Peanut Chocolate Cake Recipes

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CHOCOLATE PEANUT BUTTER CAKE



Chocolate Peanut Butter Cake image

This Chocolate Peanut Butter Cake includes layers of chocolate cake and creamy peanut butter frosting, covered in a decadent chocolate frosting. Add some Reese's peanut butter cups for a truly delectable cake!

Provided by Lauren Allen

Categories     Dessert

Time 1h

Number Of Ingredients 18

2 cups granulated sugar
1 3/4 cups + 2 Tablespoons all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup buttermilk
1/2 cup oil ((vegetable or canola oil))
2 teaspoons vanilla extract
1 cup boiling water (, or hot coffee)
1 batch Peanut Butter Frosting
1/2 cup butter ((1 stick), melted)
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
12 mini Reese's Peanut Butter Cups (for topping on cake, optional)

Steps:

  • Heat oven to 350°F. Grease two 8-inch round baking pans and line the bottoms with parchment paper.
  • Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
  • Add eggs, milk, oil and vanilla and beat on medium speed for about 2 minutes.
  • Stir in the boiling water (your batter will be very thin--that's OK!). Pour batter into prepared cake pans.
  • Bake for about 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 10 minutes; remove from pans to wire racks. Cool completely.
  • Once cakes have cooled, use a sharp serrated knife to cut each cake horizontally in half, so that you end up with four, thin cake rounds.
  • Place one cake layer on serving plate. Smooth 1/3 of the peanut butter frosting on top of that cake layer. Repeat with the remaining cake layers, adding a layer of peanut butter frosting between each layer of cake.

Nutrition Facts : Calories 446 kcal, Carbohydrate 47 g, Protein 5 g, Fat 22 g, SaturatedFat 14 g, Cholesterol 52 mg, Sodium 453 mg, Fiber 3 g, Sugar 38 g, ServingSize 1 serving

CHOCOLATE PEANUT BUTTER CAKE



Chocolate Peanut Butter Cake image

Provided by Food Network

Categories     dessert

Time 1h45m

Yield 12 servings

Number Of Ingredients 16

Cooking spray, for the pans
2 cups all-purpose flour
2 cups granulated sugar
1 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon fine salt
1 cup buttermilk
1 cup brewed coffee
1/2 cup vegetable oil
2 large eggs
2 pounds confectioners' sugar
1 pound (4 sticks) unsalted butter
3/4 cup creamy peanut butter
2 tablespoons milk
Pinch of fine salt

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Coat three 6-inch-round cake pans with cooking spray.
  • Sift the flour, granulated sugar, cocoa powder, baking soda, baking powder and salt into a large bowl. Mix with an electric mixer at medium speed for 1 minute. Add the buttermilk, coffee, vegetable oil and eggs. Mix at medium speed for 1 minute. Scrape the side and bottom of the bowl and mix on medium speed for 1 minute more. Divide the cake batter evenly among the prepared pans. Bake on the top rack until a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
  • Cool the cakes in the pans for 20 minutes then turn out onto wire racks to cool completely.
  • For the buttercream: Add the confectioners' sugar and butter to a large mixing bowl. Beat with an electric mixer on low speed until completely incorporated, 1 to 2 minutes. Add the peanut butter, milk and salt. Mix on high speed until the mixture becomes fluffy and lighter in color, about 2 minutes. Scrape the side and bottom of the bowl and mix again on high speed for 1 minute.
  • To assemble the cake: Level each cake round with a serrated knife or cake leveler. Use an offset spatula to spread a thin layer of the buttercream on top of one round. Top with a second round and spread it with a thin layer of buttercream. Repeat with the third round, spreading the buttercream on the top and sides of the cake. Smooth with a bench scraper.

