CHOCOLATE PEANUT BUTTER WACKY CAKE
Chocolate cake with peanut butter icing. This recipe has been a favorite for birthdays in my family for years. The cake is very moist.
Provided by Teryl Shryack
Categories Desserts Cakes Sheet Cake Recipes
Yield 18
Number Of Ingredients 12
Steps:
- In a large bowl, sift together the flour, baking soda, salt, cocoa, and white sugar.
- To the sifted ingredients, add the 10 tablespoons butter or margarine, vinegar, and warm water. Mix thoroughly, but do not beat. Pour batter into ungreased 9 x 13 inch pan.
- Bake at 350 degrees F (175 degrees C)for 30 to 35 minutes. Remove cake from oven, but keep it in the pan.
- Cream together peanut butter, brown sugar, milk, and 1/4 cup butter or margarine. Spread icing onto cake. Place under broiler until brown and bubbly.
Nutrition Facts : Calories 314.3 calories, Carbohydrate 51.9 g, Cholesterol 24 mg, Fat 11.3 g, Fiber 1.4 g, Protein 3.6 g, SaturatedFat 6.3 g, Sodium 354.7 mg, Sugar 34.6 g
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
CHOCOLATE CAKE WITH PEANUT BUTTER FROSTING
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
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 CUPCAKES AND PEANUT BUTTER ICING
Steps:
- Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.
- In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.
- Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
- Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.
- Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.
HOMEMADE CHOCOLATE CAKE WITH PEANUT BUTTER FROSTING
Wow! This is an old-fashioned recipe with simple ingredients that's classic and delicious. The chocolate cake is super moist and tender thanks to the buttermilk. Coffee brings out the chocolate flavor and adds a lot of richness. The peanut butter frosting is super easy to make and the perfect topping to this wonderful cake. This...
Provided by Bunny's Warm Oven Blog
Categories Cakes
Time 1h
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 300 degrees. Grease the bottom and sides of a 13x9 inch baking pan.
- 2. Mix the flour sugar, cocoa, salt, baking powder, and baking soda together in a large bowl.
- 3. Beat the eggs with an electric mixer until they are bright yellow and slightly thick.
- 4. Add the oil, coffee, and vanilla to the eggs. Mix until well incorporated.
- 5. Add the flour to the mix, alternating with the buttermilk, mixing after each addition until just incorporated.
- 6. Start with the flour first, then buttermilk, flour, buttermilk and end with flour.
- 7. Mix well.
- 8. Pour the batter into the prepared baking pan. I always hold the pan up a few inches from the counter and let it fall to get rid of air bubbles in the batter.
- 9. Bake at 300 degrees for 1 hour.
- 10. Test for doneness with a toothpick. Allow to cool.
- 11. Once cake is cooled, place the butter and peanut butter into a medium bowl and beat with an electric mixer.
- 12. Gradually mix in the sugar.
- 13. When it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable.
- 14. Beat for at least 3 minutes for it to get good and fluffy.
- 15. Frost cake after it has cooled completely.
SUPER-MOIST CHOCOLATE CAKE WITH FLUFFY PEANUT BUTTER FROSTING
Moist chocolate cake with mayonnaise as a secret ingredient. The peanut butter frosting is light and fluffy. Great cake for people that love the taste of chocolate and peanut butter.
Provided by Crafty Lady 13
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- For cake, preheat oven to 350 degrees F. Grease and lightly flour two 9-inch round cake pans, set aside. (If desired, prepare 13 x 9 pan or 24 cupcakes.).
- In a large bowl, with electric mixer on low speed, beat all cake ingredients 30 seconds. Beat on medium speed, scraping sides occasionally, 2 minutes. Pour batter into prepared pans.
- Bake 30 minutes or until toothpick inserted in centers comes out clean. On wire rack, cool 10 minutes; remove from pans and cool completely.
- For Frosting, in a small bowl, with electric mixer at low speed, beat marshmallow cream, creamy peanut butter and margarine until smooth. Increase speed to medium and beat in remaining ingredients until blended. Evenly spread frosting on completely cooled cake. (Frosting will be sticky.).
