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.
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.
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
PEANUT BUTTER SILK CAKE RECIPE - (4.5/5)
Provided by á-107212
Number Of Ingredients 11
Steps:
- 1. Heat oven to 350°F (or 325°F for dark or nonstick pans). Generously grease bottoms only of 2 (8- or 9-inch) round cake pans with shortening or cooking spray. 2. In large bowl, beat cake mix, water, 1/2 cup peanut butter, the oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pans. 3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour. 4. In 2-quart saucepan, melt butter over medium heat; stir in brown sugar. Heat to boiling; boil and stir 1 minute. Remove from heat. Refrigerate 10 minutes. 5. In chilled medium bowl, beat whipping cream on high speed until soft peaks form; set aside. In another medium bowl, beat 1/2 cup peanut butter and the brown sugar mixture on medium speed until smooth and creamy. Add whipped cream to peanut butter mixture; beat on medium speed until mixture is smooth and creamy. 6. Split each cake layer horizontally to make 2 layers. Fill each layer with about 2/3 cup peanut butter mixture to within 1/2 inch of edge. Frost side and top of cake with frosting. Press peanuts onto frosting on side of cake. Store covered in refrigerator.
PEANUT BUTTER SILK PIE
My youngest son wanted to have homemade pies placed around his wedding cake, and this was one of his requests. -Lee Steinmetz, Lansing, Michigan
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, beat the peanut butter, cream cheese and confectioners' sugar until smooth. Fold in whipped topping; pour into prepared crust. Refrigerate at least 2 hours before serving. Sprinkle with peanuts. If desired, top with additional whipped topping, chocolate sauce and peanut butter sauce.
Nutrition Facts : Calories 434 calories, Fat 27g fat (11g saturated fat), Cholesterol 16mg cholesterol, Sodium 276mg sodium, Carbohydrate 40g carbohydrate (29g sugars, Fiber 2g fiber), Protein 8g protein.
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 SILK CAKE
Make and share this Peanut Butter Silk Cake recipe from Food.com.
Provided by blazeko
Categories Dessert
Time 53m
Yield 12-16 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350°. Generously grease bottoms only of 2 round pans, 8 or 9 x 1 1/2 inches, with shortening.
- Make cake mix as directed on package, using water, 1/2 cup peanut butter, the oil and eggs. Pour into pans.
- Bake 32 to 38 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to wire rack. Cool completely,
- about 1 hour.
- Melt butter in 2-quart saucepan over medium heat; stir in brown sugar. Heat to boiling; boil and stir 1 minute. Remove from heat. Refrigerate 10 minutes.
- Beat whipping cream in chilled medium bowl with electric mixer on high speed until soft peaks form; set aside. Beat 1/2 cup peanut butter and the brown sugar mixture in another medium bowl
- on medium speed until smooth and creamy. Add whipped cream to peanut butter mixture; beat on medium speed until mixture is smooth and creamy.
- Split each cake layer horizontally to make 2 layers. Fill each layer with about 2/3 cup peanut butter mixture to within 1/2 inch of edge. Frost side and top of cake with frosting. Press
- chopped peanuts onto frosting on side of cake. Store covered in the refrigerator.
Nutrition Facts : Calories 720.5, Fat 44.9, SaturatedFat 13.3, Cholesterol 90.2, Sodium 510.8, Carbohydrate 71.5, Fiber 2.3, Sugar 49.5, Protein 12.2
PEANUT BUTTER SILK PIE
While out on a date one afternoon, my husband and I had some peanut butter pie with our dessert. I told him I didn't really like it because it tasted fake and that I could make a better one. I modified a French Silk Pie recipe that I had found, added some ganache to the bottom of the pie crust and this is the result. It is super rich, so small slices are recommended. I use raw eggs, as I can get fresh laid eggs from pet chickens, please us pasteurized if you have to get your eggs from the grocery store.
Provided by Jmommy209
Categories Pie
Time 40m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Whip the butter & peanut butter until light and fluffy.
- Add the sugar & vanilla, whip until combined.
- Add the eggs ONE at a time, beating for 3 minutes after each egg. (This is important for it to be fluffy!) Scrape the bowl between each egg.
- Nuke the whipping cream for 45 seconds to 1 minute (it should be very hot.)
- Add the 1/2 cup of choc chips, let melt and whisk together until smooth. Pour the ganache into the bottom of your cooled pie crust.
- Top with the pb mixture, refrigerate.
- Let it chill for 3 hours (overnight is even better), drizzle with caramel sauce, garnish with whipped cream and sprinkle with chocolate chips.
Nutrition Facts : Calories 567.8, Fat 39.4, SaturatedFat 16.1, Cholesterol 133.7, Sodium 369, Carbohydrate 47.2, Fiber 2.9, Sugar 33.1, Protein 11.3
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
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