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For birthdays at work lately, I’ve just been sticking with cupcakes. Easy to eat, and nothing to cut up. Plus, my co-workers seem to prefer cupcakes, especially mini ones. But since I’m the baker, I decided to switch it up this time around. I wanted to use one of my unused cookbooks, and this chocolate and peanut butter concoction caught my eye. There has been so much of the chocolate/peanut butter combo going around the blog world lately, and it’s given me a serious craving!

This cake turned out beautiful, but I’m sad to say that it looked better than it tasted. And I’m pretty sure it’s all my fault. We usually eat natural peanut butter at home. Both my husband and I are big pb&j fans, so we always have a big jar of it. I usually have some of the “regular”peanut butter at home that I use for baking, because the natural peanut butter seems to act differently in baking than the other stuff. But I had run out since I haven’t been doing quite as much baking. Well, at the grocery store, I forgot to get peanut butter. I got home, and I realized this. I debated whether or not to run back to the store, but my husband talked me into just staying home and using natural peanut butter for the cake.

That was my big mistake, and I should have known better. The resulting cake was pretty dry. Actually, very dry. This is the first birthday treat at work that I was actually embarrassed about. But I explained to them all that they are my guinea pigs, and that I had never made the recipe before. Many of them were actually surprised to learn that all of the treats I bring are usually the first time I’ve ever made them. I didn’t get any complaints, and I’m sure I’m my biggest critic, but I have definitely learned my lesson to only use natural peanut butter when called for!!


I actually think this cake would be delicious if you use some regular Jif. It looks like a camoflauge cake before the glaze is added, which I thought was really fun.

Marbled Chocolate Peanut Butter Cake
from Cakes & Cake Decorating, Step by Step

For the Cake
4 ounces unsweetened chocolate, chopped
2 sticks (1 cup) unsalted butter, softened
1 cup smooth or crunchy peanut butter
1 cup sugar
1 cup packed light brown sugar
5 eggs
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/3 cup chocolate chips

For the Chocolate Peanut Butter Glaze
2 tablespoons unsalted butter, cut up
2 tablespoons smooth peanut butter
3 tablespoons golden or light corn syrup
1 teaspoon vanilla extract
6 ounces semisweet chocolate, broken into pieces
1 tablespoon water

Preheat oven to 350F. Generously grease and flour a 10-inch ring mold. In the top of a double boiler over low heat, melt the chocolate.

Place the butter, peanut butter and sugars ina large bowl and mix with an electric mixer until light and creamy, about 3-5 minutes, scraping the sides of the bowl occasionally. Add teh eggs one at a time, beating well after each addition.

In a medium bowl, stir together the flour, baking powder and salt. Add to the butter mixture alternately with the milk until just blended.

Pour half of the batter into another bowl. Stir the melted chocolate into one half of the batter until well blended. Stir the chocolate chips into the other half of the batter.

Using a large spoon, drop alternate spoonfuls of chocolate batter and peanut butter batter into the prepared pan. Using a knife, pull through the batters to create a swirled, marbled effect; do not let the knife touch the side or bottom of the pan and do not overmix. Bake the cake for 50-60 minutes, until the top springs back when lightly pressed. Cool in the pan on a wire rack for 10 minutes, then turn out onto the rack and allow to cool completely.

To prepare the glaze, combine all the ingredients in a small pan. Melt over low heat, stirring until well blended and smooth. Cool slightly. When slightly thickened, drizzle the glaze over the cake, allowing it to run down the sides.

Want more chocolate and peanut butter?

Chocolate Peanut Butter Cake at Smitten Kitchen
Shortbread Cookie Crusted Peanut Butter Mini Cheesecakes at Picky Palate
Mini Butterfinger Ice Cream Cakes at Sugar Plum
Chocolate Peanut Butter Cookies at Baking Bites

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38 Responses to Marbled Chocolate Peanut Butter Cake

  1. Rosa's Yummy Yums says:

    A sumptuous cake! Incredibly scrumptious! You can’t go wrong with chocolate and peanut butter!

    cheers,

    Rosa

  2. Maria says:

    What a delicious cake!I love the chocolate and peanut butter combo ;o)

    Maria
    x

  3. kat says:

    It certainly looks amazing but I know what you mean about the differences in natural peanut better as compared to things like jif

  4. Ryley says:

    Don’t you hate when it doesn’t turn out like it should?? I’m the birthday baker at my work too, and I get sooo embarrased when it isn’t “right” but everyone usually loves it and I end up feeling silly for worrying about it! :)
    This is a really cool looking cake though.. you’ll have to try it again with regular pb to see if that makes it all better!!

  5. Jamie says:

    I’m going to try this – thanks!

  6. Claire says:

    Mmmmm…looks SO good!

  7. Katerina says:

    I usually use Skippy or Kraft when I am baking too. Never been able to put my finger on the difference between the result but at least I am not crazy.
    Nice photo! Definitely not a candidate for ad photo Sunday.

