Peanut Butter Cake Recipes

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PEANUT BUTTER CAKE



Peanut Butter Cake image

Our Test Kitchen combines the popular flavors of chocolate and peanut butter in a mini layer cake that's delectable and attractive. Make sure to store any leftovers in the refrigerator.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 6 servings.

Number Of Ingredients 15

3 tablespoons beaten egg, divided
6 tablespoons 2% milk, divided
6 tablespoons sugar, divided
1 ounce unsweetened chocolate, finely chopped
2 tablespoons shortening
1/2 teaspoon vanilla extract
1/2 cup cake flour
1/4 teaspoon baking soda
1/8 teaspoon salt
PEANUT BUTTER FROSTING:
4 ounces cream cheese, softened
1/3 cup sweetened condensed milk
1/3 cup creamy peanut butter
1 tablespoon salted peanuts, chopped
1 milk chocolate candy bar (1.55 ounces), broken into squares

Steps:

  • In a small saucepan, combine 2 tablespoons egg and 2 tablespoons milk. Stir in 3 tablespoons sugar and chocolate. Cook and stir over medium heat until chocolate is melted and mixture comes just to a boil. Remove from the heat; cool to room temperature., In a small bowl, cream shortening and remaining sugar. Add remaining egg. Beat in vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with remaining milk. Add chocolate mixture; mix well., Pour into a 5-3/4x3x2-in. loaf pan coated with cooking spray. Bake at 325° for 40-45 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Split cake horizontally in half; level top., For frosting, in a small bowl, beat cream cheese. Gradually beat in milk and peanut butter. Spread between layers and over top and sides of cake. Sprinkle with peanuts. Garnish with candy bar. Store in the refrigerator.

Nutrition Facts : Calories 422 calories, Fat 26g fat (11g saturated fat), Cholesterol 62mg cholesterol, Sodium 276mg sodium, Carbohydrate 41g carbohydrate (28g sugars, Fiber 2g fiber), Protein 10g protein.

PEANUT BUTTER CAKE II



Peanut Butter Cake II image

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

½ cup creamy peanut butter
½ cup butter, softened
4 eggs
1 (18.25 ounce) package butter cake mix
⅔ cup water
1 cup peanut butter
½ cup butter, softened
4 cups confectioners' sugar
⅓ cup heavy cream

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 CAKE



Peanut Butter Cake image

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

2 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
½ cup milk
2 eggs
1 teaspoon vanilla extract
1 cup water
½ cup butter
½ cup vegetable oil
½ cup peanut butter
½ cup butter
½ cup peanut butter
⅓ cup milk
1 teaspoon vanilla extract
4 ¾ cups confectioners' sugar

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 III



Peanut Butter Cake III image

This is the peanutty-est!

Provided by SHERRY_G

Categories     Desserts     Nut Dessert Recipes     Peanut Dessert Recipes

Time 1h5m

Yield 12

Number Of Ingredients 14

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup creamy peanut butter
⅔ cup butter, softened
2 cups brown sugar
6 eggs
2 teaspoons vanilla extract
¾ cup milk
½ cup creamy peanut butter
1 (16 ounce) package confectioners' sugar, sifted
1 cup milk
1 teaspoon vanilla extract
½ cup chopped peanuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 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 2 teaspoons vanilla. Beat in the flour mixture alternately with 3/4 cup milk, mixing just until incorporated. Pour batter into prepared pan.
  • Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pan.
  • To make Peanut Butter Frosting: In a large bowl, cream peanut butter; gradually beat in half of confectioners' sugar. Add remaining confectioners' sugar alternately with 1 cup of milk, beating until smooth enough to spread. Beat in 1 teaspoon vanilla. Spread frosting on top of cake and sprinkle with peanuts.

Nutrition Facts : Calories 733 calories, Carbohydrate 98.8 g, Cholesterol 123 mg, Fat 32.9 g, Fiber 3 g, Protein 16.2 g, SaturatedFat 11.5 g, Sodium 438.6 mg, Sugar 77.4 g

PEANUT BUTTER CAKE



Peanut butter cake image

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

200g butter , softened, plus extra for greasing
3 tbsp smooth peanut butter , plus 2 tbsp for the middle (or more if you like)
4 large eggs
200g golden caster sugar
150g pot natural yogurt
200g self-raising flour
50g salted roasted peanuts
1 tbsp icing sugar
100g milk chocolate , roughly chopped
2 tbsp milk
3 tbsp dulce de leche

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

PEANUT BUTTER CAKE V



Peanut Butter Cake V image

A quick peanut butter cake made with brown sugar and topped with a peanut butter streusel.

