Peanut Butter Marble Cake

Peanut Butter Marble Cake

This peanut butter and chocolate marbled cake is extra nice because it's marbled twice!

Prep Time



Total Time






2 1/4
cups Gold Medal® all-purpose flour
1 1/2
cups granulated sugar
cup peanut butter
1 1/4
cups milk
3 1/2
teaspoons baking powder
teaspoon salt
teaspoon vanilla
tablespoons unsweetened baking cocoa
teaspoon baking soda
cup hot fudge topping, if desired
Peanut Butter Buttercream Frosting
cups powdered sugar
cup butter or margarine, softened
1 1/2
teaspoons vanilla
cup milk
cup peanut butter
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Makes 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
Some quick decorating tips for when you need to jazz up this family-favorite cake: Sprinkle with colorful edible decorating confetti; scatter with candy-coated peanut butter and chocolate candies; or top with chocolate-covered peanut butter cup candies.
For a light, moist, well-textured cake use a creamy variety of peanut butter.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 220
    • (Calories from Fat 55 ),
  • Total Fat 6 g
    • (Saturated Fat 1 g,),
  • Cholesterol 40 mg;
  • Sodium 310 mg;
  • Total Carbohydrate 36 g
    • (Dietary Fiber 1 g,
  • Protein 6 g;
Percent Daily Value*:
    • 1 1/2 Starch;
    • 1 Fruit;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.