Unbelievable Peanut Butter Cake Recipes

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PEANUT BUTTER CAKE II



Peanut Butter Cake II image

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

½ cup creamy peanut butter
½ cup butter, softened
4 eggs
1 (18.25 ounce) package butter cake mix
⅔ cup water
1 cup peanut butter
½ cup butter, softened
4 cups confectioners' sugar
⅓ cup heavy cream

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



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 CAKE



Peanut Butter Cake image

Provided by Shiran

Number Of Ingredients 16

1/3 cup (45g) all-purpose flour
1/4 cup (50g) light or dark brown sugar
2 tablespoons (28g) unsalted butter, softened to room temperature
1 tablespoon (16g) creamy peanut butter
1/2 cup (50g) chopped roasted salted peanuts
1 and 1/2 cups (200g) all-purpose flour, sifted
1 and 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (120 ml) whole milk
1/4 cup (60 ml) sour cream (or buttermilk)
1/2 cup (1 stick/115g) unsalted butter, softened to room temperature
2/3 cup (170g) creamy peanut butter
1/4 cup (60 ml) canola or vegetable oil
1 cup (200g) granulated sugar
2 large eggs
1 teapoon vanilla extract

Steps:

  • Make the peanut butter crumble: In a medium bowl, whisk together flour and brown sugar. Using a wooden spoon or a fork, stir in butter and peanut butter until mixture is crumbly. Stir in peanuts. Cover with plastic wrap and keep in the refrigerator until ready to use.
  • Make the cake: Preheat oven to 350°F/180°C. Grease an 8x8-inch pan.
  • In a medium bowl sift together flour, baking powder, and salt. In another medium bowl mix milk and sour cream. Set bowls aside.
  • In a mixer bowl fitted with the paddle attachment, beat butter, peanut butter, oil, and sugar on medium speed until creamy, about 3 minutes. Beat in eggs, one at a time, until combined. Scrape down the sides and bottom of the bowl as necessary. Beat in vanilla extract. On low speed, beat in the flour mixture in 3 additions, alternating with the milk mixture in 2 additions, starting and ending with the flour. Be careful not to overmix.
  • Pour the batter into prepared pan and smooth the top. Sprinkle crumble evenly over the batter. It will look like a lot of crumbs, but use them all. Bake for 40-50 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool completely.
  • Store cake in an airtight container in the refrigerator for up to 5 days. Cake is best served at room temperature.

BEST PEANUT BUTTER CAKE



BEST Peanut Butter Cake image

Simply THE best peanut butter cake EVER!

Provided by Kimberly Killebrew

Categories     Dessert

Time 1h

Number Of Ingredients 16

For the Cake:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup coconut oil (, at room temperature or oil of choice (I use coconut oil). Note: Oil yields a moister cake than butter)
1/3 cup natural unsweetened peanut butter
1 cup brown sugar
2 large eggs
1 cup buttermilk
1 teaspoon vanilla extract
For the Frosting:
1 cup natural unsweetened peanut butter
1/2 cup unsalted butter (, softened)
3 cups powdered (confectioner's) sugar ((can use less if preferred) )
up to 1/2 cup heavy cream (, at room temperature)

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



Peanut butter cake image

A mouth-watering sponge with a wonderfully gooey peanut butter and caramel filling

Provided by Jane Hornby

Categories     Afternoon tea, Snack, Treat

Time 50m

Number Of Ingredients 11

200g butter , softened, plus extra for greasing
3 tbsp smooth peanut butter , plus 2 tbsp for the middle (or more if you like)
4 large eggs
200g golden caster sugar
150g pot natural yogurt
200g self-raising flour
50g salted roasted peanuts
1 tbsp icing sugar
100g milk chocolate , roughly chopped
2 tbsp milk
3 tbsp dulce de leche

Steps:

  • Butter 2 x 20cm non-stick sandwich tins and line with circles of baking paper. Heat oven to 180C/fan 160C/gas 4. Using electric hand beaters, beat the butter, 3 tbsp peanut butter, eggs, sugar and yogurt together until smooth and creamy. Fold in the flour, then split the mix between the tins, using a spatula to get every last bit. Bake for 30 mins until risen and golden.
  • Meanwhile, toss the salted peanuts and icing sugar with ½ tsp water until well coated and claggy. Spread over a non-stick baking sheet. When the cakes are ready, leave them to cool for 5 mins in the tin, then turn onto a cooling rack to cool completely. Turn the oven up to 200C/fan 180C/gas 6, then roast the nuts for 10 mins, tossing them a couple of times until golden and coated in a shiny caramel. Tip onto a lightly buttered plate. Make the topping while you wait: melt the chocolate and milk together in a pan over simmering water or microwave on High for 1 min, then stir to melt. Leave to cool.
  • Put one of the sponges onto a plate, spread with 2 tbsp peanut butter (or more), then dot with the dulce de leche and spread with a palette knife. Sandwich the second sponge on top, then spread with the chocolate topping. Scatter with the caramelised peanuts to serve.

Nutrition Facts : Calories 445 calories, Fat 29 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.6 milligram of sodium

UNBELIEVABLE PEANUT BUTTER CAKE



Unbelievable Peanut Butter Cake image

A Christmas tradition. There are no words for how delicious this cake is. Definitely for peanut butter lovers!

Provided by catercow

Categories     Dessert

Time 35m

Yield 1 slice, 24 serving(s)

Number Of Ingredients 14

2 cups flour
1 cup Splenda granular, sugar substitute
1/2 teaspoon salt
1 teaspoon baking soda
1 cup fat-free margarine
1 cup water
4 tablespoons peanut butter
3 eggs
1/2 cup skim milk
1 tablespoon vanilla
1/2 cup fat-free margarine
4 tablespoons peanut butter
6 tablespoons skim milk
4 cups powdered sugar

Steps:

  • Bring to boil group 2.
  • Add group 1 and group 3.
  • Pour into an ungreased sheet pan. Bake at 350°F for 10 minutes. Cool 10 minutes.
  • Bring to a boil the first three ingredients for the frosting--remove and add 4 cups powdered sugar. Spread over cake and enjoy!

Nutrition Facts : Calories 167.8, Fat 3.9, SaturatedFat 1.1, Cholesterol 26.6, Sodium 224.4, Carbohydrate 30.1, Fiber 0.6, Sugar 20.2, Protein 3.6

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