Creamy Peanut Butter Cake Recipes

PEANUT BUTTER CAKE

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.

CREAMY PEANUT BUTTER ICING

Steps:

• Beat butter in a bowl using an electric mixer until fluffy. Add peanut butter, vanilla extract, and salt; beat until incorporated. Slowly pour confectioners' sugar into peanut butter mixture while continuing to beat with the mixer; add milk until desired thickness is reached.

PEANUT BUTTER MARBLED BROWNIES

Steps:

• Heat oven to 350°F. Grease bottom of 13x9-inch pan with shortening or cooking spray. In medium bowl, stir brownie mix, water, oil and eggs until well blended. Spread in pan.
• In small microwavable bowl, microwave peanut butter uncovered on High 30 seconds; stir. Drop 20 spoonfuls of peanut butter in 5x4 rows over brownie batter. For marbled design, pull knife through batter and filling about 1 inch apart; turn pan and repeat.
• Bake 26 to 28 minutes or until toothpick inserted 2 inches from side of pan comes out clean. To cut warm brownies easily, use a plastic knife and short sawing motions. Store tightly covered.

CREAMY PEANUT BUTTER CAKE RECIPE

Steps:

• Heat oven to 375F.
• Mix flour, baking powder and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with 1 cup milk, beating after each addition until well blended. Add 1/3 cup peanut butter and vanilla; mix well.
• Pour into 2 greased and floured 9-inch round pans.
• Bake 25 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Invert cakes onto wire racks; gently remove pans. Cool cakes completely.
• Beat pudding mix and remaining milk in large bowl with whisk 2 min. (Pudding will be thick.) Add 1/2 cup peanut butter; mix well. Stir in COOL WHIP.
• Stack cake layers on plate, filling and frosting with COOL WHIP mixture. Top with nuts.

OLD SCHOOL PEANUT BUTTER CAKE

Steps:

• First, start by preheating the oven to 350°F (180°C). Line a 9x13-inch baking pan with non-stick baking paper and some cooking spray.Then, make sure that all of your ingredients are measured out before starting the baking process.
• First, combine the butter and water in a medium saucepan and bring them to a boil. Once the butter has been completely melted, remove the mixture from the heat and whisk in the peanut butter and vegetable oil. Allow the mixture to cool for about 10 minutes.Next, whisk in the eggs one at a time. Make sure to whisk each until they are fully incorporated before adding another. Finally, whisk in the vanilla extract or essence.
• Now, in a large mixing bowl, combine all of the dry ingredients. Make sure they are lump-free and well mixed.Then, whisk the dry ingredients into the wet mixture base. Whisk the ingredients together until they are just combined.
• Once your old-school peanut butter cake batter has been made, pour it into your lined baking pan.Bake the peanut butter cake for 40-45 minutes or until the toothpick comes out clean. Once baked, allow the cake to cool slightly on a wire rack.
• While your cake is cooling, you can make your peanut butter frosting. First, combine the butter, peanut butter, and buttermilk in a medium saucepan and bring it to a boil.Then, remove it from the heat and whisk in the vanilla extract and powdered sugar. Only add about 1 cup of sugar at a time to ensure it doesn't form any lumps.Once the sugar has been added, place the mixture back onto a low heat and gently warm it again.
• You can pour your warm peanut butter frosting over your still-warm cake. The frosting will set quickly, so don't work slowly and ensure it remains warm before you pour it.Finally, while the frosting is still soft, spread the roasted peanuts over the cake and serve.