Best Peanut Butter Swirl Chocolate Cake Recipes

PEANUT BUTTER-CHOCOLATE SWIRL BUNDT CAKE

Steps:

• Heat oven to 350°F. Spray 9- or 10-inch fluted tube cake pan with cooking spray.
• In large bowl, mix flour, sugar, baking powder, baking soda and salt. Add peanut butter and 3/4 cup of the buttermilk. Beat on medium-high speed until smooth and creamy, scraping bowl as needed.
• In separate bowl, mix remaining 1/2 cup buttermilk with the eggs and vanilla. Add to peanut butter mixture in 3 additions, mixing after each.
• Scoop out approximately 1 cup of the peanut butter cake batter into medium bowl. Add melted chocolate; mix until combined.
• Spoon one-third of the peanut butter cake batter into cake pan. Spoon the chocolate-peanut butter cake batter on top, and then top with the remaining peanut butter cake batter. Use a knife to gently swirl batters together.
• Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pan; remove to cooling rack to cool completely.
• To make glaze, place chocolate in small bowl. Microwave cream in small microwavable bowl uncovered on High just until hot, then pour over the chocolate. Let stand 5 minutes; stir until smooth. Drizzle over cooled cake; let stand 20 minutes to set.

RAW VEGAN CHOCOLATE MOUSSE CAKE WITH A PEANUT BUTTER SWIRL

Steps:

• Combine coconut, cacao powder, vanilla extract, and salt in a blender for the crust; pulse briefly to mix. Add dates and process until dates are finely chopped and the mixture starts to clump. Gently press crust mixture into a 9-inch pie plates and place in the refrigerator to firm while you prepare the filling.
• Combine coconut milk, cacao butter, cacao powder, agave, vanilla extract, and salt in a high-speed blender; blend on low speed until combined; mixture will still be white and chunky. Continue blending on high speed until mixture is slightly hot to the touch, about 3 minutes; mixture will be about 110 degrees F (45 degrees C).
• Pour filling into the firm crust and return, uncovered, to the refrigerator for 30 minutes. Dollop small bits of peanut butter on top of the filling and drag a knife through to make peanut butter swirls. Refrigerate until set, 4 1/2 hours to overnight. Slice and serve.

CHOCOLATE-COCONUT CAKE PAN CAKE WITH PEANUT BUTTER SWIRL

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a round cake pan with cooking spray.
• Spread coconut flakes onto a baking sheet and bake until golden and toasted, 7 to 8 minutes. Set aside to cool. Keep oven on.
• Combine flour, water, sugar, oil, cocoa powder, vinegar, vanilla extract, baking soda, salt, and espresso powder in a stand mixer fitted with the paddle attachment. Start mixing on low speed for 1 minute, then increase to medium speed for 2 to 3 minutes. Fold in coconut flakes. Pour batter into the prepared cake pan.
• Warm peanut butter in the microwave for 30 seconds. Whip by hand until very smooth. Return to the microwave for another 30 seconds if necessary. Drop 5 "globs" of peanut butter on the batter. Swirl across the top using a spoon or knife.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

PEANUT BUTTER SWIRL CHOCOLATE CAKE

Steps:

• 1. Grease and flour an 8-inch square baking pan. Heat oven to 350° degree F.
• 2. Beat peanut butter and butter together. Beat in brown sugar until light; add eggs and vanilla and beat until blended. Combine flour, baking powder, and salt. Slowly beat in about 1/3 of the flour mixture and half of the milk. Repeat additions, ending with remaining flour. Beat just until blended.
• 3. Measure about 1 cup of the batter into a small bowl. Spread half of the remaining light batter into prepared pan. Into the reserved batter, stir in melted chocolate until well blended. Drop chocolate batter onto the light batter; spread over the light batter. Spoon remaining light batter over the chocolate layer; spread carefully. Using a small spatula or butter knife, swirl the batter to create a marble effect. Bake for 25 to 30 minutes. Cool in a pan on rack for 15 minutes. If desired, turn out of pan onto a serving plate and cool completely, or leave in pan and cool completely.
• 4. Frosting: Heat water, butter, and chocolate, stirring until chocolate and butter are melted and mixture is smooth. Add vanilla, blending well. Sift 2 cups of the confectioners' sugar; stir the mixture and beat to spreading consistency, adding more sifted confectioners as needed.