peanut butter cake

This Chocolate Peanut Butter Cake is an extra moist, rich, three layer chocolate cake with creamy peanut butter frosting and a sweet chocolate glaze on top!

Chocolate Peanut Butter Cake

all purpose flour

cocoa powder

baking powder

baking soda

salt

water

sugar

oz dark chocolate, chopped

unsalted butter

vegetable oil

vanilla extract

eggs

unsalted butter, room temperature

peanut butter

milk

Chocolate Sauce

Chocolate Cake: Preheat oven to 350°F. Butter three...

Chocolate Cake: Preheat oven to 350°F. Butter three 8 inch round cake pans. Set aside.

In a medium bowl, whisk together flour, cocoa...

In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt.

In a medium saucepan over medium high heat,...

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...

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...

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...

Let cakes cool in pans until cool to the touch – then frost.

Peanut Butter Frosting: Cream butter and peanut butter...

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 sides and bottom of bowl as needed.

When all sugar has been mixed in, icing...

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...

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.

Apply one final thick and even layer around...

Apply one final thick and even layer around the outside of the cake and top with chocolate sauce if desired!

https://mediavine-res.cloudinary.com/video/upload/xghicoxathyjt2o4ptaw.mp4

Chocolate and Peanut Butter Dream Cake: a crazy moist, rich chocolate three layer cake with creamy peanut butter frosting and a sweet dark chocolate glaze!

Chocolate and Peanut Butter Dream Cake

My homemade Peanut Butter Cake with Peanut Butter Frosting is an old school recipe that will quickly become a family favorite. You will find the moist cake loaded with peanut butter flavor. Then we top it with the best peanut butter frosting.

Peanut Butter Cake

Flour

Sugar

tsp Baking Soda

Milk

Eggs

Vanilla

Water

Butter

Peanut Butter

Preheat oven to 350.

Grease a 9x13 baking dish with butter. Dust with flour to prevent sticking.

Whisk together flour, sugar, and baking soda in a large bowl.

Add milk, eggs, and vanilla to bowl.

Beat mixture at low speed until blended.

Add water butter and peanut butter to a saucepan.

Heat over medium heat stirring frequently until blended (about 5 minutes).

Add peanut butter mixture into flour mixture.

Stir until batter is well mixed and pour into prepared dish.

Bake about 35-40 minutes until a toothpick inserted in the center of the cake comes out clean.

Allow to cool.

Cream together the butter and peanut butter.

Slowly add in the sugar, if it gets too thick then add a little milk to thin.

Continue until all of the sugar is in and the frosting is blended to the right consistency.

Spread frosting over cooled cake.

Moist, tender peanut butter cake is topped with a smooth strawberry buttercream frosting. This cake is the perfect dessert for any occasion and will be requested again and again!

Peanut Butter Cake with Strawberry Frosting

all-purpose flour

dark brown sugar

eggs (room temperature)

buttermilk (room temperature)

strawberries

butter (softened)

half and half (or milk)

Preheat your oven to 450 degrees Farhenheit (232 °C). Spray a 9x13 baking pan with baking spray and set aside.

To a large mixing bowl, add flour, baking powder, baking soda, and salt. Whisk the ingredients to combine and set aside.

To the bowl of a stand mixer fitted with the paddle attachment, add the oil, brown sugar, granulated sugar, and peanut butter. Mix the ingredients on medium (5-6 on a stand mixer) until combined, about 2-3 minutes.

Add in the eggs one at a time, beating to combine after each addition. Beat on medium-low after adding each egg until no more egg is visible.

Alternate adding the flour mixture and buttermilk to the peanut butter mixture, starting and ending with the flour. Beat on medium after each addition just until ingredients are combined. This means until no more dry flour or buttermilk are visible in the batter. Add vanilla and beat until just combined.

Pour batter into the prepared baking pan and smooth it out in an even layer with a silicone spatula. Transfer the pan to the preheated oven and bake for 25-30 minutes until a toothpick inserted into the center comes out with no wet batter.

Allow cake to cool for 10 minutes in the pan then transfer it to a wire rack to cool completely. Do this by very carefully turning the cake out onto parchment paper then carefully flipping it onto a parchment-lined wire cooling rack.

While the cake is cooling add the freeze-dried strawberries to a food processor and pulse until they form a fine powder and set aside.

