How To make Double Peanut Butter Cake

~Double Chocolate Peanut Butter Cake With Linda's Pantry~

I hope you Enjoy seeing how easy it is to make a delicious Decadent Chocolate peanut butter cake. recipe that everyone will love. I hope you go to my FaceBook page and join in.
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CHOCOLATE PEANUT BUTTER CAKE TUTORIAL!

CHOCOLATE PEANUT BUTTER CAKE TUTORIAL: In this video, I take you step-by-step as I create this delicious Chocolate Peanut Butter Cake! This tutorial features how to make peanut butter icing, chocolate icing and chocolate simple syrup. I also show you how I ice my cakes using the upside down method for sharp cake edges and how I achieve perfect stripes using a decorating comb. Enjoy!

Intro - 00:00
Peanut Butter icing- 00:16
Chocolate Icing- 01:14
Chocolate Simple Syrup- 02:48
Prepping the Cake- 03:28
Icing the Cake- 05:24
Using the Decorating Comb - 07:09
Creating Stripes- 08:00
Adding the Drip- 09:45
Finishing Touches- 10:46

PEANUT BUTTER ICING INGREDIENTS
1 Stick of Butter, softened (113 g)
1 Cup of Peanut Butter, smooth not crunchy (198 g)
2 cups Powdered Sugar (396 g)
5 Tablespoons of Milk (75 ml)

CHOCOLATE ICING INGREDIENTS
6 Sticks of Butter, softened (680 g)
2 Cups 100% Unsweetened Cocoa Powder, sifted (170 g)
10 cups Powdered Sugar (1,130 g)
1 Cup of Milk (237 ml)
4 Teaspoons of Vanilla Extract (19.7 ml)

CHOCOLATE SIMPLE SYRUP INGREDIENTS
1 Cup of Water (237 ml)
1 Cup of Granulated Sugar (113 g)
2 Tablespoons of Cocoa Powder (28 g)
1 Teaspoon of Vanilla Extract (28 g)

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Chocolate Peanut Butter Mug Cake | Em's Kitchen

How to Make Soft & Rich Chocolate Peanut Butter Cake in Microwave | Eggless Mug Cake

INGREDIENTS
3 tbsp all-purpose flour
1 1/2 tbsp unsweetened cocoa powder
2 tbsp granulated sugar
1/4 tsp baking powder
3 1/2 tbsp milk (any kind will work)
1/2 tbsp oil (vegetable, canola, sunflower, coconut)
1 tbsp peanut butter

Mix all the ingredients, then microwave for 1 minute and 15 seconds.
(1000 watt microwave used)

For the drizzle: microwave 1 teaspoon of peanut butter for 10-15 seconds. Enjoy!

MUSIC
Sunflower — Soyb [Audio Library Release]
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Peanut Butter Cake

Hi! In today's video I am making a semi-homemade Peanut Butter cake. This my recipe. Its very easy and delicious. Hope you like the video and will try my recipe.

WENDY'S PEANUT BUTTER CAKE with PEANUT BUTTER FROSTING

WENDY'S PEANUT BUTTER CAKE w/ PEANUT BUTTER FROSTING
✝I can do all things through Christ who strengthens me PHILIPPIANS 4:13
1 box YELLOW CAKE MIX (15.25 ounce) (432 grams)
1/2 cup VEGETABLE OIL
1 cup MILK
4 Eggs
1 teaspoon VANILLA EXTRACT
1/2 cup PEANUT BUTTER
Mix all ingredients together for two minutes on medium speed with an electric mixer. Pour into 8 or 9 cake pans that have been greased and floured. For dark colored non-stick pans bake 325 degrees F for 25 to 30 minutes. For glass or light colored metal pans bake 350 degrees for 25 minutes until a toothpick inserted comes out clean. Cool on the counter for `15 minutes and then on a wire wrack in the freezer for an hour.
PEANUT BUTTER FROSTING
16 ounce (1 pound) Container of VANILLA FROSTING
1/2 cup PEANUT BUTTER
1 teaspoon VANILLA EXTRACT
Stir all the ingredients together until smooth and well incorporated.
Frost the cakes between the layers and top and sides.
OPTION: Chop a package of SALTED PEANUTS (1.75 ounce) (4 grams) and sprinkle on top of the cake. Gently press into the cake with your fingers. ENJOY!!

Chocolate Peanut Butter Cake Recipe

This chocolate peanut butter cake is one of the best cakes I’ve ever made. The cake consists of two layers of soft and moist chocolate cake, light and fluffy peanut butter frosting and chocolate ganache. This cake is perfect for birthdays, holiday and celebrations. This cake is loved by adults and children alike. The combination of chocolate and peanut butter makes this cake irresistible.

Full printable recipe + tips:



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For the chocolate cake:
1¾ cups (220g) Flour
3/4 cup (75g) Cocoa powder
1½ teaspoons Baking soda
1 teaspoon Baking powder
1¾ cups (350g) Sugar
1/4 teaspoon Salt
2 Eggs
1 cup (240ml) Buttermilk
1/2 cup (120ml) Vegetable oil
1 cup (240ml) Coffee
1 teaspoon Vanilla extract
For the peanut butter frosting:
1 cup (230g) Butter, softened
1¼ cups (300g) Peanut butter, natural
1 teaspoon Vanilla extract
1½ cups + 2 tbsps. (200g) Powdered sugar
1/3 cup (80m) Heavy cream
For decoration:
Dark 100g (3.5oz) Dark chocolate
1/2 cup (120ml) Heavy cream

Directions:
1. Make the cake: Preheat the oven to 350˚F (180C˚). Butter two 8-inch (20cm) cake pans and line the bottoms with a parchment paper, grease the sides. Lightly dust with cocoa powder. Set aside.
2. To a large bowl add flour, cocoa powder, sugar, baking powder, baking soda and salt. Stir well and set aside.
3. In a separate bowl mix buttermilk, eggs, oil and vanilla extract. Mix until well combined.
4. Add the wet mixture to the dry, whisk until incorporated. Then add hot coffee (or water) and mix until combined.
5. Pour the batter into prepared pans.
6. Bake for 30-35 minutes or until a toothpick comes out clean. Let cool completely before frosting.
7. Make the frosting: in a large bowl beat butter and peanut butter until light and fluffy. Add powdered sugar and beat on low speed until combined and creamy. Add heavy cream, 2 tablespoons at the time and vanilla extract, beat until light and fluffy.
8. Transfer the frosting into a piping bag. Cut the top of the cakes.
9. Place one cake layer with flat side down. Spread a layer of frosting, place the second layer of cake on top of the frosting, flat side up. Spread evenly the frosting on top and sides of the cake. Keep the remaining frosting for later.
10. Refrigerate for at least 2-3 hours.
11. Make chocolate ganache: Chop the chocolate, place in a large bowl. In a saucepan bring the heavy cream to a simmer. Pour over the chocolate. Let sit for 1-2 minutes. Stir until smooth.
12. Pour the ganache on top and allow to drip. Smooth the top with an offset spatula, allow to set. Pipe the remaining frosting on top of the ganache.

#cake #chocolate #recipe #peanutbutter

Equipment I used in this video:
Measuring Cups an Spoons in Rose Gold:
Baking Pan:
Gold Cutlery with Black Handle: