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 eggs
- 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**