Why choose between peanut butter cake or chocolate, when you can have them both, swirled together! Marble cake takes a break from tradition with the addition of peanut butter in this scratch cake recipe.
I volunteered myself to make my stepfather’s groom’s cake, and he loves peanut butter and his favorite candy is Reese’s…so I searched high and low for a yummy chocolate peanut butter cake recipe. This recipe yields a very yummy taste and smell, and the cake has really firm texture!
Peanut Butter Marble Cake
2 1/4 cups flour
1 1/2 cups granulated sugar
1/2 cup peanut butter (I used creamy)
1 1/4 cups milk
3 1/2 tsp baking powder
1 tsp salt
1 tsp vanilla
3 tsp unsweetened baking cocoa
1/8 tsp baking soda
Peanut Butter Buttercream Frosting
3 cups powdered sugar
1/3 cup butter or margarine, softened
1 1/2 teaspoons vanilla
1/4 cup milk
1/4 cup peanut butter
1/4 cup hot fudge topping, if desired
Heat oven to 350°F. Grease bottom and sides of 13×9-inch pan, two 9-inch round cake pans or three 8-inch round cake pans; lightly flour.
In large bowl, beat flour, granulated sugar, 1/2 cup peanut butter, 1 1/4 cups milk, the baking powder, salt, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally.
Pour two-thirds of batter (about 3 cups) into pan(s).
Stir cocoa and baking soda into remaining batter.
Drop chocolate batter by generous tablespoonfuls randomly in mounds onto peanut butter batter.
Pull knife or wooden skewer through batters in S-shaped curves in continuous motion for marbled design.
Turn pan one-fourth turn; repeat marbling.
Bake 13×9-inch pan 40 to 45 minutes, 9-inch rounds 30 to 35 minutes, 8-inch rounds 20 to 25 minutes, or until toothpick inserted in center comes out clean or until cake springs back when touched lightly in center. Cool in pan10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
In medium bowl, mix powdered sugar and butter. Stir in vanilla, 1/4 cup milk and 1/4 cup peanut butter; beat until smooth and spreadable.
Fill and frost cake.
Drop hot fudge topping by teaspoonfuls randomly over top; pull knife through frosting in S-shaped curves in continuous motion for marbled design.
**I doubled the recipe to fill up two 10 inch heart-shaped pans if you need a gauge**