Chocolate Peanut Butter Marble Cake Recipe 455 Recipes

CHOCOLATE PEANUT BUTTER CAKES

Steps:

• Preheat the oven to 350 degrees F. Line a 10-by-15-inch jelly roll pan with parchment paper and spray with cooking spray.
• Whisk together the flour, baking powder, baking soda and salt in a bowl. In a measuring cup, combine the buttermilk, oil and vanilla.
• Beat the eggs and sugar together in a large bowl with an electric mixer until very pale and thick, about 5 minutes. Add the flour mixture in three batches, alternating with the buttermilk mixture, beginning and ending with the flour.
• Pour the batter into the prepared pan and smooth evenly with an offset spatula. Tap the pan on the counter lightly to release any large air bubbles, then bake until golden brown and a wooden pick inserted into the center comes out clean, 20 to 25 minutes. Dollop the peanut butter on top and evenly smooth it over the cake as it melts. Transfer the cake to a cooling rack and cool completely.
• Put the chocolate chips in a microwave-safe bowl and microwave, stirring every 30 seconds, until melted. Pour the chocolate over the peanut butter and spread it evenly with the offset spatula. Refrigerate until just set, about 20 minutes.
• Cut the cake into squares and refrigerate until ready to serve.

PEANUT BUTTER CHOCOLATE MARBLE CAKE WITH PEANUT BUTTER WHIPPED CREAM FROSTING (DOCTORED CAKE MIX)

Steps:

• Preheat the oven to 325 degrees.
• Grease and flour three 8x2 round cake pans. (I also line my pans with parchment or wax paper.)
• In the bowl of your mixer, combine dry ingredients and mix for 30 seconds to blend.
• In another bowl, combine water, eggs, oil & vanilla. Add the peanut butter and wet ingredients to the dry and mix on medium speed for 2 minutes. Stop after 1 minute to scrape the sides and bottom of bowl then continue to mix for the second minute.
• In a small bowl, dissolve the 4 tablespoons of cocoa powder with 4 tablespoons of very hot water and allow to sit for 3 minutes. Then, combine this cocoa mixture with 2 cups of peanut butter batter to create the chocolate batter for marbling.
• To marble, I divided about half of the peanut butter batter between the three cake pans. Then, I divided half of the chocolate batter between the three cake pans on top of the peanut butter batter (scoop/drizzle approximately 1/3 cup chocolate batter into each pan). Repeat with the second half of the peanut butter batter and the remaining chocolate batter. Run knife through the pans a few times to marble the batter. Tap pans on countertop if needed so that the batter will spread out evenly.
• Bake at 325 degrees....check at 23 minutes to see if middle of cake springs back when touched, a toothpick inserted in the center of the cake come out clean or with just a few crumbs attached, and the cake will be slightly pulled away from the pan.
• Makes about 6 cups of batter.
• Fifteen minutes or more in advance of making, chill your mixing bowl and whisk attachment or beaters in the freezer.
• Add the peanut butter to the mixing bowl and approximately a cup of heavy cream. Mix until the peanut butter is blended into the cream.
• Add the powdered sugar and the remaining cream. Mix at medium to medium high speed.
• As the mixture begins to thicken, stop the mixer and scrape the bottom and sides of the bowl.
• Continue to mix until the mixture thickens, and stiff peaks form. Don't over mix.
• Place the first cake layer on the pedestal or cake base.
• Frost with a layer of Peanut Butter Whipped Cream Frosting.
• Repeat for the other two layers.
• Frost the top and sides with the Peanut Butter Whipped Cream. Smooth around the sides with a bench scraper or spatula to even out the amount of frosting all the way around. I then added texture with a small offset rounded spatula. When decorating cakes using a soft whipped cream frosting like this one, it is easier to use texturing techniques as we did rather than to go for a completely smooth finish.
• We topped of the cake with whole and sliced miniature Reese's Peanut Butter Cups!
• Because of the whipped cream frosting, this cake should be refrigerated until an hour or two before serving.

PEANUT BUTTER MARBLE CAKE

Steps:

• Heat oven to 350°F. Grease bottom and sides of 13x9-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 through batters in S-shaped curves in continuous motion for marbled design. Turn pan one-fourth turn; repeat marbling.
• Bake 13x9-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 13x9-inch cake in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
• 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 13x9-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.

SWIRLED PEANUT BUTTER CHOCOLATE CAKE

Steps:

• In a large bowl, beat the sugar, water, oil, vinegar and vanilla. Combine the flour, cocoa, baking soda and salt; gradually beat into oil. Pour into a greased 13x9-in. baking pan., In another bowl, beat the cream cheese, peanut butter, 1/3 cup sugar, egg and salt until smooth. Stir in chocolate chips. , Drop by tablespoonfuls over cake batter; cut through batter with a knife to swirl the peanut butter mixture. Sprinkle with pecans and remaining sugar., Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack before cutting. Refrigerate leftovers.

CHOCOLATE CAKE WITH PEANUT BUTTER FILLING

Steps:

• Prepare and bake cake mix according to package directions. Pour into a greased and floured 10-in. fluted tube pan. Cool for 10 minutes before removing from pan to a wire rack., In a small bowl, beat cream cheese until fluffy. Beat in peanut butter and confectioners' sugar until smooth. Fold in whipped topping. , Split cake in half horizontally; place bottom layer on a serving plate. Spread with the peanut butter mixture. Top with remaining cake. Refrigerate until chilled., In a small heavy saucepan, bring cream to a boil. Reduce heat to low. Stir in chocolate chips; cook and stir until chocolate is melted. Refrigerate until spreadable. Frost top and sides of cake. Refrigerate until serving.

