Chocolate Cake With Peanut Butter Frosting Food

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CHOCOLATE CAKE WITH PEANUT BUTTER FROSTING



Chocolate Cake with Peanut Butter Frosting image

The BEST dessert combination: Chocolate and Peanut Butter! Ultra moist homemade chocolate cake with a creamy peanut butter frosting. This 9x13 cake recipe is a classic.

Provided by Julie Clark

Categories     Dessert

Time 55m

Number Of Ingredients 15

1 3/4 cups all-purpose flour
1 3/4 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk
1/2 cup canola oil
2 large eggs ((room temperature))
1 teaspoon vanilla
1 cup freshly brewed strong hot coffee
1/2 cup salted butter ((softened))
1 cup creamy peanut butter
2-3 tablespoons heavy cream
2 cups powdered sugar

Steps:

  • Spray a 9x13 baking pan with cooking spray. Preheat the oven to 350 degrees Fahrenheit.
  • For the cake, put flour, sugar, cocoa, baking powder, baking soda and salt in a bowl and mix well.
  • In a stand mixer, mix the buttermilk, oil, eggs, vanilla together. Slowly add in the mix of dry ingredients while the mixer is on low. Add the coffee and make sure everything is combined. The batter will be very thin.
  • Pour the batter into the prepared pan and bake for about 30-35 minutes or until the center of the cake springs back when you touch it.
  • Allow the cake to cool on a cooling rack. While the cake is cooling, make the frosting
  • In the bowl of a stand mixer, cream together butter and peanut butter for 2 minutes.
  • Add 1 cup of powdered sugar and mix until blended.
  • Add 2 tablespoons of heavy cream and beat until completely blended.
  • Add in the remaining cup of powdered sugar. Beat for 1 minute.
  • Test the frosting and if you need another tablespoon or two of heavy cream to make the frosting spreadable, add it in.
  • Beat for 2-3 minutes until the frosting is light and fluffy.
  • *Add in ½ teaspoon of vanilla if desired.
  • Use a spatula to spread the peanut butter frosting on the cooled chocolate cake.
  • Sprinkle with chopped candies if desired.

Nutrition Facts : Calories 465 kcal, Carbohydrate 57 g, Protein 8 g, Fat 24 g, SaturatedFat 7 g, Cholesterol 48 mg, Sodium 464 mg, Fiber 2 g, Sugar 41 g, ServingSize 1 serving

CHOCOLATE SHEET CAKE WITH PEANUT BUTTER FROSTING



Chocolate Sheet Cake with Peanut Butter Frosting image

Provided by Kelsey Nixon

Time 2h5m

Yield 24 servings

Number Of Ingredients 16

3 cups flour
3 cups sugar
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3 large eggs
3/4 cup sour cream
2 teaspoons pure vanilla extract
1 1/2 cups (3 sticks) butter
3/4 cup cocoa powder
1 1/2 cups hot water
1/2 cup (1 stick) butter
1/2 cup smooth peanut butter
4 cups powdered sugar (confectioners' sugar)
1/3 cup milk
1 teaspoon vanilla extract
1/2 cup chopped walnuts, optional

Steps:

  • Preheat the oven to 350 degrees F. Grease and flour a 18 by 13-inch rimmed baking sheet.
  • In a large mixing bowl, combine the flour, sugar, baking soda, and salt. In a separate mixing bowl, beat the eggs and mix in the sour cream, and vanilla. Add the egg mixture to the flour mixture, mixing until just combined.
  • In a saucepan over medium-high heat, melt the butter and stir in the cocoa powder, and hot water. Bring the mixture to a boil and then remove from the heat. Cool slightly, and incorporate the cocoa mixture with the dry ingredients, mixing just until blended.
  • Pour the batter into the prepared pan. Bake for 25 minutes, or until a tester inserted into the center comes out clean. Cool completely.
  • For the frosting:
  • In a large heavy-bottomed saucepan over medium heat, melt the butter. Add the peanut butter and mix until smooth. Remove from the heat. In a separate large bowl, whisk together the milk, and powdered sugar until fully incorporated. Stir in the vanilla, and slowly incorporate the peanut butter mixture, blending well after each addition.
  • Frost the cake while both the frosting and cake are still warm. Top with nuts, if desired.
  • Cook's Note: Making a sheet cake is the best bang for your buck when it comes to dessert for a group. To vamp it up, take small biscuit cutters and create tiered cakes that can be dusted with powdered sugar. Cake scraps can be saved for a delicious trifle the next day.
  • Sheet Cake Variations:
  • Chocolate Fudge Frosting: instead of peanut butter frosting, replace peanut butter in frosting recipe with 1/3 cocoa powder. Prepare the frosting the same way.
  • Toasted Coconut: In addition to topping with nuts, top cake with toasted coconut.
  • Caramel/Fudge Cake: Drizzle warm caramel sauce and/or fudge sauce over frosting just before serving.
  • Sheet Cake Variations, follows.

