This Peanut-Chocolate Marble Cake is our everything. Creamy, crunchy, and chocolatey, try not to eat the whole thing in one sitting.
Peanut-Chocolate Marble Cake
Yields: 12 servings
Ingredients
- 2⅓ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup firmly packed light brown sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup whole milk
- ¾ cup creamy peanut butter
- ¼ cup sour cream
- ¼ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup unsweetened cocoa powder
- ⅓ cup boiling water
- Peanut Butter Frosting (recipe follows)
- ½ cup salted cocktail peanuts, coarsely chopped
Instructions
- Preheat oven to 350°. Lightly spray a 13x9-inch baking pan with baking spray with flour.
- In a large bowl, whisk together flour, sugars, baking powder, baking soda, and salt.
- In a medium bowl, whisk together milk, peanut butter, sour cream, oil, eggs, and vanilla until almost combined. Add milk mixture to flour mixture; beat with a mixer at medium speed until smooth, stopping to scrape sides of bowl. Reserve two cups of batter.
- In a small bowl, stir together cocoa and ⅓ cup boiling water until smooth. Mix into reserved batter until combined.
- Spread 2 cups peanut butter batter into bottom of prepared pan; drizzle with chocolate batter. Drizzle remaining peanut butter batter over chocolate batter. Using the tip of a knife, swirl batters together. Gently tap pan on counter twice to release air bubbles.
- Bake until a wooden pick inserted in center comes out clean, about 25 minutes. Let cool completely on a wire rack. Spread Peanut Butter Frosting onto cake, and sprinkle with peanuts.
Peanut Butter Frosting
Yields: 2½ Cups
Ingredients
- ¾ cup creamy peanut butter
- ¼ cup unsalted butter, softened
- 3 cups confectioners’ sugar
- 5 to 6 tablespoons whole milk
- ½ teaspoon vanilla extract
- ⅛ teaspoon kosher salt
Instructions
- In a large bowl, beat peanut butter and butter with a mixer at medium speed until creamy. Add confectioners’ sugar, 5 tablespoons milk, vanilla, and salt, beating until smooth and a spreadable consistency is reached. Add remaining 1 tablespoon milk, if necessary. Use immediately.
