Peanut Butter Snack Cakes 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 SNACK CAKES



Peanut Butter Snack Cakes image

My Aunt introduced this cake to my family, and it became a favorite. It was simple enough to make for dorm study breaks in college and was the most requested snack.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 3 dozen.

Number Of Ingredients 9

2 cups sugar
1 cup 2% milk
4 eggs
2 tablespoons canola oil, divided
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1 cup creamy peanut butter
1-1/3 cups milk chocolate chips

Steps:

  • In a small bowl, beat the sugar, milk, eggs, 1 tablespoon oil and vanilla until well blended. Combine flour and salt; gradually beat into sugar mixture., Transfer to a greased 15x10x1-in. baking pan. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack. Drop peanut butter by tablespoonfuls onto cake; gently spread evenly. Cool completely. Refrigerate for 30 minutes., Melt chocolate chips with remaining oil; stir until smooth. Spread over peanut butter layer. Refrigerate until set. Let stand at room temperature for 20 minutes before cutting into bars. Refrigerate leftovers.

Nutrition Facts : Calories 160 calories, Fat 7g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 60mg sodium, Carbohydrate 22g carbohydrate (16g sugars, Fiber 1g fiber), Protein 4g protein.

CRISPY PEANUT BUTTER SNACK CAKE



Crispy Peanut Butter Snack Cake image

This salty-sweet "snack cake" has a simple honey-peanut butter base (no added sugar needed), plus all your favorite snacks: crunchy cereal, crispy puffed rice, and salty peanuts, pretzels, and potato chips.

Provided by Katherine Sacks

Categories     snack week     Cake     Potato     Dessert     No-Cook     Peanut Butter     Peanut     Chocolate     Birthday     Vegetarian     Pescatarian     Dairy Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 12-16

Number Of Ingredients 13

Nonstick vegetable oil spray
1 1/2 cups creamy, no-stir peanut butter
1/2 cup honey
1 teaspoon vanilla extract
1/2 cup plus 2 tablespoons warmed virgin coconut oil, divided
5 cups crispy rice cereal
2 cups Chex cereal
1 1/2 cups salted mini pretzels, lightly crushed
1 cup potato chips, lightly crushed
1 cup roasted, salted peanuts
6 ounces dark chocolate
Special Equipment
An 8-cup Bundt pan

Steps:

  • Line Bundt pan with plastic wrap, leaving a few inches of overhang; coat with nonstick spray.
  • Whisk peanut butter, honey, vanilla, and 1/2 cup coconut oil in a large bowl until combined. Using a spatula, gently fold in cereals, pretzels, potato chips, and peanuts. Transfer mixture to prepared pan, spreading evenly and pressing firmly into pan. Chill until cake is set, at least 1 hour.
  • When ready to serve, melt chocolate and remaining 2 Tbsp. coconut oil in a medium heatproof bowl set over a medium pot of barely simmering water, stirring occasionally, or melt in a microwave in short bursts, stirring between bursts, until chocolate is smooth.
  • Using plastic overhang, lift cake from pan, then invert onto a platter. Drizzle cooled cake with melted chocolate, then chill to set before serving, about 10 minutes.
  • Do Ahead
  • Cake can be made 3 days ahead. Wrap in plastic and chill.

CHOCOLATE PEANUT BUTTER CAKES



Chocolate Peanut Butter Cakes image

Provided by Valerie Bertinelli

Categories     dessert

Time 1h50m

Yield 16 servings

Number Of Ingredients 12

Nonstick cooking spray
2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon fine salt
1 cup buttermilk
1/4 cup vegetable oil
1 1/2 teaspoons vanilla extract
3 large eggs
1 3/4 cups sugar
1 1/2 cups smooth peanut butter, warmed
2 cups milk chocolate chips

Steps:

  • Preheat the oven to 350 degrees F. Line a 10-by-15-inch jelly roll pan with parchment paper and spray with cooking spray.
  • Whisk together the flour, baking powder, baking soda and salt in a bowl. In a measuring cup, combine the buttermilk, oil and vanilla.
  • Beat the eggs and sugar together in a large bowl with an electric mixer until very pale and thick, about 5 minutes. Add the flour mixture in three batches, alternating with the buttermilk mixture, beginning and ending with the flour.
  • Pour the batter into the prepared pan and smooth evenly with an offset spatula. Tap the pan on the counter lightly to release any large air bubbles, then bake until golden brown and a wooden pick inserted into the center comes out clean, 20 to 25 minutes. Dollop the peanut butter on top and evenly smooth it over the cake as it melts. Transfer the cake to a cooling rack and cool completely.
  • Put the chocolate chips in a microwave-safe bowl and microwave, stirring every 30 seconds, until melted. Pour the chocolate over the peanut butter and spread it evenly with the offset spatula. Refrigerate until just set, about 20 minutes.
  • Cut the cake into squares and refrigerate until ready to serve.

