DOUBLE PEANUT BUTTER CAKE
My family loves peanut butter cake, so I came up with a recipe that packs in as much peanut butter as possible. Easy to say, they can't get enough of it. -Marie Hoyer, Hodgenville, Kentucky
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 9 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large bowl, cream peanut butter, butter and sugar until light and fluffy, 3-5 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. , Pour into a greased 9 in. square baking pan. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pan on a wire rack. For frosting, cream peanut butter and butter. Add sugar, milk and vanilla; beat until smooth. Spread over top of cake.
Nutrition Facts :
PEANUT BUTTER LAYER CAKE WITH PEANUT BUTTER FROSTING
This recipe is for the peanut butter-obsessed. The cake itself is substantial but also tender. Be sure you don't skip the last 2 minutes of beating incorporating air into the butter-sugar-egg mixture makes the batter light. Spread a few tablespoons of raspberry jam on each cake layer along with the peanut butter for an easy PB&J upgrade!
Provided by Food Network Kitchen
Categories dessert
Time 6h10m
Yield 12 to 14 servings
Number Of Ingredients 18
Steps:
- For the cake: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Butter two 9-inch round cake pans, and line the bottom of each with a round piece of parchment. Sift the flour, baking powder, salt and baking soda together onto a piece of parchment or into a large bowl.
- Beat the butter, brown sugar, peanut butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until the mixture is light and creamy, about 5 minutes. Scrape down the side of the bowl as needed. Add the eggs, 1 at a time, beating well after each addition. Continue beating until the mixture is light and creamy, about 2 minutes. Beat in the vanilla. Reduce the mixer speed to medium-low, and add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour. Beat until just combined.
- Evenly divide the batter among the prepared cake pans. Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let the cakes cool in the pans for a few minutes, then transfer them to a cooling rack to cool completely. Invert each onto a cooling rack, and remove the parchment. (The cakes can be stored at room temperature, wrapped in plastic wrap, for 1 day.)
- For the buttercream: Bring a few inches of water to a boil in a saucepan large enough to hold the heatproof bowl of a stand mixer above the water.
- Whisk together the granulated sugar, egg whites and salt in the stand mixer bowl. Set the bowl above the boiling water, and whisk until the mixture is warm to the touch and the sugar has completely dissolved. Transfer the bowl to the stand mixer fitted with the whisk attachment, and beat at medium-high speed until cool and the whites hold stiff peaks, about 5 minutes. Beat in 3/4 cup of the peanut butter until smooth. Beat in a couple of chunks of butter at a time, making sure the pieces are incorporated before adding more. Continue beating on medium-high speed until the buttercream thickens into stiff peaks. (The mixture at some point may appear to be very liquidy, but continue to beat.) Beat in the vanilla.
- To assemble: Slice each cake in half, for a total of 4 cake rounds. Spread the remaining 1/2 cup peanut butter on 3 of the rounds, dividing evenly. Put 1 round, peanut butter-side up, on a cake stand or serving platter, and spread about 3/4 cup of the buttercream on top, leaving about a 1/2-inch border all around. Repeat with 2 more layers of peanut-buttered cake and buttercream. Place the last cake round (without the peanut butter) on top. Frost the outside of the cake with the remaining buttercream. Refrigerate the cake until it sets up (this makes it possible to cut neat slices), at least 4 hours up to overnight. Sprinkle the top with peanut brittle before serving. Serve chilled or at room temperature.
PEANUT BUTTER BUNDT CAKE
This peanut butter Bundt cake with frosting is heavenly to me. I use smooth peanut butter, but crunchy would work, too. -Karen Holt, Rock Hill, South Carolina
Provided by Taste of Home
Categories Desserts
Time 2h30m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan., In a large bowl, cream butter, peanut butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, salt, baking powder and baking soda; add to creamed mixture alternately with milk, beating after each addition just until combined. Transfer to prepared pan. , Bake until a toothpick inserted in center comes out clean, 65-75 minutes. Cool in pan 5 minutes before removing to a wire rack to cool completely., For frosting, in a large bowl, beat butter, peanut butter and sugar. Beat in enough milk to achieve desired consistency. Spread over top of cake.
Nutrition Facts : Calories 465 calories, Fat 22g fat (11g saturated fat), Cholesterol 98mg cholesterol, Sodium 300mg sodium, Carbohydrate 62g carbohydrate (43g sugars, Fiber 1g fiber), Protein 7g protein.
PEANUT BUTTER POUND CAKE
Nutty pound cake with a crunchy topping.
