PEANUT BUTTER CAKE
With a creamy peanut butter frosting, this cake really is over-the-top tasty.
Provided by Southern Living Test Kitchen
Categories Cakes
Time 3h
Yield 12 squares
Number Of Ingredients 18
Steps:
- Prepare the Cake: Preheat oven to 350°F. Spray a 13- x 9-inch pan with baking spray with flour; set aside. Beat butter with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 1 minute. Gradually add sugar, and beat until light and fluffy, about 5 minutes. Add eggs, 1 at a time, beating just until blended after each addition and stopping to scrape down side of bowl as needed. Add peanut butter; beat until smooth, about 1 minute.
- Whisk together flour, baking soda, and salt in a medium bowl. With mixer running on low speed, add flour mixture and buttermilk, in alternating batches, to butter mixture, starting and ending with flour mixture and making sure each addition is fully incorporated before adding the next. Stir in vanilla. Spoon mixture into prepared pan, and smooth top with a small off-set spatula.
- Bake in preheated oven until cake is light brown and a wooden pick inserted in center comes out clean, 35 to 40 minutes . Remove from oven, and let cool in pan on a wire rack until completely cool, about 2 hours.
- Prepare the Frosting: Beat cream cheese, butter, and peanut butter with a stand mixer fitted with a paddle attachment on medium speed until creamy and blended, about 2 minutes. With mixer running on low speed, slowly add powdered sugar and salt, beating until well incorporated, about 2 minutes. Add vanilla, and beat on low speed until incorporated, about 10 seconds. Add cream, 1 teaspoon at a time, until frosting reaches desired consistency. Spread frosting over top of cooled cake, and sprinkle with peanuts.
PEANUT BUTTER CAKE IV
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
- In a large bowl, mix together the flour and sugar. Make a well in the center and pour in the milk, oil, eggs, 2 tablespoons peanut butter and vanilla. Mix well and pour into prepared pan.
- Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- To make the frosting: In a large bowl, combine 1 cup peanut butter and confectioners' sugar. Beat in vanilla, then milk to desired consistency. Spread on cake.
Nutrition Facts : Calories 870.3 calories, Carbohydrate 119.8 g, Cholesterol 72.5 mg, Fat 39.3 g, Fiber 2.8 g, Protein 14.9 g, SaturatedFat 7.7 g, Sodium 505.4 mg, Sugar 97.7 g
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
PARTY-TRICK PEANUT BUTTER CAKE
Provided by Molly Yeh
Categories dessert
Time 50m
Yield one 8-inch square cake
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Grease an 8-by-8-inch baking dish and line the bottom with parchment.
- In a large bowl, whisk together the sugar, flour, salt, baking powder, and baking soda. In a medium bowl or large measuring cup, whisk together the egg, vanilla, buttermilk, oil, water, and peanut butter. Add the wet ingredients to the dry ingredients and stir to combine. Pour into the baking dish.
- Bake until a toothpick inserted into the center comes out clean. Begin checking for doneness at 30 minutes.
- Cool in the pan for 10 minutes. Remove to a rack to cool completely, or serve while it's still warm. Serve plain or with desired toppings.
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
PEANUT BUTTER CAKE VI
Yummy peanut butter crumb cake with chocolate chips.
Provided by Tammy Mattice
Categories Desserts Cakes Sheet Cake Recipes
Time 1h30m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease the bottom of a 9x13 inch pan.
- In a large bowl, combine flour and brown sugar. Cut in peanut butter and margarine until crumbly. Reserve 1 cup of crumb mixture. To the remaining crumb mixture, pour in milk, eggs, vanilla, baking powder and baking soda. mix well and pour into pan. Sprinkle top with reserved crumb mixture and chocolate chips.
- Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 385.6 calories, Carbohydrate 51.1 g, Cholesterol 36.1 mg, Fat 18.3 g, Fiber 2.1 g, Protein 8.1 g, SaturatedFat 5 g, Sodium 269.5 mg, Sugar 34.8 g
PEANUT BUTTER CAKE
I have to carry a cake to work tomorrow for the January birthdays and dug this recipe out. It's an old standby of mine and my favorite peanut butter cake. This recipe is tried and true and well-loved.
Provided by TPubmgjbd
Categories Dessert
Time 1h15m
Yield 20 serving(s)
Number Of Ingredients 13
Steps:
- Cake: Preheat oven to 350 degrees.
- Cream together butter and peanut butter.
- Gradually add sugar, beating well at medium speed.
- Add eggs, one at a time, beating well after each addition.
- Combine dry ingredients separately.
- Add dry ingredients to creamed mixture alternatively with milk mixing well after each addition.
- Add vanilla.
- Pour into a greased and floured 9" x 13" baking pan.
- Bake for 45-50 minutes.
- Cool before frosting.
- Frosting: Combine chocolate chips and half-and-half in top of a double boiler.
- Heat until melted and smooth.
- Blend in sugar.
- Set pan in ice and beat with an electric mixer at medium speed until frosting holds its shape.
- Frost cake and sprinkle with chopped peanuts, if desired.
