PEANUT BUTTER CAKE V
A quick peanut butter cake made with brown sugar and topped with a peanut butter streusel.
Provided by Ladan Miller
Categories Desserts Cakes Sheet Cake Recipes
Time 1h15m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan. Make the streusel topping: In a small bowl, combine 1/2 cup flour and 1/2 cup brown sugar. Cut in 1/4 cup peanut butter and 3 tablespoons butter until mixture resembles coarse crumbs. Set aside.
- In a large bowl, mix together 2 cups flour, 1 cup brown sugar, baking powder, baking soda and salt. Make a well in the center and pour in the milk, eggs, 1/2 cup peanut butter and 1/4 cup butter. Mix well and pour into prepared pan. Spread evenly, then sprinkle streusel over top.
- Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 281.9 calories, Carbohydrate 38.4 g, Cholesterol 37.8 mg, Fat 12.2 g, Fiber 1.3 g, Protein 6.4 g, SaturatedFat 4.9 g, Sodium 233.1 mg, Sugar 21.9 g
PEANUT BUTTER CAKE
Provided by Shiran
Number Of Ingredients 16
Steps:
- Make the peanut butter crumble: In a medium bowl, whisk together flour and brown sugar. Using a wooden spoon or a fork, stir in butter and peanut butter until mixture is crumbly. Stir in peanuts. Cover with plastic wrap and keep in the refrigerator until ready to use.
- Make the cake: Preheat oven to 350°F/180°C. Grease an 8x8-inch pan.
- In a medium bowl sift together flour, baking powder, and salt. In another medium bowl mix milk and sour cream. Set bowls aside.
- In a mixer bowl fitted with the paddle attachment, beat butter, peanut butter, oil, and sugar on medium speed until creamy, about 3 minutes. Beat in eggs, one at a time, until combined. Scrape down the sides and bottom of the bowl as necessary. Beat in vanilla extract. On low speed, beat in the flour mixture in 3 additions, alternating with the milk mixture in 2 additions, starting and ending with the flour. Be careful not to overmix.
- Pour the batter into prepared pan and smooth the top. Sprinkle crumble evenly over the batter. It will look like a lot of crumbs, but use them all. Bake for 40-50 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool completely.
- Store cake in an airtight container in the refrigerator for up to 5 days. Cake is best served at room temperature.
PEANUT CAKE SQUARES
When I was in high school, I worked for an Irish family...and they made these yummy treats each year for St. Patrick's Day. The sweet frosting and salty peanuts are an irresistible combination. The only complaint my husband has is that I make them just once a year! -Bridget Jones, Veyo, Utah
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, beat the eggs, sugar and vanilla until thick and lemon-colored, about 4 minutes. Combine the flour, baking powder and salt; add to egg mixture. Beat on low speed just until combined. Beat in milk and butter. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into squares. Cover and freeze overnight., For frosting, in a small bowl, beat the confectioners' sugar, milk, vanilla and salt until smooth. Frost the top and sides of frozen cake squares; roll in peanuts. Place on wire racks to set.
Nutrition Facts : Calories 496 calories, Fat 21g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 298mg sodium, Carbohydrate 68g carbohydrate (52g sugars, Fiber 3g fiber), Protein 12g protein.
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
NO-BAKE PEANUT BUTTER CHEESECAKE RECIPE
Delicious and easy to make No-bake peanut butter cheesecake. This recipe doesn't require gelatin. Super rich flavor and texture peanut butter and chocolate cheesecake. If you a peanut butter lover you must try this cheesecake recipe.