PEANUT CHOCOLATE CAKE



Peanut Chocolate Cake image

Field editor Iola Engle from Bella Vista, Arkansas recommends a mouthwatering layer cake with peanut butter frosting. It's luscious!"-Iola Egle, Bella Vista, Arkansas

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 17

1/2 cup butter, softened
2-1/4 cups packed brown sugar
3 large eggs
3 ounces unsweetened chocolate, melted and cooled
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 cup sour cream
1 cup water
FROSTING:
1 cup butter, softened
1 cup peanut butter
4 cups confectioners' sugar
1/4 cup whole milk
2 teaspoons vanilla extract
1 cup finely chopped peanuts

Steps:

  • In a large bowl, cream butter and brown sugar until light and fluffy; beat in eggs, chocolate and vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with the sour cream, beating well after each addition. Gradually beat in water., Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, cream the butter, peanut butter, confectioners' sugar until light and fluffy. Beat in milk and vanilla until smooth; set aside. , Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with 1/2 cup frosting. Repeat layers twice. Top with remaining cake layer. Frost top and sides of cake with remaining frosting. Gently press peanuts into sides of cake. ,

Nutrition Facts : Calories 863 calories, Fat 45g fat (21g saturated fat), Cholesterol 128mg cholesterol, Sodium 685mg sodium, Carbohydrate 106g carbohydrate (81g sugars, Fiber 3g fiber), Protein 14g protein.

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.

PEANUT BUTTER CHOCOLATE CAKE



Peanut Butter Chocolate Cake image

Meet the Cook: In our chocolate-loving house, this cake disappears very quickly! My husband and I have a 6-month-old son. We enjoy the peacefulness of country living. -Dorcas Yoder, Weyers Cave, Virginia

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12-16 servings.

Number Of Ingredients 18

2 large eggs
1 cup whole milk
2/3 cup canola oil
1 teaspoon vanilla extract
2 cups all-purpose flour
2 cups sugar
2/3 cup baking cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup brewed coffee, room temperature
PEANUT BUTTER FROSTING:
3 ounces cream cheese, softened
1/4 cup creamy peanut butter
2 cups confectioners' sugar
2 tablespoons whole milk
1/2 teaspoon vanilla extract
Miniature semisweet chocolate chips, optional

Steps:

  • In a large bowl, combine the eggs, milk, oil and vanilla. Combine the dry ingredients; gradually beat into egg mixture until blended. Stir in coffee (batter will be thin). , Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. , For frosting, beat the cream cheese and peanut butter in a bowl until smooth. Beat in sugar, milk and vanilla. Spread over cake. Sprinkle with chocolate chips if desired. Store in the refrigerator.

Nutrition Facts : Calories 365 calories, Fat 15g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 308mg sodium, Carbohydrate 56g carbohydrate (40g sugars, Fiber 1g fiber), Protein 5g protein.

PEANUT BUTTER & CHOCOLATE CAKE



Peanut butter & chocolate cake image

The sweet and salty combo of peanut butter and chocolate make this cake irresistible - decorate with pretzels for added crunch

Provided by Edd Kimber

Categories     Afternoon tea, Dessert, Treat

Time 1h55m

Number Of Ingredients 12

200g cold unsalted butter , diced, plus extra for greasing
2 tbsp cocoa powder
200g dark chocolate (roughly 70% cocoa solids), roughly chopped
300g light brown muscovado sugar
4 large eggs
175g self-raising flour
1 tsp baking powder
250g unsalted butter at room temperature
600g icing sugar
300g smooth peanut butter (I used Skippy - other brands I've tried have a tendency to split the icing)
100ml double cream
75g salted pretzels

Steps:

