For the cake:

2 cups flour

2 cups granulated sugar

3/4 cup cocoa powder

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon vanilla

3 eggs

1 cup milk

1/2 cup Pompeian Smooth Extra Virgin Olive Oil

3-4 Tablespoons peanut butter


For the caramel sauce:

1/2 cup peanut butter

1/4 cup maple syrup

3 Tablespoons Pompeian Smooth Extra Virgin Olive Oil

1 teaspoon vanilla


  1. Preheat oven to 350.
  2. Mix the caramel ingredients until smooth. Set aside.
  3. Add the dry ingredients to a large bowl, whisking until well combined.
  4. Then add in the wet ingredients, whisking until no lumps remain.
  5. Spread the batter into a greased cake pan.
  6. Dollop the peanut butter over top of the cake. Then use a knife to swirl it gently into the top, creating swirls.
  7. Bake for 30-35 minutes until a toothpick inserted comes out clean.
  8. Let cool, top with the caramel sauce and enjoy!