Provided by TheCookingFoodie
Categories Cake Recipes Dessert Recipes No-Bake Desserts Christmas Dessert Recipes Thanksgiving Dessert Recipes Cheesecake Recipes
Yield 12
Number Of Ingredients 9
Steps:
- 1. In a food processor, process biscuits until crumbs are formed. Add melted butter and process again until combined. press into bottom of 9-inch (23 cm) springform pan. Refrigerate while making the filling. 2. In a large mixing bowl beat cream cheese and powdered sugar. Beat until smooth and creamy. Add peanut butter, vanilla extract and beat again until smooth and creamy. Add the heavy cream and beat 2-3 minutes more until smooth. 3. Pour the cheesecake mixture into the springform pan. Refrigerate for at least 6 hours or overnight. You can also freeze the cake. 4. Prepare the ganache: in a small saucepan bring to simmer heavy cream, remove from heat and add chopped chocolate. Let stand 1 minute and stir until the chocolate has melted and the ganache is smooth. 5. Let cool slightly and pour over the cheesecake. You can pour straight into the springform pan or open it and then pour the ganache. 6. Refrigerate for at least 1 hour before serving.Notes: The cake doesn't contain gelatin, so it won't be very stable. For better results freeze the cake for 1 hour before serving.In this recipe I used natural peanut butter (this is the reason why it's so ruuny), but you can use regular peanut butter.More No-Bake Cheesecake Recipes:No-Bake Nutella-Peanut Butter Cheesecake RecipeNo-Bake Coconut Cheesecake RecipeNo-Bake Mango Cheesecake RecipeNo-Bake Kinder Bueno Cheesecake RecipeNo-bake Chocolate Strawberry Cheesecake Recipe
PEANUT BUTTER CHEESECAKE
This irresistible cheesecake is the perfect indulgence for peanut butter fans - freeze for up to two months and serve as a show-stopping dinner party dessert
Provided by Good Food team
Categories Dessert
Time 35m
Number Of Ingredients 10
Steps:
- Oil and line a 20cm round loose- bottomed cake tin with cling film, making it as smooth as possible. Melt the butter in a pan. Crush the biscuits by bashing them in a bag with a rolling pin, then stir them into the butter until very well coated. Press the mixture firmly into the base of the tin and chill.
- Soak the gelatine in water while you make the filling. Tip the ricotta into a bowl, then beat in the peanut butter and syrup. Ricotta has a slightly grainy texture so blitz until smooth with a stick blender for a smoother texture if you prefer.
- Take the soaked gelatine from the water and squeeze dry. Put it into a pan with the milk and heat very gently until the gelatine dissolves. Beat into the peanut mixture, then tip onto the biscuit base. Chill until set.
- To freeze, leave in the tin and as soon as it is solid, cover the surface with cling film, then wrap the tin with cling film and foil.
- To defrost, thaw in the fridge overnight.
- To serve, carefully remove from the tin. Whisk the cream with the sugar until it holds its shape, then spread on top of the cheesecake and scatter with the peanut brittle.
Nutrition Facts : Calories 743 calories, Fat 52 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 44 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 0.81 milligram of sodium
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
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
EASY PEANUT BUTTER CAKE
A tender, moist, easy peanut butter cake made in one bowl and ready in about forty-five minutes. This peanut butter cake is a great after school snack.
Provided by Lucy Brewer
Categories Cakes
Time 35m
Number Of Ingredients 6
Steps:
- Preheat oven to 350. Cover an 8 x 8 dish with tin foil and spray the foil with cooking spray.
- In a large microwave safe bowl, melt butter halfway. Add peanut butter and melt for 30 seconds. Whisk together until well mixed and creamy.
- Whisk in brown sugar until well blended. Add eggs and vanilla and whisk until blended. Add flour and whisk until well blended.
- Pour batter into prepared dish and bake for about 25 minutes, until edges are set but there is still a little gooeyness on toothpick tester in the center. Do not over bake.
- Remove from oven and cool on wire rack for ten minutes, then remove from dish using the tin foil as handles. Place foil on wire rack and allow to cool completely.