RICH CHOCOLATE PEANUT BUTTER CAKE

Steps:

• In a large bowl, beat the sugar, milk, coffee, oil, eggs and vanilla until well blended. Combine the flour, cocoa, coffee granules, baking soda and salt; gradually beat into sugar mixture until blended., Transfer to two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean., Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a large bowl, beat butter and peanut butter until blended. Add confectioners' sugar; beat until smooth., For frosting, melt peanut butter and chocolate in a microwave; stir until smooth. Cool. In a large bowl, beat butter and chocolate mixture until fluffy. Add the marshmallow creme, confectioners' sugar and vanilla; beat until smooth. If necessary, refrigerate until frosting reaches spreading consistency., Place 1 cake layer on a serving plate; spread with filling. Top with remaining cake layer. Spread frosting over top and sides of cake. Refrigerate for at least 1 hour before serving., For optional garnish, place chocolate chips in a microwave safe bowl; microwave 1-2 minutes or until melted, stirring every 20 seconds. Repeat with peanut butter chips and shortening. Line a 15x10x1 pan with waxed paper; spread the melted chocolate into a 1/4-inch layer. Drizzle melted peanut butter mixture over melted chocolate and swirl with the tip of a spoon. Tap pan on counter to smooth. Refrigerate until set; break into pieces and place on top of cake.

CHOCOLATE-PEANUT BUTTER SHEET CAKE

Steps:

• Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, whisk flour, sugar, baking soda and salt. In a small saucepan, combine water, butter, peanut butter and cocoa; bring just to a boil, stirring occasionally. Add to flour mixture, stirring just until moistened., In a small bowl, whisk eggs, sour cream and vanilla until blended; add to flour mixture, whisking constantly. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 25-30 minutes., Meanwhile, prepare frosting. In a large bowl, beat confectioners' sugar, peanut butter, milk and vanilla until smooth., Remove cake from oven; place pan on a wire rack. Immediately spread cake with frosting; sprinkle with peanuts. Cool completely.

CHOCOLATE PEANUT BUTTER MARBLE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spray a 9X13X2 in pan with cooking spray and dust with flour. Set aside.
• In a small bowl, stir together the cocoa, confectioners' sugar, butter and 2 tablespoons hot water until smooth and set aside.
• In microwavable bowl, place peanut butter chips and shortening.
• Microwave on high for 1 minute, or until chips are melted and smooth when stirred.
• In large bowl, combine cake mix, brown sugar, 1-1/4 cups water, eggs and reserved melted peanut butter mixture; beat on low speed of electric mixer until moistened. Increase speed to medium, beat 2 minutes until smooth. Remove 1-1/2 cups of the batter and add it to the reserved cocoa mixture; blend well.
• Pour the peanut butter flavored batter into the prepared pan. Drop spoonfuls of the chocolate batter on top. Swirl with a knife or spatula for a marbled effect.
• Bake at 350 degree F (175 degrees C) for 40 to 45 minutes or until a wooden toothpick inserted in the center comes out clean. Cool and frost as desired.

PEANUT BUTTER AND CHOCOLATE MARBLE CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Cream the peanut butter, butter and both sugars until light and fluffy.
• Meanwhile melt the dark cooking chocolate with just a little bit of butter.
• Beat in the eggs.
• Mix in the flour, baking powder, salt, sweetened condensed milk, milk and vanilla.
• Divide the batter into two portions.
• To one portion, mix in the cocoa powder and melted dark baking chocolate. Add in the peanut butter chips if desired.
• To the other portion, add the chocolate chips.
• Alternately spoon in huge globs of both into a greased 8 inch round baking tin.
• With a knife or toothpick, slowly run through the batter in a swirling motion.
• Bake for 30-40 minutes or until knife comes out clean/done.
• You can add chocolate frosting if you want ;).

CHOCOLATE PEANUT BUTTER MARBLE CAKE RECIPE - (4.5/5)

Steps:

• Directions: To make the cake: Preheat oven to 350 degrees F. Grease and flour two (9-inch) round cake pans. In medium mixing bowl, sift together cake flour, baking powder and salt. In a large mixing bowl, using a mixer on medium speed, beat together butter, brown sugar and granulated sugar until creamy, about 1-2 minutes. Beat in eggs and vanilla until combined, about 1 minute. Reduce mixer speed to low and beat in flour mixture, alternating with milk, until combined, about 2 minutes; remove half of the batter and place in medium mixing bowl. Beat peanut butter into one of the bowls filled with batter until combined. Beat melted chocolate into the other bowl filled with batter until combined. Divide peanut butter batter into each cake pan, placing only on one side. Divide chocolate batter into each cake pan, on the opposite side; swirl batters together using a butter knife. Bake for 35 minutes or until well risen and a toothpick inserted into cake comes out with moist crumbs attached. Cool for 12 minutes, on a wire rack, before running a knife around outside edges and inverting onto wire racks to cool completely For frosting: To make the frosting: In a small saucepan, whisk together sugar, flour, cocoa, salt and milk; bring to a boil, whisking frequently. Boil 1 minute or until thickened; remove pan from heat and strain mixture into a small bowl. Cool completely in the refrigerator or freezer. Beat the butter until creamy, about 1 minute, in a large mixing bowl, using a mixer on medium speed. Beat in "chocolate pudding" mixture until well combined, about 1 minute. Beat in melted chocolate until well combined and fluffy, about 2 minutes. Spread frosting onto cake layers.