Unbelievable Peanut Butter Cake Recipes

PEANUT BUTTER CAKE

Steps:

• Make the peanut butter crumble: In a medium bowl, whisk together flour and brown sugar. Using a wooden spoon or a fork, stir in butter and peanut butter until mixture is crumbly. Stir in peanuts. Cover with plastic wrap and keep in the refrigerator until ready to use.
• Make the cake: Preheat oven to 350°F/180°C. Grease an 8x8-inch pan.
• In a medium bowl sift together flour, baking powder, and salt. In another medium bowl mix milk and sour cream. Set bowls aside.
• In a mixer bowl fitted with the paddle attachment, beat butter, peanut butter, oil, and sugar on medium speed until creamy, about 3 minutes. Beat in eggs, one at a time, until combined. Scrape down the sides and bottom of the bowl as necessary. Beat in vanilla extract. On low speed, beat in the flour mixture in 3 additions, alternating with the milk mixture in 2 additions, starting and ending with the flour. Be careful not to overmix.
• Pour the batter into prepared pan and smooth the top. Sprinkle crumble evenly over the batter. It will look like a lot of crumbs, but use them all. Bake for 40-50 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool completely.
• Store cake in an airtight container in the refrigerator for up to 5 days. Cake is best served at room temperature.

THE BEST PEANUT BUTTER CAKE

Steps:

• Preheat the oven to 350F (180C or 160C fan-forced).
• Line the bottom of two 8-inch round cake pans with baking paper. Lightly grease and flour the sides. Be sure that the sides of the pans are at least 2 inches (5 cm). See recipe notes for pan size options.
• Whisk together the flour, baking powder, baking soda and salt in a medium bowl.
• Beat together the oil, light brown sugar and peanut butter in a very large bowl.
• Mix in the eggs and vanilla extract. Stop mixing once you no longer see pieces of egg.
• Using a hand-held metal whisk, whisk in the sour cream.
• Whisk in about 1/2 of the flour mixture (again, whisking by hand).
• Carefully whisk in the milk.
• Whisk in the rest of the flour mixture until combined. Stop mixing once combined.
• Divide the batter evenly between the 2 prepared pan. Bake both on the middle rack of the oven for about 28-33 minutes, or until an inserted toothpick comes out clean and you see the edges starting to pull away from the pan.
• Cool the cakes fully.
• In a large bowl using an electric mixer, beat the butter until smooth.
• Mix in the cream cheese, followed by the peanut butter.
• Starting with the mixer on a low speed, beat in about 2 cups of powdered sugar.
• Mix in the rest of the powdered sugar about 1/2 cup at a time until the desired sweetness is reached. If the frosting seems too thick, beat in 1-2 tablespoons of cream, 1 tablespoon at a time.
• Ensure the cake layers are fully cooled before assembling the cake.
• If the tops of your cakes are domed, use a serrated knife to gently saw off the rounded tops.
• Place 1 cake layer bottom side up on the plate or cake stand that you plan to serve it on.
• Frost the top with about 1/3 of the frosting.
• Place the second cake layer on top, with the bottom facing up.
• Frost a thin layer of frosting around the sides to seal in any crumbs. Optionally, place the cake in the fridge for 20-30 minutes for the frosting to firm up.
• Frost the sides and top with swirls of peanut butter frosting. Optionally, top the cake with peanut butter cups.

BEST PEANUT BUTTER CAKE

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.

UNBELIEVABLE PEANUT BUTTER CAKE

Steps:

• Bring to boil group 2.
• Add group 1 and group 3.
• Pour into an ungreased sheet pan. Bake at 350°F for 10 minutes. Cool 10 minutes.
• Bring to a boil the first three ingredients for the frosting--remove and add 4 cups powdered sugar. Spread over cake and enjoy!

PEANUT BUTTER CAKE

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.