Nutrition Facts : Calories 498.8, Fat 25.1, SaturatedFat 4.8, Cholesterol 58.3, Sodium 636.8, Carbohydrate 66, Fiber 1.8, Sugar 40.2, Protein 7.3
PEANUT BUTTER CHOCOLATE LAYER CAKE
This Peanut Butter Chocolate Layer Cake recipe is made with layers of moist chocolate cake, peanut butter frosting and chopped Reese's peanut butter cups! It's rich, delicious and so fun!
Provided by Lindsay
Categories Dessert
Time 47m
Number Of Ingredients 20
Steps:
- Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with non-stick baking spray and parchment paper in the bottom. 2
- . Add the flour, sugar, cocoa, baking soda, baking powder and salt to a large mixer bowl and combine. Set aside.
- . Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.
- . Add the wet ingredients to the dry ingredients and beat until well combined.
- . Slowly add the hot water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
- . Divide the batter evenly between the prepared cake pans and bake for 22-25 minutes, or until a toothpick comes out with a few moist crumbs.
- . Remove cakes from oven and allow to cool for 2-3 minutes, then remove to a cooling rack to finish cooling.
- . To make the frosting, combine the butter and peanut butter in a large mixer bowl and mix until well combined.
- . Add about half of the powdered sugar and mix until smooth.
- 0. Add 3 tablespoons of water or milk and mix until smooth.
- 1. Add remaining powdered sugar and mix until smooth.
- 2. Add remaining water or milk and mix until smooth, keeping an eye on the consistency of the frosting so it doesn't get too thin. 13
- To build the cake, use a large serrated knife to remove the tops of the cake layers so that they're flat. See my tips on how to level a cake and how to stack a cake. 14. Pl
- ce the first cake layer on a serving plate or cardboard cake circle and top with about 1 cup of frosting. Smooth frosting into an even layer. 15. Ad
- about half of the chopped Reese's on top of the frosting and press into the frosting. Spread a small amount of frosting on top of the Reese's so that it's sticky on top for the next cake layer. 16. Add the
- ext cake layer and top with about 1 cup of frosting. Smooth frosting into an even layer. 17. Add rema
- ning half of the chopped Reese's on top of the frosting and press into the frosting. Spread a small amount of frosting on top of the Reese's so that it's sticky on top for the next cake layer. 18. Add the final
- ake layer to the top of the cake. 19. Smooth out the
- frosting on the sides of the cake, creating a thin crumb coat. 20. Add about 1 cu
- of frosting to the top of the cake and smooth into an even layer. 21. Frost the cake
- using my tutorial for a smooth cake. Stop just before using the paper towel, which won't be necessary with the pattern on the sides of this cake. 22. Use an offset spa
- ula to create the stripes around the cake. For guidance, see the video above starting at about 1:40. 22. Set the cake asid
- and make the chocolate ganache (see my tips for making chocolate ganache). Put the chocolate chips in a heat proof bowl. 23. Microwave the hea
- y whipping cream until it just begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth. 24. Use a squeeze bot
- le or a spoon to drizzle the chocolate around the edges of the cake, then fill in the top of the cake and smooth it with an offset spatula. See my tips for making a chocolate drip cake. 25. Allow the ganache
- to firm a bit, about 10 minutes, then top with remaining frosting, additional Reese's chopped in half, and Reese's crumbles. 26. Refrigerate the cake
- ntil ready to serve. Serve at room temperature. Cake is best for 3-4 days.
Nutrition Facts : ServingSize 1 Slice, Calories 1097 calories, Sugar 112.1 g, Sodium 774 mg, Fat 61.5 g, SaturatedFat 32.9 g, TransFat 1.2 g, Carbohydrate 133.4 g, Fiber 4.9 g, Protein 13.9 g, Cholesterol 109.8 mg
CHOCOLATE SHEET CAKE WITH CREAMY PEANUT BUTTER FROSTING
Fudgy, beyond rich chocolate sheet cake topped with the creamiest peanut butter frosting. Feeds a crowd! I encourage you to read the full recipe and the recipe notes before beginning so you're completely prepared.
Provided by Sally
Categories Cake
Time 2h50m
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F (177°C). Generously grease a 12×17 inch half sheet/jelly roll pan. Set aside.
- Heat the butter, water, and cocoa powder together in a large saucepan over medium heat. Whisk constantly until the butter has melted and everything is smooth and combined. Set aside. In a large bowl, whisk the flour, baking soda, and salt together. Pour the warm chocolate/butter mixture on top, then slowly whisk together until combined. It will be very thick.
