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 LAYER CAKE WITH PEANUT BUTTER FROSTING
This recipe is for the peanut butter-obsessed. The cake itself is substantial but also tender. Be sure you don't skip the last 2 minutes of beating incorporating air into the butter-sugar-egg mixture makes the batter light. Spread a few tablespoons of raspberry jam on each cake layer along with the peanut butter for an easy PB&J upgrade!
Provided by Food Network Kitchen
Categories dessert
Time 6h10m
Yield 12 to 14 servings
Number Of Ingredients 18
Steps:
- For the cake: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Butter two 9-inch round cake pans, and line the bottom of each with a round piece of parchment. Sift the flour, baking powder, salt and baking soda together onto a piece of parchment or into a large bowl.
- Beat the butter, brown sugar, peanut butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until the mixture is light and creamy, about 5 minutes. Scrape down the side of the bowl as needed. Add the eggs, 1 at a time, beating well after each addition. Continue beating until the mixture is light and creamy, about 2 minutes. Beat in the vanilla. Reduce the mixer speed to medium-low, and add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour. Beat until just combined.
- Evenly divide the batter among the prepared cake pans. Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let the cakes cool in the pans for a few minutes, then transfer them to a cooling rack to cool completely. Invert each onto a cooling rack, and remove the parchment. (The cakes can be stored at room temperature, wrapped in plastic wrap, for 1 day.)
- For the buttercream: Bring a few inches of water to a boil in a saucepan large enough to hold the heatproof bowl of a stand mixer above the water.
- Whisk together the granulated sugar, egg whites and salt in the stand mixer bowl. Set the bowl above the boiling water, and whisk until the mixture is warm to the touch and the sugar has completely dissolved. Transfer the bowl to the stand mixer fitted with the whisk attachment, and beat at medium-high speed until cool and the whites hold stiff peaks, about 5 minutes. Beat in 3/4 cup of the peanut butter until smooth. Beat in a couple of chunks of butter at a time, making sure the pieces are incorporated before adding more. Continue beating on medium-high speed until the buttercream thickens into stiff peaks. (The mixture at some point may appear to be very liquidy, but continue to beat.) Beat in the vanilla.
- To assemble: Slice each cake in half, for a total of 4 cake rounds. Spread the remaining 1/2 cup peanut butter on 3 of the rounds, dividing evenly. Put 1 round, peanut butter-side up, on a cake stand or serving platter, and spread about 3/4 cup of the buttercream on top, leaving about a 1/2-inch border all around. Repeat with 2 more layers of peanut-buttered cake and buttercream. Place the last cake round (without the peanut butter) on top. Frost the outside of the cake with the remaining buttercream. Refrigerate the cake until it sets up (this makes it possible to cut neat slices), at least 4 hours up to overnight. Sprinkle the top with peanut brittle before serving. Serve chilled or at room temperature.
PEANUT BUTTER COOKIE CAKE
Who doesn't love a huge peanut butter cookie? They're the number-one flavor in our house. If someone asks you for a cookie for their birthday, this is a great way to make them a cake-that's also a cookie! Covered with chocolate frosting and filled with colorful candies, this would be the perfect celebration cake.
Provided by Food Network
Categories dessert
Time 1h
Yield 8 to 12 servings
Number Of Ingredients 18
Steps:
- For the cookie cake: In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, peanut butter, brown sugar, and granulated sugar, about 1 minute. Add the egg, vanilla, milk, baking soda, and salt, and mix until combined. Slowly add the flour, and mix until the dough just comes together, scraping the sides of the bowl as necessary. Stir in the M&Ms or chocolate chips.
- Spray a 9- or 10-inch round cake pan with cooking spray, or line with foil and spray with cooking spray for easy removal and cleanup. Press the dough into the pan. Refrigerate for 30 minutes.
- Preheat the oven to 350 degrees F. When the dough is cold, bake for 20 to 25 minutes, until the top is golden brown. Let cool completely before frosting.
- For the frosting: Using an electric hand mixer or a stand mixer fitted with the paddle attachment, beat the butter until smooth. Slowly mix in the powdered sugar and cocoa powder. Mix in the salt, vanilla, and 2 teaspoons of the milk. Add the remaining 2 or 3 teaspoons milk as needed to reach the desired consistency.
