Peanut Butter Chocolate Snack Cakes Recipes

CHOCOLATE PEANUT BUTTER SNACK CAKE

Steps:

• Preheat oven to 350°F (180°C). Spray an 8×8-inch baking pan with nonstick cooking spray and set aside.
• In a large bowl, whisk together the brown sugar and eggs until pale and foamy, about 1 minute. Add the peanut butter, oil, milk, vanilla, and salt and whisk until well combined. Sift in the cocoa powder and whisk until smooth.
• Add the flour, baking powder, and baking soda and whisk until combined and smooth. Add in the hot coffee/water mixture last and stir until combined and smooth.
• Pour the batter into the prepared pan and tap the pan firmly on the counter to release any air bubbles. Bake for 45-55 minutes, until the cake is puffed and a toothpick inserted into the center comes out clean.
• Allow the cake to cool for 15 minutes in the pan. Then remove the cake from the pan and set it on a cooling rack to cool completely before glazing.
• In a small bowl, whisk together the powdered sugar, peanut butter, vanilla bean paste, salt, and 1 tablespoon of hot water until smooth. If the glaze is thick, add more water 1 teaspoon at a time, until it's smooth and pourable. (It took 2 tablespoons total for me).
• Spoon or pour the glaze over the cooled cake and sprinkle with the chopped peanuts and flaky salt, if using. Allow the glaze to set before slicing into the cake.

PEANUT BUTTER & CHOCOLATE SNACK CAKES

Steps:

• Heat oven to 350°F. Place paper baking cups into 18 muffin pan cups; set aside .
• Combine brown sugar, peanut butter and butter in bowl; beat at medium speed until well mixed. Add eggs; continue beating until well mixed. Add buttermilk and vanilla; beat at low speed until well mixed. Add flour, baking powder, baking soda and salt; continue beating until well mixed. Stir in mini chocolate chips.
• Divide batter evenly among prepared muffin cups. Bake 20-24 minutes or until golden brown and toothpick inserted into center comes out clean. Cool in pan 5 minutes; remove to cooling rack. Cool completely.
• Combine all frosting ingredients in bowl. Beat at low speed until well mixed. Increase speed to medium; beat, scraping bowl often, until light and fluffy. Spread evenly over snack cakes. Sprinkle with decorator sugar.

CHOCOLATE PEANUT BUTTER CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Coat three 6-inch-round cake pans with cooking spray.
• Sift the flour, granulated sugar, cocoa powder, baking soda, baking powder and salt into a large bowl. Mix with an electric mixer at medium speed for 1 minute. Add the buttermilk, coffee, vegetable oil and eggs. Mix at medium speed for 1 minute. Scrape the side and bottom of the bowl and mix on medium speed for 1 minute more. Divide the cake batter evenly among the prepared pans. Bake on the top rack until a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
• Cool the cakes in the pans for 20 minutes then turn out onto wire racks to cool completely.
• For the buttercream: Add the confectioners' sugar and butter to a large mixing bowl. Beat with an electric mixer on low speed until completely incorporated, 1 to 2 minutes. Add the peanut butter, milk and salt. Mix on high speed until the mixture becomes fluffy and lighter in color, about 2 minutes. Scrape the side and bottom of the bowl and mix again on high speed for 1 minute.
• To assemble the cake: Level each cake round with a serrated knife or cake leveler. Use an offset spatula to spread a thin layer of the buttercream on top of one round. Top with a second round and spread it with a thin layer of buttercream. Repeat with the third round, spreading the buttercream on the top and sides of the cake. Smooth with a bench scraper.

PEANUT BUTTER SNACK CAKES

Steps:

• In a small bowl, beat the sugar, milk, eggs, 1 tablespoon oil and vanilla until well blended. Combine flour and salt; gradually beat into sugar mixture., Transfer to a greased 15x10x1-in. baking pan. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack. Drop peanut butter by tablespoonfuls onto cake; gently spread evenly. Cool completely. Refrigerate for 30 minutes., Melt chocolate chips with remaining oil; stir until smooth. Spread over peanut butter layer. Refrigerate until set. Let stand at room temperature for 20 minutes before cutting into bars. Refrigerate leftovers.

