PEANUT BUTTER CAKE
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
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
BEST PEANUT BUTTER CAKE
Simply THE best peanut butter cake EVER!
Provided by Kimberly Killebrew
Categories Dessert
Time 1h
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- In a medium bowl, sift the flour, baking powder, baking soda and salt. Set aside.In a large mixing bowl, add the peanut butter, oil, and brown sugar. Beat until combined and creamy. Add the eggs and vanilla extract and beat just until combined.Alternately add the flour and buttermilk to the wet mixture, beating just until combined. Be careful not to over-beat or the cake will be dense and dry. A few small lumps of flour is fine.
- Grease a 9X3 inch round baking pan (I use Magic Line pans). Pour the batter into the pan.Bake for about 30 minutes or until a toothpick inserted into the middle of the cake comes out moist (not wet with batter but moist. If the toothpick is dry, the cake is over-baked and will be dry). Let the cake sit in the pan for 5 minutes, then invert the cake onto a wire rack to cool completely.
- To Make the Frosting: In the meantime place the peanut butter and butter in a large mixing bowl. Beat until smooth and creamy. Add the powdered sugar one cup at a time, continuing to beat. Add the heavy cream until you reach a spreadable consistency. (Note: This is a fairly stiff frosting.)Cut the cooled cake in half horizontally. Frost the bottom half of the cake and down the sides. Place the top layer of the cake, upside down, on top of the bottom layer. Frost the top layer and down the sides.
Nutrition Facts : Calories 597 kcal, Carbohydrate 56 g, Protein 21 g, Fat 42 g, SaturatedFat 22 g, Cholesterol 98 mg, Sodium 482 mg, Fiber 2 g, Sugar 39 g, ServingSize 1 serving
PEANUT BUTTER CAKE II
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
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
With a creamy peanut butter frosting, this cake really is over-the-top tasty.
Provided by Southern Living Test Kitchen
Categories Cakes
Time 3h
Yield 12 squares
Number Of Ingredients 18
Steps:
- Prepare the Cake: Preheat oven to 350°F. Spray a 13- x 9-inch pan with baking spray with flour; set aside. Beat butter with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 1 minute. Gradually add sugar, and beat until light and fluffy, about 5 minutes. Add eggs, 1 at a time, beating just until blended after each addition and stopping to scrape down side of bowl as needed. Add peanut butter; beat until smooth, about 1 minute.
- Whisk together flour, baking soda, and salt in a medium bowl. With mixer running on low speed, add flour mixture and buttermilk, in alternating batches, to butter mixture, starting and ending with flour mixture and making sure each addition is fully incorporated before adding the next. Stir in vanilla. Spoon mixture into prepared pan, and smooth top with a small off-set spatula.
- Bake in preheated oven until cake is light brown and a wooden pick inserted in center comes out clean, 35 to 40 minutes . Remove from oven, and let cool in pan on a wire rack until completely cool, about 2 hours.
- Prepare the Frosting: Beat cream cheese, butter, and peanut butter with a stand mixer fitted with a paddle attachment on medium speed until creamy and blended, about 2 minutes. With mixer running on low speed, slowly add powdered sugar and salt, beating until well incorporated, about 2 minutes. Add vanilla, and beat on low speed until incorporated, about 10 seconds. Add cream, 1 teaspoon at a time, until frosting reaches desired consistency. Spread frosting over top of cooled cake, and sprinkle with peanuts.
PEANUT BUTTER CAKE
A tall three layer 6-inch Peanut Butter Cake with cream cheese frosting.
Provided by Jessica Holmes
Categories Dessert
Time 2h30m
Number Of Ingredients 21
Steps:
- Place butter and sugars in a large mixing bowl. Beat together with an electric mixer on medium speed until pale and creamy. Add peanut butter and vanilla and mix together until smooth and combined.
- Next, add eggs, one at a time. Beat on a low speed to combine. Don't worry if the mixture looks curdled - this is normal.
- Add baking powder, salt and half of the flour, followed by all of the milk. Beat on a low speed to combine, then add remaining flour. The cake batter should be thick and smooth.
- Pour batter into prepared pan and bake for approximately 25-30 minutes or until cake is golden brown and a skewer inserted in the middle comes out clean. Leave in pan to cool completely.
- Pour this mixture out onto a baking tray lined with baking paper and spread out into one layer. Bake for 10 minutes, then leave to cool completely.
- Peanut butter cream cheese frosting To make the cream cheese frosting, add butter and cream cheese to a large mixing bowl. Beat with an electric mixer for 2-3 minutes until smooth and creamy. Add peanut butter and vanilla and beat briefly.
- Then, add sugar, 1 cup at a time, along with 2 tablespoons of milk, and continue to beat until smooth. If the frosting is too thick, add an extra tablespoon of milk.
- Assemble the cake Gently remove cooled cake from pan and remove baking paper. Cut out three 6-inch layers using a 6-inch cake ring. Note the diagram above - you'll get two whole layers and then two halves.
- Place a 6-inch cake ring on a cake board or plate. Line the inside of the cake ring with a sheet of acetate. Place two half pieces of cake at the bottom. Press down the cake firmly. If there are any gaps, use extra cake scraps to fill in the holes and press down very firmly to make one even layer.
- Next, add a thin layer of cream cheese frosting. Scatter over 1/3 of the cookie crumbs. Add more cream cheese frosting on top.
- Add another layer of peanut butter cake on top and press down firmly. Add more cream cheese frosting. Add another 1/3 of cookie crumbs. Add more creamy cheese frosting on top.
- Add final layer of peanut butter cake on top and press down firmly. Add the remaining cream cheese frosting and scatter over the final chocolate cookie crumbs.