Nutrition Facts : ServingSize 12 pieces, Calories 314 kcal, Carbohydrate 30 g, Protein 7 g, SaturatedFat 7 g, Cholesterol 51 mg, Sodium 214 mg, Fiber 1 g, Sugar 19 g
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 PEANUT BUTTER CAKES
Provided by Valerie Bertinelli
Categories dessert
Time 1h50m
Yield 16 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Line a 10-by-15-inch jelly roll pan with parchment paper and spray with cooking spray.
- Whisk together the flour, baking powder, baking soda and salt in a bowl. In a measuring cup, combine the buttermilk, oil and vanilla.
- Beat the eggs and sugar together in a large bowl with an electric mixer until very pale and thick, about 5 minutes. Add the flour mixture in three batches, alternating with the buttermilk mixture, beginning and ending with the flour.
- Pour the batter into the prepared pan and smooth evenly with an offset spatula. Tap the pan on the counter lightly to release any large air bubbles, then bake until golden brown and a wooden pick inserted into the center comes out clean, 20 to 25 minutes. Dollop the peanut butter on top and evenly smooth it over the cake as it melts. Transfer the cake to a cooling rack and cool completely.
- Put the chocolate chips in a microwave-safe bowl and microwave, stirring every 30 seconds, until melted. Pour the chocolate over the peanut butter and spread it evenly with the offset spatula. Refrigerate until just set, about 20 minutes.
- Cut the cake into squares and refrigerate until ready to serve.
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
CHOCOLATE PEANUT BUTTER CUPCAKES
Provided by Lizzy Mae Early
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 350 degrees and line pans with 24 cupcake liners.
- 2. Sift cake mix into a small bowl with cinnamon.
- 3. In a large bowl, combine buttermilk, oil, eggs, vanilla extract and sour cream. Don't over mix.
- 4. Combine the dry and wet ingredients and stir until well mixed.
- 5. Fill liners 3/4 full and bake for 17-22 minutes, or until an inserted knife comes out clean.
- 6. Ganache: Melt peanut butter and chocolate chips and stir until smooth. (You can do it over the stove top or use a microwave.)
- 7. Once cupcakes have cooled, dip the tops into the ganache and let set before frosting.
- 8. Buttercream: Beat butter, cream cheese and peanut butter for 4 minutes. Scrape the bowl as needed. Add powdered sugar and vanilla extract and beat. If your buttercream is too thin, continue to add more powdered sugar.
- 9. Pipe onto cooled cupcakes and top with peanut butter chocolate hearts or any candy you have.
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 CAKE WITH CHOCOLATE ICING
Steps:
- In a mixing bowl, combine flour, sugar, and salt.
- In a saucepan, melt butter. Add peanut butter. Stir together. Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
- In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan (I use an 18x13 sheet cake pan) and bake at 350-degrees for 20 minutes.
- While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.
- Cut into squares, eat, and totally wig out over the fact that you've just made the best peanut butter sheet cake. Ever.
HEALTHY PEANUT BUTTER DOG CAKE
You can feed your dog a small piece of this cake as a treat. Just remember that it will add extra calories to your pet's diet. You should only feed your pooch one small piece per day, and ideally, only on special occasions.
Provided by Samantha Randall
Categories Desserts
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 350˚F.
- Mix the flour and baking soda together in a small bowl, and set them aside. Mix all of the other ingredients in a medium-size mixing bowl. Gradually add the dry ingredients to the wet ingredients. Mix until a smooth batter forms.
- Pour the batter into a well greased 8″ cake pan. Bake in 350˚F oven for 20-25 minutes. While the cake is baking, you can prepare frosting if you would like to top the cake.
- To make healthy frosting for dogs, I mix 1/2 cup of plain yogurt and 1/4 cup of peanut butter. You can frost the cake once it has cooled. I also like to add small dog treats or some sliced fruits/vegetables for decoration.
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.
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THE BEST PEANUT BUTTER CAKE RECIPE - SHUGARY SWEETS
From shugarysweets.com
Reviews 52Calories 411 per servingCategory Cake
- In a mixing bowl cream butter, peanut butter and sugar until light and fluffy. Beat in eggs, 1 at a time.
