Welcome to the world of luscious desserts, where flavors dance on your palate and memories are made. Today, we embark on a culinary journey to discover the secret of the "addictive peanut butter cake," a delightful treat that will tantalize your taste buds and leave you craving more. This rich and decadent cake combines the irresistible taste of peanut butter with a symphony of textures that will transport you to a realm of pure indulgence. Get ready to dive into the world of baking as we unveil the secrets behind this irresistible confection.
Here are our top 7 tried and tested recipes!
PEANUT BUTTER CAKE
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
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 CAKE II
If you like peanut butter without chocolate, you will love this cake. If you don't have cream, you may substitute milk.
Provided by Suzanne Stull
Categories Desserts Cakes Cake Mix Cake Recipes Layer 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.
Nutrition Facts : Calories 695.9 calories, Carbohydrate 81.1 g, Cholesterol 111.7 mg, Fat 38.7 g, Fiber 1.9 g, Protein 11.5 g, SaturatedFat 16.1 g, Sodium 550.6 mg, Sugar 63.1 g
REESE'S PEANUT BUTTER CAKE
*** This has been edited to eliminate a "hard chocolate" topping. It has been replaced with a ganache which is easier to cut and just as tasty! My son's request for his birthday cake led to this creation. I didn't see another like it; and had so many requests for it; I thought I would share. It's very easy to make and if you love Reese's, then this ought to cover you. Keep milk close by! Oh, and it freezes beautifully!
Provided by SJBisanz
Categories Dessert
Time 40m
Yield 1 9 X 13 cake, 12-18 serving(s)
Number Of Ingredients 12
Steps:
- Prepare cake according to directions for a 9X13 pan. Set aside to cool.
- For the frosting, mix peanut butter, powdered sugar and vanilla with mixer. Add small amounts of milk until desired consistency is achieved. You want a thinner consistency for easier cutting.
- Spread frosting evenly over cool cake. (Hint -- if cake is partially frozen, there is less "tearing" when spreading the frosting.).
- For the ganache, place the chocolate chips in a heat proof bowl. In a saucepan, whisk together the heavy cream and the vanilla and bring to a simmer over medium-high heat. Pour over the chocolate chips and let sit for 5 minutes. Whisk until completely smooth then pour over peanut butter frosting.
- Sprinkle the chopped peanut butter cups over the warm chocolate to ensure it sticks. Chill for about 30 minutes to set chocolate.
- As an alternative; you can also use a bundt cake pan. Double your peanut butter frosting ingredients. Fill the bundt pan halfway, add a thin layer of peanut butter frosting, then fill the remainder with the cake mix. Make the peanut butter frosting a little thinner so it "drips" better.
- Another idea would be to add the chopped peanut butter cups to the cake mix before baking.
Nutrition Facts : Calories 617.1, Fat 37.1, SaturatedFat 12.8, Cholesterol 75.2, Sodium 452.9, Carbohydrate 69.9, Fiber 3, Sugar 50, Protein 8.7
BEST PEANUT BUTTER CAKE
Simply THE best peanut butter cake EVER!
Provided by Kimberly Killebrew
Categories Dessert
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.
Nutrition Facts : Calories 597 kcal, Carbohydrate 56 g, Protein 21 g, Fat 42 g, SaturatedFat 22 g, Cholesterol 98 mg, Sodium 482 mg, Fiber 2 g, Sugar 39 g, ServingSize 1 serving
ADDICTIVE PEANUT BUTTER CAKE
My son-in-law remembered his grandmothers peanut butter cake from long ago. One of her daughters shared this very special recipe with me.
Provided by Rita P
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 13
Steps:
- Cake: cream butter& sugar, add peanut butter, cream well and add eggs one at a time.
- Add combined dry ingredients alternately with buttermilk, beginning and ending with dry ingredients.
- Grease and flour 3 9" cake pans and bake at 350 degrees for 20 to 25 minutes.
- Icing: Bring sugar and milk to a boil, boil about 7 minutes.
- Add peanut butter, butter and vanilla& beat until spreading consistency.
Nutrition Facts : Calories 10052.6, Fat 562.7, SaturatedFat 212.4, Cholesterol 1160.9, Sodium 8706.5, Carbohydrate 1102.7, Fiber 47.1, Sugar 783.6, Protein 239.3
THE BEST PEANUT BUTTER CAKE
This peanut butter cake is the perfect recipe for true peanut butter lovers! With layers of moist and tender cake that's infused with peanut butter and creamy peanut butter frosting - it's surprisingly not too sweet and has the most delicious peanut butter flavor.
Provided by Fiona Dowling
Categories Dessert
Time 3h30m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 858 kcal, Carbohydrate 105 g, Protein 11 g, Fat 46 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 107 mg, Sodium 269 mg, Fiber 2 g, Sugar 82 g, UnsaturatedFat 27 g, ServingSize 1 serving
GOLD RUSH PEANUT BUTTER CAKE
This is a real peanut lovers treat. Lots of peanut flavor abounds everywhere. Be warned though this recipe is for those with a sweet tooth as well. It's very sweet and the Kids will love it. For the adults it's a decadent treat that goes well with a hot cup of coffee.
Provided by Steve P.
Categories Dessert
Time 1h5m
Yield 1 Nine inch three layer cake, 9 serving(s)
Number Of Ingredients 24
Steps:
- For cake: In large mixing bowl, cream butter and peanut butter until light and fluffy.
- Add brown sugar.
- Mix to blend.
- Add eggs, one at a time, mixing well after each addition.
- In a small bowl, combine flour, baking powder and salt.
- Add flour mixture to butter and peanut butter mixture alternately with milk, beginning and ending with flour mixture.
- Add vanilla.
- Pour batter into 3 well greased and floured 9 inch cake pans.
- Bake in preheated 350ºF oven until cake tests done, about 45 minutes.
- Cool on wire rack to room temperature before filling and frosting the cake.
- For filling: Soften margarine and cream cheese at room temperature.
- Cream together well.
- Add powdered sugar and continue beating until creamy.
- Add vanilla and peanut butter.
- Spread between cooled layers.
- For frosting: Melt margarine, brown sugar and Karo syrup in boiler, bring to a boil.
- Remove from heat, add milk, powdered sugar, vanilla, and peanut butter.
- Beat until creamy.
- Spread on top and sides of cooled cake after filling.
Tips:
- Use high-quality ingredients. This will make a big difference in the final flavor of your cake. Look for fresh, unsalted peanut butter, pure vanilla extract, and good-quality chocolate.
- Don't overmix the batter. Overmixing can make the cake tough. Mix just until the ingredients are combined.
- Bake the cake at the right temperature. The ideal temperature for baking this cake is 350 degrees Fahrenheit. If you bake it at a higher temperature, the cake may brown too quickly and the center may not cook through.
- Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.
- Store the cake in an airtight container at room temperature. The cake will stay fresh for up to 3 days.
Conclusion:
This Addictive Peanut Butter Cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist, fluffy texture, rich peanut butter flavor, and creamy chocolate frosting, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special treat, give this recipe a try.
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