CREAMY PEANUT BUTTER ICING
A creamy, no-cook peanut butter icing. Perfect on chocolate cake! Should be enough to ice 24 cupcakes or 1 cake.
Provided by DSPTina
Categories Desserts Frostings and Icings
Time 10m
Yield 24
Number Of Ingredients 6
Steps:
- Beat butter in a bowl using an electric mixer until fluffy. Add peanut butter, vanilla extract, and salt; beat until incorporated. Slowly pour confectioners' sugar into peanut butter mixture while continuing to beat with the mixer; add milk until desired thickness is reached.
Nutrition Facts : Calories 182.5 calories, Carbohydrate 22 g, Cholesterol 20.5 mg, Fat 10.5 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 5.5 g, Sodium 80.4 mg, Sugar 21.1 g
CREAMY PEANUT BUTTER FROSTING
This was so easy to make and tastes delicious. I was also able to use some with some red food coloring to decorate the cake. I have had it written on a piece of paper for a long time.. don't know where I got it, but I needed to make a cake today and remembered this. This makes enough to frost and fill a two layer 9 inch cake, or frost a sheet cake.
Provided by CoolMonday
Categories Dessert
Time 5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Cream butter and peanut butter together.
- Add half the powdered sugar and blend.
- Blend in milk and vanilla.
- Add remaining powdered sugar.
- Stir until smooth and well blended.
PEANUT BUTTER BUTTERCREAM FROSTING
This simple peanut butter buttercream frosting makes enough to frost a three- or four-layer cake. For peanut butter-lovers, this is the only frosting they need in their recipe boxes. -Iola Egle, Bella Vista, Arkansas
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 4 cups.
Number Of Ingredients 5
Steps:
- In a large bowl, cream butter, peanut butter and confectioners' sugar until light and fluffy. Beat in milk and vanilla until smooth.,
Nutrition Facts : Calories 318 calories, Fat 20g fat (9g saturated fat), Cholesterol 31mg cholesterol, Sodium 162mg sodium, Carbohydrate 34g carbohydrate (31g sugars, Fiber 1g fiber), Protein 4g protein.
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
OLD SCHOOL PEANUT BUTTER CAKE
Rich, Creamy, And Easy!
Provided by Lindy V.
Number Of Ingredients 17
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.
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
ICE BOX CAFE PEANUT BUTTER ICE CREAM CAKE
Steps:
- To make the chocolate cake: Preheat oven to 350 degrees F. Choose between a 10 by 3-inch round or a rectangular shaped baking pan and spray it with baking grease or butter and then line the bottom with parchment paper.
- Combine the oil and the sugar in mixer until well blended. Add the eggs and the vanilla extract and continue to mix until well blended. Add the milk and the coffee.
- Sift all of the dry ingredients and then add them to the wet ingredients in three batches allowing each batch to be thoroughly absorbed.
- Pour the batter in prepared pans and bake for approximately 25 minutes or until a skewer is clean when removed. Allow to cool before unmolding. Once chocolate cake has cooled, unmold, and refrigerate overnight to allow it to cool thoroughly.
- To make the ice cream cake: Cut the chocolate cake horizontally to make 2 layers out of the 1 layer and slide 1 of the layers onto a plate or cake board attempting not to break the layers.
- Line the same pan used to bake the chocolate cake in plastic wrap (the plastic will help you remove the ice cream cake from the pan once it is set, so make sure to use a large enough piece and slide 1 of the half layers of chocolate cake into the pan). Make sure that it rests firmly in the bottom of the pan and if the plastic wrap has slipped in, adjust so that it spills over the sides of the pan.
- Empty a pint of chocolate ice cream, or your favorite brand, into a mixer and soften until it is easily spread, do not let it become runny. Pour the ice cream into mold over chocolate layer and spread evenly with a spatula or the back of a spoon. Return to freezer until set, approximately 2 hours.
- Soften 2 cups of creamy peanut butter in the microwave without letting it get runny, approximately 2 minutes. Then pour the peanut butter over the chocolate ice cream. Using a spatula or the back of a spoon, spread the peanut butter evenly over the chocolate ice cream. Place the second half of the chocolate cake layer over the peanut butter and pat down firmly. Return to freezer until set, approximately 2 hours.
- Empty a pint of vanilla ice cream or your favorite brand, into a mixer and soften it until it can be easily spread. Pour into mold over chocolate layer and spread evenly with a spatula or the back of a spoon. Return to freezer and allow to set overnight.
- To unmold, simply invert over cake board or plate, place a warm towel over the pan for a couple of minutes. The cake should slide out without any problems, grab a hold of the ends of the plastic wrap, and give it a tug if it is stubborn. Invert back so that vanilla ice cream is on top. Decorate with melted chocolate or whipped cream.
- If you chose a rectangular shaped mold, cut lengthwise and stack on top of each other for a dramatic presentation. Drizzle with melted chocolate.
CREAMY PEANUT BUTTER CAKE RECIPE
Surprise your chocolate-peanut butter lovers with our Creamy Peanut Butter Cake Recipe. This peanut butter cake recipe unifies those tastes beautifully.
Provided by My Food and Family
Categories Recipes
Time 1h35m
Yield 16 servings
Number Of Ingredients 13
Steps:
- Heat oven to 375F.
- Mix flour, baking powder and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with 1 cup milk, beating after each addition until well blended. Add 1/3 cup peanut butter and vanilla; mix well.
- Pour into 2 greased and floured 9-inch round pans.
- Bake 25 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Invert cakes onto wire racks; gently remove pans. Cool cakes completely.
- Beat pudding mix and remaining milk in large bowl with whisk 2 min. (Pudding will be thick.) Add 1/2 cup peanut butter; mix well. Stir in COOL WHIP.
- Stack cake layers on plate, filling and frosting with COOL WHIP mixture. Top with nuts.
Nutrition Facts : Calories 330, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
ADDICTIVE PEANUT BUTTER CAKE
My son-in-law remembered his grandmothers peanut butter cake from long ago. One of her daughters shared this very special recipe with me.
Provided by Rita P
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 13
Steps:
- Cake: cream butter& sugar, add peanut butter, cream well and add eggs one at a time.
- Add combined dry ingredients alternately with buttermilk, beginning and ending with dry ingredients.
- Grease and flour 3 9" cake pans and bake at 350 degrees for 20 to 25 minutes.
- Icing: Bring sugar and milk to a boil, boil about 7 minutes.
- Add peanut butter, butter and vanilla& beat until spreading consistency.
Nutrition Facts : Calories 10052.6, Fat 562.7, SaturatedFat 212.4, Cholesterol 1160.9, Sodium 8706.5, Carbohydrate 1102.7, Fiber 47.1, Sugar 783.6, Protein 239.3
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