Swirled Peanut Butter Chocolate Cake Recipe
Swirled Peanut Butter Chocolate Cake Recipe photo by Taste of Home

Swirled Peanut Butter Chocolate Cake Recipe

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Since chocolate and peanut butter are two of my granddaughters' favorite flavors, I fix this cake often. It's moist and scrumptious.—Elaine Medeiros, Wamego, Kansas
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES:24 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 24 servings


  • 1-1/2 cups sugar
  • 1-1/2 cups water
  • 1/2 cup canola oil
  • 4-1/2 teaspoons white vinegar
  • 1-1/2 teaspoons vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1/3 cup baking cocoa
  • 1-1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 4 ounces cream cheese, softened
  • 1/4 cup creamy peanut butter
  • 1/3 cup plus 1 tablespoon sugar, divided
  • 1 egg
  • 1/8 teaspoon salt
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup chopped pecans

Nutritional Facts

1 piece: 217 calories, 11g fat (3g saturated fat), 14mg cholesterol, 170mg sodium, 29g carbohydrate (18g sugars, 1g fiber), 3g protein


  1. In a large bowl, beat the sugar, water, oil, vinegar and vanilla. Combine the flour, cocoa, baking soda and salt; gradually beat into oil. Pour into a greased 13-in. x 9-in. baking pan.
  2. In another bowl, beat the cream cheese, peanut butter, 1/3 cup sugar, egg and salt until smooth. Stir in chocolate chips.
  3. Drop by tablespoonfuls over cake batter; cut through batter with a knife to swirl the peanut butter mixture. Sprinkle with pecans and remaining sugar.
  4. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack before cutting. Refrigerate leftovers. Yield: 24 servings.
Originally published as Peanut Butter Chocolate Cake in Taste of Home February/March 2002, p13

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Reviewed Apr. 8, 2016

"This cake was delicious! Super moist, the perfect density, and just the right blend of chocolate and peanut butter. I didn't change anything, and didn't run into any problems related to the filling that other reviewers did. I loved that the peanut butter batter was almost cheesecake-like because of the cream cheese and egg in the batter. This cake also freezes very well."

Reviewed Dec. 31, 2013

"I baked this cake the same way as jbab, 1/2 the cake part in an 8X8 inch pan, original recipe proportions for the filling. It was great, very easy too! If I bake the cake with the full recipe (for a 13 X9 inch pan) I will double the filling recipe"

Reviewed Apr. 18, 2013

"Great cake! I made in an 8x8 pan, cutting the cake ingredients in half and making the filling as stated because I wanted to try it out and there's only 2 of us. Came out great! Will definitely make again using the entire recipe."

Reviewed Jun. 16, 2012

"I recall making this recipe before & the results were great!"

Reviewed May. 25, 2012

"Very good! This is a super simple and moist cake. I love the fact that you don't have to frost it because peanut butter filling is baked in the cake. The only problem I had was that the peanut butter mixture sort-of slid to the middle of the cake and the edge pieces ended up not having much of the filling. I don't know if this can be prevented, but let me know if anyone has a suggestion to correct this problem. When mixing up the peanut butter filling, I just stirred it all together with a rubber spatula in a bowl, no mixer is needed; just be sure to have your cream cheese pretty soft. Overall, very moist and delicious, quick and easy, I will make again."

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