PARTY-TRICK PEANUT BUTTER CAKE



Party-Trick Peanut Butter Cake image

Provided by Molly Yeh

Categories     dessert

Time 50m

Yield one 8-inch square cake

Number Of Ingredients 12

1 cup sugar
1 cup flour
3/4 teaspoon kosher salt
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1 large egg
1 teaspoon vanilla extract
1/2 cup buttermilk
1/4 cup flavorless oil
6 tablespoons water
1/2 cup creamy unsalted, unsweetened peanut butter
Powdered sugar, whipped cream or yogurt, and/or fresh berries, for serving

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.

REESE'S™ PEANUT BUTTER CUP SNACK CAKE



Reese's™ Peanut Butter Cup Snack Cake image

Stir up a one-bowl snack cake in no time. Yummy baked-on candy means no frosting needed!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h5m

Yield 8

Number Of Ingredients 9

1 1/2 cups Gold Medal™ all-purpose flour
3/4 cup sugar
1/3 cup peanut butter
1/4 cup butter or margarine, softened
3/4 cup milk
2 teaspoons baking powder
1/4 teaspoon salt
2 eggs
1/2 cup coarsely chopped Reese's peanut butter cups miniatures

Steps:

  • Heat oven to 350°F. Grease bottom and side of 9-inch round cake pan or 8-inch square pan with shortening; lightly flour.
  • In medium bowl, beat all ingredients except candies with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan. Sprinkle with candies.
  • Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Serve warm or cool.

Nutrition Facts : Calories 320, Carbohydrate 41 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 1 g, Protein 8 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 22 g, TransFat 0 g

CHOCOLATE PEANUT BUTTER SNACK CAKES



Chocolate Peanut Butter Snack Cakes image

Bask in the nostalgia of old-school snack cakes with this homemade version featuring creamy peanut butter and rich chocolate.

Provided by Zac Young

Categories     Dessert

Time 40m

Yield 12 Cakes, 12 serving(s)

Number Of Ingredients 21

1/4 cup cocoa powder, such as valrhona
1/2 cup warm water
1/4 cup vegetable oil
1/2 cup granulated sugar, plus
2 tablespoons granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup all-purpose flour, plus
2 tablespoons all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
3/4 cup buttermilk, plus
2 tablespoons buttermilk
3/4 cup cream cheese (at room temperature)
1 1/2 cups smooth peanut butter
1 1/2 cups powdered sugar
1/4 cup whole milk
1 pinch kosher salt
1 lb best quality dark chocolate
2 tablespoons vegetable oil
1/2 cup chopped peanuts

Steps:

  • FOR THE CAKE:.
  • Preheat the oven to 325.
  • Line one "jelly roll" pan with parchment paper cut exactly to fit the bottom of the pan, spraying the sides and bottom with nonstick spray before lining.
  • In a medium bowl, whisk the warm water with the cocoa powder until smooth. In a stand mixer fitted with the paddle attachment (or in a large bowl by hand), beat the sugar, oil, vanilla and eggs on medium speed until combined. Turn the machine to lowest speed and add the flour, baking soda and salt. Stir until just incorporated, but do not over mix! Stream in the cocoa power and water mixture and scrape the sides and bottom of the bowl. Stir in the buttermilk, the batter will be very thin. Spread the batter into an even layer making sure to get into the corners of the pan. Bake at 325 for 8 to 10 minutes until the cake is just barely baked through. If you over-bake it will be crispy. Let cool.
  • FOR THE FROSTING:.
  • In a stand mixer, or by hand, beat together the cream cheese, peanut butter and powdered sugar until smooth. Add the whole milk and salt and mix until incorporated.
  • FOR THE GLAZE:.
  • Gently melt the chocolate in a microwave safe bowl. Stir in the oil.
  • Place a wire cooling rack on top of a parchment lined jelly roll pan.
  • Drop the frosting in small dollops over the cake, then spread it evenly using an offset spatula. Remove the frosted cake from the pan and place on a cutting board, keeping the parchment attached.
  • Using sharp scissors, cut the cake horizontally into two strips. Cut each strip into 6 even sections. Using the parchment to help, turn the segments into a tight roll. Because the cake is pliable, you can mold it into a perfect log. Place the rolls seam side down on the wire glazing rack. Pour the glaze over each log and top with chopped peanuts, reusing the extra glaze that has dripped through the wire rack onto the parchment.

