This marbled peanut butter chocolate cake is a delightful treat that brings together rich chocolate and creamy peanut butter. It’s wonderfully easy to make, making it perfect for a cozy family dessert or a special occasion. The sweet, tender layers are sure to please everyone, whether it’s an afternoon snack or a weekend treat.
Why You Will Love This Cake
This cake is simply delightful. It combines the best of both worlds—moist chocolate cake and swirls of rich peanut butter. It’s quick to prepare and uses everyday ingredients that you probably already have on hand. Plus, kids love it! This dessert makes for a warm and comforting addition to your family gatherings.
How to Make This Cake
Making this cake is straightforward and beginner-friendly. You’ll start by mixing your wet and dry ingredients separately. Then you’ll combine them to create a lovely batter. The best part is swirling in the peanut butter for that beautiful marble effect. No complicated techniques here—just simple, satisfying baking.
What You Need
- 2 large eggs
- 200 grams (1 cup) sugar
- 160 ml (2/3 cup) vegetable oil
- 200 ml (1 cup) sour cream
- 160 ml (2/3 cup) milk
- Pinch of salt
- 70 grams (1/2 cup) cocoa powder
- 175 grams (1 ¼ cups) all-purpose flour
- 1 ½ tsp. baking powder
- 4-5 heaping tablespoons natural peanut butter
- 100-150 grams mini Reese’s Cups (optional)
- 100 grams dark or milk chocolate chips
Step-by-Step
- Preheat the oven to 170°C and grease the pans.
- In a large bowl, place eggs, sugar, oil, sour cream, milk, and salt, then whisk until uniform.
- Add cocoa powder, flour, and baking powder, whisking well until a rather-thin batter forms.
- Pour the batter into the prepared pans.
- Drizzle 2-3 tablespoons of peanut butter on top of each cake, and use a knife to swirl it into the batter for a lovely marble effect.
- Sprinkle mini Reese’s Cups and chocolate chips on top of the cakes.
- Bake for 30-40 minutes or until set, checking with a skewer inserted in the center—moist crumbs should stick.
- Cool at room temperature and serve.
How to Serve This Cake
This cake is delicious on its own, but you can elevate it by adding a scoop of vanilla ice cream or a dollop of whipped cream on the side. It also pairs nicely with fresh berries for a fruity contrast. Enjoy it for dessert, after-school snacks, or even at birthdays and special gatherings.
How to Store This Cake
To store leftovers, cover the cake with plastic wrap and place it in the fridge, where it will stay fresh for about 3-4 days. If you want to keep it longer, you can freeze slices individually wrapped in plastic and then in foil. To reheat, simply let slices thaw in the fridge overnight or pop them in the microwave for a few seconds until warm.
Recipe Tips
- Ensure all ingredients are at room temperature for best results.
- If you prefer a sweeter cake, add an extra tablespoon of sugar.
- Make sure to mix the batter just until combined—overmixing can lead to a denser cake.
- Let the cake cool completely before frosting it to avoid melting.
- Feel free to swap the dark chocolate chips with milk chocolate for a sweeter twist.
Variations & Swaps
- Nut Butters: Try almond butter or cashew butter for a different flavor.
- Gluten-Free: Substitute all-purpose flour with a gluten-free blend.
- Healthy Twist: Replace some of the sugar with mashed bananas or applesauce to make it a bit healthier.
- Add-ins: Mix in chopped nuts or coconut for added texture and flavor.
FAQs
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance. Just store it covered at room temperature. If you frost it, wait until the day you plan to serve it to add any frosting to keep it fresh.
Can I freeze this cake?
Yes, you can! Slice the cake and wrap each piece in plastic wrap. Then place them in a freezer bag or an airtight container. Thaw in the fridge before serving for the best texture.
What’s the best way to reheat leftover cake?
To reheat, microwave individual slices for about 10-15 seconds. You can also enjoy it cold—it’s delicious either way!
What should I do if my cake doesn’t rise?
Make sure your baking powder is fresh, as old leavening agents can affect the rise. Also, avoid overmixing the batter.
What can I serve with this cake?
This cake pairs wonderfully with a scoop of ice cream, whipped cream, or fresh fruit. It’s delightful on its own, too!
Marbled Peanut Butter Chocolate Cake
Ingredients
Cake Mixture
- 2 large eggs Ensure they are at room temperature
- 200 grams sugar Add an extra tablespoon for a sweeter cake if desired
- 160 ml vegetable oil
- 200 ml sour cream
- 160 ml milk
- 1 pinch salt
- 70 grams cocoa powder
- 175 grams all-purpose flour
- 1.5 teaspoon baking powder
Toppings
- 4-5 heaping tablespoons natural peanut butter Swirl into the batter for a marbled effect
- 100-150 grams mini Reese’s Cups Optional for extra sweetness and flavor
- 100 grams dark or milk chocolate chips
Instructions
Preparation
- Preheat the oven to 170°C and grease the pans.
- In a large bowl, place eggs, sugar, oil, sour cream, milk, and salt, then whisk until uniform.
- Add cocoa powder, flour, and baking powder, whisking well until a rather-thin batter forms.
Baking
- Pour the batter into the prepared pans.
- Drizzle 2-3 tablespoons of peanut butter on top of each cake, and use a knife to swirl it into the batter for a lovely marble effect.
- Sprinkle mini Reese’s Cups and chocolate chips on top of the cakes.
- Bake for 30-40 minutes or until set, checking with a skewer inserted in the center—moist crumbs should stick.
- Cool at room temperature and serve.