  • Heat oven to 180C/160C fan/gas 4 and grease 2 x 22cm round cake tins, lining the bases with baking parchment and greasing the parchment too.
  • Put the cocoa in a small bowl with 100ml hot water. Whisk together until smooth, then set aside. Put the butter and chocolate in a heatproof bowl set over a pan of simmering water and melt gently together, stirring occasionally. Remove from the heat and allow to cool slightly.
  • In a large bowl, beat the sugar and eggs together using an electric whisk until thick and pale. With the blades still running, pour in the chocolate mixture, mixing until smooth and fully combined. In a separate bowl, mix together the flour and baking powder. Sieve the dry ingredients over the chocolate mixture and fold together until no lumps remain. Add the cocoa mixture and mix to combine. Divide the batter between your prepared tins and bake for 30-35 mins or until a skewer inserted into the middle comesout clean. Allow the cakes to cool in the tins for about 10 mins, then turn out onto a wire rack, peeling off the parchment, to cool completely.
  • For the icing, beat the butter in a large bowl with an electric whisk until light and creamy. Beat in the icing sugar a little at a time, then add the peanut butter, mixing until smooth. Add a pinch of salt and the cream, again mixing until smooth.
  • To assemble the cake, use a large serrated knife to slice each cake in half. Place the first round of cake onto a cake board or serving plate and top with a thin layer of icing. Repeat until all the cake layers have been used. To decorate, use the remaining icing to spread over the top and sides of the cake. Use a spatula or a palette knife to create a swirl pattern around the outside of the cake, and finish by pressing the pretzels onto the top and sides - there is enough to cover about half the sides, leaving the icing partially on display. Best served within 2 days of baking, but the cake will keep for up to 4 days.

Nutrition Facts : Calories 727 calories, Fat 43 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 60 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.7 milligram of sodium

PEANUT BUTTER-CHOCOLATE CAKE



Peanut Butter-Chocolate Cake image

Decadence is an understatement with this from-scratch cake, made with peanut butter, chocolate and one surprising ingredient.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 20

Number Of Ingredients 19

3 cups Gold Medal™ all-purpose flour
1/3 cup unsweetened dark baking cocoa
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/4 cups packed dark brown sugar
1 1/4 cups granulated sugar
1 cup butter or margarine, softened
4 eggs
8 oz semisweet baking chocolate, melted, cooled
1 1/2 teaspoons vanilla
1 2/3 cups buttermilk
1 cup strong brewed coffee (room temperature)
1/2 cup butter, softened
1/2 cup creamy peanut butter
2 packages (3 oz each) cream cheese, softened
1 bag (1 lb) powdered sugar
1 tablespoon whipping cream
2 teaspoons vanilla
12 peanut butter creme-filled chocolate sandwich cookies, chopped

Steps:

  • Heat oven to 350°F. Grease 13x9- inch pan with shortening; lightly flour.
  • In medium bowl, mix flour, cocoa, baking soda and salt; set aside. In large bowl, beat brown sugar, granulated sugar and 1 cup butter with electric mixer on medium speed 2 minutes or until light and fluffy. Add eggs, one at a time, beating until well blended. Add melted chocolate and 1 1/2 teaspoons vanilla, beating until blended. On low speed, alternately add flour mixture and buttermilk, beating just until blended after each addition. Beat in coffee until blended. Pour batter into pan.
  • Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour.
  • In large bowl, beat 1/2 cup butter, the peanut butter and cream cheese with electric mixer on medium speed 2 minutes or until blended. On low speed, gradually beat in powdered sugar until blended. Beat in whipping cream and 2 teaspoons vanilla. Frost cake. Top with cookies.

Nutrition Facts : Calories 586, Carbohydrate 78 g, Fat 5 1/2, Fiber 1 g, Protein 8 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 477 mg

PEANUT CHOCOLATE CAKE



Peanut Chocolate Cake image

This recipe came from The Taste of Home Magazine. I have made a couple of very small changes to suit me. It is a very light cake and makes a very large cake. Very rich!!! TOH recommends to NOT use the fat reduces or generic brands for this cake and I fully agree!!!!