Add butter to the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high (speed of 7-8) until smooth and creamy, about 3 minutes. Add strawberries, powdered sugar, half and half or milk, vanilla, and salt to the mixer bowl and beat on low then gradually increase speed as powdered sugar mixes into the frosting.

Continue to beat until ingredients are combined and the frosting is smooth and creamy, about 1-2 minutes. Do not overmix the frosting as this can cause it to separate.

Spoon frosting out on top of the completely cooled cake and use a frosting spatula to smooth frosting out into an even layer over the cake. Slice and enjoy!

This delectable yogurt cake is moist, fluffy and filled with the tastes of one of the most nostalgic flavor combinations - peanut butter and jelly!

Peanut Butter and Jelly Yogurt Loaf Cake

Fage Total Plain 5% Greek Yogurt

eggs (beaten)

stevia baking blend (or granulated sweetener of choice**)

natural creamy peanut butter

almond milk (or milk of choice)

vegetable oil (or melted butter)

strawberry preserves or jam

Preheat oven to 350° F. Line the bottom of a loaf pan with parchment paper and set aside.

In a medium bowl, sift together flour, powdered peanut butter, baking powder and salt. Whisk to combine.

In another large bowl, whisk together yogurt, eggs, stevia, creamy peanut butter, milk, oil and vanilla until combined. Add flour mixture to bowl with yogurt mixture and mix with a rubber spatula until just combined.

Pour half of batter into prepared loaf pan and smooth out into an even layer. Using a teaspoon, drop 4-5 dollops of strawberry spread on top of batter, using about half of the spread. Take a butter knife and swirl it through the jam 3 to 4 times, creating swirls of jam in the batter. Pour the remaining batter into the pan and repeat the swirling process with the remainder of the jam.

Bake cake in preheated oven for 45-55 minutes until a skewer inserted into the center comes out clean with no wet batter. Allow cake to cool in pan for 10 minutes then remove to a wire rack to cool completely.

Delicious peanut butter cake with chocolate chips inside topped with peanut butter glaze and chocolate and peanut butter chips! A perfectly indulgent dessert recipe!

Chocolate Chip Peanut Butter Cake

15.25 oz package yellow cake mix (I used Pillsbury)

chocolate chips

peanut butter chips

Brush a bundt pan generously with vegetable oil.

In a stand mixer (affiliate link) combine cake mix, water, 1/2 cup peanut butter and eggs on medium speed until uniform.

Pour batter into prepared pan and bake for 50-55 minutes or until toothpick inserted in middle comes out clean.

Loosen cake from side of pan if necessary and invert onto cooling rack.

To make the glaze combine 3 tablespoons peanut butter with milk until smooth.

If glaze is too thick add up to an additional tablespoon of milk.

Drizzle glaze over cake and sprinkle with remaining chocolate and peanut butter chips.

This creamy dreamy peanut butter cup pie is absolutly to die for!

Reese's Peanut Butter Pie

milk chocolate

Mini Reese’s cups

Peanut butter chips

cream cheese, softened

whip,

oreo crumbs

unsalted butter, melted

First make the oreo crust. Preheat the oven...

First make the oreo crust. Preheat the oven to 325 degrees F. Grease a 9-inch pie plate or tart pan. Set aside.

In a medium mixing bowl, combine the oreo...

In a medium mixing bowl, combine the oreo crumbs and melted butter. Mix with a fork until a wet sand texture forms.

Add the crust mixture to the prepared pan,...

Add the crust mixture to the prepared pan, and press firmly on the bottom and along the sides of the pan.

Bake for 10 minutes, remove from the oven...

Bake for 10 minutes, remove from the oven and allow to cool completely while making the filling.

Next make the peanut butter filling. In a...

Next make the peanut butter filling. In a large mixing bowl with a hand mixer, beat the cream cheese, powdered sugar, and peanut butter until smooth and creamy.

Gently fold the cool whip into the peanut...

Gently fold the cool whip into the peanut butter mixture until completely combined.

Pour into the prepared pie crust and spread...

Pour into the prepared pie crust and spread out evenly.

Freeze for at least 3 hours to set....

Freeze for at least 3 hours to set. Top with a layer of melted milk chocolate, mini Reese's cups and peanut butter chips, drizzle melted peanut butter and chocolate over top.

