Peanut Butter Marble Cake Recipes

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.

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 rectangular pan (13x9) with shortening and lightly flour.
• Beat all ingredients (except baking cocoa and 1/8 teaspoons baking powder) with electric mixer on low speed for 30 seconds, scraping bowl occasionally.
• Pour two-thirds of the batter (about 3 cups) into pans.
• Stir 3 tablespoons baking coca and 1/8 teaspoons baking soda into remaining batter.
• Drop heaping tablespoonfuls of chocolate batter randomly into peanut butter batter.
• Pull knife through batters in S-shape curves for marble design.
• Turn pan 1/4th turn and repeat marbling.
• Bake for 40-45 minutes until toothpick inserted in center comes out clean.
• Cool.
• Frost with fudge frosting or Chocolate/Peanut Butter Buttercream Frosting.

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

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.

GOOEY CHOCOLATE-PEANUT BUTTER CAKE

Steps:

• Heat oven to 350°F. Lightly spray 13x9-inch pan with baking spray with flour (do not use dark or nonstick pan). In large bowl, mix cake mix, butter, milk and 1 egg with spoon until dough forms. Spoon into pan. Place plastic wrap on dough; press evenly in pan. Remove plastic wrap. Sprinkle dough with peanut butter chips and peanuts.
• In large bowl, beat cream cheese, peanut butter, vanilla and 3 eggs with electric mixer on medium speed until smooth. Beat in powdered sugar on low speed. Pour mixture over chocolate mixture in pan; spread evenly.
• Bake 45 to 50 minutes or until topping is set and deep golden brown. Cool at least 30 minutes to serve warm, or cool completely. When cutting serving pieces, wipe knife with paper towel after cutting each row. Top each piece with hot fudge topping and chopped peanuts. Store covered in refrigerator.