Provided by Jellyqueen

Categories     Dessert

Time 50m

Yield 1 large cake

Number Of Ingredients 16

1/2 cup butter, softened
2 1/4 cups packed light brown sugar
3 eggs
3 ounces unsweetened chocolate, melted and slightly cooled
2 teaspoons vanilla
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 cup sour cream
1 cup water
1 cup butter, softened
1 cup peanut butter
4 cups confectioners' sugar
1/4 cup milk
2 teaspoons vanilla
1 cup finely chopped honey roasted peanuts

Steps:

  • CAKE: Preheat oven to 350 F.
  • In a large bowl, mix butter and brown sugar.
  • Beat in eggs, one at a time.
  • Add chocolate and vanilla and beat well.
  • Sift flour, baking soda and salt together and add to creamed mixture alternately with the sour cream.
  • Gradually beat in water.
  • Pour into two greased and flored 9" round baking pans.
  • Bake for 35- 40 minutes, or until toothpick inserted in center comes out clean.
  • Cool for 10 minutes in pan, then remove and place on wire rack to cool completely.
  • FROSTING: Cream butter, peanut butter, confectioners' sugar, milk and vanilla in bowl until smooth.
  • If needed for desired consistency, add 1 teaspoon of milk at a time to get the frosting you desire.
  • Place bottom layer of cake on cake plate and spread top with peanut butter frosting.
  • Place next layer on top and frost sides, then top of the cake with the frosting.
  • (The original recipe calls for spitting the 2 layers and making 4. I leave my cake in 2 layers. I'm lazy!) Once cake is frosted, sprinkle chopped honey roasted peanuts on top or press them onto the sides of the cake.

Nutrition Facts : Calories 10804.3, Fat 594.9, SaturatedFat 278, Cholesterol 1476.3, Sodium 7878.1, Carbohydrate 1288.5, Fiber 50.7, Sugar 981.4, Protein 176.2

PEANUT BUTTER AND CHOCOLATE CAKE II



Peanut Butter and Chocolate Cake II image

If you like chocolate and peanut butter you will love this cake. A chocolate sheet cake is spread with peanut butter, and then topped with chocolate frosting.

Provided by BRENDABOWEN

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 1h30m

Yield 12

Number Of Ingredients 16

1 cup margarine
¼ cup unsweetened cocoa powder
1 cup water
½ cup buttermilk
2 eggs
2 cups all-purpose flour
2 cups white sugar
½ teaspoon baking soda
1 teaspoon vanilla extract
1 cup peanut butter
1 ½ tablespoons vegetable oil
¼ cup unsweetened cocoa powder
½ cup margarine
6 tablespoons buttermilk
1 teaspoon vanilla extract
3 ½ cups confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  • In a saucepan, combine 1 cup margarine, 1/4 cup cocoa, water, eggs, and 1/2 cup buttermilk in a saucepan. Cook, stirring occasionally, until it bubbles. Remove from heat and set aside.
  • In a large bowl, mix flour, 2 cups sugar and baking soda. Make a well in the center and pour in chocolate mixture. Add vanilla and beat until smooth. Spread batter into prepared pan.
  • Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  • In a small bowl, mix peanut butter and oil. Spread over top of cake. In a saucepan, combine 1/4 cup cocoa, 1/2 cup margarine, and 6 tablespoons buttermilk. Heat until boiling. Remove from heat and stir in vanilla. Place confectioners' sugar in a large bowl. Beat in chocolate mixture and continue mixing until smooth. Spread over cake.

Nutrition Facts : Calories 718.3 calories, Carbohydrate 93.1 g, Cholesterol 31.7 mg, Fat 36.7 g, Fiber 3 g, Protein 10.1 g, SaturatedFat 7.1 g, Sodium 445.9 mg, Sugar 72.5 g

GIANT CHOCOLATE PEANUT BUTTER COOKIE CAKE RECIPE BY TASTY



Giant Chocolate Peanut Butter Cookie Cake Recipe by Tasty image

Here's what you need: nonstick cooking spray, all purpose flour, natural cocoa powder, baking soda, kosher salt, unsalted butter, granulated sugar, large eggs, vanilla extract, unsalted butter, Skippy® Creamy Peanut Butter, powdered sugar, vanilla extract, kosher salt, milk, heavy cream, semisweet chocolate chip, roasted, salted peanuts

