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

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.

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.

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