Nutrition Facts : Calories 666.8, Fat 51.8, SaturatedFat 20.2, Cholesterol 32.7, Sodium 596, Carbohydrate 51.7, Fiber 9.5, Sugar 30.3, Protein 17.7

BROOKLYN BLACKOUT CAKE



Brooklyn Blackout Cake image

With smooth chocolate pudding buttercream sandwiched between layers of moist devil's food cake, the intensely dark Brooklyn blackout cake is a dessert fit for chocolate lovers.

Provided by Erin Patinkin

Yield Makes 1 cake

Number Of Ingredients 21

¼ cup (57g) plus 1¾ cups (398g) whole milk
2½ Tbsp. cornstarch
½ cup (99g) sugar
2 oz. (56g; about ⅓ cup) dark chocolate, chopped
3 Tbsp. dark Dutch-process cocoa powder
1 tsp. vanilla extract
¾ tsp. sea salt
1½ cups (340g) Brooklyn Brewery Black Chocolate Stout, or other stout of choice
1½ cups (340g) unsalted butter, cut into ½-inch pieces
1½ cups (126g) dark Dutch-process cocoa powder
3 cups (360g) all-purpose flour
2¾ cups (544g) sugar
¾ Tbsp. baking soda
1½ tsp. salt
1 cup (227g) sour cream
3 large eggs, at room temperature
16 Tbsp. (1 cup, 8 oz.) cold unsalted butter
7 cups (795g) confectioners' sugar, plus more for thickening
¾ cup Salted Dark Chocolate Pudding
½ cup (42g) dark Dutch-process cocoa powder
¼ tsp. salt

Steps:

  • In a small bowl, whisk together the ¼ cup whole milk and the cornstarch until smooth. Set aside.
  • In a medium saucepan, combine the remaining 1¾ cups milk, sugar, dark chocolate, dark Dutch-process cocoa powder, vanilla extract and sea salt. Heat over medium-low heat, whisking, until the chocolate is melted.
  • Whisk the cornstarch mixture into the chocolate mixture until fully incorporated.
  • Reduce the heat to low, and continue to stir briskly with a wooden spoon or a heatproof spatula. The mixture will come to a simmer and will slowly begin to thicken.
  • Continue to cook for 1 to 2 minutes, or until the pudding coats the back of the spoon and slowly drips off. It will be thick and will just be starting to bubble. Remove the pudding from the heat and pour into 4 serving ramekins or bowls. Let cool.
  • Cover with plastic wrap, refrigerate the pudding until it sets, and serve.
  • Cut the cold butter into ½-inch pieces. Let it come to room temperature.
  • In the bowl of a stand mixer fitted with a paddle attachment, combine the butter, 3 cups of the confectioners' sugar, ½ cup dark Dutch-process cocoa powder, ¼ teaspoon salt, and ¾ cup Salted Dark Chocolate Pudding, and mix on low until just incorporated. Then beat on medium-high until the mixture is creamy and ingredients are incorporated, about 1 minute. Scrape down the sides of the bowl with a rubber spatula.
  • Add more confectioners' sugar, 1 cup at a time, and mix on low until the frosting is thick but spreadable. Beat for 1 minute after each addition. You may not need to add all the remaining sugar. Once you have your desired consistency, scrape down the sides of the bowl.
  • Raise the speed to medium-high, and beat for 3 to 4 minutes, or until very light and fluffy. The buttercream should be thick but spreadable. If the buttercream appears too thick, add more cream, 1 tablespoon at a time. If it appears too thin, add more confectioners' sugar, 1 heaping tablespoon at a time.
  • Preheat the oven to 350ºF. Grease two 9-inch cake pans with butter and dust with flour. Line with parchment rounds and grease the rounds.
  • In a large heavy saucepan over medium heat, bring the stout and unsalted butter to a simmer. (You can also melt the butter in your oven or in a large, microwave-safe bowl in a microwave oven and then whisk in the beer.) Remove the stout-butter mixture from the heat, add the Dutch-process cocoa powder and whisk until the mixture is smooth. Let cool for 5 minutes.
  • While the stout-butter mixture cools, in a large bowl, whisk together the flour, sugar, baking soda and salt.
  • In a separate large bowl, whisk together the sour cream and eggs.
  • Add the stout-butter mixture to the egg mixture and whisk to combine. Then add the flour mixture, and combine with a rubber spatula until all the ingredients are incorporated and the batter is smooth, with no lumps. Be sure to scrape the bottom of the bowl to incorporate any dry flour bits.
  • Divide the batter equally between the prepared cake pans. Bake for 35 to 40 minutes, or until a toothpick inserted in the center of each layer comes out clean. Transfer to a rack to cool.
  • Frost the cake with the Dark Chocolate Pudding Buttercream.

