Creamy Peanut Butter Cake Recipes

PEANUT BUTTER CAKE

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.

PEANUT BUTTER CAKE

Steps:

• Place butter and sugars in a large mixing bowl. Beat together with an electric mixer on medium speed until pale and creamy. Add peanut butter and vanilla and mix together until smooth and combined.
• Next, add eggs, one at a time. Beat on a low speed to combine. Don't worry if the mixture looks curdled - this is normal.
• Add baking powder, salt and half of the flour, followed by all of the milk. Beat on a low speed to combine, then add remaining flour. The cake batter should be thick and smooth.
• Pour batter into prepared pan and bake for approximately 25-30 minutes or until cake is golden brown and a skewer inserted in the middle comes out clean. Leave in pan to cool completely.
• Pour this mixture out onto a baking tray lined with baking paper and spread out into one layer. Bake for 10 minutes, then leave to cool completely.
• Peanut butter cream cheese frosting To make the cream cheese frosting, add butter and cream cheese to a large mixing bowl. Beat with an electric mixer for 2-3 minutes until smooth and creamy. Add peanut butter and vanilla and beat briefly.
• Then, add sugar, 1 cup at a time, along with 2 tablespoons of milk, and continue to beat until smooth. If the frosting is too thick, add an extra tablespoon of milk.
• Assemble the cake Gently remove cooled cake from pan and remove baking paper. Cut out three 6-inch layers using a 6-inch cake ring. Note the diagram above - you'll get two whole layers and then two halves.
• Place a 6-inch cake ring on a cake board or plate. Line the inside of the cake ring with a sheet of acetate. Place two half pieces of cake at the bottom. Press down the cake firmly. If there are any gaps, use extra cake scraps to fill in the holes and press down very firmly to make one even layer.
• Next, add a thin layer of cream cheese frosting. Scatter over 1/3 of the cookie crumbs. Add more cream cheese frosting on top.
• Add another layer of peanut butter cake on top and press down firmly. Add more cream cheese frosting. Add another 1/3 of cookie crumbs. Add more creamy cheese frosting on top.
• Add final layer of peanut butter cake on top and press down firmly. Add the remaining cream cheese frosting and scatter over the final chocolate cookie crumbs.
• Place cake in the fridge for at least 2 hours to set. Cut and serve.

PEANUT BUTTER CAKE

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.

PEANUT BUTTER CAKE {A DOCTORED CAKE MIX RECIPE}

Steps:

• For the Peanut Butter Cake LayersPreheat the oven to 325 degrees. Grease and flour three 8x2 round cake pans. (I also line my pans with parchment or wax paper.) In the bowl of your mixer, combine dry ingredients and mix for 30 seconds to blend. In another bowl, combine water, eggs, oil & vanilla. Add the peanut butter and wet ingredients to the dry and mix on medium speed for 2 minutes. Stop after 1 minute to scrape the sides and bottom of bowl then continue to mix for the second minute. Pour into prepared pans and bake at 325 degrees....check at 23 minutes to see if middle of cake springs back when touched, a toothpick inserted in the center of the cake come out clean or with just a few crumbs attached, and the cake will be slightly pulled away from the pan. We bake at 325 degrees (rather than 350) to decrease the height of the dome on the cakes. Makes about 6 cups of batter. For the Peanut Butter Cream Cheese FrostingCut the butter into slices and add to the bowl of your mixer. Mix on low to medium speed until the butter is softened and smooth. Add in the peanut butter and mix until blended. Cut the cold cream cheese into pieces and add to the butter and peanut butter mixture, beating at low to medium speed until incorporated. If you are using a hand mixer you may need to soften the cream cheese a bit more. Add the vanilla. Gradually add the powdered sugar beating on low speed until blended. Increase mixing speed to medium and mix until fluffy. Don't over beat or it will become too soft. If it becomes too soft, just refrigerate a short while to firm it up a bit. This frosting will pipe best if used while still slightly chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix. For the Ganache Drip**Since we did not use the ganache in between the cake layers, and only partially on top, we prepared less ganache than we often do. For this reason, we also reduced the heating time. Adjust as needed, using equal parts chocolate to heavy cream. Place your chocolate into a microwave safe bowl. Pour heavy cream over the chocolate and place in the microwave for 30 seconds. Remove and stir. Microwave for 15 seconds more and stir. Repeat if necessary. When the chocolate has melted almost completely with just a few small soft pieces remaining, allow it to sit for a few minutes. The remaining pieces should melt away. The ganache will cool as it thickens. Cool for about 15-20 minutes or until you can pipe drips along the inside of your bowl and get the look that you are going for. (If the ganache is too warm, the drips will run all the way down. If they only drip part of the way down the bowl, it is ready. Some of this comes down to personal preference.) I loaded my ganache into a disposable piping bag and snipped the tip away (start with a small hole, you can always make it larger). Assembling the CakePlace first cake layer on pedestal or cake base. Spread with Peanut Butter Cream Cheese Frosting. Sprinkle peanut butter pieces over the top of the filling. Add second layer and repeat. Add third cake layer and frost as usual. For a smooth finish, I crumb coated by cake, chilled in the freezer for about 10-15 minutes to firm it up, then added second coat of frosting and smoothed over it with a heated metal bench scraper. This cream cheese frosting smooths very easily- this is an optional step. I chilled my cake in the refrigerator as I prepared my ganache. I applied the drip around the top edge of the cake (using a piping bag with the tip snipped away), and then filled in over the top of the cake with spiral designs. I halved several mini peanut butter cups and applied them to the top of the cake (slightly set back from the edge). If they are too warm and hard to work with, you can chill them before halving.

