PEANUT BUTTER CAKE II
If you like peanut butter without chocolate, you will love this cake. If you don't have cream, you may substitute milk.
Provided by Suzanne Stull
Categories Desserts Cakes Cake Mix Cake Recipes Layer Cake
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9 inch round cake pans.
- Combine 1/2 cup peanut butter and 1/2 cup butter or margarine. Cream until light and fluffy. Add eggs one at time, mixing well after each one. Add cake mix alternately with the water. Stir until just combined. Pour batter into prepared pans.
- Bake at 325 degrees F (165 degrees C) for 25 minutes or until cake tests done. Allow cakes to cool in pan for 10 minutes and then turn out onto a cooling rack to cool completely. Assemble and frost with Peanut Butter Frosting once cool.
- To Make Peanut Butter Frosting: Combine 1 cup peanut butter, and 1/2 cup butter or margarine cream together until light and fluffy. Add the confectioner's sugar. Mix in enough cream to make the frosting of a spreading consistency. Apply to cool cake.
Nutrition Facts : Calories 695.9 calories, Carbohydrate 81.1 g, Cholesterol 111.7 mg, Fat 38.7 g, Fiber 1.9 g, Protein 11.5 g, SaturatedFat 16.1 g, Sodium 550.6 mg, Sugar 63.1 g
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 SHEET CAKE
Texas Sheet Cake made with peanut butter instead of chocolate! Wonderfully moist with a delicious peanut butter frosting!
Provided by ERNSBERGER5
Categories Desserts Cakes Sheet Cake Recipes
Time 45m
Yield 20
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15x1 inch jellyroll pan.
- In a large bowl, stir together the flour, 2 cups sugar, baking soda and salt. Set aside. Combine the water and 3/4 cup of butter in a saucepan, and bring to a boil. Remove from the heat and stir in 1/2 cup peanut butter and vegetable oil until well blended. Stir this mixture into the dry ingredients. Combine the eggs, buttermilk and vanilla; stir into the peanut butter mixture until well blended. Spread the batter evenly in the prepared pan.
- Bake for 18 to 26 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean.
- While the cake bakes, place 2/3 cup sugar, evaporated milk, and butter in a saucepan. Bring to a boil, stirring constantly. Cook stirring for 2 minutes. Remove from heat and stir in the peanut butter, marshmallows and vanilla until marshmallows are melted and the mixture is smooth.
- Spoon the frosting over the warm cake and spread in an even layer. Allow to cool before cutting and serving.
Nutrition Facts : Calories 321.3 calories, Carbohydrate 39.9 g, Cholesterol 39.9 mg, Fat 16.6 g, Fiber 1.1 g, Protein 5.1 g, SaturatedFat 6.6 g, Sodium 183.7 mg, Sugar 28.9 g
PEANUT BUTTER BUNDT CAKE
This peanut butter Bundt cake with frosting is heavenly to me. I use smooth peanut butter, but crunchy would work, too. -Karen Holt, Rock Hill, South Carolina
Provided by Taste of Home
Categories Desserts
Time 2h30m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan., In a large bowl, cream butter, peanut butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, salt, baking powder and baking soda; add to creamed mixture alternately with milk, beating after each addition just until combined. Transfer to prepared pan. , Bake until a toothpick inserted in center comes out clean, 65-75 minutes. Cool in pan 5 minutes before removing to a wire rack to cool completely., For frosting, in a large bowl, beat butter, peanut butter and sugar. Beat in enough milk to achieve desired consistency. Spread over top of cake.
Nutrition Facts : Calories 465 calories, Fat 22g fat (11g saturated fat), Cholesterol 98mg cholesterol, Sodium 300mg sodium, Carbohydrate 62g carbohydrate (43g sugars, Fiber 1g fiber), Protein 7g protein.
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.
DOUBLE PEANUT BUTTER CAKE
My family loves peanut butter cake, so I came up with a recipe that packs in as much peanut butter as possible. Easy to say, they can't get enough of it. -Marie Hoyer, Hodgenville, Kentucky
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 9 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large bowl, cream peanut butter, butter and sugar until light and fluffy, 3-5 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. , Pour into a greased 9 in. square baking pan. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pan on a wire rack. For frosting, cream peanut butter and butter. Add sugar, milk and vanilla; beat until smooth. Spread over top of cake.
Nutrition Facts :
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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PEANUT BUTTER CAKE RECIPE - SOUTHERN LIVING
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- 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.
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