- Whisk the eggs, granulated sugar, and brown sugar together in a medium bowl. The mixture will be thick. Whisk in the vanilla until combined, then pour into the chocolate batter and whisk until combined. Finally, whisk in the buttermilk. Pour the chocolate batter into the sheet pan.
- Bake for 15-20 minutes. (Mine takes exactly 17 minutes.) Use a toothpick to test for doneness: stick it into the cake. If the toothpick comes out clean, the cake is done. If not, continue baking. Remove cake from the oven and set the pan on a wire rack. Allow the cake to cool completely in the pan before frosting. The refrigerator helps speed things up, if you have room for the large pan!
- Using a handheld or stand mixer fitted with a whisk attachment, beat softened butter and peanut butter together on medium-high speed for 2 minutes until completely smooth and creamy. Add the confectioners' sugar, cream, vanilla extract, and salt. Beat on low speed for about 20 seconds, then gradually increase to high speed. Beat on high for 1 minute until combined and frosting is fluffy. Taste; add more salt if needed. To thicken, add more confectioners' sugar and to thin, add more cream.
- Spread frosting all over cooled cake, and then top with toppings, if using. Slice and serve. Cover leftovers tightly and store in the refrigerator for up to 5 days. It's so good cold!
THE BEST CHOCOLATE CAKE WITH PEANUT BUTTER FROSTING
Moist and decadent chocolate cake, smothered with the creamiest peanut butter frosting. The best part is, this is the best chocolate cake with peanut butter frosting!
Provided by Joanna
Categories All Dessert
Time 30m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Grease 2 - 8 inch round baking pans.
- Dust with cocoa powder, and set aside.
- In a large bowl, mix together your oil and sugar.
- Stir in vanilla.
- Mix in your buttermilk.
- In a different bowl, mix together your dry ingredients.
- Star mixing in your dry ingredients to your wet, starting and ending with the dry ingredients.
- Pour evenly into prepared pans.
- Bake 20 minutes or a until toothpick comes out clean.
- Cool for 15 minutes, then remove and place cakes on a cooling rack.
- Cool completely before frosting.
- Beat together the butter and peanut butter.
- Slowly add in the powdered sugar, making sure it's thoroughly combined, before adding anymore.
- Mix in your milk. If 3 tablespoons isn't enough, add milk in one teaspoon at a time until you've reached your desired consistency.
- Your now ready to frost your cakes, cupcakes, or even brownies!
Nutrition Facts : Calories 503 calories, Carbohydrate 60 grams carbohydrates, Cholesterol 19 milligrams cholesterol, Fat 27 grams fat, Fiber 2 grams fiber, Protein 8 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 388 grams sodium, Sugar 40 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 18 grams unsaturated fat
BUCKEYE CAKE
This buckeye cake recipe is packed with peanut butter and chocolate! It's made with moist chocolate cake layers and the best peanut butter frosting.
Provided by Chelsey White
Categories Cakes
Time 1h22m
Number Of Ingredients 18
Steps:
- Begin by preheating the oven to 350 degrees Fahrenheit.
- Line four 7-inch or three 8-inch pans with parchment rounds and spray with non-stick baking spray.
- Add 2 1/2 cups sugar and 1 cup butter into the bowl of a stand mixer. Cream together on a high speed for 1-2 minutes with a whisk attachment or hand mixer. The mixture should become light in color.
- Mix in 4 large eggs on a medium speed, two at a time.
- Add 1 tsp baking soda, 1 1/2 baking powder, and 1 tsp salt. Mix on high for another minute.
- In a separate bowl whisk together 1 cup of hot water, 1 cup of sour cream and 1 cup of cocoa powder until no clumps remain.
- Next, add 1 cup of flour into the butter/egg mixture. Scrape the sides of the bowl with a spatula, to ensure the flour is fully incorporated.
- Pour in half of the sour cream/cocoa mixture and gently pulse the mixture to incorporate the liquid (if you don't, you'll end up splattering the cocoa mixture all over you kitchen!)
- Mix in the 2nd cup of flour, at a low speed. Pour in the remaining sour cream/cocoa mixture, and again gently pulse, then mix on low until fully combined.
- Add in the last cup of flour, and mix on low until the flour is incorporated.
