Peanut-Chocolate Marble Cake

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
  • 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
  1. Preheat oven to 350°. Lightly spray a 13x9-inch baking pan with baking spray with flour.
  2. In a large bowl, whisk together flour, sugars, baking powder, baking soda, and salt.
  3. 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.
  4. In a small bowl, stir together cocoa and ⅓ cup boiling water until smooth. Mix into reserved batter until combined.
  5. 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.
  6. 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
  • 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
  1. 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.



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