How to Make a Chocolate Peanut Butter Cake with CookingAndCrafting
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I show you how I made Scott's birthday cake by using a medley of different recipes found on the internet! This was the best chocolate cake I have ever had.
Chocolate Cake
2 cups all-purpose flour
2 cups sugar
¾ cup cocoa
2 teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
1 teaspoon espresso powder
1 cup milk
½ cup vegetable oil
2 eggs
2 teaspoons vanilla extract
1 cup boiling water
Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.
Remove from the oven and allow to cool for 10 minutes.
Peanut Butter Frosting - Makes about 5 cups
10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners' sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn't separate out)
1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners' sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.
2. Add the peanut butter and beat until thoroughly blended.
Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups
8 ounces semisweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half
1. In the top of a double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.
2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.
4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. (Deb note 1: Making a crumb coat of frosting--a thin layer that binds the dark crumbs to the cake so they don't show up in the final outer frosting layer--is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you mask your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating. Deb note 2: Once the cake is fully frosted, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you'll get from the Chocolate-Peanut Butter Glaze.)
5. To decorate with the Chocolate--Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving. Decorate the top with chopped peanut brittle.
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Chocolate Peanut Butter Butter Cake | Holiday Dessert Collaboration
Chocolate Peanut Butter Butter Cake is one of my go-to holiday desserts and a classic Paula Deen recipe. You can change up the flavors of the cake mix and filling for a variety of different butter cakes, but chocolate peanut butter is my personal favorite.
This video is part of a Holiday Dessert collaboration hosted by Mandy from the channel Mandy in the Making. Linked below are her channel and the Holiday Dessert playlist!
MANDY IN THE MAKING:
HOLIDAY DESSERT PLAYLIST:
Gooey Chocolate Peanut Butter Butter Cake
(recipe from Paula Deen)
CRUST
1 box chocolate cake mix
1 stick unsalted butter, melted
1 egg
FILLING
1-8oz brick cream cheese, room temperature
1 c. creamy peanut butter
1 stick unsalted butter, melted
3 eggs
1 tsp. vanilla extract
3 ¾ c. powdered sugar
CRUST: Preheat oven to 350 degrees. Grease a 9x13 glass baking dish with baking spray. In a large mixing bowl, add the cake mix, 1 stick of melted butter and 1 egg. Use an elextric hand mixer to mix until combined. Press the cake mixture evenly into the bottom of the baking dish.
FILLING: In the same mixing bowl, add the cream cheese and peanut butter. Mix with hand mixer to incorporate. Add the eggs, melted butter and vanilla. Mix to combine. Add the powdered sugar in about 3 batches, mixing in between (to prevent a giant powdered sugar cloud if you were to add it all at once!). Pour the peanut butter filling over the chocolate cake crust and spread out evenly over top. Bake at 350 degrees for about 40 minutes. The top should have a golden crust but should still be slightly jiggly. Cool slightly before slicing. ENJOY!
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Intro music written and recorded by my talented husband!
#chocolate #peanutbutter #buttercake
Chocolate Cake with Peanut Butter Frosting
Homemade Chocolate Cake with Peanut Butter Frosting, find the recipe here...
You can find other homemade recipes at Bunny's Warm Oven ...
How To Make the BEST Chocolate Peanut Butter Cake EVER!!! | Frenchies Bakery
Love chocolate and peanut butter as much as I do?! Then you are going to love my cake recipe! All things reeses and chocolate
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TRIPLE LAYER CHOCOLATE PANTRY CAKE WITH PEANUT BUTTER FROSTING | BAKE WITH ME PANTRY CAKE
TRIPLE LAYER CHOCOLATE PANTRY CAKE WITH PEANUT BUTTER FROSTING. This cake is so easy you only need one bowl to make this cake in and a bowl for the frosting. The cake batter can be mixed with a whisk. Come check this one out. The chocolate cake with peanut butter frosting is so amazing and very moist and delicious.
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Chocolate Peanut Butter Cake Recipe Easy
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CHOCOLATE CAKE
2 cups all-purpose flour
1/4 cup cocoa powder
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 cups water
2 cups sugar
5 oz dark chocolate, chopped
6 tablespoons unsalted butter
2 tablespoons vegetable oil
1 teaspoon vanilla extract
2 large eggs
PEANUT BUTTER FROSTING
2 sticks unsalted butter, room temperature
1 1/4 cup creamy peanut butter
2 teaspoons vanilla extract
1/2 teaspoon salt
2 cups powdered sugar
about 2 tablespoons milk
Chocolate Sauce
Chocolate Cake:
Preheat the oven to 350°F. Butter three 8-inch round cake pans. Set aside.
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt.
In a medium saucepan over medium-high heat, combine water and sugar. Bring to a boil and stir until sugar dissolves, about 1 minute. Remove from heat and add chocolate and butter, stirring occasionally, until melted.
Whisk in vegetable oil and vanilla extract. Quickly beat in eggs (do this quickly so they don’t cook) into the chocolate mixture until combined. Whisk in dry ingredients, until smooth.
Divide batter evenly between prepared pans and bake for 20 to 23 minutes, or until a toothpick inserted in the center comes out clean.
Let cakes cool in pans until cool to the touch – then frost.
Peanut Butter Frosting: Cream butter and peanut butter in a stand mixer. Add vanilla and salt. Gradually add powdered sugar, one-half cup at a time, beating well on medium speed. Scrape the sides and bottom of the bowl as needed.
When all sugar has been mixed in, icing will appear dry. Add milk, one teaspoon at a time, and beat at medium speed until light and fluffy.
Assemble the three cake layers with a thick layer of frosting in between the layers. Then apply a thin crumb coat on the top and sides. Pop cake in the freezer to harden the crumb coat for about 10 minutes.