- Evenly divide between the prepared pans. I like to use a kitchen scale to ensure each pan has exactly the same amount of batter.
- Bake for 32-35 minutes, or until a toothpick comes out clean.
- Allow layers to cool in the pans for about 10 minutes, then run an offset spatula around the edge of the pans to help separate the layers from the pans.
- Place the pans in the freezer for about 45 minutes, to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers from the pans.
- Use a serrated knife to level the tops of the layers, then set aside. If you make the cake layers in advance, you can wrap and freeze them for up to 3 weeks.
- While the cake layers bake and cool, make the peanut butter buttercream frosting.
- Beat 1 1/2 cups of butter and 1/2 cup peanut butter on a medium speed for 30 seconds with a paddle attachment or hand mixer until smooth.
- Mix in 1/2 tsp of salt.
- Slowly add in 7 cups of powdered sugar, 1 cup at a time. Half way through adding the powdered sugar, pour in 1/2 cup of heavy cream or milk to make it easier to mix the frosting.
- Beat on low until the ingredients are fully incorporated, and the desired consistency is reached.
- If the frosting is too thick, add an extra Tbsp of heavy cream. If it's too thin, add in another 1/2 cup of powdered sugar.
- Stir by hand with a rubber spatula for a couple minutes to get the frosting SUPER smooth.
- Cover with plastic wrap and set aside.
- Place 1/2 cup milk chocolate chips in a heatproof bowl and set aside.
- Heat 1/3 cup of heavy cream in a heatproof bowl in the microwave for 45 seconds to 1 minute, until gently bubbling.
- If you don't have a microwave or prefer to use the stove top, you can heat the cream over a medium heat in a pan until it begins to simmer. Remove from heat.
- Gently pour the heavy cream over the chocolate chips, making sure they are covered with cream. Allow mixture to sit for 1-2 minutes.
- Stir slowly until the cream and chocolate are fully combined, and ganache is silky smooth. Pour into a plastic squirt bottle to easily add drips to a cake. If you don't have any plastic bottles on hand, you can also use a spoon to drizzle it over cakes.
- Set aside to cool for about 20 minutes (or place in fridge for about 10 minutes), until the mixture is just slightly warm to the touch.
- Stack and frost cake layers on a greaseproof cake board, using a dab of frosting to help stick the first cake layer to the board.
- Spread an even layer of peanut butter buttercream between each cake layer with a large offset spatula. Top with chopped up bits of buckeye and a drizzle of chocolate ganache.
- Repeat with remaining cake layers.
- Once the cake layers are stacked, spread a thin coat of frosting around the the cake, to fully cover the cake layers.
- Smooth using a bench scraper, then chill the cake in the fridge (20 minutes) or freezer (10 minutes) until the frosting is firm to the touch.
- Add a second, thicker layer of frosting to the cake. Smooth using either a bench scraper or a frosting comb.
- Chill the cake in the fridge (20 minutes) or freezer (10 minutes) until the frosting is firm to the touch again before adding the chocolate drip.
- Once the cake is chilled, complete a test drip to check the consistency of you ganache. If the test drip seems too thick, try heating up the ganache for 5-10 additional seconds in the microwave. If the mixture seems too thin, allow it cool a bit longer, then try another test drip.
- Top the cake with a ring of buckeyes and enjoy!
Nutrition Facts : Calories 467 calories, Carbohydrate 72 grams carbohydrates, Cholesterol 69 milligrams cholesterol, Fat 19 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 285 grams sodium, Sugar 56 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
HEAVENLY DARK CHOCOLATE CAKE WITH PEANUT BUTTER FROSTING
Make and share this Heavenly Dark Chocolate Cake With Peanut Butter Frosting recipe from Food.com.
Provided by Foxxyladyone
Categories Dessert
Time 55m
Yield 1 cake
Number Of Ingredients 15
Steps:
- Cake: Heat oven to 350 degrees. Grease and flour 2 9-inch round baking pans. In large mixer bowl, combine dry ingredients. Add buttermilk, eggs, oil and vanilla. Beat on medium speed for 2 minutes, Remove from mixer; stir in boiling water. Pour into prepared pans.
- Bake 30-35 minutes, or until wooden toothpick inserted in center comes out clean. Cool 10-12 minutes, Remove from pans to wire rack. Cool completely.
