Peanut Butter Passion Cake Recipes

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MISSY'S PEANUT BUTTER PASSION CAKE



Missy's Peanut Butter Passion Cake image

We are lost for words... This cake is pure peanut butter heaven. It's a classic combination of peanut butter and chocolate. Adding coffee really enhances the chocolate flavor. The cake is dense but so moist. The frosting is light and fluffy, almost like a creamy mousse. This showstopper dessert is almost too pretty to eat!

Provided by Melissa Dommert

Categories     Chocolate

Time 1h20m

Number Of Ingredients 22

CAKE
2 c sugar
1 c vegetable oil
2 eggs
1 tsp vanilla extract
3 c all-purpose flour
3/4 c cocoa, unsweetened
2 tsp baking powder
2 tsp baking soda
1 1/2 tsp salt
1 c coffee, room temperature (water can be substituted for the coffee but its purpose is to enhance the chocolate flavor of the cocoa)
1 c buttermilk
FROSTING
8 oz cream cheese, room temperature
1 c peanut butter, creamy
1/2 c powdered sugar
1/2 tsp salt
12 oz non-dairy whipped topping, thawed
1/2 c chocolate sandwich cookie crumbs
2 c chopped peanut butter cups
1/4 c prepared fudge frosting (any brand) or
chocolate syrup (optional)

Steps:

  • 1. Preheat oven to 350 degrees. Grease and flour a 9x13x2-inch pan, 2 9-inch round pans, 3 8-inch round pans or 1 10-inch round pan and set aside. Using an electric mixer, combine sugar, oil, eggs and vanilla; beat 1 minute.
  • 2. Gradually add remaining ingredients (alternating wet and dry) and beat for 2 to 3 minutes at medium speed.
  • 3. Pour batter into prepared pan(s).
  • 4. Bake for approximately 40 to 45 minutes or so until cake is done. Cool for 5 minutes and carefully remove from pan(s). Note: 8-inch and 9-inch cakes will bake in less time than 10-inch and 9x13x2-inch cakes so check for doneness.
  • 5. Using an electric mixer, combine cream cheese, powdered sugar, salt, and peanut butter until smooth.
  • 6. Using a spatula, gently fold in whipped topping until smooth. Chill frosting for about an hour (even overnight is okay). This frosting tastes like a creamy peanut butter mousse.
  • 7. Spread cake with frosting.
  • 8. Sprinkle all over with chocolate sandwich cookie crumbs. Garnish with chopped peanut butter cups and warmed fudge frosting or as desired.
  • 9. For the cooking contest, I carefully cut each peanut butter cup in half and placed it on the cake (as shown in the photo) but what I really like to do is buy 2-3 packages of individually wrapped peanut butter cups (I think there are 8 in a package) and chop them up into chunks. This is easier to do if they're slightly chilled. Pile them onto the top of the cake (broken pieces, crumbs and all) and drizzle that with the softened fudge frosting (first soften it in the microwave for about 10 seconds - just long enough to thin it). Chill until serving time. For a gourmet touch, I like to split the layers or sheet cake in half and spread frosting between the layers as well. If you do it this way (and it's worth it to do it), the cake is much easier to work with if it's very well chilled. Who doesn't like extra layers of frosting? You could also sprinkle finely chopped peanut butter cups on top of the frosting between the layers.

PEANUT BUTTER CAKE



Peanut Butter Cake image

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

2 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
½ cup milk
2 eggs
1 teaspoon vanilla extract
1 cup water
½ cup butter
½ cup vegetable oil
½ cup peanut butter
½ cup butter
½ cup peanut butter
⅓ cup milk
1 teaspoon vanilla extract
4 ¾ cups confectioners' sugar

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 PASSION CAKE



peanut butter passion cake image

my mom made this cake the other day for a church supper and it was a big hit

Provided by Patsy Fowler

Categories     Cakes

Time 1h

Number Of Ingredients 21

2 c sugar
1 c vegetable oil
2 eggs
1 tsp vanilla extract
3 c all purpose flour
3/4 c cocoa, unsweetened
2 tsp baking powder
2 tsp baking soda
1 1/2 tsp salt
1 c coffee at room temperature
1 c buttermilk
FOR THE FROSTING
8 oz cream cheese at room temperature
1 c cream peanut butter
1/2 c powdered sugar
1/2 tsp salt
12 oz non dairy whipped topping thawed
GRANISHES
1/2 c chocolate sandwich cookie crumbs
2 c peanut butter cups chopped
1/4 c prepared fudge frosting any brand

Steps:

  • 1. Preheat oven to 350. Grease and flour a 9x13x2-inch pan or 2-9 inch round or 3-8 inch round pans or 1-10 inch round pan and set aside.
  • 2. Using a electric mixer combine sugar, oil, eggs and vanilla beat for 1 minute.
  • 3. Gradually add remaining ingredients alternating wet and dry and beat for 2-3 minutes at medium speed.
  • 4. Pour batter into prepared pans and bake for 40-45 minutes or so until cakes is done. Cook for 5 minutes and carefully remove from the pans.
  • 5. Using a spatula gently fold in whipped topping until smooth. Chill frosting for about 1 hour even overnight is ok. This frosting tastes like a creamy peanut butter mousse.
  • 6. Spread cake with frosting and sprinkle all over with chocolate sandwich cookie crumbs. Garnish with chopped peanut butter cups and warmed fudge frosting or as desired.

PEANUT BUTTER SHEET CAKE



Peanut Butter Sheet Cake image

I received this recipe from a minister's wife, and my family loves it. -Brenda Jackson, Garden City, Kansas

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 24 servings.

Number Of Ingredients 18

2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
3/4 cup butter, cubed
1/2 cup chunky peanut butter
1/4 cup canola oil
2 large eggs, room temperature
1/2 cup buttermilk
1 teaspoon vanilla extract
GLAZE:
2/3 cup sugar
1/3 cup evaporated milk
1 tablespoon butter
1/3 cup chunky peanut butter
1/3 cup miniature marshmallows
1/2 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°. Grease a 15x10x1-in. baking pan., In a large bowl, whisk flour, sugar, baking soda and salt. In a small saucepan, combine water and butter; bring just to a boil. Stir in peanut butter and oil until blended. Stir into flour mixture. In a small bowl, whisk eggs, buttermilk and vanilla until blended; add to flour mixture, whisking constantly., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes., Meanwhile, for glaze, combine sugar, milk and butter in a saucepan. Bring to a boil, stirring constantly; cook and stir 2 minutes. Remove from heat; stir in peanut butter, marshmallows and vanilla until blended. Spoon over warm cake, spreading evenly. Cool on a wire rack.

Nutrition Facts : Calories 266 calories, Fat 14g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 222mg sodium, Carbohydrate 33g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.

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