- Place the frosting in a pastry bag fitted with a 1M tip, and frost the outer ring of the cake. Dust with sprinkles if using.
PARTY-TRICK PEANUT BUTTER CAKE
Provided by Molly Yeh
Categories dessert
Time 50m
Yield one 8-inch square cake
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Grease an 8-by-8-inch baking dish and line the bottom with parchment.
- In a large bowl, whisk together the sugar, flour, salt, baking powder, and baking soda. In a medium bowl or large measuring cup, whisk together the egg, vanilla, buttermilk, oil, water, and peanut butter. Add the wet ingredients to the dry ingredients and stir to combine. Pour into the baking dish.
- Bake until a toothpick inserted into the center comes out clean. Begin checking for doneness at 30 minutes.
- Cool in the pan for 10 minutes. Remove to a rack to cool completely, or serve while it's still warm. Serve plain or with desired toppings.
PEANUT BUTTER SHEET CAKE
I received this recipe from a minister's wife, and my family loves it. -Brenda Jackson, Garden City, Kansas
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 24 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Grease a 15x10x1-in. baking pan., In a large bowl, whisk flour, sugar, baking soda and salt. In a small saucepan, combine water and butter; bring just to a boil. Stir in peanut butter and oil until blended. Stir into flour mixture. In a small bowl, whisk eggs, buttermilk and vanilla until blended; add to flour mixture, whisking constantly., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes., Meanwhile, for glaze, combine sugar, milk and butter in a saucepan. Bring to a boil, stirring constantly; cook and stir 2 minutes. Remove from heat; stir in peanut butter, marshmallows and vanilla until blended. Spoon over warm cake, spreading evenly. Cool on a wire rack.
Nutrition Facts : Calories 266 calories, Fat 14g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 222mg sodium, Carbohydrate 33g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.
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
A mouth-watering sponge with a wonderfully gooey peanut butter and caramel filling
Provided by Jane Hornby
Categories Afternoon tea, Snack, Treat
Time 50m
Number Of Ingredients 11
Steps:
- Butter 2 x 20cm non-stick sandwich tins and line with circles of baking paper. Heat oven to 180C/fan 160C/gas 4. Using electric hand beaters, beat the butter, 3 tbsp peanut butter, eggs, sugar and yogurt together until smooth and creamy. Fold in the flour, then split the mix between the tins, using a spatula to get every last bit. Bake for 30 mins until risen and golden.
- Meanwhile, toss the salted peanuts and icing sugar with ½ tsp water until well coated and claggy. Spread over a non-stick baking sheet. When the cakes are ready, leave them to cool for 5 mins in the tin, then turn onto a cooling rack to cool completely. Turn the oven up to 200C/fan 180C/gas 6, then roast the nuts for 10 mins, tossing them a couple of times until golden and coated in a shiny caramel. Tip onto a lightly buttered plate. Make the topping while you wait: melt the chocolate and milk together in a pan over simmering water or microwave on High for 1 min, then stir to melt. Leave to cool.
- Put one of the sponges onto a plate, spread with 2 tbsp peanut butter (or more), then dot with the dulce de leche and spread with a palette knife. Sandwich the second sponge on top, then spread with the chocolate topping. Scatter with the caramelised peanuts to serve.
Nutrition Facts : Calories 445 calories, Fat 29 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.6 milligram of sodium
QUICK & EASY CHOCOLATE PEANUT BUTTER CAKE
This recipe came from a lady who used to make this for a bingo consession stand. It is soo good and soo easy. The hardest part is finding plain chocolate cake mix in a box! But I am sure you substitute a homemade chocolate cake as well. Just make sure it is plain chocolate because anything else (devils food, double choc, etc.) may be too rich. If you want, you could substitute light or sugar free items in order to be a little healthier.
Provided by Ginny Ax
Categories Dessert
Time 1h45m
Yield 1 cake, 8-12 serving(s)
Number Of Ingredients 8
Steps:
- CAKE:.
- Make cake as directed on box. (I always use the 13x9 pan.).
- FROSTING:.
- In a medium bowl, mix the cool whip, pudding, and peanut butter until smooth.
- Frost the cooled cake with the frosting. Put in the refrigerator for an hour or so (to give the frosting time to set up).
- * Optional- If you like, you may drizzle chocolate syrup across the top for a pretty presentation.
- ** Cooking time includes chill time.