Recipe VIDEO above. This sinfully delicious cake is a killer combination of my beloved rich Chocolate Cake smothered with fluffy peanut butter frosting, topped with Reece&#39;s Peanut Butter Cups then finished with a drizzle of melted chocolate and peanut butter.It&#39;s decadent and outrageous, so it&#39;s perfect for feeding a crowd to a) impress b) it will easily serve 20 to 25 people, up to 30 - you don&#39;t need giant slices because it&#39;s so rich!You&#39;ll love how easy the chocolate cake is to make, and the touch of salt in the frosting.

Chocolate Peanut Butter Cake for a Crowd

flour (, plain / all purpose)

cocoa powder (, unsweetened (Note 1))

tsp baking powder

tsp baking soda ((bi-carb soda) (Note 2))

white sugar (or caster/superfine sugar)

tsp cooking / kosher salt ((yes, really!))

milk ((low

vegetable oil oil

tsp vanilla extract

coffee powder (, OPTIONAL (Note 3))

boiling water ((makes the chocolate flavour "bloom"))

/ 2 sticks unsalted butter (, softened)

(500 g) soft icing sugar sugar

(120 g) smooth peanut butter ((spread, not pure) (Note 5))

tsp cooking/kosher salt

tbsp milk

chocolate chips or melts ((US: semi sweet chips))

tbsp cream ((thickened/heavy

peanut butter (, warmed in microwave to make it runny)

/ 4 oz mini Reece's Peanut Butter Cups

10+ miniature Reece's Peanut Butter Cups (, halved)

peanuts

Preheat oven to 180C°/350°F (160°C fan).

Grease a 23 x 33cm / 9 x 13&quot; metal cake pan with butter. Then line with paper with overhang, to make it easier to lift out. (For round pans, see Note 4).

Dry ingredients - Sift flour, cocoa, baking powder and baking soda into a large bowl. Add Sugar and salt. Whisk briefly to combine.

Wet ingredients - Add eggs, milk, oil and vanilla. Whisk well to combine until lump free - about 30 seconds.

Boiling water - Add the coffee powder then the boiling water. Whisk to incorporate. The batter is VERY thin (see video). Pour batter into the cake pan.

Batter:

Bake for 45 minutes or until a wooden skewer inserted into the centre comes out clean.

Cool for 10 minutes, then fully cool on a wire rack before frosting (~2 hours).

Bake:

Beat butter for 3 minutes on high until soft and fluffy, using a stand mixer with the paddle attachment or handheld beater.

Icing sugar - Add icing sugar in 3 lots. Beat it in, starting on low speed then increasing the speed (to avoid a snow storm). Once incorporated, add more icing sugar and repeat.

Beat 3 minutes – Once the icing sugar has all been added, added the peanut butter, salt and milk. Beat on high speed for 3 minutes to make it really nice and fluffy. Ready to use!

Peanut butter buttercream frosting

Chocolate drizzle - Place the chocolate and cream in a small bowl. Microwave in 15 second increments on high, stirring in between, until smooth. Cool for 10 minutes before using.

Frost - Spread all the frosting across the surface of the cake, from edge to edge.

Decorate - Drizzle the top randomly with half the chocolate drizzle and melted peanut butter. Sprinkle with the peanut butter cups. Drizzle with remaining chocolate and peanut butter and sprinkle with the peanuts.

Serve immediately! Cut into pieces as large (or small 😢) as you want. Refrigerate leftovers for 5 days though always bring to room temperature (because the frosting goes hard when cold).

Decorating

This super simple bread prepared with a blender is perfect for breakfast or snack time.

Peanut Butter Bread

Preheat oven to 350-degrees F.

Add milk, eggs, sugar, and peanut butter to...

Add milk, eggs, sugar, and peanut butter to blender jar. Secure lid and blend until smooth.

Add remaining ingredients and secure lid. Pulse a...

Add remaining ingredients and secure lid. Pulse a few times until flour is incorporated.

Pour batter into greased 9-x-5-inch loaf pan. Bake...

Pour batter into greased 9-x-5-inch loaf pan. Bake for 50 minutes or until wooden toothpick inserted comes out clean.

This melt-in-your-mouth peanut butter cake topped with the most amazing buttercream ever is a quick and easy treat you&#39;ll make over and over.

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Top 12 peanut butter cake recipes from across the web

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Peanut Butter Bread

Peanut Butter Cake

Mary Berg's Chocolate Peanut Butter...

Easy Peanut Butter Cake

The most viewed peanut butter cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine