BEST PEANUT BUTTER CAKE
Simply THE best peanut butter cake EVER!
Provided by Kimberly Killebrew
Categories Dessert
Time 1h
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- In a medium bowl, sift the flour, baking powder, baking soda and salt. Set aside.In a large mixing bowl, add the peanut butter, oil, and brown sugar. Beat until combined and creamy. Add the eggs and vanilla extract and beat just until combined.Alternately add the flour and buttermilk to the wet mixture, beating just until combined. Be careful not to over-beat or the cake will be dense and dry. A few small lumps of flour is fine.
- Grease a 9X3 inch round baking pan (I use Magic Line pans). Pour the batter into the pan.Bake for about 30 minutes or until a toothpick inserted into the middle of the cake comes out moist (not wet with batter but moist. If the toothpick is dry, the cake is over-baked and will be dry). Let the cake sit in the pan for 5 minutes, then invert the cake onto a wire rack to cool completely.
- To Make the Frosting: In the meantime place the peanut butter and butter in a large mixing bowl. Beat until smooth and creamy. Add the powdered sugar one cup at a time, continuing to beat. Add the heavy cream until you reach a spreadable consistency. (Note: This is a fairly stiff frosting.)Cut the cooled cake in half horizontally. Frost the bottom half of the cake and down the sides. Place the top layer of the cake, upside down, on top of the bottom layer. Frost the top layer and down the sides.
Nutrition Facts : Calories 597 kcal, Carbohydrate 56 g, Protein 21 g, Fat 42 g, SaturatedFat 22 g, Cholesterol 98 mg, Sodium 482 mg, Fiber 2 g, Sugar 39 g, ServingSize 1 serving
GOLD RUSH PEANUT BUTTER CAKE
This is a real peanut lovers treat. Lots of peanut flavor abounds everywhere. Be warned though this recipe is for those with a sweet tooth as well. It's very sweet and the Kids will love it. For the adults it's a decadent treat that goes well with a hot cup of coffee.
Provided by Steve P.
Categories Dessert
Time 1h5m
Yield 1 Nine inch three layer cake, 9 serving(s)
Number Of Ingredients 24
Steps:
- For cake: In large mixing bowl, cream butter and peanut butter until light and fluffy.
- Add brown sugar.
- Mix to blend.
- Add eggs, one at a time, mixing well after each addition.
- In a small bowl, combine flour, baking powder and salt.
- Add flour mixture to butter and peanut butter mixture alternately with milk, beginning and ending with flour mixture.
- Add vanilla.
- Pour batter into 3 well greased and floured 9 inch cake pans.
- Bake in preheated 350ºF oven until cake tests done, about 45 minutes.
- Cool on wire rack to room temperature before filling and frosting the cake.
- For filling: Soften margarine and cream cheese at room temperature.
- Cream together well.
- Add powdered sugar and continue beating until creamy.
- Add vanilla and peanut butter.
- Spread between cooled layers.
- For frosting: Melt margarine, brown sugar and Karo syrup in boiler, bring to a boil.
- Remove from heat, add milk, powdered sugar, vanilla, and peanut butter.
- Beat until creamy.
- Spread on top and sides of cooled cake after filling.
PEANUT BUTTER CAKE
This is one of my favorite cake recipes given to me from a co-worker. It is the best peanut butter cake you will ever eat. The icing is like fudge.
Provided by Karen Pugh
Categories Desserts Cakes Sheet Cake Recipes
Time 50m
Yield 20
Number Of Ingredients 15
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.
Nutrition Facts : Calories 457.6 calories, Carbohydrate 62.3 g, Cholesterol 43.8 mg, Fat 22 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 8.3 g, Sodium 199.6 mg, Sugar 50.9 g
LOW SUGAR PEANUT BUTTER CAKE
I play Poker every Saturday night with my mom, sister and our families. Each week we take turns with the food. Someone will make the main dish, someone else the vegetables and the third will handle the dessert. Recently my mom had to really cut back on her sugar and we have really had a hard time finding low sugar dessert recipes that actually taste good. This started out as a peanut butter cake that I made with regular sugar and a brown sugar crumbly topping but after some serious tinkering I came up with this cake. It uses all low sugar ingredients and Splenda and turned out pretty darned good. I'm a little slower in the kitchen than most, so the prep times are how long it took ME to get things together, a better cook will probably take half that time. The preparation time also includes the one hour to chill.
Provided by Synthetic Fate
Categories Dessert
Time 2h30m
Yield 18-24 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Spray 13x9-inch cake pan with non-stick cooking spray.
- Sift together dry ingredients onto a large sheet of tin foil.
- In a large bowl, add peanut butter, eggs, milk , and vanilla Mix on medium speed until blended.
- Gradually add flour mixture to the peanut butter mixture and mix at medium speed until both mixtures are thoroughly combined, about 2 to 3 minutes.
- Add chocolate chips and mix by hand.
- Pour into pan.
- Bake 35 to 40 minutes or until toothpick inserted in the middle comes out clean.
- Set on wire rack to cool.
- Using the handle of a large wooden spoon, poke 25-30 "pudding holes" into cake.
- While cake continues to cool, start on topping.
- For topping, heat 2 cups skim milk over medium heat until just hot, about 10 minutes-DO NOT ALLOW TO BOIL.
- Add pudding mix to milk and stir constantly with a wire whisk until pudding begins to boil.
- Remove from heat and let sit for 5 minutes, stirring twice.
- Very slowly and gradually pour pudding over the cake making sure that pudding sinks into the "pudding holes.".
- To prevent "skin" from forming on top of the pudding, immediately put plastic wrap over cake, placing it directly on the pudding (it will peel off fine without disturbing the pudding later).
- Chill one hour before serving.
- *Note-For thicker topping, use two 1.3 oz boxes of pudding and 4 cups of skim milk. Follow same instructions for preparing topping above.
Nutrition Facts : Calories 191.7, Fat 7.8, SaturatedFat 4.3, Cholesterol 54.9, Sodium 224.3, Carbohydrate 25.1, Fiber 1.2, Sugar 5.3, Protein 6.1
ADDICTIVE PEANUT BUTTER CAKE
My son-in-law remembered his grandmothers peanut butter cake from long ago. One of her daughters shared this very special recipe with me.
Provided by Rita P
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 13
Steps:
- Cake: cream butter& sugar, add peanut butter, cream well and add eggs one at a time.
- Add combined dry ingredients alternately with buttermilk, beginning and ending with dry ingredients.
- Grease and flour 3 9" cake pans and bake at 350 degrees for 20 to 25 minutes.
- Icing: Bring sugar and milk to a boil, boil about 7 minutes.
- Add peanut butter, butter and vanilla& beat until spreading consistency.
Nutrition Facts : Calories 10052.6, Fat 562.7, SaturatedFat 212.4, Cholesterol 1160.9, Sodium 8706.5, Carbohydrate 1102.7, Fiber 47.1, Sugar 783.6, Protein 239.3
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