Nutrition Facts : Calories 502.5, Fat 30.3, SaturatedFat 10.5, Cholesterol 69.8, Sodium 592.6, Carbohydrate 55.5, Fiber 1.8, Sugar 32.4, Protein 7.6
PEANUT BUTTER AND JELLY CAKE
This nostalgic PB&J cake is a whimsical nod to the lunchbox favorite. The "bread" of this towering dessert sandwich is a tender white cake baked in square pans and sliced horizontally into four layers. Trimming away the top golden-brown crust of the cake gives it the appearance of white sandwich bread. If you'd prefer, you could use a box cake mix in place of the homemade cake--just be aware that your layers may not be as thick. The peanut butter-cream cheese filling is incredibly easy to mix up, and you can use whatever flavor jam or jelly that you prefer!
Provided by Darcy Lenz
Categories SEO Review Novelty & Specialty Cake
Time 2h30m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 8-inch square baking pans with baking spray. Line the bottom of each pan with a square piece of parchment paper. Spray parchment with baking spray, then flour each parchment-lined pan, shaking away any excess flour.
- Whisk cake flour, baking powder, and salt together in a medium bowl; set aside.
- Combine sugar and butter in a large mixing bowl; beat with an electric mixer at medium speed until light and fluffy, 3 to 5 minutes. Add vanilla extract. Add the flour mixture, alternately with the milk, with the mixer running on low speed, beginning and ending with the flour.
- Beat egg whites in a clean mixing bowl at medium speed until stiff peaks form. Gently fold egg whites into the batter. Divide the batter evenly between the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center of the cakes tests clean, 30 to 35 minutes. Cool the cakes in the pans on a wire rack for 15 minutes. Run a knife around the edge of the pans and turn cakes out onto the wire rack. Remove parchment paper and cool completely, about 1 hour.
- Working on one at a time, transfer cakes to a large cutting board or work surface. Trim the golden brown, rounded top off of each cake using a large serrated knife. Slice each cake in half horizontally to yield 4 slices.
- Prepare the filling: beat peanut butter, cream cheese, honey, butter, and salt together at medium speed until smooth. Beat in powdered sugar, 1/2 cup at a time, until smooth. Beat in milk, 1 tablespoon at a time, until desired consistency is reached. The peanut butter mixture should be loose enough to be spreadable.
- Place jelly in a small mixing bowl and whisk to loosen.
- Carefully transfer one cake layer to a cake plate or serving platter. Gently spread 1/3 of the peanut butter mixture over the cake, spreading all the way to the edges. Spread 1/3 of the jelly over the peanut butter layer. Place the second cake layer on top and repeat with peanut butter filling and jelly. Repeat with the third layer, remaining filling and jelly. Place the final cake layer on top, trimmed side up. Slice diagonally for a sandwich effect.
Nutrition Facts : Calories 769 calories, Carbohydrate 116.9 g, Cholesterol 55.5 mg, Fat 31.2 g, Fiber 1.9 g, Protein 10 g, SaturatedFat 15 g, Sodium 417.3 mg, Sugar 84.2 g
FUDGY PEANUT BUTTER CAKE
I clipped this easy peanut butter cake recipe from a newspaper years ago. The house smells fantastic while it's slow cooking. My husband and son enjoy the cake with ice cream and nuts on top. -Bonnie Evans, Norcross, Georgia
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 348 calories, Fat 13g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 160mg sodium, Carbohydrate 55g carbohydrate (39g sugars, Fiber 2g fiber), Protein 7g protein.
EASY PEANUT BUTTER CHEESECAKE
Find out why everyone likes peanut butter cheesecake with Easy Peanut Butter Cheesecake. This peanut butter cheesecake is even ready in just 15 minutes!
Provided by My Food and Family
Categories Home
Time 15m
Yield 6 to 8
Number Of Ingredients 6
Steps:
- MIX whipped topping and cream cheese together until blended well.
- ADD sugar and peanut butter until completely mixed.
- FILL pie crust and top with chocolate morsels. For firmer pie refrigerate 30 minutes before serving.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PHILADELPHIA EASY PEANUT BUTTER CHEESECAKE
Meet the PHILADELPHIA Easy Peanut Butter Cheesecake-a creamy cheesecake swirled with peanut butter in a crunchy chocolate cookie crust. Get a mix of sweet, creamy and salty from peanut butter, cheesecake and cookie crust when you make this easy peanut butter cheesecake.