  8. Colloquial Cook says:

    I know how you feel – I’m always suspecting my tiramisu is too salty, or something equally as dodgy, but for some reason it usually turns out I’m the only one worrying! Actually, when people don’t know, unless it’s really obvious, they’re just happy to gobble whatever food you make for them!!
    The cake is very very pretty, if that can be any consolation!

  9. Sylvie says:

    I’ve just blogged about my love for peanut butter, so this is right down my alley. I usually have natural peanut butter at home as well and have used it without problems in cookies and savoury dishes, but I can imagine that in a cake it would be quite dense. Looks beautiful though! Happy belated Birthday!

  10. Meeta says:

    brilliant! these kind of cakes rule our house. i make a cake every week for soeren to take in his lunch box throughout the week – and these type of cakes always work well. honestly i have not tried anything with peanut butter though.

  11. Cathee Conner says:

    Gorgeous cake. I bet using a honey flavored peanut butter would be tasty too.

  12. The Mediocre Cook says:

    Marbled cakes make me think of growing up. Every year I requested a marbled cake for my birthday. This one looks delicious and I will soon have to try my hand at one!

  13. CECIL says:

    Come across your blog and wow..what a beautiful cake! Though I am not a huge fan of peanut butter, but anything with ‘marbled chocolate’ – mmmhh…just marvelous!

  14. ashley says:

    look delicious! beautiful!

  15. Maria says:

    You outdid yourself!! This cake is making my mouth water!!

  16. Emiline says:

    Oh come on! You’re being too hard on yourself. That looks incredible! Perhaps if you just increased the amount of peanut butter or increased the amount of liquid, it would have come out fine.
    I’ve stopped using regular peanut butter. I love natural! You were just looking out for your coworkers health.

  17. HoneyB says:

    that first photo is awesome. I love how the thick chocolate runs down the cake.

  18. Cynthia says:

    If only I were a chocolate lover (I know!) :D

  19. Heather says:

    wow, the color on that is beautiful!

  20. Patsyk says:

    It does look really pretty… too bad it didn’t taste as you would have liked. I do think we are our own worst critics when a recipe doesn’t turn out perfectly.

  21. noble pig says:

    It does look really cool without the glaze but I can just imagine how good it tasted.

  22. Kristen says:

    Isn’t that one gorgeous cake? I love it!
    Sorry it didn’t turn out like you hoped, but it sure is pretty!

  23. Katie says:

    Oh yum that looks delicious. I’m sure you got no complaints.

  24. Grace says:

    i predict that any complaints about the dryness would’ve been immediately silenced by the presence of that glaze. i wouldn’t mind dribbling it right into my mouth. :)

  25. Dhanggit says:

    oh my goodness this is so beautiful barbara!! i did a choco-peanut butter marble cake before but your version with that elegant form is ten times better!! i love it!!

  26. Jenny says:

    Ok, you know I’m all over this fabulous cake. I can’t ever resist this combo! Thanks for linking my cheesecakes!

  27. Patricia Scarpin says:

    Deb, I’m sorry to hear that, sweetie – it does look wonderful and I’m sure your coworkers loved it, too!

  28. przepisy kulinarne says:

    Cool fun. Like me. Thanks.
    I like to cook very at home. Greetings from Poland.

  29. PaniniKathy says:

    A good friend of mine just did the same thing with a peanut butter frosting – the natural peanut butter gave the frosting terrific flavor, but unfortunately the texture wasn’t quite right. Oh well, ice cream can cure a multitude of problems!!

  30. Brilynn says:

    It really does look pretty! And I’m sure the glaze on top helped with the dryness.
    I always have difficulty getting my bundt pans out of the mold, yours looks perfect.

  31. Megan. says:

    chocolate + peanut butter = heaven on earth. this looks irresistible!

  32. Tim says:

    I’m sorry to hear that it was a little dry, but you’re right, it looks delicious!

  33. Linda F says:

    That is one fab looking cake, absolutely gorgeous!

  34. Rosie says:

    Sheer heaven in cake form!! Just adore the combos of choccie and peanut butter!

    Rosie x

  35. Kevin says:

    That looks good with the chocolate dripping down the sides.

  36. Psychgrad says:

    I guess looks can be deceiving on this cake – because it looks perfect. I didn’t know that natural peanut butter would have such a different effect on the cake.

    I’ll have to give this a try at some point. I think I need to find myself some more co-workers who would be willing to take my baked goods off my hands.

  37. eatme_delicious says:

    I usually eat natural peanut butter but also keep some of the “bad” peanut butter around for baking too. But now at least you know how the natural peanut butter acts in baking so you can modify recipes in the future and won’t always be wondering what it would be like! It looks beautiful and you should definitely not apologize to your coworkers for it (though I do the same sort of thing).

  38. kamailesfood says:

    Mmm…this looks sinfully delicious. I love PB & chocolate. Your photos are lovely as well.

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