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Salted Chocolate loaf cake with peanuts sliced on white plate
I love a loaf cake. There’s something about them that makes them seem a bit more wholesome than normal cake. Perhaps it’s that word loaf that implies bread, rather than a mountain of sugar. Anyway, I’m totally convinced that a cake cooked in this shape is practically health food.

Side view of brown chocolate peanut butter loaf cake studded with peanuts sliced.
I know, I know, it’s a ‘salted’ cake why use unsalted butter? Salted butter has different amounts of salt depending on the brand, so it’s best to use unsalted and add your own amount of salt to taste.

For the chocolate chunks, you can just buy any plain chocolate and cut into chunks. It’ll take 2 minutes and it’s heaps cheaper.

Now go forth, fill your cake tin and feel a little bit virtuous. It’s a loaf after all.

Close up view of sliced salted chocolate and peanut butter sponge cake on a white plate.
3 slices of brown salted chocolate and peanut butter cake on a white background.

4.78 from 18 votes

Salted Chocolate & Peanut Butter Loaf

Delicious loaf cake for all the peanut butter and chocolate fans out there. 
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes
Servings: 10


  • 225 g Unsalted butter, plus extra for greasing the tin
  • 225 g Caster sugar
  • 4 Free range eggs, medium
  • 200 g Self raising flour
  • 25 g Good quality cocoa
  • A good pinch of sea salt
  • 50 g Dark chocolate chunks
  • 50 g Crunchy peanut butter
  • 50 g Salted peanuts


  • Grease a loaf tin with butter. If you have some, line with baking parchment. Nothing too fiddly, I just cut one long strip that goes down one side, across the bottom and up the other side.
  • Preheat the oven to 160C.
  • Cream your room temperature butter with your sugar until it's pale, light and fluffy.
  • Mix in the eggs, one at a time, beating really well after each egg. Don't worry if it starts to look a bit curdled, it'll all come good in a mo'.
  • Mix in your flour, cocoa and salt. If you've been using a mixer, do this bit by hand. It helps to keep the sponge light.
  • Stir in the chocolate chunks, the peanut butter and 30g of the salted peanuts. Just mix lightly, it's good to leave some chunks of peanut butter. You'll find them as a joyous surprise in the finished cake.
  • Spoon into a your tin, smooth out with the back of a spoon. Make a bit of a dip in the middle to account for rising. Sprinkle over the rest of your salted peanuts.
  • Bake for about 1 hour 15 minutes or until a skewer comes out clean.


Calories: 439kcalCarbohydrates: 42gProtein: 8gFat: 27gSaturated Fat: 14gCholesterol: 113mgSodium: 74mgPotassium: 194mgFiber: 2gSugar: 24gVitamin A: 655IUCalcium: 32mgIron: 1.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: Family Food
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Sarah Rossi founder of and author of 'What's for Dinner?' books.


Hi, I'm Sarah. I help busy people decide 'What's for Dinner?' Find hundreds of recipes here, and also in my bestselling recipe book. Hope my recipes make your life easier ❤️

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  1. Thanks sarah -I’m thinking on it but small would lose the pb ‘swirls’ and that’s a shame -maybe a choc-peanut butter centre in those instead.
    In honesty, whilst I shall try that at some point I think I do want a bigger loaf, even 2 x 1lb-ers at least. Oh to have my tins to hand!
    However it happens, this cake SHALL be done! All ingredients bar eggs are on standby. As are a horde of choco-peanut-holics 😉

    1. Yes Claire, just bake it for much less, depending on the loaf tin sizes, maybe 15 – 20 minutes. Let me know how you get on 🙂