CHOCOLATE CAKE WITH PEANUT BUTTER FROSTING
The BEST dessert combination: Chocolate and Peanut Butter! Ultra moist homemade chocolate cake with a creamy peanut butter frosting. This 9x13 cake recipe is a classic.
Provided by Julie Clark
Categories Dessert
Time 55m
Number Of Ingredients 15
Steps:
- Spray a 9x13 baking pan with cooking spray. Preheat the oven to 350 degrees Fahrenheit.
- For the cake, put flour, sugar, cocoa, baking powder, baking soda and salt in a bowl and mix well.
- In a stand mixer, mix the buttermilk, oil, eggs, vanilla together. Slowly add in the mix of dry ingredients while the mixer is on low. Add the coffee and make sure everything is combined. The batter will be very thin.
- Pour the batter into the prepared pan and bake for about 30-35 minutes or until the center of the cake springs back when you touch it.
- Allow the cake to cool on a cooling rack. While the cake is cooling, make the frosting
- In the bowl of a stand mixer, cream together butter and peanut butter for 2 minutes.
- Add 1 cup of powdered sugar and mix until blended.
- Add 2 tablespoons of heavy cream and beat until completely blended.
- Add in the remaining cup of powdered sugar. Beat for 1 minute.
- Test the frosting and if you need another tablespoon or two of heavy cream to make the frosting spreadable, add it in.
- Beat for 2-3 minutes until the frosting is light and fluffy.
- *Add in ½ teaspoon of vanilla if desired.
- Use a spatula to spread the peanut butter frosting on the cooled chocolate cake.
- Sprinkle with chopped candies if desired.
Nutrition Facts : Calories 465 kcal, Carbohydrate 57 g, Protein 8 g, Fat 24 g, SaturatedFat 7 g, Cholesterol 48 mg, Sodium 464 mg, Fiber 2 g, Sugar 41 g, ServingSize 1 serving
HOMEMADE CHOCOLATE CAKE WITH PEANUT BUTTER FROSTING
Wow! This is an old-fashioned recipe with simple ingredients that's classic and delicious. The chocolate cake is super moist and tender thanks to the buttermilk. Coffee brings out the chocolate flavor and adds a lot of richness. The peanut butter frosting is super easy to make and the perfect topping to this wonderful cake. This...
Provided by Bunny's Warm Oven Blog
Categories Cakes
Time 1h
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 300 degrees. Grease the bottom and sides of a 13x9 inch baking pan.
- 2. Mix the flour sugar, cocoa, salt, baking powder, and baking soda together in a large bowl.
- 3. Beat the eggs with an electric mixer until they are bright yellow and slightly thick.
- 4. Add the oil, coffee, and vanilla to the eggs. Mix until well incorporated.
- 5. Add the flour to the mix, alternating with the buttermilk, mixing after each addition until just incorporated.
- 6. Start with the flour first, then buttermilk, flour, buttermilk and end with flour.
- 7. Mix well.
- 8. Pour the batter into the prepared baking pan. I always hold the pan up a few inches from the counter and let it fall to get rid of air bubbles in the batter.
- 9. Bake at 300 degrees for 1 hour.
- 10. Test for doneness with a toothpick. Allow to cool.
- 11. Once cake is cooled, place the butter and peanut butter into a medium bowl and beat with an electric mixer.
- 12. Gradually mix in the sugar.
- 13. When it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable.
- 14. Beat for at least 3 minutes for it to get good and fluffy.
- 15. Frost cake after it has cooled completely.
FLUFFY PEANUT BUTTER FROSTING
The perfect fluffy frosting for brownies or chocolate cake. Sweet but not too sweet. Peanut buttery but not greasy. So wonderful and it won't over power your brownies!!!
Provided by NICKIE75
Categories Desserts Frostings and Icings
Time 10m
Yield 16
Number Of Ingredients 4
Steps:
- Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.
