PEANUT BUTTER CAKE
This is one of my favorite cake recipes given to me from a co-worker. It is the best peanut butter cake you will ever eat. The icing is like fudge.
Provided by Karen Pugh
Categories Desserts Cakes Sheet Cake Recipes
Time 50m
Yield 20
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Whisk flour, white sugar, and baking soda together in a bowl. Beat 1/2 cup milk, eggs, and 1 teaspoon vanilla extract into flour mixture using an electric mixer on low until smooth.
- Cook and stir water, 1/2 cup butter, vegetable oil, and 1/2 cup peanut butter together in a saucepan over medium heat until smooth, about 5 minutes. Stir peanut butter mixture into flour mixture until batter is well mixed; pour onto the prepared baking sheet.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 20 minutes.
- Melt 1/2 cup butter and 1/2 cup peanut butter together in a saucepan over medium heat until smooth; add 1/3 cup milk and 1 teaspoon vanilla extract. Whisk confectioners' sugar into mixture until icing is smooth, 3 to 5 minutes. Pour icing over warm cake.
Nutrition Facts : Calories 457.6 calories, Carbohydrate 62.3 g, Cholesterol 43.8 mg, Fat 22 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 8.3 g, Sodium 199.6 mg, Sugar 50.9 g
PEANUT BUTTER CAKE
With a creamy peanut butter frosting, this cake really is over-the-top tasty.
Provided by Southern Living Test Kitchen
Categories Cakes
Time 3h
Yield 12 squares
Number Of Ingredients 18
Steps:
- Prepare the Cake: Preheat oven to 350°F. Spray a 13- x 9-inch pan with baking spray with flour; set aside. Beat butter with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 1 minute. Gradually add sugar, and beat until light and fluffy, about 5 minutes. Add eggs, 1 at a time, beating just until blended after each addition and stopping to scrape down side of bowl as needed. Add peanut butter; beat until smooth, about 1 minute.
- Whisk together flour, baking soda, and salt in a medium bowl. With mixer running on low speed, add flour mixture and buttermilk, in alternating batches, to butter mixture, starting and ending with flour mixture and making sure each addition is fully incorporated before adding the next. Stir in vanilla. Spoon mixture into prepared pan, and smooth top with a small off-set spatula.
- Bake in preheated oven until cake is light brown and a wooden pick inserted in center comes out clean, 35 to 40 minutes . Remove from oven, and let cool in pan on a wire rack until completely cool, about 2 hours.
- Prepare the Frosting: Beat cream cheese, butter, and peanut butter with a stand mixer fitted with a paddle attachment on medium speed until creamy and blended, about 2 minutes. With mixer running on low speed, slowly add powdered sugar and salt, beating until well incorporated, about 2 minutes. Add vanilla, and beat on low speed until incorporated, about 10 seconds. Add cream, 1 teaspoon at a time, until frosting reaches desired consistency. Spread frosting over top of cooled cake, and sprinkle with peanuts.
PEANUT BUTTER CAKE
This old-fashioned peanut butter cake is one of those classic homemade cake recipes everyone loves!
Provided by Kasey Schwartz
Categories Dessert
Number Of Ingredients 13
Steps:
- Preheat the oven to 350F. Butter and lightly flour a 9x13 baking dish.
- Add the flour, sugar, and baking soda to the bowl of an electric mixer.
- On medium-low speed, add milk, eggs, and vanilla and beat until well combined.
- In a small saucepan over medium heat, add water, butter, and peanut butter and cook until creamy and well blended, stirring frequently.
- Add to the rest of the batter and mix on medium speed to combine, about 2 minutes. Pour the batter into the prepared baking dish.
- Bake for 35-40 minutes or until a cake tester comes out clean. Cool cake to room temperature.
- For the frosting, cream together the butter and peanut butter in an electric mixer with a paddle attachment. Slowly add the sugar and beat until all sugar is gone. Thin with the milk, if needed, to reach the desired consistency.
- Using a spatula, spread frosting over the cooled cake.
Nutrition Facts : Calories 703 kcal, Carbohydrate 88 g, Protein 12 g, Fat 36 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 70 mg, Sodium 274 mg, Fiber 2 g, Sugar 68 g, UnsaturatedFat 19 g, ServingSize 1 serving
BIG CHIEF PEANUT BUTTER CAKE
Make and share this Big Chief Peanut Butter Cake recipe from Food.com.