- Frosting: Combine ingredients in a large bowl, mix until smooth.
Nutrition Facts : Calories 7313.5, Fat 297.1, SaturatedFat 107.1, Cholesterol 715.9, Sodium 6688.3, Carbohydrate 1116.7, Fiber 23.1, Sugar 890.5, Protein 80.1
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
MOIST CHOCOLATE CAKE WITH PEANUT BUTTER ICING
This chocolate cake recipe has made the rounds for MANY years and my mother used to make it often when I was growing up. I do not know the origin of this recipe. It had been around for as long as I can remember. I wanted to share it with everyone along with my recipe for peanut butter icing.
Provided by Susan Bickta
Categories Chocolate
Time 40m
Number Of Ingredients 18
Steps:
- 1. Heat oven to 350 degrees F. Coat a 9"X13" non-stick baking pan with cooking spray. Set aside.
- 2. Meanwhile, in a large bowl, combine the sugar, flour, cocoa, baking powder and salt. Mix well.
- 3. In a small bowl, combine the hot coffee and baking soda. Mix well and add to flour mixture in bowel. Add the milk, oil, eggs and vanilla.
- 4. Mix well by hand using a wire whisk. Mixture will be VERY thin .... almost like pancake batter.
- 5. Pour into prepared pan and bake for 30 minutes or until toothpick inserted in middle comes out clean. Let cool.
- 6. While cake is cooling, prepare the icing: In a medium size bowl, combine the melted butter, peanut butter, vanilla sugar and milk .... do not add all of the milk at once. Using your judgement as to how "spreadable" you want it. At this point you can add more confectioner's sugar for a stiffer icing or add more milk, in small increments, for a looser icing. Beat well by hand.
- 7. When cake is thoroughly cooled, spread icing on top.
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
CHOCOLATE AND ESPRESSO LAYER CAKE WITH PEANUT BUTTER ICING
Provided by Damaris Phillips
Categories dessert
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 17
Steps:
- For the cake: Preheat the oven to 350 degrees F and line two 8-inch nonstick cake pans with parchment paper.
- Combine the flour, sugar, cocoa powder, baking soda, baking powder and salt in a large bowl. In a second bowl, whisk together the buttermilk, espresso, coconut oil, vanilla and eggs. Make a well in the dry ingredients and add in the wet mixture, whisking until just combined.
- Divide the batter evenly between the two prepared cake pans. Bake on the center rack until puffed, the sides pull away from the edges and an inserted cake tester comes out clean, 30 to 35 minutes. Remove the cakes from the oven, immediately cover them with clean kitchen towels and press any domed portions down¿careful, it's hot! (This will help make sure that you don't have to level the cakes.) Allow the cakes to cool in their pans to room temperature. When completely cooled, invert onto plates.
- For the icing: Using a stand mixer fitted with the paddle attachment, cream together the cream cheese and butter on medium speed, about 2 minutes. Turn off the mixer and scrape down the sides with a spatula to ensure everything is evenly mixed. Add the peanut butter and mix on medium speed to combine. Again, turn the mixer off. Mix in the powdered sugar, 1 cup at a time, on LOW speed (or else you'll have powdered sugar everywhere!). Add the vanilla and mix once more.
- Transfer the icing to a piping bag. Ice the top of one cake layer, using a circular motion, starting from the outside and gradually moving to the center; do not ice the sides of the cake. Set the second cake layer on top of the first and repeat with the icing; again, do not ice the sides. Drag the back of a spoon in a side-to-side motion across the icing on top to lend a beautifully textured look to the icing.
- Sprinkle the iced cake with the chopped peanuts. Store in the refrigerator for up to 3 days.
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CHOCOLATE CAKE WITH PEANUT BUTTER ICING - GOLDEN BARREL
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CHOCOLATE PEANUT BUTTER CAKE RECIPE - THE ANTHONY KITCHEN
From theanthonykitchen.com
5/5 (3)Total Time 48 minsCategory DessertCalories 510 per serving
- Preheat the oven to 350°F, grease a 9x13" baking dish, and have ready 1 cup of boiling hot water.
- Add the butter and the peanut butter to a large mixing bowl and mix on medium-high speed for about 1 minute.