CHOCOLATE SHEET CAKE WITH PEANUT BUTTER FROSTING



Chocolate Sheet Cake With Peanut Butter Frosting image

Make and share this Chocolate Sheet Cake With Peanut Butter Frosting recipe from Food.com.

Provided by Food.com

Categories     Dessert

Time 2h5m

Yield 24 serving(s)

Number Of Ingredients 16

3 cups flour
3 cups sugar
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3 large eggs
3/4 cup sour cream
2 teaspoons pure vanilla extract
1 1/2 cups butter (3 sticks)
3/4 cup cocoa powder
1 1/2 cups hot water
1/2 cup butter (1 stick)
1/2 cup smooth peanut butter
4 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
1/2 cup walnuts, chopped (optional)

Steps:

  • Preheat the oven to 350 degrees F. Grease and flour a 18 by 13-inch rimmed baking sheet.
  • For the cake:.
  • In a large mixing bowl, combine the flour, sugar, baking soda, and salt. In a separate mixing bowl, beat the eggs and mix in the sour cream, and vanilla. Add the egg mixture to the flour mixture, mixing until just combined.
  • In a saucepan over medium-high heat, melt the butter and stir in the cocoa powder, and hot water. Bring the mixture to a boil and then remove from the heat. Cool slightly, and incorporate the cocoa mixture with the dry ingredients, mixing just until blended.
  • Pour the batter into the prepared pan. Bake for 25 minutes, or until a tester inserted into the center comes out clean. Cool completely.
  • For the frosting:.
  • In a large heavy-bottomed saucepan over medium heat, melt the butter. Add the peanut butter and mix until smooth. Remove from the heat. In a separate large bowl, whisk together the milk, and powdered sugar until fully incorporated. Stir in the vanilla, and slowly incorporate the peanut butter mixture, blending well after each addition.
  • Frost the cake while both the frosting and cake are still warm. Top with nuts, if desired.
  • Cook's Note:
  • Making a sheet cake is the best bang for your buck when it comes to dessert for a group. To vamp it up, take small biscuit cutters and create tiered cakes that can be dusted with powdered sugar. Cake scraps can be saved for a delicious trifle the next day.
  • Variations:.
  • Chocolate Fudge Frosting: instead of peanut butter frosting, replace peanut butter in frosting recipe with 1/3 cocoa powder. Prepare the frosting the same way.
  • Toasted Coconut: In addition to topping with nuts, top cake with toasted coconut.
  • Caramel/Fudge Cake: Drizzle warm caramel sauce and/or fudge sauce over frosting just before serving.

Nutrition Facts : Calories 431.3, Fat 20.7, SaturatedFat 11.6, Cholesterol 68.1, Sodium 280.9, Carbohydrate 60, Fiber 1.6, Sugar 45.5, Protein 4.7

CHOCOLATE-PEANUT BUTTER FROSTING



Chocolate-Peanut Butter Frosting image

When spread on yellow cake or cupcakes, dessert becomes reminiscent of Tasty Kake's Kandy Kakes:) Yummy! But for those who dote on rich and intensely flavored bites, spread this on peanut butter or chocolate cakes:)

Provided by JamesDeansGirl

Categories     Dessert

Time 12m

Yield 1 1/3 cups

Number Of Ingredients 7

1/2 cup creamy peanut butter
2 tablespoons butter, softened
1 pinch salt
1 teaspoon vanilla extract
3 -4 tablespoons milk
1 1/2 cups sifted powdered sugar
1/4 cup sifted unsweetened cocoa powder (Dutch process)

Steps:

  • In a medium bowl, using an electric mixer on high speed, cream together the peanut butter, butter, and salt until light and smooth.
  • Blend in the vanilla and add 3 Tbsp.
  • of the milk until well blended.
  • Gradually beat in the powdered sugar and cocoa powder, adding more milk, if necessary, to achieve a smooth, spreadable consistency.

PEANUT BUTTER AND CHOCOLATE CAKE I



Peanut Butter and Chocolate Cake I image

Two layers of peanut butter cake sandwiched with peanut butter filling and covered in chocolate fudge frosting.

Provided by D. Kelly

Categories     Desserts     Chocolate Dessert Recipes

Time 1h

Yield 16

Number Of Ingredients 15

2 cups cake flour
2 teaspoons baking powder
¼ teaspoon salt
¾ cup unsalted butter, softened
1 ⅓ cups white sugar
2 eggs
¾ cup creamy peanut butter
1 tablespoon vanilla extract
1 cup milk
¾ cup unsalted butter
1 ¼ cups confectioners' sugar
2 tablespoons milk
1 teaspoon vanilla extract
½ cup creamy peanut butter
1 (12 ounce) jar hot fudge topping

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) pans. Sift together the flour, baking powder and salt. Set aside.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the peanut butter and vanilla. Beat in the flour mixture alternately with the milk. Pour batter into prepared pans.
  • Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pans for 10 minutes, then turn out onto a wire rack and cool completely.
  • Make the Frosting and Filling: In a large bowl, beat 3/4 cup butter until smooth. Slowly beat in confectioners' sugar until smooth. Blend in 2 tablespoons milk and vanilla. Beat at high speed until light and fluffy. For filling, combine 1/2 cup of butter mixture with 1/2 cup peanut butter. For frosting, beat 1/2 cup of the (cool) hot fudge into remaining butter mixture.
  • To assemble: Place one cake layer on serving plate. Spread top with peanut butter filling. Place second layer on top and frost top and sides with fudge frosting. Warm the remaining fudge sauce and drizzle over cake when serving.

Nutrition Facts : Calories 531 calories, Carbohydrate 57.7 g, Cholesterol 70.4 mg, Fat 30.8 g, Fiber 2 g, Protein 8.6 g, SaturatedFat 14.5 g, Sodium 243.7 mg, Sugar 37.9 g

PEANUT BUTTER CHOCOLATE CAKE



Peanut Butter Chocolate Cake image

This is very tasty as it's a combination of my two favorites. I just had to post it as I see there are other's w/my same taste passions. This can be taken anywhere as the peanut butter frosting sprinkled w/the mini-chocolate chips are a nice contrast together. Can also be made as cupcakes.

Provided by CoffeeB

Categories     Dessert

Time 45m

Yield 12-16 serving(s)

Number Of Ingredients 17

2 cups flour
2 cups sugar
2/3 cup baking cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1 cup milk
2/3 cup vegetable oil
1 teaspoon vanilla
1 cup brewed coffee, room temp
3 ounces cream cheese, softened
1/4 cup creamy peanut butter
2 cups confectioners' sugar
2 tablespoons milk
1/2 teaspoon vanilla
miniature semisweet chocolate chips

Steps:

  • In a mixing bowl, combine dry ingredients.
  • Add eggs, milk, oil and vanilla.
  • Beat for 2 minutes.
  • Stir in coffee, (batter will be thin).
  • Pour into a greased 9x13 inch baking pan.
  • Bake at 350 degrees for 35-40 minutes.
  • Cool completely on a wire rack.
  • Frosting:.
  • Beat the cream cheese and peanut butter in a mixing bowl until smooth.
  • Beat in sugar, milk and vanilla.
  • Spread over cake.
  • Sprinkle with chocolates chips.
  • Store in refrigerator.