PEANUT BUTTER & JELLY SNACK CAKE



Peanut Butter & Jelly Snack Cake image

Make and share this Peanut Butter & Jelly Snack Cake recipe from Food.com.

Provided by CaliforniaJan

Categories     Breads

Time 45m

Yield 12 serving(s)

Number Of Ingredients 11

2 cups flour
3/4 cup brown sugar, packed
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup milk
1 cup butter
1/2 cup peanut butter
2 eggs
1/4 cup butter, softened
1 cup strawberry jelly or 1 cup grape jelly

Steps:

  • In a large mixing bowl stir together flour, brown sugar, baking powder, baking soda, and salt. Add milk, peanut butter, eggs and butter. Beat at low speed until mixed. Then beat on medium speed for one minute, scraping the sides of the bowl constantly.
  • Spread about two-thirds of the batter into a greased 13x9x2-inch baking pan. Stir jelly and spoon over batter. Drop remaining batter in small mounds on top of the jelly. Sprinkle with Crumb Topping.
  • Crumb Topping: In a small mixing bowl stir together 1/2 cup packed brown sugar and 1/2 cup flour. Cut in 1/4 cup peanut butter and 3 tablespoons butter until crumbly.
  • Bake in a 350 F oven for 30 - 35 minutes or until golden brown. Serve warm.

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PEANUT BUTTER AND JELLY SNACK CAKE - SPLENDA®
Instructions. Preheat oven to 350°F and grease a 13” x 9” baking pan with nonstick cooking spray. Line baking pan with parchment paper sling, pushing parchment into corners and up sides of pan. In a large bowl, sift flour, baking powder, baking soda and salt together until combined. In a separate large bowl, whisk sweetener, oil, ½ cup ...
From splenda.com


PEANUT BUTTER CAKE
Method. Step 1. : Mix Oats in the blender until you get oat flour. Once done, add all the remaining Ingredients except of the baking powder and blend again for 1 Minute. Add Baking Powder and blend for 5 more seconds. Step 2. Transfer to a 20cm Baking dish and bake 30 Minutes at 180 degrees. Step 3.
From cookingcircle.com


OUR FAVORITE SNACKING CAKE RECIPES | MARTHA STEWART
2020-11-10 Lemon-Poppyseed Snacking Cake. View Recipe. This snacking cake encapsulates what a sunny, late-spring afternoon feels like. Laced with poppyseeds, lemon zest, and a glug of buttermilk for extra tang, it's an elegant treat that you can …
From marthastewart.com


PEANUT BUTTER CAKE - SPEND WITH PENNIES
2022-03-25 Preheat oven to 350°F. Grease and flour a 9x13 pan. Place cake flour, baking powder, and salt in a bowl and whisk to combine. With an electric mixer or stand mixer on medium speed, cream brown sugar and butter until fluffy. Add oil and vanilla and mix until combined. Increase the speed to medium-high and beat until light and fluffy, 3-4 minutes.
From spendwithpennies.com


SNACK CAKE RECIPES - BETTYCROCKER.COM
Snack Cake Recipes. Trusted snack cake recipes from Betty Crocker. Find easy to make recipes and browse photos, reviews, tips and more. 1. 2.
From bettycrocker.com


CHOCOLATE PEANUT BUTTER RICE CAKE RECIPE: LEARN HOW TO MAKE THE …
2022-07-07 Try This Cowboy Caviar Recipe Going Viral on TikTok. To make a Giant Peanut Butter Rice Cake, just spread about 1-2 tablespoons of your favorite peanut butter (or any nut or seed butter) on a rice cake and then dip the top in a bowl of melted chocolate. Sprinkle some flaky sea salt on top and pop the rice cake in the freezer for 10 minutes ...
From realsimple.com


PEANUT BUTTER SNACK CAKES - ANTIPASTI RECIPES
For 13 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 36. One serving contains 154 calories, 4g of protein, and 6g of fat.
From fooddiez.com


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