Nutrition Facts : Calories 472.7, Fat 25.9, SaturatedFat 13.7, Cholesterol 78.7, Sodium 302.3, Carbohydrate 56.6, Fiber 1.9, Sugar 42.9, Protein 5.8
PEANUT BUTTER CAKE IV
Peanut butter cake with peanut butter frosting
Provided by Allrecipes Member
Categories Cake Recipes
Time 35m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
- In a large bowl, mix together the flour and sugar. Make a well in the center and pour in the milk, oil, eggs, 2 tablespoons peanut butter and vanilla. Mix well and pour into prepared pan.
- Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- To make the frosting: In a large bowl, combine 1 cup peanut butter and confectioners' sugar. Beat in vanilla, then milk to desired consistency. Spread on cake.
Nutrition Facts : Calories 870.3 calories, Carbohydrate 119.8 g, Cholesterol 72.5 mg, Fat 39.3 g, Fiber 2.8 g, Protein 14.9 g, SaturatedFat 7.7 g, Sodium 505.4 mg, Sugar 97.7 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
PEANUT BUTTER MORSELS CAKE
I CHECKED ALL 116 RECIPES and there was not a cake like this. Still another recipe from my sister's office from many years ago. Hope you like it!
Provided by Darkhunter
Categories Dessert
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Melt over hot (not boiling) water, 1/2 cup peanut butter morsels; stir until smooth. Set aside.
- In small bowl, combine flour, baking soda, baking powder and salt. Set aside.
- In large bowl, combine butter and sugar; beat until creamy.
- Blend in melted morsels. Beat in eggs and vanilla extract. Alternately blend in flour and milk.
- Pour into 2 greased and floured 8" round cake pans. Bake until crust is golden brown, 35 to 40 minutes; cool 10 minutes.
- Remove from pans; cool cake completely. Fill layers and frost side and top of cake ith Peanut Butter Cream Friosting. Garnish with coconut.
- Frosting:.
- Melt over hot (not boiling) water 1 cup peanut butter morsels; stir until smooth in large bowl. Combine melted morsels, cream cheese, vanilla extract and salt; beat well. Beat in powdered sugar alternately with milk until mixture is of spreading consistency.
Nutrition Facts : Calories 484.2, Fat 23.4, SaturatedFat 14, Cholesterol 71.8, Sodium 365.4, Carbohydrate 59.3, Fiber 2.9, Sugar 35.6, Protein 10.2
PEANUT BUTTER CAKE
This cake originally came from Paula Deen. I have changed it to fit my family's tastes. Enjoy with a large glass of milk, the cake is very moist and very rich!
Provided by Texas Bell Foods
Categories Dessert
Time 55m
Yield 12-16 serving(s)
Number Of Ingredients 18
Steps:
- Grease 9-inch by 13-inch pan. Preheat oven to 375 degrees F if baking with a metal pan; 325 degrees F if using a glass pan. Sift flour, sugar, baking powder, and salt together. Add graham cracker crumbs, peanut butter, shortening, milk, and vanilla. Beat with electric mixer on low until moistened, and then beat on medium for 2 minutes. Add eggs and beat for 1 minute. Pour half of batter into baking dish. Sprinkle on chocolate chips, then top with the rest of the batter. Bake for 30 to 35 minutes. Do not remove from pan to cool.
- For the frosting: mix all of the ingredients together. Pour into a saucepan and bring mixture to a boil. Boil for 1 minute. Cool slightly. With a wooden spoon handle, poke a few holes in the cake, and then pour the warm frosting over it.
Nutrition Facts : Calories 709.9, Fat 42.2, SaturatedFat 17.2, Cholesterol 85.5, Sodium 539.5, Carbohydrate 80.2, Fiber 3.4, Sugar 59.5, Protein 9.5
PEANUT BUTTER DELIGHT CAKE
Make and share this Peanut Butter Delight Cake recipe from Food.com.
Provided by carolinafan
Categories Dessert
Time 1h40m
Yield 12-16 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350. Spray 10-inch (12 cup) Bundt pan with cooking spray.
- For cake, combine granulated sugar, shortening, peanut butter and brown sugar in large bowl. Beat with electric mixer at low speed until creamy. Add vanilla and then eggs, one at a time, beating well after each addition.
- Combine flour, baking powder, baking soda and salt in medium bowl. Add to peanut butter mixture alternately with buttermilk, beating after each addition until well blended.
- Spoon 2 cups batter into medium bowl. Stir in 3/4 cup sundae syrup.
- Spoon plain batter into prepared Bundt pan. Spoon chocolate batter over plain batter. Do not mix.
- Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. (Cake will rise, then fall during baking.) Do not overbake.
- Cool 45 minutes on wire rack before removing from pan. Place cake, fluted side up, on serving plate. Cool completely.
- For glaze, combine powdered sugar, 1/4 cup chocolate sundae syrup and vanilla in small bowl. Stir to blend. Add water, 1 drop at a time, until glaze is of desired consistency.
- Spoon over top of cake. Sprinkle with nuts.
Nutrition Facts : Calories 612.2, Fat 29.6, SaturatedFat 7.1, Cholesterol 54.2, Sodium 542.9, Carbohydrate 76.9, Fiber 3.2, Sugar 43.9, Protein 12.7
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