Provided by Skippy

Categories     Desserts

Yield 1 cake

Number Of Ingredients 18

nonstick cooking spray, for greasing
4 cups all purpose flour
1 ⅓ cups natural cocoa powder
2 teaspoons baking soda
1 teaspoon kosher salt
3 sticks unsalted butter, room temprature
3 cups granulated sugar
4 large eggs
4 teaspoons vanilla extract
3 sticks unsalted butter
1 ½ cups Skippy® Creamy Peanut Butter
4 ½ cups powdered sugar
1 ½ teaspoons vanilla extract
¾ teaspoon kosher salt
2 tablespoons milk
½ cup heavy cream
1 cup semisweet chocolate chip
½ cup roasted, salted peanuts, roughly chopped

Steps:

  • Make the cookie cake layers: Preheat the oven to 350°F (180°C). Grease 4 8-inch round cake pans with nonstick spray and line the bottoms with parchment paper.
  • In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for about 4 minutes, or until light and fluffy. Add the eggs, 1 at a time, mixing well after each addition. Add the vanilla and mix for 1 minute more, until incorporated.
  • Reduce the mixer speed to low and gradually add the dry ingredients to the wet ingredients. Mix until just combined.
  • Divide the dough evenly between the prepared cake pans, spreading evenly to cover the bottoms of the pans completely.
  • Bake the cookie cakes for 15-20 minutes, or until they have firmed up and start to pull away from the sides of the pans. It's okay if they are a bit soft in the centers, but not runny; they will continue to firm up as they cool. Let the cookie cakes cool completely, about 30 minutes.
  • Make the peanut butter frosting: Add the butter and Skippy® Creamy Peanut Butter to the bowl of a stand mixer fitted with the whisk attachment. Whip on medium speed until light and fluffy, about 5 minutes. Gradually add the powdered sugar and mix on low speed until incorporated. Add the vanilla, salt, and milk, and whip on medium speed for 3-5 minutes, or until very light and fluffy. Transfer the frosting to a piping bag fitted with a large round tip.
  • Assemble the cookie cake: Pipe a small amount of frosting onto the center of a plate or cake stand, then place a cookie cake layer on top to secure. Pipe the frosting on top of the cookie in a spiral pattern to cover completely. Repeat with the remaining cake layers and frosting, finishing with a thin layer of frosting atop the final cookie layer. Using an offset spatula, spread the top layer of frosting evenly over the top of the cake. Using a cake scraper, gently smooth the frosting around the sides of the cake so it is flush with the edges of the cookies, adding more frosting as needed to fill any gaps. Transfer the cake to the refrigerator or freezer to chill for about 30 minutes.
  • Make the chocolate ganache: Add the cream to a medium microwave-safe bowl and microwave on high power for 30 seconds. Add the chocolate chips and let sit for 1 minute, then stir until the chocolate is completely melted and the ganache is smooth. Let cool for 1-2 minutes, then transfer to a piping bag. Cut a small opening in the tip of the bag.
  • Remove the cake from the refrigerator. Carefully pipe the ganache around the sides of the cake so it drips over the edge, varying the length of each drip. Pipe more ganache on top of the cake and use an offset spatula to spread in an even layer.
  • Transfer the remaining peanut butter frosting to a piping bag fitted with a large star tip. Pipe dollops of frosting around the top edge of the cake. Garnish the cake with the chopped peanuts.
  • Slice and serve.
  • Enjoy!

