Creamy Peanut Butter Cake Recipes

BEST PEANUT BUTTER CAKE

Steps:

• Preheat the oven to 350 degrees F.
• In a medium bowl, sift the flour, baking powder, baking soda and salt. Set aside.In a large mixing bowl, add the peanut butter, oil, and brown sugar. Beat until combined and creamy. Add the eggs and vanilla extract and beat just until combined.Alternately add the flour and buttermilk to the wet mixture, beating just until combined. Be careful not to over-beat or the cake will be dense and dry. A few small lumps of flour is fine.
• Grease a 9X3 inch round baking pan (I use Magic Line pans). Pour the batter into the pan.Bake for about 30 minutes or until a toothpick inserted into the middle of the cake comes out moist (not wet with batter but moist. If the toothpick is dry, the cake is over-baked and will be dry). Let the cake sit in the pan for 5 minutes, then invert the cake onto a wire rack to cool completely.
• To Make the Frosting: In the meantime place the peanut butter and butter in a large mixing bowl. Beat until smooth and creamy. Add the powdered sugar one cup at a time, continuing to beat. Add the heavy cream until you reach a spreadable consistency. (Note: This is a fairly stiff frosting.)Cut the cooled cake in half horizontally. Frost the bottom half of the cake and down the sides. Place the top layer of the cake, upside down, on top of the bottom layer. Frost the top layer and down the sides.

PEANUT BUTTER CAKE

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.

PEANUT BUTTER BUTTERCREAM

Steps:

• Cream peanut butter and butter in the bowl of an electric mixer fitted with the paddle attachment on high speed. On low speed, mix in sugar until combined, then beat mixture on high speed until fluffy and smooth, about 3 minutes. Add salt to taste, if desired. Use immediately.

FUDGY PEANUT BUTTER CAKE

Steps:

• In a large bowl, beat the milk, peanut butter, oil and vanilla until well blended. In a small bowl, combine 1/4 cup sugar, flour and baking powder; gradually beat into milk mixture until blended. Spread into a 1-1/2-qt. slow cooker coated with cooking spray., In a small bowl, combine cocoa and remaining sugar; stir in boiling water. Pour into slow cooker (do not stir). , Cover and cook on high until a toothpick inserted in the center comes out clean, 1-1/2-2 hours. Serve warm, with ice cream if desired.

CREAMY PEANUT BUTTER FROSTING

Steps:

• Cream butter and peanut butter together.
• Add half the powdered sugar and blend.
• Blend in milk and vanilla.
• Add remaining powdered sugar.
• Stir until smooth and well blended.

THE BEST PEANUT BUTTER CAKE

Steps:

• Preheat the oven to 350F (180C or 160C fan-forced).
• Line the bottom of two 8-inch round cake pans with baking paper. Lightly grease and flour the sides. Be sure that the sides of the pans are at least 2 inches (5 cm). See recipe notes for pan size options.
• Whisk together the flour, baking powder, baking soda and salt in a medium bowl.
• Beat together the oil, light brown sugar and peanut butter in a very large bowl.
• Mix in the eggs and vanilla extract. Stop mixing once you no longer see pieces of egg.
• Using a hand-held metal whisk, whisk in the sour cream.
• Whisk in about 1/2 of the flour mixture (again, whisking by hand).
• Carefully whisk in the milk.
• Whisk in the rest of the flour mixture until combined. Stop mixing once combined.
• Divide the batter evenly between the 2 prepared pan. Bake both on the middle rack of the oven for about 28-33 minutes, or until an inserted toothpick comes out clean and you see the edges starting to pull away from the pan.
• Cool the cakes fully.
• In a large bowl using an electric mixer, beat the butter until smooth.
• Mix in the cream cheese, followed by the peanut butter.
• Starting with the mixer on a low speed, beat in about 2 cups of powdered sugar.
• Mix in the rest of the powdered sugar about 1/2 cup at a time until the desired sweetness is reached. If the frosting seems too thick, beat in 1-2 tablespoons of cream, 1 tablespoon at a time.
• Ensure the cake layers are fully cooled before assembling the cake.
• If the tops of your cakes are domed, use a serrated knife to gently saw off the rounded tops.
• Place 1 cake layer bottom side up on the plate or cake stand that you plan to serve it on.
• Frost the top with about 1/3 of the frosting.
• Place the second cake layer on top, with the bottom facing up.
• Frost a thin layer of frosting around the sides to seal in any crumbs. Optionally, place the cake in the fridge for 20-30 minutes for the frosting to firm up.
• Frost the sides and top with swirls of peanut butter frosting. Optionally, top the cake with peanut butter cups.

CREAMY PEANUT BUTTER CAKE RECIPE

Steps:

• Heat oven to 375F.
• Mix flour, baking powder and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with 1 cup milk, beating after each addition until well blended. Add 1/3 cup peanut butter and vanilla; mix well.
• Pour into 2 greased and floured 9-inch round pans.
• Bake 25 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Invert cakes onto wire racks; gently remove pans. Cool cakes completely.
• Beat pudding mix and remaining milk in large bowl with whisk 2 min. (Pudding will be thick.) Add 1/2 cup peanut butter; mix well. Stir in COOL WHIP.
• Stack cake layers on plate, filling and frosting with COOL WHIP mixture. Top with nuts.

CREAMY PEANUT BUTTER ICING

Steps:

• Beat butter in a bowl using an electric mixer until fluffy. Add peanut butter, vanilla extract, and salt; beat until incorporated. Slowly pour confectioners' sugar into peanut butter mixture while continuing to beat with the mixer; add milk until desired thickness is reached.

PEANUT BUTTER CAKE

Steps:

• Preheat oven to 350 degrees F. Grease and flour a 8x8 inch pan.
• Sift together the flour, baking powder and salt. Set aside.
• In a large bowl, cream together the peanut butter, butter and brown sugar until light and fluffy.
• Beat in the eggs one at a time, then stir in vanilla.
• Beat in the flour mixture alternately with the milk, mixing just until incorporated.
• Pour batter into prepared pan.
• Bake in the preheated oven for 35-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Allow to cool in pan.