Peanut Butter Marble Cake Recipes

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CHOCOLATE PEANUT BUTTER MARBLE CAKE



Chocolate Peanut Butter Marble Cake image

Chocolate and peanut butter are the flavors marbled together in this marble cake recipe.

Provided by Jan Taylor

Categories     Desserts     Cakes     Cake Mix Cake Recipes

Yield 14

Number Of Ingredients 10

¼ cup unsweetened cocoa powder
2 tablespoons confectioners' sugar
2 tablespoons butter, softened
2 tablespoons hot water
1 cup peanut butter chips
1 tablespoon shortening
1 (18.25 ounce) package white cake mix
½ cup packed brown sugar
1 ¼ cups water
3 eggs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). With a non-stick cooking spray, coat a 13X9X2 inch baking pan. Dust with flour and 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.

Nutrition Facts : Calories 328.4 calories, Carbohydrate 46.7 g, Cholesterol 44.2 mg, Fat 12.7 g, Fiber 0.8 g, Protein 7 g, SaturatedFat 7.2 g, Sodium 314.8 mg, Sugar 36 g

PEANUT BUTTER MARBLE CAKE



Peanut Butter Marble Cake image

This peanut butter and chocolate marbled cake is extra nice because it's marbled twice!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h5m

Yield 16

Number Of Ingredients 16

2 1/4 cups Gold Medal™ all-purpose flour
1 1/2 cups granulated sugar
1/2 cup peanut butter
1 1/4 cups milk
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla
3 eggs
3 tablespoons unsweetened baking cocoa
1/8 teaspoon baking soda
1/4 cup hot fudge topping, if desired
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

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.

Nutrition Facts : Calories 220, Carbohydrate 36 g, Cholesterol 40 mg, Fat 1, Fiber 1 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 310 mg

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



Peanut Butter Chocolate Marble Cake with Peanut Butter Whipped Cream Frosting (Doctored Cake Mix) image

This moist Peanut Butter Chocolate Marble Cake is SO delicious! We've frosted it with a luscious Peanut Butter Whipped Cream. This recipe all starts with a simple cake mix!

Provided by Melissa Diamond

Categories     Cakes and Cupcakes

Number Of Ingredients 15

1 box Yellow Cake Mix (We used Duncan Hines, Classic Yellow)
1 cup granulated sugar (200g)
1 cup All Purpose Flour (121g)
1 cup Creamy Peanut Butter- We used Jif brand, full-fat (255g)
1 1/2 cups water (360g)
2 teaspoons vanilla (8g)
1 Tablespoon canola oil (8g)
3 whole eggs
4 Tablespoons unsweetened cocoa powder (measure then sift) + 4 Tablespoons very hot water (for marbling)
3 cups (726g) heavy cream or whipping cream
1/2 cup (132g) creamy peanut butter - we used Jif but any creamy peanut butter will be
fine. We have not tested with natural peanut butter or reduced fat.
1/3 cup (40g) powdered sugar - measure then sift if needed, if you want it sweeter you
could add a bit more powdered sugar
*We used sliced and whole miniature Reese's Cups to decorate the top of the cake.

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.

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



Chocolate Peanut Butter Marble Cake Recipe - (4.5/5) image

Provided by mytastytreasures

Number Of Ingredients 21

Ingredients:
Cake
2 1/4 cups cake flour
2 1/4 teaspoons baking power
1/2 teaspoon salt
3/4 cup unsalted butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
3 large eggs
1 1/2 teaspoons vanilla extract
3/4 cup milk
1/2 cup creamy peanut butter
2/3 cup semi-sweet chocolate chips, melted
Frosting:
2/3 cup granulated sugar
1/3 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
1/8 teaspoon salt
1 cup milk
1 cup unsalted butter, softened
1 cup semi-sweet chocolate chips, melted

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.

PEANUT BUTTER AND CHOCOLATE MARBLE CAKE



Peanut Butter and Chocolate Marble Cake image

A swirl of peanut butter and chocolate fun filled scrumptious dessert. and not too heavy on the waist too ;)

Provided by dinie

Categories     Dessert

Time 45m

Yield 8-12 serving(s)

Number Of Ingredients 15

2 tablespoons creamy peanut butter
100 g butter
1/2 cup granulated sugar
1/2 cup brown sugar
2 medium eggs
2 ounces dark cooking chocolate
2 tablespoons cocoa powder
1/2 cup sweetened condensed milk
1/2 cup milk
2 cups flour
2 teaspoons baking powder
2 teaspoons vanilla essence
1 pinch salt
1/4 cup chocolate chips (optional)
1/4 cup peanut butter chips (optional)

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 ;).

Nutrition Facts : Calories 456.4, Fat 19.6, SaturatedFat 11, Cholesterol 81.9, Sodium 255.3, Carbohydrate 65, Fiber 2.7, Sugar 36.9, Protein 8.9

PEANUT BUTTER MARBLE CAKE



Peanut Butter Marble Cake image

Make and share this Peanut Butter Marble Cake recipe from Food.com.

Provided by These hands can cook

Categories     Dessert

Time 55m

Yield 16 serving(s)

Number Of Ingredients 10

2 1/4 cups flour
1 1/2 cups sugar
1/2 cup peanut butter
1 1/4 cups milk
3 1/2 teaspoons baking powder
1 teaspoon salt
2 teaspoons vanilla
3 large eggs
3 tablespoons baking cocoa
1/8 teaspoon baking soda

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.

Nutrition Facts : Calories 214.3, Fat 6, SaturatedFat 1.7, Cholesterol 42.3, Sodium 294.7, Carbohydrate 35.5, Fiber 1.3, Sugar 19.7, Protein 5.8

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