CHOCOLATE-PEANUT BUTTER SHEET CAKE



Chocolate-Peanut Butter Sheet Cake image

This sweet and simple sheet cake marries two great flavors that just plain belong together: rich and tender chocolate cake, and creamy peanut-butter frosting. For maximum fluff, go for a classic smooth variety of peanut butter, and plug in your mixer-manpower alone won't be enough. Scatter chopped peanuts along the edges for any crunchy fans in the house.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 2h10m

Yield Serves 10 to 12

Number Of Ingredients 14

1 stick unsalted butter, melted and cooled, plus more, softened, for pan
1 1/3 cups unbleached all- purpose flour
1/2 cup Dutch-process cocoa powder, sifted
2 teaspoons baking powder
3/4 teaspoon kosher salt (we use Diamond Crystal)
4 large eggs, room temperature
1 1/2 cups granulated sugar
2 teaspoons pure vanilla paste or extract
1 cup sour cream, room temperature
1 stick unsalted butter, softened
1 cup smooth peanut butter (not natural), such as Jif
1 1/2 cups confectioners' sugar
1/4 cup sour cream, room temperature
1/3 cup chopped salted roasted peanuts

Steps:

  • Cake: Preheat oven to 350°F. Brush a 9-by-13-inch or 8-by-12-inch baking pan with butter. Line with parchment, leaving a 2-inch overhang on long sides. Butter parchment.
  • Whisk together flour, cocoa, baking powder, and salt. Combine eggs and granulated sugar in the bowl of a mixer fitted with the whisk attachment. Beat on high speed until thick and pale, about 4 minutes. Add flour mixture; beat just to combine. Add butter and vanilla; beat to combine. Add sour cream; beat until smooth.
  • Scrape batter into prepared pan, smoothing top with a spatula. Bake until top springs back when lightly touched and a tester inserted in center comes out clean, 30 to 35 minutes (for 9-by-13-inch) or about 40 minutes (for 8-by-12).
  • Let cool in pan on a wire rack 10 minutes. Using parchment overhangs, lift cake out of pan and let cool completely on rack. (Cake can be made to this point and stored at room temperature, wrapped in plastic, up to 1 day.)
  • Frosting: Beat butter and peanut butter on medium-high speed until light and fluffy, about 2 minutes. Beat in confectioners' sugar until thick and fluffy. Remove from mixer; stir in sour cream by hand until frosting is silky and dense. Spread over cake; sprinkle top with peanuts. Frosted cake is best the day it's assembled, but can be refrigerated, wrapped in plastic, up to 1 day. Return to room temperature before serving.

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From allrecipes.com


PEANUT BUTTER CHOCOLATE CAKE - SUGAR SPUN RUN
2021-10-21 Preheat oven to 350F (175C) and line the bottoms of three 9” (23cm) round cake pans with parchment paper and grease and flour the sides or spray with baking spray. Set aside. In a large bowl, combine flour, sugars, cocoa powder, baking soda and salt and stir well (break up any clumps from the brown sugar).
From sugarspunrun.com


CHOCOLATE PEANUT BUTTER CAKE - THE BIG MAN'S WORLD
2020-08-27 Grease 3 8-inch cake pans and set aside. In a large mixing bowl, combine the flour, cocoa powder, baking soda, salt, and sugar. Stir well to combine. Add in the oil, vinegar, and vanilla extract and water. Using a large whisk or hand mixer, whip …
From thebigmansworld.com


PEANUT BUTTER CHOCOLATE LAYER CAKE + REESE'S CUPS!
2017-01-18 Instructions. 1. Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with non-stick baking spray and parchment paper in the bottom. 2. Add the flour, sugar, cocoa, baking soda, baking powder and salt to a large mixer bowl and combine.
From lifeloveandsugar.com


CHOCOLATE PEANUT BUTTER CAKE - VEGAN - BIANCA ZAPATKA | RECIPES
2019-03-23 Peanut Butter Frosting. Mix the non-dairy cream cheese with a handheld mixer until creamy. Then stir in creamy peanut butter and vanilla. Sift in powdered sugar and mix until well combined and creamy. (If it’s too firm and not spreadable, stir in a bit of non-dairy milk. If it is too soft, add more powdered sugar).
From biancazapatka.com


