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Marbled Peanut Butter Chocolate Cake

Servings 2 25 cm long loaf cake pans
Author Natalie


For the cake:

  • 2 large eggs
  • 200 grams (1 cup) sugar
  • 160 ml. (2/3 cup) vegetable oil
  • 200 ml. (1 cup) sour cream
  • 160 ml. (2/3 cup) milk
  • Pinch of salt
  • 70 grams (1/2 cup) cocoa powder
  • 175 grams (1 ¼ cups) all-purpose flour
  • 1 ½ tsp. baking powder
  • 4-5 heaping tablespoon natural peanut butter
  • 100-150 grams mini Reese’s Cups optional
  • 100 grams dark or milk chocolate chips


  1. Preheat the oven to 170c degrees and grease the pans.
  2. In a large bowl place eggs, sugar, oil, sour cream, milk and salt, and whisk until uniform mixture is obtained.
  3. Add cocoa powder, flour and baking powder, and whisk well until rather-thin batter is formed.
  4. Pour the batter into the pans.
  5. Pour 2-3 tablespoons of peanut butter on top of each cake and, using a knife, "marble" it into the batter.
  6. Sprinkle with Reese’s Cups and chocolate chips on the top of the cakes.
  7. Bake the cakes for 30-40 minutes or until they are set and a skewer inserted in the center comes out with moist crumbs.
  8. Cool at room temperature and serve.

Recipe Notes

  • Keep the cake in a closed container for 3-4 days at room temperature.
  • You can freeze the cakes well-wrapped for up to a month.
  • If you don’t find mini Reese’s Cups you can also use the larger version and just cut it into smaller pieces.
  • The recipe can also be prepared in a single round 24 cm bake pan. Baking time may be slightly longer in this case.
  • It is important to use natural peanut butter because it is not sweetened, and is more liquid, therefore mixes better in the chocolate batter.
  • It is recommended to serve the cake warm or at room temperature.