Tag Archives: marble cake

Peanut Butter Marble Cake

Peanut Butter Marble CakeToday is my 34th birthday!Peanut Butter Marble CakePeanut Butter Marble CakePeanut Butter Marble CakePeanut Butter Marble CakeIt’s been a really fun one so far: my little sister is visiting, I made this Sicilian pizza, went to dinner and to see Golden Girls Live! with a bunch of friends, did some vintage shopping, and saw Rocketman last night. Pretty great, right?!Peanut Butter Marble CakePeanut Butter Marble CakeNow it’s time to talk birthday cake. I make many (many many many) throughout the year, but this one is mine: Peanut Butter Marble Cake, y’all!Peanut Butter Marble CakeWe’re talking thick layers made with my favorite peanut butter batter and swirled with dark chocolate a la Marble Bundt Cake. Yesssss.Peanut Butter Marble CakeThe cake is filled and frosted with a silky Chocolate-Peanut Butter Buttercream. This stuff is sweet-salty magic and it swoops like a dream!Peanut Butter Marble CakePeanut Butter Marble CakeAll that, and I didn’t even mention all the chopped peanut butter cups in the middle! There are even more on top 😊 Peanut Butter Marble CakeIt’s a total showstopper—the ultimate chocolate-peanut butter cake, as far as I’m concerned.Peanut Butter Marble CakePeanut Butter Marble CakeI can’t think of a more delicious way to start my 35th trip around the sun 🎉 Peanut Butter Marble Cake

Peanut Butter Marble Cake
makes one 2-layer 9-inch round layer cake

Cake Batter:
2 2/3 cups all-purpose flour
1/3 cup cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1/2 cup (1 stick) unsalted butter, softened to room temperature
1 1/2 cup creamy-style peanut butter*
1 1/2 cups light brown sugar, packed
1/2 cup granulated sugar
4 large eggs, room temperature
1 tablespoon pure vanilla extract
1 1/2 cups buttermilk
4 ounces dark chocolate

Chocolate-Peanut Butter Buttercream:
1 cup unsalted butter, softened to room temperature
3/4 cup creamy-style peanut butter
3 cups confectioners sugar
2/3 cup cocoa powder
pinch of salt
2 teaspoons pure vanilla extract
1/3 cup heavy cream

For assembly:
12 miniature peanut butter cups + more for topping

Preheat oven to 350F. Grease 2 9-inch round cake pans. Line with parchment and grease again. Set aside.

Make the cake batter. In a medium mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, use an electric mixer to beat butter and peanut butter until combined and fluffy. Beat in light brown and granulated sugars. Add eggs one at a time, followed by vanilla. Mix in half the dry ingredients followed by half the buttermilk. Add remaining dry ingredients, followed by remaining buttermilk. Set aside.

Place chocolate in a microwave-safe bowl. Heat in 30 second increments in the microwave, stirring in between, until melted. This may also be done in a double boiler.

Transfer 1 1/2 cups of batter into the bowl with the melted chocolate. Use a fork and/or silicone spatula to combine the two.

Divide remaining peanut butter batter among prepared pans. Tap full pans on the counter five times to release any large air bubbles. Dollop chocolate batter over the tops and use a thin knife or skewer to lightly marble it in. Bake 40-42 minutes, or until a toothpick inserted in the centers comes out clean.

Let cakes cool in the pans for 15 minutes. Run a thin, flexible knife around the edges. Invert cakes onto a cooling rack and let cool completely.

Make buttercream. In a large mixing bowl, use an electric mixer to beat butter until light and fluffy (about two minutes). Beat in peanut butter. Add in confectioner’s sugar in two installments, followed by cocoa powder and salt, scraping down the bowl as necessary. Add in vanilla, followed by heavy cream. Beat on high for 1-2 minutes, until very fluffy.

Place 12 miniature peanut butter cups on a cutting board. Use a large, sharp chef’s knife to cut them into small pieces (I like to cut them into eighths).