PEANUT BUTTER CAKE RECIPE

Steps:

• Place sugar, butter, peanut butter and eggs in a mixing bowl and mix up with an electric mixer until well combined and smooth.
• Mix self-rising flour with baking soda.
• Add flour to wet mixture alternately with the buttermilk.
• Bake in three layer cake pans at 350 for about 35 minutes.
• Allow to cool ten minutes in pan before turning out to cool completely.
• For the Frosting: Combine peanut butter, cream cheese, and powdered sugar with two tablespoon of milk. You may need to add an extra tablespoon or two of milk if the mixture is too thick. Or, if the mixture becomes too runny for your tastes, add extra powdered sugar.
• Beat with an electric Mixer until smooth and creamy.

CREAMY PEANUT BUTTER ICING

Steps:

• Beat butter in a bowl using an electric mixer until fluffy. Add peanut butter, vanilla extract, and salt; beat until incorporated. Slowly pour confectioners' sugar into peanut butter mixture while continuing to beat with the mixer; add milk until desired thickness is reached.

CREAMY PEANUT BUTTER CAKE RECIPE

Steps:

• Heat oven to 375F.
• Mix flour, baking powder and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with 1 cup milk, beating after each addition until well blended. Add 1/3 cup peanut butter and vanilla; mix well.
• Pour into 2 greased and floured 9-inch round pans.
• Bake 25 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Invert cakes onto wire racks; gently remove pans. Cool cakes completely.
• Beat pudding mix and remaining milk in large bowl with whisk 2 min. (Pudding will be thick.) Add 1/2 cup peanut butter; mix well. Stir in COOL WHIP.
• Stack cake layers on plate, filling and frosting with COOL WHIP mixture. Top with nuts.

GIANT CHOCOLATE PEANUT BUTTER COOKIE CAKE RECIPE BY TASTY

Steps:

• Make the cookie cake layers: Preheat the oven to 350°F (180°C). Grease 4 8-inch round cake pans with nonstick spray and line the bottoms with parchment paper.
• In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for about 4 minutes, or until light and fluffy. Add the eggs, 1 at a time, mixing well after each addition. Add the vanilla and mix for 1 minute more, until incorporated.
• Reduce the mixer speed to low and gradually add the dry ingredients to the wet ingredients. Mix until just combined.
• Divide the dough evenly between the prepared cake pans, spreading evenly to cover the bottoms of the pans completely.
• Bake the cookie cakes for 15-20 minutes, or until they have firmed up and start to pull away from the sides of the pans. It's okay if they are a bit soft in the centers, but not runny; they will continue to firm up as they cool. Let the cookie cakes cool completely, about 30 minutes.
• Make the peanut butter frosting: Add the butter and Skippy® Creamy Peanut Butter to the bowl of a stand mixer fitted with the whisk attachment. Whip on medium speed until light and fluffy, about 5 minutes. Gradually add the powdered sugar and mix on low speed until incorporated. Add the vanilla, salt, and milk, and whip on medium speed for 3-5 minutes, or until very light and fluffy. Transfer the frosting to a piping bag fitted with a large round tip.
• Assemble the cookie cake: Pipe a small amount of frosting onto the center of a plate or cake stand, then place a cookie cake layer on top to secure. Pipe the frosting on top of the cookie in a spiral pattern to cover completely. Repeat with the remaining cake layers and frosting, finishing with a thin layer of frosting atop the final cookie layer. Using an offset spatula, spread the top layer of frosting evenly over the top of the cake. Using a cake scraper, gently smooth the frosting around the sides of the cake so it is flush with the edges of the cookies, adding more frosting as needed to fill any gaps. Transfer the cake to the refrigerator or freezer to chill for about 30 minutes.
• Make the chocolate ganache: Add the cream to a medium microwave-safe bowl and microwave on high power for 30 seconds. Add the chocolate chips and let sit for 1 minute, then stir until the chocolate is completely melted and the ganache is smooth. Let cool for 1-2 minutes, then transfer to a piping bag. Cut a small opening in the tip of the bag.
• Remove the cake from the refrigerator. Carefully pipe the ganache around the sides of the cake so it drips over the edge, varying the length of each drip. Pipe more ganache on top of the cake and use an offset spatula to spread in an even layer.
• Transfer the remaining peanut butter frosting to a piping bag fitted with a large star tip. Pipe dollops of frosting around the top edge of the cake. Garnish the cake with the chopped peanuts.
• Slice and serve.
• Enjoy!