- In a separate bowl sift together the flour, baking soda and salt. At low-speed, add the flour mixture alternately with the buttermilk.
BEST PEANUT BUTTER CAKE RECIPE - HOW TO MAKE ... - DELISH
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3/5 (2)Total Time 1 hr 45 mins
PEANUT BUTTER CHOCOLATE LAVA CAKE RECIPE | FOOD FAITH …
From foodfaithfitness.com
Ratings 1Calories 337 per servingCategory Dessert
- Preheat your oven to 400 degrees and generously rub 2, 5 ounce ramekins with coconut oil. Sprinkle the insides with a light coat of powdered peanut butter, until fully coated.
- In a medium bowl, using an electric hand mixer, beat together the egg, egg yolk, monkfruit, Greek yogurt, vanilla extract and salt until well combined.
- Place the chocolate and coconut oil into a large, microwave-safe bowl and microwave using 30 second intervals and 50% power, stirring between each interval, until smooth and melted.
- Pour the egg mixture into the melted chocolate, whisking constantly, until smooth and mixed. Finally, whisk in the 2 Tbsp of powdered peanut butter until smooth.
PEANUT BUTTER CAKE - TODAY.COM
From today.com
4.7/5 (144)Author NBC UniversalCuisine AmericanCategory Desserts
- Preheat oven to 350F. Butter the insides of two 9” round cake pans, & line the bottoms with parchment. In the bowl of a standing mixer with the paddle attachment, cream the butter and sugar until light. On medium-low speed, beat in the peanut butter and vanilla until smooth. Add the eggs, one at a time, beating until smooth after each egg.
- In a separate bowl, whisk together the dry ingredients until well blended. Add to creamed mixture alternately with warm milk, scraping the bottom of the mixer bowl frequently. Beat until thoroughly blended.
- Pour into prepared pans and smooth the top if necessary. Bake 25-30 minutes, until top of cake springs back lightly when gently pressed. Cool in pans 5 minutes before turning out onto wire racks to cool completely.
- Once cool, make the frosting: In a large bowl or in an electric mixer, beat together the peanut butter and butter until smooth. Stir in the sugar one cup at a time, adding the vanilla and salt as you go. Add milk as needed to make a spreadable consistency.
EASY FROSTED PEANUT BUTTER CAKE RECIPE - DIVAS CAN COOK
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KETO PEANUT BUTTER MUG CAKE - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
5/5 (136)Calories 472 per servingCategory Breakfast
- In a medium mug or a large ramekin, mix the peanut butter with the egg until completely incorporated. Check especially on the bottom to make sure there is no peanut butter residue.
- If the batter seems very thick, sticky and stubborn, add a tablespoon of water and keep mixing until completely smooth.
- Microwave the peanut butter mug cake for 30 seconds. Check it - if it looks very wet, add 10 more seconds. I usually stop at this point - the edges are puffed and done but the center is still gooey. That's how I like it!
PEANUT BUTTER CHOCOLATE LAVA CAKES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.7/5 (9)Category Cake
- Spray each ramekin with nonstick cooking spray and dust with cocoa powder. This ensures the cakes will seamlessly come out of the ramekins when inverted onto a plate in step 6.
- Coarsely chop the chocolate. Place butter into a medium heat-proof bowl, then add chopped chocolate on top. Microwave on high in 10 second increments, stirring after each until completely smooth. Set aside.
- Whisk the flour, confectioners’ sugar, and salt together in a small bowl. Whisk the eggs and egg yolks together until combined in another small bowl. Pour the flour mixture and eggs into the bowl of chocolate. Slowly stir everything together using a rubber spatula or wooden spoon. If there are any lumps, gently use your whisk to rid them. The batter will be slightly thick.