CHOCOLATE PEANUT BUTTER CRUNCH CAKE | THE EAST COAST KITCHEN
2020-05-09 Pre-measure everything. This goes for any baking recipe but it really does make life so much easier. Make sure you use hot coffee. The temperature of the coffee actually blooms the cocoa and invites even more of that delicious chocolate flavour. Let the cake fully cool before trying to spread the icing on. Just like spreading butter on a hot ...
From theeastcoastkitchen.com


CHOCOLATE PEANUT BUTTER CAKE RECIPE - PETITEGOURMETS.COM
2022-04-25 Preheat the oven to 350 ˚F. Grease or line four round cake pans with parchment paper. Divide the butter into quarters so that it melts a little faster, and then put it in the saucepan over low heat. Add the water to the butter and then add the …
From petitegourmets.com


THE ULTIMATE PEANUT BUTTER CHOCOLATE CAKE
2019-03-16 Peanut Butter Frosting. Mix the butter for about 2-3 minutes until creamy. Add the cream cheese and mix until creamy and no lumps remain, about 2 minutes. Then add the peanut butter and mix until well blended, about 1 minute. Add the powdered sugar and vanilla and stir until creamy and smooth and the sugar is dissolved.
From alsothecrumbsplease.com


10 BEST CHOCOLATE CAKE PEANUT BUTTER FILLING RECIPES - YUMMLY
2022-05-04 2-Layer Chocolate Cake with Strawberry Filling and White Chocolate Icing Hoje para Jantar. lemon juice, butter, garlic clove, fresh thyme, olive oil, saffron and 9 more.
From yummly.com


REESE'S PEANUT BUTTER CHOCOLATE CAKE | THE KITCHEN IS MY …
2 days ago Prepare peanut butter frosting: Place marshmallow creme, peanut butter, butter, and vanilla in a medium-sized mixing bowl. Mix at low speed with an electric mixer until well combined. Add confectioners' sugar, salt, and 1 tablespoon milk; beat at medium speed until just combined and smooth.
From thekitchenismyplayground.com


CHOCOLATE PEANUT BUTTER CAKE | NIGELLA'S RECIPES | NIGELLA LAWSON
Remove from the heat, and stir in the vanilla extract. Let stand for 5 minutes. Measure out the flour in a bowl, add the baking powder and bicarbonate of soda and fork to mix. Whisk the eggs together in a small jug. Pour the eggs gradually into the pan, whisking all the while, until they are completely absorbed.
From nigella.com


CHOCOLATE PEANUT BUTTER CAKE RECIPE - THE COOKING FOODIE
2021-04-10 Make the cake: Preheat the oven to 350˚F (180C˚). Butter two 8-inch (20cm) cake pans and line the bottoms with a parchment paper, grease the sides. Lightly dust with cocoa powder. Set aside. To a large bowl add flour, cocoa powder, sugar, baking powder, baking soda and salt. Stir well and set aside.
From thecookingfoodie.com


CHOCOLATE PEANUT BUTTER CAKE | JEN'S FAVORITE COOKIES
2013-05-03 The nicest chocolate peanut butter cup cake recipe I found this fall! I made a practice cake without the ganache or candy on top, and my family liked it. Then I made 3 3- layer full versions over a week of party preparations-baking three layers an evening and doing a marathon 2-hour frosting and decorating job on all of them the day before the party. This was …
From jensfavoritecookies.com


CHOCOLATE PEANUT BUTTER CAKE - DINNER, THEN DESSERT
2019-02-28 Instructions. Preheat the oven to 350 degrees and butter and dust with cocoa powder two 9" cake pans. In a stand mixer on low speed add together the sugar, flour, cocoa powder, baking powder, baking soda and salt.
From dinnerthendessert.com


CHOCOLATE PEANUT BUTTER BUNDT CAKE | BUNS IN MY OVEN
2021-12-13 To make the cake: Preheat the oven to 350 degrees Fahrenheit and liberally butter and flour a 12 cup bundt pan. In a large mixing bowl, cream together the sugar and patially melted butter until no clumps of sugar or butter remain. Add …
From bunsinmyoven.com