Provided by Bone Man
Categories Dessert
Time 40m
Yield 1 sheet cake
Number Of Ingredients 11
Steps:
- Blend sugar, 2 cups of the flour, salt and baking soda in a large mixing bowl. Set aside.
- In a saucepan, mix peanut butter, water and butter and bring to a rapid boil. Pour this blend into the dry ingredients in the mixing bowl.
- Mix well and add eggs and buttermilk.
- When ingredients are mixed well (by hand), pour into a greased and floured sheet cake pan.
- In a pre-heated oven, bake at 350-degrees F. for 20-25 minutes.
- Frost cooled caked with your favorite frosting (I used canned frosting).
Nutrition Facts : Calories 5153.9, Fat 262.9, SaturatedFat 134.1, Cholesterol 916, Sodium 5762.7, Carbohydrate 646.5, Fiber 15.3, Sugar 419.1, Protein 80
PEANUT BUTTER CAKE IV
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
- In a large bowl, mix together the flour and sugar. Make a well in the center and pour in the milk, oil, eggs, 2 tablespoons peanut butter and vanilla. Mix well and pour into prepared pan.
- Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- To make the frosting: In a large bowl, combine 1 cup peanut butter and confectioners' sugar. Beat in vanilla, then milk to desired consistency. Spread on cake.
Nutrition Facts : Calories 870.3 calories, Carbohydrate 119.8 g, Cholesterol 72.5 mg, Fat 39.3 g, Fiber 2.8 g, Protein 14.9 g, SaturatedFat 7.7 g, Sodium 505.4 mg, Sugar 97.7 g
PEANUT BUTTER CAKE II
If you like peanut butter without chocolate, you will love this cake. If you don't have cream, you may substitute milk.
Provided by Suzanne Stull
Categories Desserts Cakes Cake Mix Cake Recipes Layer Cake
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9 inch round cake pans.
- Combine 1/2 cup peanut butter and 1/2 cup butter or margarine. Cream until light and fluffy. Add eggs one at time, mixing well after each one. Add cake mix alternately with the water. Stir until just combined. Pour batter into prepared pans.
- Bake at 325 degrees F (165 degrees C) for 25 minutes or until cake tests done. Allow cakes to cool in pan for 10 minutes and then turn out onto a cooling rack to cool completely. Assemble and frost with Peanut Butter Frosting once cool.
- To Make Peanut Butter Frosting: Combine 1 cup peanut butter, and 1/2 cup butter or margarine cream together until light and fluffy. Add the confectioner's sugar. Mix in enough cream to make the frosting of a spreading consistency. Apply to cool cake.
Nutrition Facts : Calories 695.9 calories, Carbohydrate 81.1 g, Cholesterol 111.7 mg, Fat 38.7 g, Fiber 1.9 g, Protein 11.5 g, SaturatedFat 16.1 g, Sodium 550.6 mg, Sugar 63.1 g
DEATH BY PEANUT BUTTER CAKE
My family loves peanut butter. I was messing around in the kitchen and came up with this cake for my daughter Kristin
Provided by dixiegrlinpa
Categories Dessert
Time 45m
Yield 1 9 inch round, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees. Grease & flour two 9-inch round cake pans.
- 1. Cream together peanut butter and butter until fluffy. Add 1 egg at a time beating after each egg. Add ½ of the cake mix and ½ of the water mix well then add other ½ of cake mix and other ½ of water mix until just combined. ( don't over beat).
- 2. Bake for about 25 to 30 minutes or until cake springs back when touched. Cool cakes on wire rack. Frost (recipe below) when cool.
- Death By Peanut Butter Frosting:.
- ½ cup real butter (softened).
- 1 tab. Crisco shorting.
- 4 oz cream cheese (softened).
- ¾ cup creamy peanut butter (Jif).
- 2 tea. Real vanilla extract.
- 2 cups confectioners' sugar (I sift for smother results).
- In a large deep bowl, beat butter Crisco and cream cheese until light & fluffy add peanut butter and vanilla beat on high speed until fluffy. On low speed, beat in ½ of confectioner's sugar until mixed then beat in other ½ Frost cake
- I top with a chopped Reases Peanut Butter Sticks & Planters Peanuts.
GOLD RUSH PEANUT BUTTER CAKE
This is a real peanut lovers treat. Lots of peanut flavor abounds everywhere. Be warned though this recipe is for those with a sweet tooth as well. It's very sweet and the Kids will love it. For the adults it's a decadent treat that goes well with a hot cup of coffee.
Provided by Steve P.
