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 eggs
- 3 tsp unsweetened baking cocoa
- 1/8 tsp baking soda
- 1/4 cup hot fudge topping, if desired (I didn’t use)
Peanut Butter Buttercream Frosting (I didn’t use this frosting, I made a chocolate BC)
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. 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.
- 2. 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 through batters in S-shaped curves in continuous motion for marbled design. Turn pan one-fourth turn; repeat marbling.
- 3. 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 13×9-inch cake in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
- 4. In medium bowl, mix powdered sugar and butter in medium bowl. Stir in vanilla, 1/4 cup milk and 1/4 cup peanut butter; beat until smooth and spreadable. Spread frosting over 13×9-inch cake or fill and frost cake rounds. 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**
1 Serving: Calories 220 (Calories from Fat 55 ); Total Fat 6 g (Saturated Fat 1 g); Cholesterol 40 mg; Sodium 310 mg; Total Carbohydrate 36 g (Dietary Fiber 1 g); Protein 6 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 8 %; Iron 6 % Exchanges: 1 1/2 Starch; 1 Fruit; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
I made this cake yesterday and it was great! The icing was very thin for icing a cake but it tastes amazing!
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