- Place cake in the fridge for at least 2 hours to set. Cut and serve.
CHOCOLATE PEANUT BUTTER CAKE
This Chocolate Peanut Butter Cake is an extra moist, rich, three layer chocolate cake with creamy peanut butter frosting and a sweet chocolate glaze on top!
Provided by Jessica - The Novice Chef
Categories Cake
Time 1h40m
Number Of Ingredients 19
Steps:
- Chocolate Cake: Preheat oven to 350°F. Butter three 8 inch round cake pans. Set aside.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt.
- In a medium saucepan over medium high heat, combine water and sugar. Bring to a boil and stir until sugar dissolves, about 1 minute. Remove from heat and add chocolate and butter, stirring occasionally, until melted.
- Whisk in vegetable oil and vanilla extract. Quickly beat in eggs (do this quickly so they don't cook) into the chocolate mixture until combined. Whisk in dry ingredients, until smooth.
- Divide batter evenly between prepared pans and bake for 20 to 23 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool in pans until cool to the touch - then frost.
- Peanut Butter Frosting: Cream butter and peanut butter in a stand mixer. Add vanilla and salt. Gradually add powdered sugar, one half cup at a time, beating well on medium speed. Scrape sides and bottom of bowl as needed.
- When all sugar has been mixed in, icing will appear dry. Add milk, one teaspoon at a time, and beat at medium speed until light and fluffy.
- Assemble the three cake layers with a thick layer of frosting in between the layers. Then apply a thin crumb coat on the top and sides. Pop cake in the freezer to harden the crumb coat for about 10 minutes.
- Apply one final thick and even layer around the outside of the cake and top with chocolate sauce if desired!
Nutrition Facts : Calories 745 calories, Carbohydrate 90 grams carbohydrates, Cholesterol 88 milligrams cholesterol, Fat 40 grams fat, Fiber 3 grams fiber, Protein 9 grams protein, SaturatedFat 19 grams saturated fat, ServingSize 1 Serving, Sodium 682 grams sodium, Sugar 66 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 18 grams unsaturated fat
PEANUT BUTTER CAKE
Wonderfully delicious peanut butter cake best with chocolate frosting, If you make with Reese's Peanut Butter and a milk chocolate frosting, it's very much like a Reese's Peanut Butter Cup. This recipe makes a smaller 8x8 cake. If you make a triple batch it is enough for one layer in a 12" cake pan with a dozen cupcakes. I also recommend that you use a creamy peanut butter simply because if there is some left over the nuts well get "soggy" in the cake.
Provided by Vyrianna
Categories Dessert
Time 55m
Yield 1 8x8 cake, 1-4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Grease and flour a 8x8 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 vanilla.
- Beat in the flour mixture alternately with the milk, mixing just until incorporated.
- Pour batter into prepared pan.
- Bake in the preheated oven for 35-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow to cool in pan.
Nutrition Facts : Calories 2879, Fat 145.2, SaturatedFat 59.4, Cholesterol 733.3, Sodium 2398.6, Carbohydrate 343.4, Fiber 11.1, Sugar 226.8, Protein 68
THE BEST PEANUT BUTTER CAKE
This peanut butter cake is the perfect recipe for true peanut butter lovers! With layers of moist and tender cake that's infused with peanut butter and creamy peanut butter frosting - it's surprisingly not too sweet and has the most delicious peanut butter flavor.
Provided by Fiona Dowling
Categories Dessert
Time 3h30m
Number Of Ingredients 16
Steps:
- Preheat the oven to 350F (180C or 160C fan-forced).
- Line the bottom of two 8-inch round cake pans with baking paper. Lightly grease and flour the sides. Be sure that the sides of the pans are at least 2 inches (5 cm). See recipe notes for pan size options.
- Whisk together the flour, baking powder, baking soda and salt in a medium bowl.
- Beat together the oil, light brown sugar and peanut butter in a very large bowl.
- Mix in the eggs and vanilla extract. Stop mixing once you no longer see pieces of egg.
- Using a hand-held metal whisk, whisk in the sour cream.
- Whisk in about 1/2 of the flour mixture (again, whisking by hand).
- Carefully whisk in the milk.
- Whisk in the rest of the flour mixture until combined. Stop mixing once combined.
- Divide the batter evenly between the 2 prepared pan. Bake both on the middle rack of the oven for about 28-33 minutes, or until an inserted toothpick comes out clean and you see the edges starting to pull away from the pan.
- Cool the cakes fully.
- In a large bowl using an electric mixer, beat the butter until smooth.
- Mix in the cream cheese, followed by the peanut butter.
- Starting with the mixer on a low speed, beat in about 2 cups of powdered sugar.
- Mix in the rest of the powdered sugar about 1/2 cup at a time until the desired sweetness is reached. If the frosting seems too thick, beat in 1-2 tablespoons of cream, 1 tablespoon at a time.
- Ensure the cake layers are fully cooled before assembling the cake.
- If the tops of your cakes are domed, use a serrated knife to gently saw off the rounded tops.
- Place 1 cake layer bottom side up on the plate or cake stand that you plan to serve it on.
- Frost the top with about 1/3 of the frosting.
- Place the second cake layer on top, with the bottom facing up.
- Frost a thin layer of frosting around the sides to seal in any crumbs. Optionally, place the cake in the fridge for 20-30 minutes for the frosting to firm up.
- Frost the sides and top with swirls of peanut butter frosting. Optionally, top the cake with peanut butter cups.
Nutrition Facts : Calories 858 kcal, Carbohydrate 105 g, Protein 11 g, Fat 46 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 107 mg, Sodium 269 mg, Fiber 2 g, Sugar 82 g, UnsaturatedFat 27 g, ServingSize 1 serving
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