Provided by KOHKI730
Categories Desserts Nut Dessert Recipes Peanut Dessert Recipes
Time 1h25m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan; line with parchment paper.
- Combine sugar and butter in a large bowl; beat with an electric mixer until light and creamy. Beat in eggs one at a time, beating well after each addition. Add vanilla extract. Beat in peanut butter slowly.
- Sift flour, baking powder, and salt together in a bowl. Mix into the butter mixture, a little at a time, until batter is well blended. Pour batter into the prepared tube pan.
- Bake in the preheated oven until golden, about 45 minutes. Sprinkle peanuts on top. Reduce oven temperature to 325 degrees F (165 degrees C). Continue baking until a toothpick inserted into the center comes out clean, 15 to 20 minutes more.
- Cool cake in the pan for 10 minutes. Invert onto a wire rack and let cool completely.
Nutrition Facts : Calories 597.2 calories, Carbohydrate 63 g, Cholesterol 172.6 mg, Fat 35.1 g, Fiber 1.8 g, Protein 11 g, SaturatedFat 17.2 g, Sodium 410.6 mg, Sugar 41.7 g
DOUBLE BUTTERSCOTCH COCONUT CAKE
I got this recipe from a co-worker years ago, and then I changed it a bit by adding a family favorite: butterscotch. It is super easy to throw together and is a perfect accompaniment to coffee or tea. -Marina Castle Kelley, Canyon Country, California
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, combine cake mix, pudding mix, eggs, coconut milk and oil; beat on low speed 30 seconds. Beat on medium speed 2 minutes. Stir in coconut and butterscotch chips. Transfer to prepared pan., Bake until a toothpick inserted near the center comes out clean, 40-45 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely. For glaze, in a microwave, melt butterscotch chips and cream; stir until smooth. Drizzle over cake; sprinkle with coconut.
Nutrition Facts : Calories 327 calories, Fat 15g fat (10g saturated fat), Cholesterol 49mg cholesterol, Sodium 359mg sodium, Carbohydrate 42g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.
DOUBLE PEANUT BUTTER POUND CAKE
A friend of ours wanted to see if we could make a peanut butter pound cake. This is posted in response to her request. :) Found on another site and then had several peanut butter loving friends try it out. :)
Provided by SweetsLady
Categories Dessert
Time 1h45m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350. Grease and flour 10 inch tube pan.
- In large mixing bowl, combine butter, peanut butter, sugar, and vanilla; beat until light and fluffy. Add eggs, one at a time, beating well after each addition.
- In another bowl, combine flour, baking powder, and salt; stir into butter mixture alternately with milk. Pour into pan.
- Bake at 350 F until toothpick inserted in center comes out clean, about 1 hour and 15-30 minutes.
- Cool in pan 15 minutes on wire rack. Remove from pan. Cool completely on wire rack. Drizzle cake with Peanut Butter Frosting.
- Frosting (Sometimes I make only half of this as it makes a LOT):.
- In sauce pan over low heat, melt 1/2 cup each of peanut butter and corn syrup. Stir in 2 cups powdered sugar, 1 T. milk, and 1 t. vanilla; mix until smooth.
PEANUT BUTTER POUND CAKE
Make and share this Peanut Butter Pound Cake recipe from Food.com.
Provided by spatchcock
Categories Dessert
Time 1h25m
Yield 1 tube cake, 16 serving(s)
Number Of Ingredients 9
Steps:
- Cream butter and sugar until light.
- Beat in eggs, one at a time, beating well after each.
- Add vanilla, beat in peanut butter slowly.
- Sift flour with baking powder and salt.
- Stir into butter mixture, a little at a time, until well blended.
- Grease a tube pan; pour batter in and bake 45 minutes at 350°F; reduce heat to 325°F and bake until cake tests done, 15 to 20 minutes longer.
- Cool in pan on rack 10 minutes before removing to rack to cool completely.
- If desired, sprinkle chopped peanuts on cake towards the end of baking while batter is still soft to give it a crunchy topping.
PENZEYS PEANUT BUTTER POUND CAKE
Make and share this Penzeys Peanut Butter Pound Cake recipe from Food.com.
Provided by Greeny4444
Categories Dessert
Time 1h50m
Yield 14 serving(s)
Number Of Ingredients 11
Steps:
- DO NOT preheat the oven.
- Lightly grease and flour a 10-inch tube pan, and set aside.
- In a large bowl, cream together the butter and the peanut butter. Add the sugar and beat until light in color.