CHOCOLATE PEANUT BUTTER CAKE - SAVING ROOM FOR DESSERT
1. Prepare the baking pans and preheat the oven. Butter and flour two 9-inch round cake pans. Remove any excess flour from the pans and set aside. Preheat oven to 350 degrees F. 2. Melt the baking chocolate. Combine the chopped unsweetened chocolate, cocoa and hot tap water in a heatproof bowl.
From savingdessert.com


FLOURLESS PEANUT BUTTER CHOCOLATE CAKE RECIPE - DELISH
2021-05-11 Place a small saucepan filled about halfway with water over medium heat and bring to a simmer. Place chopped chocolate, butter, and ½ …
From delish.com


THE BEST CHOCOLATE PEANUT BUTTER CAKE - LAUGHING SPATULA
Cool in fridge for while cake is baking to thicken the ganache. Cake. Spray an 8 x 8 pan with non stick spray. In large mixing bowl combine egg, sugar, sour cream, vegetable oil and vanilla until well blended. Add cocoa powder and coffee. Mix until no lumps are evident. Add flour, baking soda, baking powder and salt.
From laughingspatula.com


CHOCOLATE PEANUT BUTTER BUNDT CAKE - I AM BAKER
2022-03-12 Spray a 10-inch bundt pan with nonstick cooking spray. In a large bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt. Set aside. In a separate bowl, whisk together the butter, eggs, sour cream, and buttermilk. Pour the wet ingredients into the dry ingredients and stir to combine.
From iambaker.net


CHOCOLATE PEANUT BUTTER CAKE RECIPE - MARIA'S MIXING BOWL
FOR THE CAKE. In mixer, cream butter and sugar together. Add eggs 1 at a time. Beat in vanilla. Combine all the dry ingredients in a separate bowl (including pudding mix) Add dry mix to the mixing bowl alternating with the milk and buttermilk. Add the vegetable oil and mix until well combined and not lumpy.
From mariasmixingbowl.com


PEANUT CHOCOLATE CAKE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Peanut Chocolate Cake are provided here for you to discover and enjoy. Healthy Menu. Healthy 4th Of July Appetizers Healthy Vegetarian Recipes Dinner Healthy Banana Bread Pudding Recipe ...
From recipeshappy.com


CHOCOLATE PEANUT BUTTER POKE CAKE - TWO SISTERS
2021-10-20 How to Make the Peanut Butter Filling. Step 5: Pour two cans of Sweetened Condensed Milk into a mixing bowl and then add 2/3 cup of Peanut Butter. Step 6: Stir the mixture until completely combined. Step 7: If the Peanut Butter filling is too thick to pour, add a splash of milk and continue to stir. Step 8: The filling should be pourable but ...
From twosisterscrafting.com


THE ULTIMATE CHOCOLATE PEANUT BUTTER CAKE | CAKE BY …
2022-04-14 In a medium bowl, whisk together flour, salt, and cocoa powder. Set aside. In the bowl of an electric mixer, fitted with the paddle attachment, combine the butter, peanut butter, and sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl and mix again for another minute.
From cakebycourtney.com


CHOCOLATE PEANUT BUTTER CAKE RECIPE - SUGAR & SPARROW
2020-11-05 Add the eggs one at a time, mixing thoroughly after each addition. Add vanilla and sour cream and mix for one minute on medium-high, scraping down the bowl and paddle once more. With the mixer on low speed, add in the dry ingredients and mix until just combined. Add the whole milk and mix until just incorporated.
From sugarandsparrow.com


GRANDMA'S CHOCOLATE CAKE WITH PEANUT BUTTER FROSTING | KITCHN
2022-02-10 Bake until a toothpick inserted in the center of the cake comes out clean, 30 to 45 minutes. Let the cake cool completely in the baking dish. Meanwhile, wash and dry the stand mixer bowl (or large bowl and electric hand mixer).
From thekitchn.com


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