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Swirled Peanut Butter Chocolate Cake

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


  • 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


  • 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 13x9-in. baking pan.
  • In another bowl, beat the cream cheese, peanut butter, 1/3 cup sugar, egg and salt until smooth. Stir in chocolate chips.
  • Drop by tablespoonfuls over cake batter; cut through batter with a knife to swirl the peanut butter mixture. Sprinkle with pecans and remaining sugar.
  • Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack before cutting. Refrigerate leftovers.
Nutrition Facts
1 piece: 217 calories, 11g fat (3g saturated fat), 14mg cholesterol, 170mg sodium, 29g carbohydrate (18g sugars, 1g fiber), 3g protein.
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Average Rating:
  • momzilla24
    Mar 20, 2019

    Made just as written except used mini chocolate chips instead of regular and it was yummy. A moist chocolate cake with a nice crunchy top. Will make again.

  • MJ
    Oct 17, 2017

    Very moist and rich. Cut into small serving size.

  • shannondobos
    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.

  • Marmalady
    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

  • lalanee
    Jun 2, 2013

    No comment left

  • jbab
    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.

  • delowenstein
    Jun 16, 2012

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

  • 1275
    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.

  • rudylenak
    Mar 21, 2011

    No good

  • Cassi28
    Dec 8, 2010

    I made this cake and took it to work. It was gone within minutes. It turned out exactly like the picture. We loved it!