Use a serrated knife to even out the tops of the cake layers. Place one cut-side-up on a serving plate or cake stand. Top with a thin layer of buttercream, followed by chopped peanut butter cups. Top with the second layer cut-side-down. Frost and decorate cake. Garnish with more peanut butter cups, if desired.

Slice and serve. Leftovers will keep covered at room temperature for up to two days or in the refrigerator for up to five. If storing in the refrigerator, let cake sit at room temperature for 30 minutes before serving. Cake is best served at room temperature.Peanut Butter Marble CakePeanut Butter Marble CakePeanut Butter Marble Cake

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Marble Bundt Cake

Marble Bundt CakeOh, hello.Marble Bundt CakeAre you also distracted by the undeniable beauty of this Marble Bundt Cake?Marble Bundt CakeWait til you find out how delicious it is.Marble Bundt CakeAnd how incredibly easy it is to make.Marble Bundt CakeMarble Bundt CakeOne batter, two bowls, ten minutes to mix 🙌🏻🙌🏻🙌🏻 Marble Bundt CakeMarble Bundt CakeMarble Bundt CakeMarble Bundt CakeA little over an hour in the oven…Marble Bundt CakeMarble Bundt Cakeand a thick blanket of ganache later…Marble Bundt CakeMarble Bundt Cakeyou have a Marble Bundt Cake that will put any coffee shop fare to shame. Shame, I tell you.Marble Bundt CakeBetween the dense, buttery crumb…Marble Bundt Cakeand chocolate marbling that actually tastes like chocolate…Marble Bundt Cakeit doesn’t get much better than this.Marble Bundt Cake

Marble Bundt Cake
makes one 10-12 cup capacity bundt cake

Cake:
3 cups all-purpose flour
2 teaspoons baking powder
1 1/3 cups granulated sugar
2/3 cup light brown sugar, packed
1/2 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, room temperature, cut into 16 pieces
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 cup milk (preferably whole), room temperature
6 ounces bittersweet chocolate, finely chopped

Ganache:
4 ounces bittersweet chocolate, finely chopped
1/2 cup heavy cream

Place an oven rack in the center position. Preheat oven to 325F. Heavily grease a bundt pan with softened butter (or shortening) and dust with flour. Set aside.

Make the cake. Combine flour, baking powder, granulated sugar, light brown sugar, salt, butter, eggs, vanilla, and milk in a large mixing bowl. Use an electric mixer to mix on low for 30 seconds. Increase speed to medium and mix for 3 minutes. Batter will be thick. Set aside.

Place chocolate in a microwave-safe bowl. Heat in 30 second increments in the microwave, stirring in between, until melted. This may also be done in a double boiler.

Transfer 1 1/2 cups of batter into the bowl with the melted chocolate. Use a fork and/or silicone spatula to combine the two.

Transfer remaining batter to prepared pan and smooth the top with a silicone spatula or wooden spoon. Tap full pan on the counter five times to release any large air bubbles. Dollop chocolate batter over the top and use a thin knife or skewer to lightly marble it in. Bake 65-75 minutes, or until a toothpick inserted in several places comes out clean.

Let cake cool in the pan for 15 minutes. Run a thin, flexible knife around all exposed edges. Invert cake onto a cooling rack and let cool completely.

Make ganache. Place chopped chocolate in a small heatproof bowl. Heat heavy cream in a small saucepan over medium heat until it is steaming and bubbles are forming at the edge.

Pour warm cream over chopped chocolate. Do not stir. Cover bowl with a lid or aluminum foil for 5 minutes. Remove lid/foil. Starting in the center of the bowl and stirring your way toward the edge, use a fork to stir until chocolate and cream are combined and smooth.

Place cake (still on the rack) over a rimmed baking sheet.

Spoon/pour ganache over the top. Let set for 15-20 minutes before removing to a serving plate, slicing and serving.

Leftover cake will keep covered at room temperature for two days or in the refrigerator for up to five.
Marble Bundt CakeMarble Bundt Cake