This Chocolate Peanut Butter Loaf Cake recipe uses one batter to create both the peanut butter cake and the chocolate cake. When swirled together, this loaf cake is a chocolate and peanut butter lover’s dream dessert. It’s topped with a peanut butter glaze and honey roasted peanuts.
Preheat oven to 350 degrees and line 2 (8 x 4 or 8 1/2 x 4 1/2—either will work) bread pans with parchment paper (or grease well).
(If the outside of the cake is baking faster than the inside, tent a piece of non-stick foil on top and continue baking until baked through.)
*You can substitute 2 1/2 cups of cake flour for all purpose flour and cornstarch.