Provided by Ladan Miller

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 1h15m

Yield 16

Number Of Ingredients 13

½ cup all-purpose flour
½ cup packed brown sugar
¼ cup creamy peanut butter
3 tablespoons butter
2 cups all-purpose flour
1 cup packed brown sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup milk
2 eggs
½ cup peanut butter
¼ cup butter, softened

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan. Make the streusel topping: In a small bowl, combine 1/2 cup flour and 1/2 cup brown sugar. Cut in 1/4 cup peanut butter and 3 tablespoons butter until mixture resembles coarse crumbs. Set aside.
  • In a large bowl, mix together 2 cups flour, 1 cup brown sugar, baking powder, baking soda and salt. Make a well in the center and pour in the milk, eggs, 1/2 cup peanut butter and 1/4 cup butter. Mix well and pour into prepared pan. Spread evenly, then sprinkle streusel over top.
  • Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 281.9 calories, Carbohydrate 38.4 g, Cholesterol 37.8 mg, Fat 12.2 g, Fiber 1.3 g, Protein 6.4 g, SaturatedFat 4.9 g, Sodium 233.1 mg, Sugar 21.9 g

ADDICTIVE PEANUT BUTTER CAKE



Addictive Peanut Butter Cake image

My son-in-law remembered his grandmothers peanut butter cake from long ago. One of her daughters shared this very special recipe with me.

Provided by Rita P

Categories     Dessert

Time 1h

Yield 1 cake

Number Of Ingredients 13

1 cup butter
1 1/2 cups sugar
1 cup creamy peanut butter or 1 cup crunchy peanut butter (your preference)
3 eggs
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
2 teaspoons baking soda
2 cups buttermilk
2 cups sugar
1 cup milk
1 1/2 cups creamy peanut butter or 1 1/2 cups crunchy peanut butter (your preference)
2 tablespoons butter
1 teaspoon vanilla

Steps:

  • Cake: cream butter& sugar, add peanut butter, cream well and add eggs one at a time.
  • Add combined dry ingredients alternately with buttermilk, beginning and ending with dry ingredients.
  • Grease and flour 3 9" cake pans and bake at 350 degrees for 20 to 25 minutes.
  • Icing: Bring sugar and milk to a boil, boil about 7 minutes.
  • Add peanut butter, butter and vanilla& beat until spreading consistency.

Nutrition Facts : Calories 10052.6, Fat 562.7, SaturatedFat 212.4, Cholesterol 1160.9, Sodium 8706.5, Carbohydrate 1102.7, Fiber 47.1, Sugar 783.6, Protein 239.3

PEANUT BUTTER CAKE I



Peanut Butter Cake I image

Get nostalgic with this recipe for peanut butter cake featuring a simple frosting.

Provided by Rosina

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 1h10m

Yield 24

Number Of Ingredients 14

½ cup peanut butter
½ cup butter
1 cup packed brown sugar
½ cup white sugar
2 eggs
¾ teaspoon vanilla extract
2 ½ cups sifted all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
1 cup milk
⅛ cup butter
3 cups confectioners' sugar
4 ½ tablespoons evaporated milk
1 ½ teaspoons vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch cake pan.
  • Cream together 1/2 cup butter and 1/2 cup peanut butter. Stir in white and brown sugars and beat well, then add the beaten eggs and 3/4 teaspoon of vanilla. Sift together flour, baking powder and salt. Add the flour mixture into the batter alternately with the milk.
  • Pour batter into the prepared pan and bake for 35 minutes. Frost when cool.
  • To Make Frosting: Blend together 1/8 cup butter or margarine, 3 cups confectioners' sugar, 4 1/2 tablespoons evaporated milk and 1 1/2 teaspoons vanilla extract, stirring slowly until mixture holds its shape. Then beat until very smooth. If necessary, gradually add tiny amounts of evaporated milk to bring to spreading consistency.

Nutrition Facts : Calories 247.5 calories, Carbohydrate 40.1 g, Cholesterol 29.9 mg, Fat 8.5 g, Fiber 0.7 g, Protein 3.8 g, SaturatedFat 4 g, Sodium 184.5 mg, Sugar 29.2 g

PEANUT BUTTER BUNDT CAKE



Peanut Butter Bundt Cake image

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

1 cup butter, softened
1/2 cup creamy peanut butter
1 cup sugar
1 cup packed brown sugar
5 large eggs, room temperature
3 teaspoons vanilla extract
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 cup 2% milk
FROSTING:
1/4 cup butter, softened
2 tablespoons creamy peanut butter
2 cups confectioners' sugar
1 to 3 tablespoons 2% milk

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.

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