CHOCOLATE PEANUT BUTTER CAKE
The original recipe was a from-scratch cake, but I use a boxed mix to save time. I hope you enjoy the rich dessert as much as we do.-Patricia Eckard, Singers Glen, Virginia
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 15 servings.
Number Of Ingredients 4
Steps:
- Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. baking pan. , In a small bowl, combine peanut butter and oil until smooth; spread over warm cake. Cool completely on a wire rack., In a microwave, heat frosting on high for 25-30 seconds or until pourable; stir until smooth. Carefully pour and spread over peanut butter layer. Let stand until set.
Nutrition Facts : Calories 439 calories, Fat 25g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 431mg sodium, Carbohydrate 51g carbohydrate (34g sugars, Fiber 2g fiber), Protein 7g protein.
PEANUT BUTTER AND JELLY SANDWICH CAKE
Provided by Food Network Kitchen
Time 55m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Butter a 9-inch-square cake pan, line with parchment, then butter again and dust with flour. Make the cake mix and fill the pan three-quarters full (you'll have batter left over). Bake at 350 degrees F until a toothpick comes out clean, 30 to 35 minutes.
- Let the cake cool in the pan 10 minutes, then turn out onto a rack and let cool completely. Transfer the cake to a work surface. Trim off the top using a serrated knife, then slice the cake in half horizontally.
- Beat the butter and peanut butter with a mixer until smooth. Alternate adding the confectioners' sugar and milk, beating after each addition, until the frosting is fluffy and smooth. In another bowl, whisk the grape jelly until it is loose and spreadable.
- Spread a thick layer of peanut butter frosting on the bottom cake half.
- Spread the grape jelly on top of the peanut butter frosting, making sure to reach the edges. Top with the remaining cake layer.
- Cut the cake in half diagonally and transfer to a serving plate. Separate the halves slightly to show the filling.
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 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.
MISSY'S PEANUT BUTTER PASSION CAKE
We are lost for words... This cake is pure peanut butter heaven. It's a classic combination of peanut butter and chocolate. Adding coffee really enhances the chocolate flavor. The cake is dense but so moist. The frosting is light and fluffy, almost like a creamy mousse. This showstopper dessert is almost too pretty to eat!
Provided by Melissa Dommert
Categories Chocolate
Time 1h20m
Number Of Ingredients 22
Steps:
- 1. Preheat oven to 350 degrees. Grease and flour a 9x13x2-inch pan, 2 9-inch round pans, 3 8-inch round pans or 1 10-inch round pan and set aside. Using an electric mixer, combine sugar, oil, eggs and vanilla; beat 1 minute.
- 2. Gradually add remaining ingredients (alternating wet and dry) and beat for 2 to 3 minutes at medium speed.
- 3. Pour batter into prepared pan(s).
- 4. Bake for approximately 40 to 45 minutes or so until cake is done. Cool for 5 minutes and carefully remove from pan(s). Note: 8-inch and 9-inch cakes will bake in less time than 10-inch and 9x13x2-inch cakes so check for doneness.
- 5. Using an electric mixer, combine cream cheese, powdered sugar, salt, and peanut butter until smooth.
- 6. Using a spatula, gently fold in whipped topping until smooth. Chill frosting for about an hour (even overnight is okay). This frosting tastes like a creamy peanut butter mousse.
- 7. Spread cake with frosting.
- 8. Sprinkle all over with chocolate sandwich cookie crumbs. Garnish with chopped peanut butter cups and warmed fudge frosting or as desired.
- 9. For the cooking contest, I carefully cut each peanut butter cup in half and placed it on the cake (as shown in the photo) but what I really like to do is buy 2-3 packages of individually wrapped peanut butter cups (I think there are 8 in a package) and chop them up into chunks. This is easier to do if they're slightly chilled. Pile them onto the top of the cake (broken pieces, crumbs and all) and drizzle that with the softened fudge frosting (first soften it in the microwave for about 10 seconds - just long enough to thin it). Chill until serving time. For a gourmet touch, I like to split the layers or sheet cake in half and spread frosting between the layers as well. If you do it this way (and it's worth it to do it), the cake is much easier to work with if it's very well chilled. Who doesn't like extra layers of frosting? You could also sprinkle finely chopped peanut butter cups on top of the frosting between the layers.
PEANUT BUTTER PASSION CAKE
my mom made this cake the other day for a church supper and it was a big hit
Provided by Patsy Fowler
Categories Cakes
Time 1h
Number Of Ingredients 21
Steps:
- 1. Preheat oven to 350. Grease and flour a 9x13x2-inch pan or 2-9 inch round or 3-8 inch round pans or 1-10 inch round pan and set aside.