Provided by My Food and Family
Categories Dairy
Time 5h
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Beat first 3 ingredients with mixer until well blended. Add peanut butter and milk; mix well. Add eggs; mix just until blended.
- Pour into crust.
- Bake 40 min. or until center is almost set. Cool completely. Refrigerate 3 hours.
Nutrition Facts : Calories 430, Fat 32 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 110 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g
EASY PEANUT BUTTER FROSTING
Steps:
- Beat butter in medium bowl on medium speed until fluffy. Beat in peanut butter, 1/2 cup of the powdered sugar, the milk and vanilla. Gradually beat in remaining 3 1/2 cups powdered sugar, beating after each addition until smooth.
Nutrition Facts : ServingSize 1 Serving
PEANUT BUTTER BUNDT CAKE
This peanut butter Bundt cake with frosting is heavenly to me. I use smooth peanut butter, but crunchy would work, too. -Karen Holt, Rock Hill, South Carolina
Provided by Taste of Home
Categories Desserts
Time 2h30m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan., In a large bowl, cream butter, peanut butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, salt, baking powder and baking soda; add to creamed mixture alternately with milk, beating after each addition just until combined. Transfer to prepared pan. , Bake until a toothpick inserted in center comes out clean, 65-75 minutes. Cool in pan 5 minutes before removing to a wire rack to cool completely., For frosting, in a large bowl, beat butter, peanut butter and sugar. Beat in enough milk to achieve desired consistency. Spread over top of cake.
Nutrition Facts : Calories 465 calories, Fat 22g fat (11g saturated fat), Cholesterol 98mg cholesterol, Sodium 300mg sodium, Carbohydrate 62g carbohydrate (43g sugars, Fiber 1g fiber), Protein 7g protein.
DOUBLE PEANUT BUTTER CAKE
My family loves peanut butter cake, so I came up with a recipe that packs in as much peanut butter as possible. Easy to say, they can't get enough of it. -Marie Hoyer, Hodgenville, Kentucky
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 9 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large bowl, cream peanut butter, butter and sugar until light and fluffy, 3-5 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. , Pour into a greased 9 in. square baking pan. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pan on a wire rack. For frosting, cream peanut butter and butter. Add sugar, milk and vanilla; beat until smooth. Spread over top of cake.
Nutrition Facts :
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
PEANUT BUTTER CHEESECAKE
Rich and creamy without being overly sweet, this cheesecake is perfect for all chocolate and peanut butter lovers!
Provided by Christina Ernst
Time 5h
Yield 16
Number Of Ingredients 11
Steps:
- Preheat the oven to 275 degrees F (135 degrees C). Line the bottom of a 10-inch springform pan with parchment paper. Wrap the outside bottom of the pan with aluminum foil; this will prevent water from seeping in during baking.
- Prepare crust: Grind cookie thins in a food processor into a fine texture. Pour melted butter in slowly and pulse until combined. Press crumb mixture into the bottom and halfway up the sides of the prepared pan.
- Prepare filling: Beat cream cheese in a large bowl until smooth. Add eggs, one at a time, beating well and scraping the sides of the bowl after each addition. Beat in brown sugar, peanut butter, whipping cream, and vanilla extract until smooth, scraping the sides as needed.
- Pour 1/2 of the filling into the prepared pan and smooth it out with a spatula. Add mini peanut butter cups in an even layer on top, then pour remaining filling over, smoothing with a spatula. Place pan in a large baking pan and fill with 1 inch hot water.
- Set baking pan in the middle of the preheated oven and bake until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 1/2 hours. Run the tip of a table knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour.
- While the cheesecake is cooling, prepare ganache: Place chocolate chips in a bowl. Heat whipping cream in a small saucepan until simmering, then pour over chocolate chips. Mix until chocolate has melted and mixture is smooth. Spread ganache on top of the cheesecake.
- Place in the refrigerator to chill for at least 2 hours before serving.
Nutrition Facts : Calories 805.1 calories, Carbohydrate 67.8 g, Cholesterol 156.2 mg, Fat 56.3 g, Fiber 3.5 g, Protein 12.7 g, SaturatedFat 25.6 g, Sodium 436 mg, Sugar 50.8 g
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