Nutrition Facts : Calories 208.1 calories, Carbohydrate 18.9 g, Cholesterol 15.5 mg, Fat 14 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 5.4 g, Sodium 116.2 mg, Sugar 17 g
THE BEST CHOCOLATE CAKE WITH PEANUT BUTTER FROSTING
Moist and decadent chocolate cake, smothered with the creamiest peanut butter frosting. The best part is, this is the best chocolate cake with peanut butter frosting!
Provided by Joanna
Categories All Dessert
Time 30m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Grease 2 - 8 inch round baking pans.
- Dust with cocoa powder, and set aside.
- In a large bowl, mix together your oil and sugar.
- Stir in vanilla.
- Mix in your buttermilk.
- In a different bowl, mix together your dry ingredients.
- Star mixing in your dry ingredients to your wet, starting and ending with the dry ingredients.
- Pour evenly into prepared pans.
- Bake 20 minutes or a until toothpick comes out clean.
- Cool for 15 minutes, then remove and place cakes on a cooling rack.
- Cool completely before frosting.
- Beat together the butter and peanut butter.
- Slowly add in the powdered sugar, making sure it's thoroughly combined, before adding anymore.
- Mix in your milk. If 3 tablespoons isn't enough, add milk in one teaspoon at a time until you've reached your desired consistency.
- Your now ready to frost your cakes, cupcakes, or even brownies!
Nutrition Facts : Calories 503 calories, Carbohydrate 60 grams carbohydrates, Cholesterol 19 milligrams cholesterol, Fat 27 grams fat, Fiber 2 grams fiber, Protein 8 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 388 grams sodium, Sugar 40 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 18 grams unsaturated fat
PEANUT BUTTER LAYER CAKE WITH PEANUT BUTTER FROSTING
This recipe is for the peanut butter-obsessed. The cake itself is substantial but also tender. Be sure you don't skip the last 2 minutes of beating incorporating air into the butter-sugar-egg mixture makes the batter light. Spread a few tablespoons of raspberry jam on each cake layer along with the peanut butter for an easy PB&J upgrade!
Provided by Food Network Kitchen
Categories dessert
Time 6h10m
Yield 12 to 14 servings
Number Of Ingredients 18
Steps:
- For the cake: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Butter two 9-inch round cake pans, and line the bottom of each with a round piece of parchment. Sift the flour, baking powder, salt and baking soda together onto a piece of parchment or into a large bowl.
- Beat the butter, brown sugar, peanut butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until the mixture is light and creamy, about 5 minutes. Scrape down the side of the bowl as needed. Add the eggs, 1 at a time, beating well after each addition. Continue beating until the mixture is light and creamy, about 2 minutes. Beat in the vanilla. Reduce the mixer speed to medium-low, and add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour. Beat until just combined.
- Evenly divide the batter among the prepared cake pans. Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let the cakes cool in the pans for a few minutes, then transfer them to a cooling rack to cool completely. Invert each onto a cooling rack, and remove the parchment. (The cakes can be stored at room temperature, wrapped in plastic wrap, for 1 day.)
- For the buttercream: Bring a few inches of water to a boil in a saucepan large enough to hold the heatproof bowl of a stand mixer above the water.
- Whisk together the granulated sugar, egg whites and salt in the stand mixer bowl. Set the bowl above the boiling water, and whisk until the mixture is warm to the touch and the sugar has completely dissolved. Transfer the bowl to the stand mixer fitted with the whisk attachment, and beat at medium-high speed until cool and the whites hold stiff peaks, about 5 minutes. Beat in 3/4 cup of the peanut butter until smooth. Beat in a couple of chunks of butter at a time, making sure the pieces are incorporated before adding more. Continue beating on medium-high speed until the buttercream thickens into stiff peaks. (The mixture at some point may appear to be very liquidy, but continue to beat.) Beat in the vanilla.