- 2. Using a electric mixer combine sugar, oil, eggs and vanilla beat for 1 minute.
- 3. Gradually add remaining ingredients alternating wet and dry and beat for 2-3 minutes at medium speed.
- 4. Pour batter into prepared pans and bake for 40-45 minutes or so until cakes is done. Cook for 5 minutes and carefully remove from the pans.
- 5. Using a spatula gently fold in whipped topping until smooth. Chill frosting for about 1 hour even overnight is ok. This frosting tastes like a creamy peanut butter mousse.
- 6. Spread cake with frosting and sprinkle all over with chocolate sandwich cookie crumbs. Garnish with chopped peanut butter cups and warmed fudge frosting or as desired.
PEANUT BUTTER CAKE
Make and share this Peanut Butter Cake recipe from Food.com.
Provided by Darlene Summers
Categories Dessert
Time 1h
Yield 15 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°.
- Place butter, peanut butter and sugar in the bowl of your food processor.
- Using steel blade, process till smooth.
- While machine is running, add eggs one at a time; then add buttermilk.
- Add dry ingredients which have been sifted together.
- Pulse until combined.
- Add vanilla and pulse once.
- Pour into greased and floured 9x13x2-inch pan; bake 45 minutes.
- Frosting: Place butter, peanut butter, sugar and vanilla in bowl of food processor; process until well blended.
- Add Juice a small amount at a time and process till of a spreading consistency.
- Frost COOLED cake.
Nutrition Facts : Calories 333.9, Fat 16.6, SaturatedFat 7.5, Cholesterol 53.2, Sodium 265.6, Carbohydrate 42.3, Fiber 1.1, Sugar 31.1, Protein 6
PEANUT BUTTER SHEET CAKE
Easy Peanut Butter Sheet Cake is a melt-in-your-mouth iced sheet cake with double peanut butter flavor. The best go-to party dessert made in just one hour!
Provided by Sabrina Snyder
Categories Dessert
Time 45m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees and spray a 9x13 baking dish with baking spray.
- Microwave your peanut butter for 30 seconds in a microwave safe bowl (covered with a wet paper towel) until runny.
- To your stand mixer, add peanut butter, butter and sugar and cream on high speed for 1 minute.
- Add in the eggs and vanilla until well combined.
- On the lowest speed setting add in the milk and water until smooth.
- Sift together flour, baking soda and salt.
- On lowest speed setting add in flour in batches until just combined.
- Pour into baking dish and bake for 30-35 minutes or until a toothpick comes out clean.
- Spread the Peanut Butter Frosting evenly over the cake while it's still warm.
Nutrition Facts : Calories 370 kcal, Carbohydrate 54 g, Protein 5 g, Fat 16 g, SaturatedFat 6 g, Cholesterol 30 mg, Sodium 232 mg, Fiber 1 g, Sugar 41 g, ServingSize 1 serving
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
PEANUT BUTTER TEXAS SHEET CAKE
This Texas Sheet Cake forms a glorious chocolate frosting crust layer over the peanut butter cake that simply melts in your mouth.
Provided by Cheryl Sousan
Categories Desserts
Time 35m
Number Of Ingredients 16
Steps:
- Preheat the oven to 350˚F. Generously grease and flour a 13x18-inch sheet pan
- Combine water, butter, and peanut butter in a medium saucepan. Heat until mixture comes to a boil while stirring constantly. Remove from heat and add the sugars, flour, salt, and baking soda, whisk until lump-free then add eggs, buttermilk, and vanilla whisk until well combined.
- Pour the batter into the prepared pan, smooth with a spatula to an even layer. Bake for 15 minutes or until a toothpick inserted in the center comes out clean.
- When the cake comes out of the oven, prepare the frosting. *see notes
- In a small saucepan, melt butter then add milk and cocoa powder. Bring to a boil. Remove from the heat. Whisk in powdered sugar and vanilla until smooth. Pour icing over warm cake. Cool completely on a wire rack before serving.
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- Preheat oven to 350°F. Grease three 8-inch round cake pans and line bottom with parchment paper. Set aside.
- In the bowl of a stand mixer, whisk together egg whites and sugar. Place over a pot of simmering water to create a bain-marie or double boiler. Make sure the simmering water does not touch the bottom of the bowl. Whisk mixture until it reaches a temperature of 160°F.*Alternatively, if you don't have a thermometer, heat the mixture until all the sugar has melted. Test this by dipping your pointer finger into the mixture and rubbing it against your thumb. The mixture should feel smooth. You should not be able to feel the granules of sugar.
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