PEANUT BUTTER CAKE - CINCYSHOPPER
From cincyshopper.com
4.9/5 (74)Total Time 1 hr 20 minsCategory DessertCalories 659 per serving
TRIPLE PEANUT BUTTER CAKE - LIV FOR CAKE
From livforcake.com
5/5 (4)Total Time 2 hrs 45 minsCuisine AmericanCalories 857 per serving
- Place one layer of cake onto a cake stand or serving plate. Top with approximately 3/4 cup of buttercream, sprinkle with 1/4 cup chopped peanuts. Repeat with remaining layers and crumb coat the cake. Chill for 20mins.
THE ULTIMATE PEANUT BUTTER CAKE - JULIE BLANNER
From julieblanner.com
5/5 (3)Category DessertCuisine AmericanCalories 388 per serving
- In a saucepan over medium heat, combine butter, water and peanut butter. (Don't let it get chunky, stir/reduce heat if needed). Bring to a boil and remove from heat.
HEALTHY PEANUT BUTTER SNACK CAKE - HELLO SPOONFUL
From hellospoonful.com
Estimated Reading Time 4 mins
- Add dry ingredients to the mixture and combine. Do not overmix. Fold in chocolate chips or any other things you like such as nuts or dried fruit.
INSTANT POT LAVA CAKE | PEANUT BUTTER CHOCOLATE LAVA CAKES ...
From foodnservice.com
4.6/5 (14)Estimated Reading Time 4 minsServings 4Total Time 13 mins
- Coarsely chop the chocolate. Place butter into a medium heat-proof bowl, then add chopped chocolate on top. Microwave on high in 10 second increments, stirring after each until completely smooth. Set aside.
- Whisk the flour, confectioners' sugar, instant coffee, and salt together in a small bowl. Whisk the eggs and egg yolks together until combined in another small bowl. Pour the flour mixture and eggs into the bowl of chocolate. Mix your ingredients together slowly with a whisk, and be sure to try to get out any lumps.
CASHEW BUTTER VS PEANUT BUTTER - IS THERE A WINNER TO THIS ...
EASY PEANUT BUTTER SHEET CAKE | COOKIES AND CUPS
From cookiesandcups.com
5/5 (2)Category DessertCuisine AmericanTotal Time 40 mins
CHOCOLATE PEANUT BUTTER CAKE BY GAMBINO'S BAKERY KING ...
From goldbelly.com
Brand Gambino's Bakery King CakesCategory Chocolate CakesPrice $89
CHOCOLATE PEANUT BUTTER SMITH ISLAND CAKE BY CHESAPEAKE ...
From goldbelly.com
Brand Chesapeake Bay GourmetCategory Smith Island CakePrice $64
IS PEANUT BUTTER GOOD FOR DIABETICS? CAN FOOD HELP CONTROL ...
From diabetes.newlifeoutlook.com
Email [email protected]Estimated Reading Time 7 mins
PEANUT BUTTER: IS IT GOOD FOR YOU? PROS AND CONS ...
From webmd.com
Estimated Reading Time 5 mins
PEANUT BUTTER CAKE | RECIPE | DESSERTS, PEANUT BUTTER ...
From pinterest.com
4.9/5 (73)Total Time 1 hr 20 minsServings 12
PEANUT BUTTER CAKE WITH CHOCOLATE FROSTING RECIPE
From thespruceeats.com
4.6/5 (16)Total Time 1 hr 30 minsCategory Dessert, CakeCalories 265 per serving
PEANUT BUTTER CHOCOLATE CAKE - US FOODS
From usfoods.com
Brand DEVONSHIRE®
NUTELLA VS. PEANUT BUTTER? : FOOD - REDDIT
From reddit.com
170 PEANUT BUTTER CAKE IDEAS | PEANUT BUTTER CAKE, PEANUT ...
From pinterest.ca
ALMOND BUTTER VS. PEANUT BUTTER: WHICH ... - FUELED WITH FOOD
From fueledwithfood.com
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PEANUT BUTTER SHEET CAKE - SIX CLEVER SISTERS
From sixcleversisters.com
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