CHOCOLATE PEANUT BUTTER LAYER CAKE - BEYOND FROSTING
From beyondfrosting.com
5/5 (1)Total Time 52 minsCategory CakeCalories 1040 per serving
- Preheat the oven to 350°F. Prepare three 8-inch round baking pans, line the bottom with parchment paper and grease the sides. Prepare your bake even stripes if desired.
- Cut the butter into pieces. Using the paddle attachment, whip butter for 3-4 minutes, scraping down the bowl occasionally. Beat until butter looks light in color. Next, beat the peanut butter until well mixed.
- In a microwave-safe bowl, combine the chocolate and heavy whipping cream. Melt the chocolate in the microwave at 50% power in 30-second increments and stir until completely combined. Allow to cool.
- level off your cakes by removing any domes. Place a dollop of frosting on your cake board and place the bottom layer of cake over that.
PEANUT BUTTER FROSTING RECIPE - RECIPES.NET
From recipes.net
5/5 Total Time 15 minsCategory FrostingCalories 318 per serving
- In a large bowl, with mixer at medium speed, beat peanut butter and butter (or margarine) until light and fluffy.
SUPER-MOIST CHOCOLATE CAKE - THE BAKING CHOCOLATESS
From thebakingchocolatess.com
4.3/5 (15)Estimated Reading Time 4 minsCategory Dessert
- In a medium bowl, combine the chopped chocolate and cocoa powder, then whisk in boiling water until chocolate is melted and smooth.
AMAZING CHOCOLATE PEANUT BUTTER CAKE RECIPE USING CAKE MIX
From cakedecorist.com
Servings 15
- Preheat the Oven and Prepare the Pan - Preheat the oven to 350 degrees Fahrenheit. Spray the 13 x 9-inch cake pan with cooking spray.
- Make the Cake Batter - In a large mixing bowl, use an electric mixer to beat together the cake mix, vegetable oil, and eggs. Mix on medium speed until fully combined. Alternatively, mix thoroughly by hand for two minutes.
- Bake the Cake - Bake the cake for 30-35 minutes or until a toothpick inserted into the middle comes out clean. If there is batter or crumbs on the cake, continue to bake. Cool the cake for 10 minutes in the pan before transferring it to a wire rack to cool.
- Combine the Peanut Butter and Canola Oil - In a small bowl, mix together the peanut butter and canola oil. Spread the peanut butter mixture on the cake while it is still warm.
CHOCOLATE CAKE WITH PEANUT BUTTER FROSTING - MODERN HONEY
From modernhoney.com
5/5 (2)Category DessertCuisine AmericanTotal Time 35 mins
- Preheat oven to 350 degrees. In a large bowl, stir together flour, sugar, cocoa, baking soda, baking powder, and salt. If you have a flour sifter, sift all dry ingredients.
- In a mixing bowl, beat oil, eggs, buttermilk, and vanilla for 1 minute. Add dry ingredients to wet ingredients and stir until combined. Pour in hot water and mix together. The batter will be liquidy but that's a good thing -- it will create a moist cake.
- Spray two 9-inch or three 8-inch cake pans with non-stick cooking spray. Pour batter evenly into each pan. Bake at 22-27 minutes for 9-inch cake pans. Bake at 18-23 minutes for 8-inch cake pans. Place toothpick or cake tester in the center of the cake to check if it comes out clean.
PEANUT BUTTER CAKE WITH CHOCOLATE FROSTING - BAKING A MOMENT
From bakingamoment.com
Cuisine AmericanTotal Time 1 hrCategory Dessert, SnackCalories 678 per serving
- Place the cream cheese and vanilla in a large mixing bowl, and beat on medium-high speed until smooth.
CHOCOLATE PEANUT BUTTER CAKE - JUST SO TASTY
From justsotasty.com
Cuisine AmericanTotal Time 3 hrs 22 minsCategory DessertCalories 871 per serving
CHOCOLATE PEANUT BUTTER CAKE RECIPE - THE COOKING FOODIE
From thecookingfoodie.com
5/5 (15)Servings 12Cuisine American
- Butter two 8-inch (20cm) cake pans and line the bottoms with a parchment paper, grease the sides.
- Lightly dust with cocoa powder. Set aside.To a large bowl add flour, cocoa powder, sugar, baking powder, baking soda and salt.
