Peanut Butter and Raspberry Swirl Snack Cake

Make it

Instructions

1. 01

   Preheat and line the pan

   Set a rack in the center of the oven and preheat to 350°F (175°C). Line an 8-inch square metal baking pan with parchment paper, leaving overhang on two sides for lifting out the cake. Set out two mixing bowls, a whisk, a spatula, and a small microwave-safe bowl. | Why: Lining the pan before filling it prevents sticking and makes neat slices easier.

2. 02

   Mix the dry ingredients

   In a large bowl, whisk 1 1/2 cups all-purpose flour, 2 tsp baking powder, and 1/4 tsp fine salt for about 30 seconds, until evenly combined. | Why: Evenly distributed leavening helps the cake rise uniformly.

3. 03

   Make the vanilla batter

   In the second bowl, whisk 2 eggs and 3/4 cup granulated sugar until slightly pale, about 1 minute. Whisk in 1/3 cup neutral oil, 1/2 cup whole milk, and 1 tsp vanilla extract until smooth. Pour the wet mixture into the dry mixture and fold with the spatula just until no dry streaks remain, about 30 seconds. Spread the batter evenly in the parchment-lined pan. | Why: Brief mixing keeps the crumb tender rather than chewy.

4. 04

   Swirl and bake

   Put 1/4 cup creamy peanut butter in the small microwave-safe bowl and microwave for 10–15 seconds, just until easy to drizzle; stir. Drop small spoonfuls of the warmed peanut butter and 1/4 cup seedless raspberry jam alternately across the batter. Drag a butter knife through the dollops in 3 or 4 loose figure eights, without scraping the lined pan or fully blending the swirls. Bake on the center rack at 350°F (175°C) for 30–35 minutes, until the top springs back lightly and a toothpick inserted into a plain cake section comes out clean or with a few moist crumbs, not wet batter. | Why: Loose swirls keep distinct fruity and nutty ribbons, while testing away from the jam gives a reliable doneness check.

5. 05

   Cool, slice, and serve

   Place the pan on a wire rack and cool for 30 minutes, until warm rather than hot. Lift the cake out by the parchment overhang, cut into 9 squares, and serve warm or at room temperature. | Why: A short cooling period lets the soft crumb set so the slices hold together.