Peanut Butter Chocolate Marble Pound Cake
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Prep: 30 min
Bake: 60 min
Yield: 1 cake
Ingredients

CAKE 

  • 1 cup – cup unsalted butter, softened
  • 3/4 cup – creamy peanut butter
  • 1 cup – granulated sugar
  • 1 cup – firmly packed light brown sugar
  • 5 – large eggs
  • 1-1/2 teaspoons – vanilla extract
  • 3 cups – Swans Down Cake Flour
  • 1/2 teaspoon – baking powder
  • 1/2 teaspoon – salt
  • 1 cup – whole milk
  • 1/4 cup – unsweetened cocoa powder

Peanut Butter Drizzle – (makes about 1 cup)

  • 2/3 cup – creamy peanut butter
  • 1/4 cup – light corn syrup
  • 1 tablespoon – unsalted butter, cubed

Chocolate Drizzle – (makes about 1 cup)

  • 1 (4-ounce) bar – semisweet chocolate, finely chopped
    2 tablespoons – light corn syrup
    1 tablespoon – unsalted butter, cubed
Directions

Preheat oven to 325°. Spray a 15-cup Bundt pan with baking spray with flour.

In a large bowl, beat butter and peanut butter with a mixer at medium speed until creamy, about 1 minute. Add sugars, and beat until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

In another large bowl, whisk together Swans Down® Cake Flour, baking powder, and salt. Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition.

Remove 1½ cups batter, and place in a medium bowl. Add cocoa, and whisk until combined. Drop one-third of peanut butter batter by heaping tablespoons in prepared pan. Top with alternating heaping tablespoons chocolate batter and remaining peanut butter batter. Using a butter knife, swirl batters together. Tap pan on counter twice to remove air bubbles.

Bake until a wooden pick inserted near center comes out clean, 1 hour to 1 hour and 10 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon Peanut Butter Drizzle and Chocolate Drizzle over cooled cake.

Makes 1 cake

Peanut Butter Drizzle

In a large microwave-safe bowl, combine peanut butter, corn syrup, and butter. Microwave on high until butter is softened, 25 to 30 seconds. Stir to combine. Use immediately.

Chocolate Drizzle

In a large microwave-safe bowl, combine chocolate, corn syrup, and butter. Microwave on high until chocolate is mostly melted, 25 to 30 seconds. Stir until smooth. Use immediately.

Reviews
  • Bonnie says:

    Just use a nonstick pan. The cooking spray I used burned the outside of the cake and made it into a crust. Also, put in the instructions to cut the bottom of the cake off to make it level.

    • Swans Down says:

      Hi Bonnie, thanks for the feedback. We advise everyone to make sure their Bundt pan is super clean and smooth, and that it’s best to use butter and flour to keep the cake from sticking to the sides and in the creases of the designed areas, if any. Happy baking!

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