Peanut Butter Cake With Peanut Butter Frosting
If you have a peanut butter-loving family, they're going to love this peanut butter cake with peanut butter frosting recipe from the first melt-in-your-mouth bite. It features a tender peanut butter-flavored cake made from scratch with a deliciously creamy peanut butter cream cheese frosting.
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The Ultimate Peanut Butter Sheet Cake
This peanut butter sheet cake takes less than an hour to make from start to finish. It’s topped with a fudgy, candied peanut butter icing that’s out-of-this-world amazing!
Recipe:
Ingredients
Sheet Cake
2 cups all-purpose flour (250g)
1 cup granulated sugar (200g)
¾ cups light brown sugar, firmly packed (150g)
¾ teaspoon baking soda
¾ teaspoon salt
1 cup water (237ml)
¾ cup unsalted butter, cut into pieces (177g)
¼ cup canola or vegetable oil (60g)
½ cup creamy peanut butter (145g)
½ cup buttermilk (118ml)
2 large eggs, room temperature preferred
1 ½ teaspoons vanilla extract
Fudgy Peanut Butter Frosting
4 cups powdered sugar (500g)
½ cup buttermilk (118ml)
10 Tablespoons unsalted butter, cut into pieces (150g)
⅔ cup creamy peanut butter (165g)
¼ heaping teaspoon salt
1 teaspoon vanilla extract
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Instructions
00:00 Introduction
00:20 Preheat oven to 350F (175C) and lightly grease a 13x9 baking pan. Set aside.
00:24 In a medium-sized saucepan, combine water, butter, and oil. Heat over medium heat, stirring occasionally until butter is melted and bring to a boil.
01:03 Once boiling, remove from heat and add peanut butter. Stir until peanut butter is dissolved and mixture is smooth.
01:29 In a large bowl, whisk together flour, sugars, baking soda, and salt. Add peanut butter mixture to bowl with dry ingredients and stir until combined. Set aside to cool for 5-10 minutes.
02:44 Meanwhile, in a separate bowl, whisk together buttermilk, eggs, and vanilla extract.
03:17 Gradually stir buttermilk mixture into batter, stirring until just combined.
03:46 Pour batter evenly into prepared pan and transfer to center rack of 350F (175C) preheated oven and bake for 30-32 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs. Prepare frosting.
Fudgy Peanut Butter Frosting
04:54 Measure out sugar and set aside (if you’re worried about lumps in your icing, sift the sugar after measuring).
05:14 Combine buttermilk, butter, peanut butter, and salt in a medium-sized saucepan. Cook over medium-low heat until butter is melted. Increase heat to medium and bring to a boil while stirring constantly. Once boiling, remove from heat.
06:00 Immediately add powdered sugar and vanilla extract.
06:12 Whisk until smooth and immediately pour evenly over cake (in the pan, I do not remove my cake from the pan).
Note
Peanut Butter
I recommend against using a “natural” variety of peanut butter (the kind where the oil separates out) as this could affect the texture of the cake.
Creamy or crunchy peanut butter will work here, I prefer creamy for smoother results, but if you opt for crunchy you’ll just have small peanut pieces in your cake and icing.
Storing
Cover the pan with foil or plastic wrap and store at room temperature for up to three days.
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Ingredients:
Ingredients
Peanut Butter Cake
2 2/3 Cups White Lily Self-Rising Flour
2 Tsp of Baking Soda
2 Cups of Dixie Crystal Sugar
1 Stick Land O Lakes Butter
1 Cup of Jif Peanut Butter
2 Large Eggs
2 Cups of Buttermilk
Peanut Butter Cream Cheese Frosting
4 Cups of Domino’s Confectioners Sugar
1 1/2 Cups of Jif Peanut Butter
8oz Philadelphia Cream Cheese
2 Tbsps of Whole Milk
No-Bake Peanut Butter Cheesecake Recipe
Delicious and easy to make No-bake peanut butter cheesecake. This recipe doesn't require gelatin. Super rich flavor and texture peanut butter and chocolate cheesecake. If you a peanut butter lover you must try this cheesecake recipe.
Printable Version:
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Ingredients:
For the base:
270g (9.5 oz) biscuits/graham crackers
100g (7 tablespoons) melted butter
For the filling:
2 1/3 cups (525g) cream cheese
1½ cups (187g) powdered sugar
1 cup (250g) peanut butter
1 teaspoon vanilla extract
1/2 cup (120 ml) heavy cream
For the chocolate ganache:
2/3 cup (160 ml) heavy cream
125g (4.4 oz) dark chocolate
Method:
1. In a food processor, process biscuits until crumbs are formed. Add melted butter and process again until combined. press into bottom of 9-inch (23 cm) springform pan. Refrigerate while making the filling.
2. In a large mixing bowl beat cream cheese and powdered sugar. Beat until smooth and creamy. Add peanut butter, vanilla extract and beat again until smooth and creamy. Add the heavy cream and beat 2-3 minutes more until smooth.
3. Pour the cheesecake mixture into the springform pan. Refrigerate for at least 6 hours or overnight. You can also freeze the cake.
4. Prepare the ganache: in a small saucepan bring to simmer heavy cream, remove from heat and add chopped chocolate. Let stand 1 minute and stir until the chocolate has melted and the ganache is smooth.
5. Let cool slightly and pour over the cheesecake. You can pour straight into the springform pan or open it and then pour the ganache.
6. Refrigerate for at least 1 hour before serving.
•The cake doesn't contain gelatin, so it won't be very stable. For better results freeze the cake for 1 hour before serving.
Soft and Moist Peanut Butter Cake Recipe - English
This soft and moist peanut butter cake with creamy peanut butter frosting is the perfect partner for your teatime.
View detailed recipe here:
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Simple Peanut Butter Loaf Cake. A Publix Aprons® recipe.
This one’s for all the loaf cake lovers out there. It's simple and loaded with chocolate and peanut butter. And because it’s quick and easy to make, it might just become your new dessert go-to. To see the full recipe visit
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