Peanut Butter Chip Cake Recipes

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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 COOKIE CAKE



Peanut Butter Cookie Cake image

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

1/2 cup (1 stick) unsalted butter, softened
3/4 cup creamy peanut butter
3/4 cup packed brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 tablespoon whole milk
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups all-purpose flour
1 cup M&Ms or chocolate chips
1/2 cup (1 stick) unsalted butter, softened
2 cups powdered sugar
1/2 cup unsweetened cocoa powder
Pinch of salt
2 teaspoons vanilla extract
4 to 5 teaspoons whole milk
Sprinkles, if desired

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.

PEANUT BUTTER CAKE IV



Peanut Butter Cake IV image

Peanut butter cake with peanut butter frosting

Provided by Shuern Hilliard

Categories     Desserts     Cakes

Time 35m

Yield 8

Number Of Ingredients 11

1 ½ cups self-rising flour
1 ½ cups white sugar
1 cup milk
⅔ cup vegetable oil
3 eggs
2 tablespoons creamy peanut butter
1 tablespoon vanilla extract
1 cup crunchy peanut butter
1 (16 ounce) package confectioners' sugar
1 teaspoon vanilla extract
2 tablespoons milk

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 CRUNCH CAKE



Peanut Butter Crunch Cake image

I had some peanut butter chips that I had to use up, so I made up this recipe. It was delicious. A must for peanut butter and chocolate lovers.

Provided by LizCl

Categories     Dessert

Time 55m

Yield 16 serving(s)

Number Of Ingredients 9

1 (18 ounce) package golden butter recipe cake mix
1 cup chunky peanut butter
1/2 cup packed light brown sugar
1 cup water
3 large eggs
1/2 cup softened butter
3/4 cup peanut butter chips
3/4 cup miniature semisweet chocolate chips or 3/4 cup milk chocolate chips
1/2-1 cup chopped peanuts

Steps:

  • Blend on low speed, (about 30 seconds) cake mix, peanut butter and brown sugar until crumbly.
  • Reserve 1/2 cup peanut butter mixture; set aside.
  • To remaining peanut butter mixture add water, butter and eggs.
  • Mix at low speed until moistened; beat 2 minutes on medium speed.
  • Fold 1/4 cup peanut butter chips and 1/4 cup chocolate chips into batter.
  • Pour into a greased and floured 9 X 13 inch baking pan.
  • In a small bowl, combine reserved 1/2 cup peanut butter mixture, remaining chocolate chips and peanuts.
  • Sprinkle evenly over batter.
  • Bake at 350 degrees for 40-45 minutes.
  • Immediately sprinkle remaining peanut butter chips.
  • Gently press into top of cake.
  • Cool completely in pan on wire rack.

Nutrition Facts : Calories 429.9, Fat 25.4, SaturatedFat 8.6, Cholesterol 50.8, Sodium 376, Carbohydrate 44.9, Fiber 2.9, Sugar 29.5, Protein 9.5

PEANUT BUTTER CHOCOLATE CHIP ZUCCHINI CAKE



Peanut Butter Chocolate Chip Zucchini Cake image

Years ago, I added some zucchini to a peanut butter bar I had created, and this time I wanted to try it with a cake. The zucchini makes it super moist but doesn't get in the way of the chocolate and peanut butter goodness.-Marilyn Blankschien, Clintonville, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 10 servings.

Number Of Ingredients 12

1/3 cup creamy peanut butter
1/4 cup butter, softened
1 cup packed brown sugar
1-1/2 cups all-purpose flour, divided
1/2 teaspoon salt
1/2 teaspoon baking soda
1 large egg, room temperature
1 teaspoon vanilla extract
1/4 cup buttermilk
1 cup shredded zucchini
1/4 teaspoon ground cinnamon
1/2 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350°. In a large bowl, cream peanut butter, butter and brown sugar until blended. In another bowl, whisk 1-1/4 cups flour, salt and baking soda; add to creamed mixture. Beat just until mixture is sandy. Remove 1/2 cup crumb mixture for topping., To remaining mixture, beat in remaining flour, egg, vanilla and buttermilk. Stir in zucchini. Spread into a greased 9-in. round baking pan. Stir cinnamon into reserved topping. Sprinkle over batter; top with chocolate chips., Bake until a toothpick inserted in center comes out with moist crumbs, 20-25 minutes. Cool in pan on a wire rack.

Nutrition Facts : Calories 297 calories, Fat 12g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 281mg sodium, Carbohydrate 44g carbohydrate (28g sugars, Fiber 2g fiber), Protein 5g protein.

PEANUT BUTTER CHOCOLATE CHIP CAKE (DAIRY OR PAREVE)



Peanut Butter Chocolate Chip Cake (Dairy or Pareve) image

This recipe is from the OU kosher cookbook. It is a favorite of my son. He and my wife love to bake this as an afternoon activity.

Provided by Abba Gimel

Categories     For Large Groups

Time 1h45m

Yield 16 serving(s)

Number Of Ingredients 12

2 1/4 cups flour
1 cup brown sugar
1 cup sugar
1 cup peanut butter
1/2 cup butter or 1/2 cup margarine, softened
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup milk or 1 cup soymilk
1 1/2 teaspoons vanilla
3 eggs
2 cups bittersweet chocolate chips, divided
1/3 cup peanut butter

Steps:

  • Preheat oven to 350. Grease and flour a 12 cup Bunt pan and set aside.
  • In large bowl combine all ingredients except chocolate chips and 1/3 cup peanut butter and beat on low speed until combined; then beat three minutes at medium speed.
  • By hand, stir in 1/2 cup chocolate chips.
  • Spoon batter into pan. Bake for 55-65 minutes until set brown, and toothpick inserted in center comes out clean (except some chocolate might stick to the toothpick).
  • Cool in pan for 10 minutes, then loosen edges and tum pan onto serving plate. Cool completely, then frost.
  • In small saucepan, melt 1-1/2 cups chocolate chips with 1/3 cup peanut butter. You can also melt these two ingredients in a small bowl in the microwave oven for 2 minutes at 50% power, stirring until smooth. Spoon over cake.

Nutrition Facts : Calories 449, Fat 26.8, SaturatedFat 11.9, Cholesterol 52.3, Sodium 240.4, Carbohydrate 49.4, Fiber 4.5, Sugar 28.1, Protein 11.1

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