- Add the eggs, one at a time, mixing well after each addition. The mixture should be light and fluffy.
- Add the vanilla.
- In a smaller bowl, sift together the flour, baking powder, and salt.
- Gradually add to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until smooth and creamy.
- Pour into the cake pan, and place in the cold oven.
- Set the oven temperature to 375 degrees F, and bake about 1 hour 35 minutes (check after 1 hour 10 minutes, as all ovens are different), or until a tester comes out clean.
- When it is done baking, let the cake cool in the pan for 30 minutes before turning out on a rack to cool completely.
- For the icing:.
- Place the chocolate chips in a small mixing bowl.
- Heat the cream in a heavy saucepan, until boiling. Pour over the chocolate chips and stir until creamy and smooth.
- Let cool for 2 to 3 minutes.
- Brush any loose crumbs from the cake. Place the cooling rack on a wax paper or parchment-lined baking sheet to catch any drips.
- Pour the icing evenly over the cake, allowing it to cascade down the sides and cover the cake.
- Move the cake rack to another lined baking sheet, scrape the drips from the used baking sheet, reheat the chocolate, and pour over the cake.
Nutrition Facts : Calories 694.4, Fat 36.9, SaturatedFat 18.4, Cholesterol 121.2, Sodium 338.8, Carbohydrate 86.1, Fiber 3, Sugar 57.8, Protein 11.2
More about "double peanut butter pound cake food"
DOUBLE PEANUT BUTTER POUND CAKE – MY RECIPE REVIEWS
From myrecipereviews.com
Servings 12Total Time 1 hr 35 minsCategory CakesCalories 785 per serving
- In a large mixing bowl, combine the butter, peanut butter, sugar and vanilla. Beat until light and fluffy, scraping down the sides of the bowl a couple of times during mixing.
- In another bowl, combine flour, baking powder and salt. Spoon flour mixture into the batter alternately with the milk.
HOW TO MAKE AN EASY PEANUT BUTTER CAKE RECIPE
From tasteofhome.com
PEANUT BUTTER POUND CAKE - 5* TRENDING RECIPES WITH …
From food.theffeed.com
PEANUT BUTTER POUND CAKE - RECIPE OF TODAY
From recipeoftoday.com
PEANUT BUTTER POUND CAKE | MRFOOD.COM
From mrfood.com
BROWN BUTTER POUND CAKE WITH STRAWBERRY COMPOTE
From sallysbakingaddiction.com
PEANUT BUTTER POUND CAKE W/CHOCOLATE GLAZE AND CANDY
From southernfoodandfun.com
OUR BEST POUND CAKE RECIPES - FOOD COM
From foodnetwork.com
Author By
RECIPE FOR DOUBLE PEANUT BUTTER POUND CAKE
From hindsjerseyfarm.com
NUTRITION FACTS FOR KRUSTEAZ COOKIE MIX - DOUBLE PEANUT BUTTER
From myfooddiary.com
PEANUT BUTTER POUND CAKE SOUTHERN LIVING : TOP PICKED FROM OUR …
From recipeschoice.com
FOOD LIBRARIAN
From foodlibrarian.com
PEANUT BUTTER POUND CAKE WITH PEANUT BUTTER FROSTING RECIPE
From delishably.com
DOUBLE PEANUT BUTTER CAKE - HAPPY HOMESCHOOL NEST
From pinterest.com
DOUBLE PEANUT BUTTER POUND CAKE - HAPPENINGS MAGAZINE
From happeningsmagazinepa.com
PEANUT BUTTER POUND CAKE - COOK'N IS FUN - FOOD RECIPES, DESSERT ...
From piarecipes.com
PEANUT BUTTER POUND CAKE (WITH CHOCOLATE GANACHE)
From simplydeliziousbaking.com
PEANUT BUTTER POUND CAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PEANUT BUTTER POUND CAKE - FOODIESO
From foodieso.com
DOUBLE PEANUT BUTTER POUND CAKE RECIPE - FOOD.COM
From pinterest.com
CHOCOLATE PEANUT BUTTER LOAF CAKE - A LATTE FOOD
From alattefood.com
DOUBLE PEANUT BUTTER CAKE RECIPE - BAKER RECIPES®
From bakerrecipes.com
DOUBLE PEANUT BUTTER POUND CAKE RECIPE - FOOD.COM
From pinterest.co.uk
DOUBLE PEANUT BUTTER POUND CAKE RECIPE - WEBETUTORIAL
From webetutorial.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love