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.
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.
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.
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.
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.
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.
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.
Time 1h40m Yield 4 servings. Number Of Ingredients 10 Steps:
In a large bowl, beat the milk, peanut butter, oil and vanilla until well blended. In a small bowl, combine 1/4 cup sugar, flour and baking powder; gradually beat into milk mixture until blended. Spread into a 1-1/2-qt. slow cooker coated with cooking spray., In a small bowl, combine cocoa and remaining sugar; stir in boiling water. Pour into slow cooker (do not stir). , Cover and cook on high until a toothpick inserted in the center comes out clean, 1-1/2-2 hours. Serve warm, with ice cream if desired.
Time 1h Yield 6 servings. Number Of Ingredients 15 Steps:
In a small saucepan, combine 2 tablespoons egg and 2 tablespoons milk. Stir in 3 tablespoons sugar and chocolate. Cook and stir over medium heat until chocolate is melted and mixture comes just to a boil. Remove from the heat; cool to room temperature., In a small bowl, cream shortening and remaining sugar. Add remaining egg. Beat in vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with remaining milk. Add chocolate mixture; mix well., Pour into a 5-3/4x3x2-in. loaf pan coated with cooking spray. Bake at 325° for 40-45 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Split cake horizontally in half; level top., For frosting, in a small bowl, beat cream cheese. Gradually beat in milk and peanut butter. Spread between layers and over top and sides of cake. Sprinkle with peanuts. Garnish with candy bar. Store in the refrigerator.
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.
Time 45m Yield 12-14 servings. Number Of Ingredients 15 Steps:
In a small saucepan, whisk 1 egg until blended. Stir in 2/3 cup sugar, 1/2 cup milk and chocolate. Cook and stir over medium heat until chocolate is melted and mixture just comes to a boil. Remove from the heat; cool to room temperature., In a large bowl, cream shortening and remaining sugar until light and fluffy. Add remaining eggs, one at a time, beating well after each. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture alternately with remaining milk, beating well after each addition. Stir in chocolate mixture., Pour into three greased and floured 9-in. round baking pans. Bake at 325° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, beat cream cheese in a large bowl until smooth. Gradually add milk and peanut butter until creamy. Spread between layers and over top and sides of cooled cake. Sprinkle with peanuts. Garnish with candy bars. Store in the refrigerator.
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.
More about “peanut butter cake i recipes”
Time 1h5m Yield 12 Number Of Ingredients 14 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 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 2 teaspoons vanilla. Beat in the flour mixture alternately with 3/4 cup milk, mixing just until incorporated. Pour batter into prepared pan. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pan. To make Peanut Butter Frosting: In a large bowl, cream peanut butter; gradually beat in half of confectioners’ sugar. Add remaining confectioners’ sugar alternately with 1 cup of milk, beating until smooth enough to spread. Beat in 1 teaspoon vanilla. Spread frosting on top of cake and sprinkle with peanuts.