PEANUT BUTTER CHOCOLATE CAKE

Steps:

• In a mixing bowl, combine dry ingredients.
• Add eggs, milk, oil and vanilla.
• Beat for 2 minutes.
• Stir in coffee, (batter will be thin).
• Pour into a greased 9x13 inch baking pan.
• Bake at 350 degrees for 35-40 minutes.
• Cool completely on a wire rack.
• Frosting:.
• Beat the cream cheese and peanut butter in a mixing bowl until smooth.
• Beat in sugar, milk and vanilla.
• Spread over cake.
• Sprinkle with chocolates chips.
• Store in refrigerator.

CHOCOLATE PEANUT BUTTER SNACK CAKES

Steps:

• FOR THE CAKE:.
• Preheat the oven to 325.
• Line one "jelly roll" pan with parchment paper cut exactly to fit the bottom of the pan, spraying the sides and bottom with nonstick spray before lining.
• In a medium bowl, whisk the warm water with the cocoa powder until smooth. In a stand mixer fitted with the paddle attachment (or in a large bowl by hand), beat the sugar, oil, vanilla and eggs on medium speed until combined. Turn the machine to lowest speed and add the flour, baking soda and salt. Stir until just incorporated, but do not over mix! Stream in the cocoa power and water mixture and scrape the sides and bottom of the bowl. Stir in the buttermilk, the batter will be very thin. Spread the batter into an even layer making sure to get into the corners of the pan. Bake at 325 for 8 to 10 minutes until the cake is just barely baked through. If you over-bake it will be crispy. Let cool.
• FOR THE FROSTING:.
• In a stand mixer, or by hand, beat together the cream cheese, peanut butter and powdered sugar until smooth. Add the whole milk and salt and mix until incorporated.
• FOR THE GLAZE:.
• Gently melt the chocolate in a microwave safe bowl. Stir in the oil.
• Place a wire cooling rack on top of a parchment lined jelly roll pan.
• Drop the frosting in small dollops over the cake, then spread it evenly using an offset spatula. Remove the frosted cake from the pan and place on a cutting board, keeping the parchment attached.
• Using sharp scissors, cut the cake horizontally into two strips. Cut each strip into 6 even sections. Using the parchment to help, turn the segments into a tight roll. Because the cake is pliable, you can mold it into a perfect log. Place the rolls seam side down on the wire glazing rack. Pour the glaze over each log and top with chopped peanuts, reusing the extra glaze that has dripped through the wire rack onto the parchment.

CHOCOLATE PEANUT BUTTER CAKES

Steps:

• Preheat the oven to 350 degrees F. Line a 10-by-15-inch jelly roll pan with parchment paper and spray with cooking spray.
• Whisk together the flour, baking powder, baking soda and salt in a bowl. In a measuring cup, combine the buttermilk, oil and vanilla.
• Beat the eggs and sugar together in a large bowl with an electric mixer until very pale and thick, about 5 minutes. Add the flour mixture in three batches, alternating with the buttermilk mixture, beginning and ending with the flour.
• Pour the batter into the prepared pan and smooth evenly with an offset spatula. Tap the pan on the counter lightly to release any large air bubbles, then bake until golden brown and a wooden pick inserted into the center comes out clean, 20 to 25 minutes. Dollop the peanut butter on top and evenly smooth it over the cake as it melts. Transfer the cake to a cooling rack and cool completely.
• Put the chocolate chips in a microwave-safe bowl and microwave, stirring every 30 seconds, until melted. Pour the chocolate over the peanut butter and spread it evenly with the offset spatula. Refrigerate until just set, about 20 minutes.
• Cut the cake into squares and refrigerate until ready to serve.