Nutrition Facts : Calories 485.8, Fat 19.9, SaturatedFat 4.9, Cholesterol 46.2, Sodium 407.5, Carbohydrate 74.3, Fiber 2.5, Sugar 53.7, Protein 6.8

CHOCOLATE PEANUT BUTTER BUTTERCREAM FROSTING



Chocolate Peanut Butter Buttercream Frosting image

Make and share this Chocolate Peanut Butter Buttercream Frosting recipe from Food.com.

Provided by These hands can cook

Categories     Dessert

Time 5m

Yield 16 serving(s)

Number Of Ingredients 5

3 cups powdered sugar
1/3 cup creamy peanut butter
2 teaspoons vanilla
1/4 cup milk (or more if needed)
3 ounces unsweetened baking chocolate, melted and cooled

Steps:

  • Mix powdered sugar and peanut butter in medium bowl.
  • Stir in vanilla, milk and chocolate.
  • Beat until smooth and spreadable (start with 1/4 cup of milk and add a bit more if you need to).
  • Frosts 13x9-inch cake.

Nutrition Facts : Calories 150.3, Fat 5.7, SaturatedFat 2.4, Cholesterol 0.5, Sodium 28.1, Carbohydrate 25.3, Fiber 1.2, Sugar 22.6, Protein 2.2

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.

CHOCOLATE PEANUT BUTTER CAKE WITH BUTTERFINGER FROSTING



Chocolate Peanut Butter Cake With Butterfinger Frosting image

I made this for my birthday last year and it is incredible. This appeared in last year's Bon Appetit. Now I have two cakes to pick from for my birthday..this and the Chocolate Peanut Butter Mousse Cake. Can you tell I'm head over heels for this winning combination?

Provided by greysangel

Categories     Dessert

Time P2DT25m

Yield 12-16 serving(s)

Number Of Ingredients 20

2 1/4 cups heavy whipping cream
1/2 cup packed golden brown sugar
12 ounces bittersweet chocolate or 12 ounces semisweet chocolate, finely chopped
1/2 cup old-fashioned natural-style chunky peanut butter
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons unsalted butter, room temperature
1/2 cup old-fashioned chunky peanut butter (natural)
1 lb golden brown sugar
4 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1 (12 ounce) package cream cheese, room temperature
2 cups powdered sugar, divided
6 tablespoons unsalted butter, room temperature
1 teaspoon vanilla extract
3/4 cup chilled heavy whipping cream
2 butterfinger candy bars, coarsely chopped

Steps:

  • For filling:.
  • Bring cream and sugar to simmer in saucepan, whisking to dissolve sugar. Remove from heat. Add chocolate; let stand 1 minute. Whisk until smooth. Whisk in peanut butter. Chill uncovered overnight.
  • For cake:.
  • Preheat oven to 350°F Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment paper. Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter and peanut butter in large bowl until blended. Beat in sugar. Beat in eggs, 1 at a time, then vanilla. At low speed, beat in flour mixture in 4 additions alternately with buttermilk in 3 additions.
  • Divide batter among pans and spread evenly. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes 5 minutes. Turn out onto racks; peel off parchment. Cool cakes completely.
  • For frosting:.
  • Using electric mixer, beat cream cheese, 1 1/4 cups powdered sugar, butter, and vanilla in large bowl to blend. Whisk whipping cream and 3/4 cup powdered sugar in bowl until mixture holds medium-firm peaks. Fold into cream cheese mixture in 3 additions; chill until firm but spreadable, about 1 hour.
  • Place 1 cake layer, bottom side up, on 9-inch tart pan bottom. Spread with half of filling. Place another layer, bottom side up, on work surface. Spread with remaining filling; place atop first layer. Top with remaining cake layer, bottom side up.
  • Spread frosting over top and sides of cake. (Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 2 hours before continuing.) Press candy and peanuts onto top of cake.

Nutrition Facts : Calories 911.7, Fat 56.2, SaturatedFat 31.9, Cholesterol 224.7, Sodium 471.6, Carbohydrate 93.9, Fiber 1.7, Sugar 68, Protein 12

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