CHOCOLATE PEANUT BUTTER CRAZY CAKE - SPACESHIPS AND LASER ...
From spaceshipsandlaserbeams.com
Ratings 1Category DessertCuisine AmericanTotal Time 40 mins
- Preheat the oven to 350°F. Lightly spray an 8x8 baking dish with nonstick cooking spray (all of the cake ingredients will be mixed in the baking dish).
- Add the flour, cocoa powder, sugar, baking soda, and salt to the baking dish. Whisk the dry ingredients together until well combined.
- Using a dry ladle or small measuring cup, make 2 small round impressions and 1 larger impression in the dry ingredients.
- Pour the vinegar into 1 of the small impressions. Pour the vanilla into the 2nd small impression, and pour the vegetable oil into the largest impression. Pour the water over all of the ingredients.
DEVIL'S FOOD CAKE WITH SALTED PEANUT BUTTER FROSTING AND ...
From southernliving.com
Total Time 2 hrs 30 mins
PEANUT BUTTER CAKE WITH CHOCOLATE FROSTING RECIPE
From thespruceeats.com
4.6/5 (16)Total Time 43 minsCategory Dessert, CakeCalories 340 per serving
CHOCOLATE CAKE WITH PEANUT BUTTER BUTTERCREAM FROSTING ...
From chezcateylou.com
Estimated Reading Time 6 mins
CHOCOLATE PEANUT BUTTER CUPCAKES | THE BEST CAKE RECIPES
From thebestcakerecipes.com
Servings 12Calories 493 per serving
CHOCOLATE CAKE WITH PEANUT BUTTER FROSTING - MARIA'S ...
From mariasmixingbowl.com
Cuisine AmericanCategory DessertsServings 12
PEANUT BUTTER CHOCOLATE CAKE - SUGAR SPUN RUN
From sugarspunrun.com
Ratings 11Calories 1260 per servingCategory Cake, Dessert
MOIST CHOCOLATE CAKE WITH PEANUT BUTTER ICING | RECIPE ...
From pinterest.com
5/5 (1)Servings 8
FUDGY CHOCOLATE CAKE WITH PEANUT BUTTER FROSTING RECIPE ...
From bitememore.com
Servings 10Estimated Reading Time 2 mins
CHOCOLATE PEANUT BUTTER CAKE - CONFESSIONS OF A BAKING QUEEN
From confessionsofabakingqueen.com
Reviews 2Category DessertCuisine AmericanTotal Time 3 hrs 20 mins
CHOCOLATE CAKE WITH PEANUT BUTTER FROSTING - SALT & BAKER
From saltandbaker.com
Cuisine AmericanTotal Time 53 minsCategory DessertCalories 545 per serving
SUPER EASY & MOIST VEGAN CHOCOLATE LOAF CAKE - PEANUT ...
From peanutbutterandjilly.com
Servings 12Total Time 1 hrCategory BirthdayCalories 251 per serving
THE BEST PEANUT BUTTER CHOCOLATE CAKE THAT SANTA CLAUS ...
From melodyofcake.com
EASY PEANUT BUTTER TEXAS SHEET CAKE - TIDYMOM®
From tidymom.net
CHOCOLATE PEANUT BUTTER CAKE - KEMMY RECIPES
From kemmyrecipes.net
SUPER MOIST CHOCOLATE CAKE WITH FLUFFY PEANUT BUTTER ...
From tfrecipes.com
CHOCOLATE CAKE WITH PEANUT BUTTER ICING - CAKEBOXING.COM
From cakeboxing.com
ALL RECIPES HOW TO MAKE MOIST CHOCOLATE VICTORIA SPONGE ...
From rumble.com
EASY CHOCOLATE PEANUT BUTTER CAKE | NOURISHED ENDEAVORS
From nourishedendeavors.com
CHOCOLATE CAKE WITH PEANUT BUTTER ICING | SUPER MOIST ...
From pinterest.ca
GRANDMA'S CHOCOLATE CAKE WITH PEANUT BUTTER FROSTING | KITCHN
From thekitchn.com
MOIST CHOCOLATE CAKE WITH PEANUT BUTTER ICING - COOKS.COM
From cooks.com
CHOCOLATE CAKE WITH PEANUT BUTTER FROSTING - CAKEBOXING.COM
From cakeboxing.com
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