Peanut Butter And Chocolate Marble Cake Recipes

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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.

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

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.

CHOCOLATE-PEANUT BUTTER DUMP CAKE



Chocolate-Peanut Butter Dump Cake image

I am a huge fan of the chocolate-peanut butter combination. I'm also a fan of easy recipes, including dump cakes. On occasion, I've omitted the peanut butter chips and used 1 1/2 cups semisweet chocolate chips with very tasty results. -Lisa Varner, El Paso, Texas

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 15 servings.

Number Of Ingredients 8

1 package (3.9 ounces) instant chocolate pudding mix
1-3/4 cups 2% milk
1 package chocolate cake mix or devil's food cake mix (regular size)
6 packages (1-1/2 ounces each) peanut butter cups, chopped
3/4 cup peanut butter chips
3/4 cup semisweet chocolate chips
1/2 cup chopped unsalted peanuts
Optional: Vanilla ice cream or sweetened whipped cream

Steps:

  • Preheat oven to 350°. Grease a 13x9-in. baking pan. In a large bowl, combine pudding mix and milk until blended. Stir in cake mix (batter will be thick). Fold in peanut butter cups, peanut butter chips and chocolate chips. Spread into prepared pan. Sprinkle with peanuts., Bake until a toothpick inserted in center comes out with moist crumbs, 20-25 minutes. Cool completely in pan on a wire rack. Serve with ice cream or whipped cream if desired.

Nutrition Facts : Calories 349 calories, Fat 14g fat (6g saturated fat), Cholesterol 3mg cholesterol, Sodium 373mg sodium, Carbohydrate 51g carbohydrate (33g sugars, Fiber 3g fiber), Protein 7g protein.

CHOCOLATE PEANUT BUTTER MARBLE CAKE



Chocolate Peanut Butter Marble Cake image

This is a cake recipe that I found on allrecipes.com and thought it was worth sharing. I made it a few weeks ago for my cousins birthday and decorated it as Spongebob Squarepants! It was awesome! Everyone loved it and polished the whole thing off. If you love Reese's, or anything peanutty/chocolattely you will LOVE this cake

Provided by BirdyBaker

Categories     Dessert

Time 1h15m

Yield 1 13x9 in cake, 14 serving(s)

Number Of Ingredients 10

1/4 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 1/4 ounce) package white cake mix
1/2 cup packed brown sugar
1 1/4 cups water
3 eggs

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.

Nutrition Facts : Calories 298.2, Fat 11.5, SaturatedFat 3.9, Cholesterol 49.7, Sodium 307.9, Carbohydrate 44.4, Fiber 1.4, Sugar 33.9, Protein 5.5

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

SWIRLED PEANUT BUTTER CHOCOLATE CAKE



Swirled Peanut Butter Chocolate Cake image

Since chocolate and peanut butter are two of my granddaughters' favorite flavors, I fix this cake often. It's moist and scrumptious.-Elaine Medeiros, Wamego, Kansas

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 24 servings.

Number Of Ingredients 17

1-1/2 cups sugar
1-1/2 cups water
1/2 cup canola oil
4-1/2 teaspoons white vinegar
1-1/2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1/3 cup baking cocoa
1-1/2 teaspoons baking soda
1/2 teaspoon salt
PEANUT BUTTER BATTER:
4 ounces cream cheese, softened
1/4 cup creamy peanut butter
1/3 cup plus 1 tablespoon sugar, divided
1 egg
1/8 teaspoon salt
1/2 cup semisweet chocolate chips
1/2 cup chopped pecans

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.

Nutrition Facts : Calories 217 calories, Fat 11g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 170mg sodium, Carbohydrate 29g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.

PEANUT BUTTER AND CHOCOLATE CAKE I



Peanut Butter and Chocolate Cake I image

Two layers of peanut butter cake sandwiched with peanut butter filling and covered in chocolate fudge frosting.

Provided by D. Kelly

Categories     Desserts     Chocolate Dessert Recipes

Time 1h

Yield 16

Number Of Ingredients 15

2 cups cake flour
2 teaspoons baking powder
¼ teaspoon salt
¾ cup unsalted butter, softened
1 ⅓ cups white sugar
2 eggs
¾ cup creamy peanut butter
1 tablespoon vanilla extract
1 cup milk
¾ cup unsalted butter
1 ¼ cups confectioners' sugar
2 tablespoons milk
1 teaspoon vanilla extract
½ cup creamy peanut butter
1 (12 ounce) jar hot fudge topping

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) pans. Sift together the flour, baking powder and salt. Set aside.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the peanut butter and vanilla. Beat in the flour mixture alternately with the milk. Pour batter into prepared pans.
  • Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pans for 10 minutes, then turn out onto a wire rack and cool completely.
  • Make the Frosting and Filling: In a large bowl, beat 3/4 cup butter until smooth. Slowly beat in confectioners' sugar until smooth. Blend in 2 tablespoons milk and vanilla. Beat at high speed until light and fluffy. For filling, combine 1/2 cup of butter mixture with 1/2 cup peanut butter. For frosting, beat 1/2 cup of the (cool) hot fudge into remaining butter mixture.
  • To assemble: Place one cake layer on serving plate. Spread top with peanut butter filling. Place second layer on top and frost top and sides with fudge frosting. Warm the remaining fudge sauce and drizzle over cake when serving.

Nutrition Facts : Calories 531 calories, Carbohydrate 57.7 g, Cholesterol 70.4 mg, Fat 30.8 g, Fiber 2 g, Protein 8.6 g, SaturatedFat 14.5 g, Sodium 243.7 mg, Sugar 37.9 g

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From reddit.com


CHOCOLATE PEANUT BUTTER MARBLE CAKE - YUM TASTE
2015-02-18 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.
From yumtaste.com


THE EPICURIOUS CAKE RECIPE MATRIX | EPICURIOUS
1 day ago The emulsion of egg yolks and oil in mayonnaise helps the fat more evenly and efficiently coat flour particles in the cake, resulting in a rich, luscious bite. As I …
From epicurious.com


PEANUT BUTTER CHOCOLATE MARBLE POUND CAKE RECIPE - SWANS …
Directions. Preheat oven to 325°. Spray a 15-cup Bundt pan with baking spray with flour. In a large bowl, beat butter and peanut butter with a mixer at medium speed until creamy, about 1 minute. Add sugars, and beat until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
From swansdown.com


MARBLE POUND CAKE RECIPE (IN A LOAF PAN) - DINNER, THEN DESSERT
2020-01-11 Instructions. Preheat oven to 350 degrees. Grease a 9 inch by 5 inch loaf pan and line it with parchment paper; grease the parchment paper as well. Melt 3 tablespoons of butter in the microwave, using 30 second increments until fully melted. Mix the cocoa powder into the melted butter until well combined.
From dinnerthendessert.com


MARBLEOUS CHOCOLATE-PEANUT BUTTER CAKE WITH SALTED CARAMEL GLAZE
2021-02-25 Directions. Preheat oven to 350 degrees F. Lightly spray 10-inch fluted tube pan with cooking spray; set aside. In bowl stir together flour, baking powder, baking soda, salt, and cinnamon. Set aside. In large mixing bowl beat butter with an electric mixer on low to medium speed 30 seconds. Add sugar; beat until fluffy.
From bhg.com


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