School Time Peanut Butter Cake Recipes

PEANUT BUTTER CAKE

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.

SCHOOL LUNCH PEANUT BUTTER CAKE RECIPE - (3.8/5)

Steps:

• Cream shortening and peanut butter with the sugar and brown sugar until smooth. Add the milk gradually and then the eggs and vanilla. Mix the flour with the salt and baking powder and slowing add to the creamed mixture, blending well. Pour into a lightly greased and floured 9 x 13 pan and bake at 350 for 25 to 30 minutes.

OLD SCHOOL PEANUT BUTTER CAKE

Steps:

• First, start by preheating the oven to 350°F (180°C). Line a 9x13-inch baking pan with non-stick baking paper and some cooking spray.Then, make sure that all of your ingredients are measured out before starting the baking process.
• First, combine the butter and water in a medium saucepan and bring them to a boil. Once the butter has been completely melted, remove the mixture from the heat and whisk in the peanut butter and vegetable oil. Allow the mixture to cool for about 10 minutes.Next, whisk in the eggs one at a time. Make sure to whisk each until they are fully incorporated before adding another. Finally, whisk in the vanilla extract or essence.
• Now, in a large mixing bowl, combine all of the dry ingredients. Make sure they are lump-free and well mixed.Then, whisk the dry ingredients into the wet mixture base. Whisk the ingredients together until they are just combined.
• Once your old-school peanut butter cake batter has been made, pour it into your lined baking pan.Bake the peanut butter cake for 40-45 minutes or until the toothpick comes out clean. Once baked, allow the cake to cool slightly on a wire rack.
• While your cake is cooling, you can make your peanut butter frosting. First, combine the butter, peanut butter, and buttermilk in a medium saucepan and bring it to a boil.Then, remove it from the heat and whisk in the vanilla extract and powdered sugar. Only add about 1 cup of sugar at a time to ensure it doesn't form any lumps.Once the sugar has been added, place the mixture back onto a low heat and gently warm it again.
• You can pour your warm peanut butter frosting over your still-warm cake. The frosting will set quickly, so don't work slowly and ensure it remains warm before you pour it.Finally, while the frosting is still soft, spread the roasted peanuts over the cake and serve.

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.

PEANUT BUTTER SNACK CAKES

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.

PEANUT BUTTER CAKE

Steps:

• Cake: Preheat oven to 350 degrees.
• Cream together butter and peanut butter.
• Gradually add sugar, beating well at medium speed.
• Add eggs, one at a time, beating well after each addition.
• Combine dry ingredients separately.
• Add dry ingredients to creamed mixture alternatively with milk mixing well after each addition.
• Add vanilla.
• Pour into a greased and floured 9" x 13" baking pan.
• Bake for 45-50 minutes.
• Cool before frosting.
• Frosting: Combine chocolate chips and half-and-half in top of a double boiler.
• Heat until melted and smooth.
• Blend in sugar.
• Set pan in ice and beat with an electric mixer at medium speed until frosting holds its shape.
• Frost cake and sprinkle with chopped peanuts, if desired.