vanilla
  • 1/3 cup chocolate chips melted
  • Chocolate chips and crushed peanuts for topping optional
Frosting:
  • 1/4 cup butter softened to room temperature
  • 2 cups powdered sugar
  • 1/2 tsp vanilla
  • 1/2 tsp of salt depending on your preference
  • 1 tbsp milk

Instructions
 

  • Preheat oven to 350F
  • In large mixing bowl, combine flour, baking powder, baking soda, and brown sugar, whisking together to combine
  • In a separate bowl, whisk together egg, peanut butter, vanilla, and milk
  • Create a well in your dry ingredients, pour in the wet ingredients, and stir to combine until you have a smooth batter
  • Melt chocolate chips in a medium microwave safe bowl (microwave in increments of 30 seconds). Let cool for a few seconds, and then mix half of the batter with the melted chocolate in a separate bowl to create the chocolate peanut butter batter.
  • Grease a 9" cake pan(s), and put 2 tbsp of peanut butter batter in the center. Then, pour 2 tbsp chocolate batter in the center of the peanut butter batter. Continue to alternate, pouring batters into the center, forming a bullseye pattern
  • Bake for 30-35 min, until toothpick comes out clean and cake is lightly golden.
  • Allow cake to cool completely while you make your frosting. Combine butter and powdered sugar in a stand mixer with the whisk attachment (or using a hand mixer in a large mixing bowl), then add vanilla and milk until you achieve desired consistency. Add salt, 1/4 tsp at a time, and tasting it as you go to ensure you end up with the right balance of salty and sweet.
  • After frosting your cooled cake, and top with peanuts and chocolate chips. Store in an airtight container in the fridge for up to 3 days, letting it come to room temperature before serving.

Nutrition

Calories: 529kcalCarbohydrates: 80gProtein: 10gFat: 20gSaturated Fat: 8gCholesterol: 51mgSodium: 518mgPotassium: 237mgFiber: 2gSugar: 61gVitamin A: 325IUCalcium: 91mgIron: 2mg
Keyword Cake, dessert, chocolate, vegetarian, peanut butter, buttercream, frosting
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