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
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
PEANUT BUTTER CAKE 1960
This interesting cake has a porus texture and its delicate in the peanut flavour is supported with more peanut butter frosting. This recipe comes from Magic Baking Powder Cookbook. Makes an 8 inch one layer cake. Good for snack cake and lunch boxes.
Provided by andypandy
Categories Dessert
Time 55m
Yield 1 8 inch layer
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Grease a 8 inch cake pan, and line with greased wax paper.
- Sift together twice the flour, baking powder, baking soda, and salt.
- Cream the shortening and peanut butter together until well blended.
- Gradually beat in the brown sugar.
- Add the eggs one at a time, beating after each.
- Combine the milk and vanilla.
- Add the flour to creamed mixture alternating with the milk, combining after each addition.
- Turn batter into prepared cake pan, and spread evenly.
- Bake in the preheated oven for 40 to 45 minutes.
- Test with tester befroe removing.
- Place on wire rack let stand ten minutes, then turn out onto rack and remove paper.
- Cool completely before frosting.
- Frosting:.
- 1/4 cup room temperature butter.
- 1/3 cup smooth peanut butter.
- 1 egg white.
- 2 cups sifted icing powder.
- 1 tablespoon cream.
- 1/2 teaspoon vanilla.
- Cream butter and peanut butter until smooth and combined.
- Add unbeaten egg white.
- Work in the icing sugar alternating with the cream using just as much as needed to a spreading consistency.
- Add vanilla. Blend well.
- Frost 8 inch layer top and sides.
Nutrition Facts : Calories 2782, Fat 128.9, SaturatedFat 32.6, Cholesterol 441.3, Sodium 3687.5, Carbohydrate 363.1, Fiber 9.4, Sugar 230.5, Protein 56.2
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 CAKE
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
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
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OLD FASHIONED PEANUT BUTTER CAKE • DIVINE!
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3.6/5 Calories 343 per servingCategory Dessert
- Heat the butter and water in a medium/large saucepan until it comes to a boil. Take off the heat and whisk in the peanut butter and oil until smooth. Let cool for a few minutes, then whisk in the eggs, buttermilk, and vanilla until well blended.
OLD FASHIONED PEANUT BUTTER CAKE
From goodiegodmother.com
4/5 (25)Total Time 1 hr 15 minsServings 1
- Preheat your oven to 350 F (177 C, gas mark 4). Butter and line two 8" round baking pans with parchment paper. Set aside.
- Cream together the butter, sugar, and peanut butter in a mixing bowl on medium speed for about 1 minute until light and fluffy. Scrape the sides of the bowl.
- Add the eggs, one at a time, scraping the bowl after each addition. Stir in the vanilla extract and oil.
- Sift together the dry ingredients in a separate bowl, then add 1/3 to the peanut butter mixture, add half the buttermilk, another 1/3 of the flour, the rest of the buttermilk, and the last bit of the dry ingredients. Stir until just combined.
THE MOST POPULAR RECIPES OF THE 1960S
From allrecipes.com
Author Sarra Sedghi
- Tunnel of Fudge Cake II. The tunnel of fudge cake rapidly gained popularity in the mid-1960s, following Pillsbury's 17th annual bake-off, where Ella Rita Helfrich's recipe won second place.
- Swedish Meatballs I. Although the origin of Swedish meatballs likely isn't Sweden (the recipe probably came from Turkey), we do know that mid-century cooks had a love fair with all things Nordic — think of it as a precursor to the 2010s obsession with all things hygge.
- Sidecar. The Sidecar's origin is said to be based in London or Paris at the end of World War I, and the recipe was first printed in two mixology books in 1922.
- Wedge Salad with Elegant Blue Cheese Dressing. The concept of salad has existed for centuries, of course, but the name "salad" (which, as you can see in vintage recipes, was a loose term) didn't exist in American English until the 1960s.
- Beef Wellington. Beef Wellington may be named after the Duke of Wellington, but it owes its mid-century popularity to Julia Child, who prepared it on The French Chef in 1965.
- Cheese Straws. Although cheese straws are considered a classic recipe, they were likely inspired by British biscuits. These cheese straws only require five ingredients and come together in half an hour.
- Porcupine Meatballs II. Porcupine meatballs emerged during the Great Depression and quickly became a staple thanks to their budget-stretching abilities.
- Sazerac Cocktail. "There's a lot to love about this classic whiskey and bitters beverage," says creator Home Happy Hour. "The official drink of New Orleans, the Sazerac is every bit as aromatic and flavorful as most anything else from down on the bayou."
- Easy Swedish Pancakes. Swedish pancakes have existed for centuries in Europe, but much of their popularity here during the 1960s is linked to the Stockholm Inn and its restaurant in Rockford, Illinois.
- Grandma's Stuffed Celery. In a decade that was all about appetizers, celery wasn't known as a healthy snack, but instead, a vessel for dips and spreadables.
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