Two of my favourite things in one buttery, really easy cake! This is the best way to start a new week if you ask me. A simple cake batter from this marble cake is combined with peanut butter and then swirled with Nutella. It’s super soft, tender and packed with soooo much delicious flavour. Let’s bake!

To get the maximum Nutella bites possible, I added half the batter to the pan, dolloped Nutella on top, swirled it around with a toothpick, and then did the same with the remaining batter. Because if we’re going to do Nutella, we do it properly!

The top has a nice crust, the inside is impossibly soft and I love the contrast. The peanut butter adds a slight fudginess too, which is very welcome!

The cake comes together really fast and is soooo good with coffee. It’s a one-bowl batter and if you don’t have Nutella on hand, it’s actually still very good so don’t let that stop you from making it!

Peanut Butter Nutella Swirl Cake

Soft and buttery peanut butter cake with Nutella swirled through it!

Prep Time: 20

Cook Time: 40

Total Time: 1

Makes: 8 slices

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Ingredients

125 gms butter, at room temperature
1/2 cup plus 2 tbsps caster sugar (120 gms)
1 tsp vanilla extract
1/4 cup creamy peanut butter, at room temperature (see notes)
2 eggs, at room temperature (see notes)
1 cup all-purpose flour (120 gms)
1/2 tsp baking powder
1/4 tsp salt if using unsalted butter
2 tbsps milk
1/3 cup Nutella, at room temperature (100 gms)

Instructions

Preheat the oven to 170 C. Grease or use non-stick baking paper to line an 8 inch round cake tin or springform pan.
In a mixing bowl, beat the butter and sugar with a hand mixer on low speed until pale and creamy. Add the vanilla and peanut butter again and beat briefly to combine.
Now add the eggs and beat again until they're incorporated. Sift in the flour, baking powder and salt (if using). Fold gently to combine, then stir in the milk to make a smooth but thick batter. Do not over mix it.
Now spread half the batter into the base of your cake tin and smoothen it out. Drop teaspoonfuls of half the Nutella over the batter and use a toothpick to swirl it around (see photo in the post above).
Spread the remaining batter over this and then swirl the other half of the Nutella over the top.
Bake for 35 to 40 minutes until a toothpick poked in the center comes out clean or with just a few moist crumbs, no wet batter.
Let the cake cool in the tin for 20 minutes, then place it on a wire rack to cool completely (I find a springform pan more convenient because you can just remove the sides and let the cake cool).
Slice and dig in! Store the cake in an airtight tin for 2 days at room temperature and in the fridge for a week. It can also be frozen for longer. Happy baking!

Notes

*You could also make this cake in a 9x5 inch loaf tin, the baking time will be similar, give or take 5 minutes. While this makes 8 pieces, they're on the smaller side. For a larger cake, double the recipe and bake it in a 9 inch round tin.

*I prefer using an unsweetened, natural style peanut butter here for the best flavour. If you're using one that's already sweetened, you may want to omit the extra 2 tbsps of sugar.

*I haven't made this cake without eggs. You could instead try adding peanut butter and Nutella to this recipe, but please keep in mind I haven't tried that variation myself and can't guarantee the same result.

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