Categories Dessert
Time 1h5m
Yield 1 Nine inch three layer cake, 9 serving(s)
Number Of Ingredients 24
Steps:
- For cake: In large mixing bowl, cream butter and peanut butter until light and fluffy.
- Add brown sugar.
- Mix to blend.
- Add eggs, one at a time, mixing well after each addition.
- In a small bowl, combine flour, baking powder and salt.
- Add flour mixture to butter and peanut butter mixture alternately with milk, beginning and ending with flour mixture.
- Add vanilla.
- Pour batter into 3 well greased and floured 9 inch cake pans.
- Bake in preheated 350ºF oven until cake tests done, about 45 minutes.
- Cool on wire rack to room temperature before filling and frosting the cake.
- For filling: Soften margarine and cream cheese at room temperature.
- Cream together well.
- Add powdered sugar and continue beating until creamy.
- Add vanilla and peanut butter.
- Spread between cooled layers.
- For frosting: Melt margarine, brown sugar and Karo syrup in boiler, bring to a boil.
- Remove from heat, add milk, powdered sugar, vanilla, and peanut butter.
- Beat until creamy.
- Spread on top and sides of cooled cake after filling.
ASHLEY JUDD'S PEANUT BUTTER CAKE
From NYTIMES.com : originally published with Down Mexico Way By William Norwich, November 4, 2001. Posted for safe keeping.
Provided by Second2None
Categories Dessert
Time 1h10m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees. Grease an 8- by 2-inch round cake pan (or a 9-inch pan) and line with a parchment round. Grease and flour the parchment.
- Beat in butter until fluffy. Beat in sugar. Beat in yolks and then peanut butter until smooth.
- Mix the flour and baking powder in a bowl. Combine the buttermilk and water in another bowl and stir in the baking soda. Into the yolk mixture, beat in the flour mixture, in fourths, alternating with the buttermilk mixture and ending with the flour mixture.
- Beat the egg whites until stiff. Fold into the batter with a rubber spatula. Spread the batter in a prepared pan. Bake for 30 to 40 minutes, until a wooden pick inserted into the center comes out clean. Cool the cake in a pan on a wire rack, about 10 minutes. Invert onto the rack; invert onto another rack, so that the cake cools with top side up. Serve warm or at room temperature. YIELD 8 to 10 servings.
Nutrition Facts : Calories 511.8, Fat 28.4, SaturatedFat 15.9, Cholesterol 103.1, Sodium 475.1, Carbohydrate 60.2, Fiber 0.9, Sugar 39.1, Protein 6.4
JIF'S PEANUT BUTTER CAKE
I made this cake yesterday just because I never made a peanut butter cake before. It's absolutely wonderful and I thought I would post it for others to use!! www.jif.com
Provided by Andrea Christine
Categories Dessert
Time 35m
Yield 1 cake
Number Of Ingredients 16
Steps:
- Cake: Combine butter, water, peanut butter and oil and bring to a boil, stirring constantly.
- Turn off heat.
- Cool.
- Add remaining ingredients.
- Mix well until blended and pour onto greased and flour 10 x 15 jellyroll pan.
- Bake at 400 degrees for 20 to 25 minutes.
- Cool and frost.
- Frosting: Heat butter, milk and peanut butter to a boil in a large saucepan.
- Add vanilla and powdered sugar.
- Stir until smooth.
- Frost cake.
- Sprinkle with chopped peanuts.
Nutrition Facts : Calories 8915.2, Fat 479.3, SaturatedFat 170.5, Cholesterol 939.5, Sodium 4017.7, Carbohydrate 1082.7, Fiber 28.4, Sugar 840.2, Protein 130.6
PEANUT BUTTER CAKE VI
Yummy peanut butter crumb cake with chocolate chips.
Provided by Tammy Mattice
Categories Desserts Cakes Sheet Cake Recipes
Time 1h30m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease the bottom of a 9x13 inch pan.
- In a large bowl, combine flour and brown sugar. Cut in peanut butter and margarine until crumbly. Reserve 1 cup of crumb mixture. To the remaining crumb mixture, pour in milk, eggs, vanilla, baking powder and baking soda. mix well and pour into pan. Sprinkle top with reserved crumb mixture and chocolate chips.
- Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 385.6 calories, Carbohydrate 51.1 g, Cholesterol 36.1 mg, Fat 18.3 g, Fiber 2.1 g, Protein 8.1 g, SaturatedFat 5 g, Sodium 269.5 mg, Sugar 34.8 g
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