- To assemble: Slice each cake in half, for a total of 4 cake rounds. Spread the remaining 1/2 cup peanut butter on 3 of the rounds, dividing evenly. Put 1 round, peanut butter-side up, on a cake stand or serving platter, and spread about 3/4 cup of the buttercream on top, leaving about a 1/2-inch border all around. Repeat with 2 more layers of peanut-buttered cake and buttercream. Place the last cake round (without the peanut butter) on top. Frost the outside of the cake with the remaining buttercream. Refrigerate the cake until it sets up (this makes it possible to cut neat slices), at least 4 hours up to overnight. Sprinkle the top with peanut brittle before serving. Serve chilled or at room temperature.
CHOCOLATE SHEET CAKE WITH PEANUT BUTTER FROSTING
Provided by Kelsey Nixon
Time 2h5m
Yield 24 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Grease and flour a 18 by 13-inch rimmed baking sheet.
- In a large mixing bowl, combine the flour, sugar, baking soda, and salt. In a separate mixing bowl, beat the eggs and mix in the sour cream, and vanilla. Add the egg mixture to the flour mixture, mixing until just combined.
- In a saucepan over medium-high heat, melt the butter and stir in the cocoa powder, and hot water. Bring the mixture to a boil and then remove from the heat. Cool slightly, and incorporate the cocoa mixture with the dry ingredients, mixing just until blended.
- Pour the batter into the prepared pan. Bake for 25 minutes, or until a tester inserted into the center comes out clean. Cool completely.
- For the frosting:
- In a large heavy-bottomed saucepan over medium heat, melt the butter. Add the peanut butter and mix until smooth. Remove from the heat. In a separate large bowl, whisk together the milk, and powdered sugar until fully incorporated. Stir in the vanilla, and slowly incorporate the peanut butter mixture, blending well after each addition.
- Frost the cake while both the frosting and cake are still warm. Top with nuts, if desired.
- Cook's Note: Making a sheet cake is the best bang for your buck when it comes to dessert for a group. To vamp it up, take small biscuit cutters and create tiered cakes that can be dusted with powdered sugar. Cake scraps can be saved for a delicious trifle the next day.
- Sheet Cake Variations:
- Chocolate Fudge Frosting: instead of peanut butter frosting, replace peanut butter in frosting recipe with 1/3 cocoa powder. Prepare the frosting the same way.
- Toasted Coconut: In addition to topping with nuts, top cake with toasted coconut.
- Caramel/Fudge Cake: Drizzle warm caramel sauce and/or fudge sauce over frosting just before serving.
- Sheet Cake Variations, follows.
CREAMY PEANUT BUTTER ICING
A creamy, no-cook peanut butter icing. Perfect on chocolate cake! Should be enough to ice 24 cupcakes or 1 cake.
Provided by DSPTina
Categories Desserts Frostings and Icings
Time 10m
Yield 24
Number Of Ingredients 6
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.
Nutrition Facts : Calories 182.5 calories, Carbohydrate 22 g, Cholesterol 20.5 mg, Fat 10.5 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 5.5 g, Sodium 80.4 mg, Sugar 21.1 g
SUPER-MOIST CHOCOLATE CAKE WITH FLUFFY PEANUT BUTTER FROSTING
Moist chocolate cake with mayonnaise as a secret ingredient. The peanut butter frosting is light and fluffy. Great cake for people that love the taste of chocolate and peanut butter.
Provided by Crafty Lady 13
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- For cake, preheat oven to 350 degrees F. Grease and lightly flour two 9-inch round cake pans, set aside. (If desired, prepare 13 x 9 pan or 24 cupcakes.).
- In a large bowl, with electric mixer on low speed, beat all cake ingredients 30 seconds. Beat on medium speed, scraping sides occasionally, 2 minutes. Pour batter into prepared pans.
- Bake 30 minutes or until toothpick inserted in centers comes out clean. On wire rack, cool 10 minutes; remove from pans and cool completely.
- For Frosting, in a small bowl, with electric mixer at low speed, beat marshmallow cream, creamy peanut butter and margarine until smooth. Increase speed to medium and beat in remaining ingredients until blended. Evenly spread frosting on completely cooled cake. (Frosting will be sticky.).
Nutrition Facts : Calories 498.8, Fat 25.1, SaturatedFat 4.8, Cholesterol 58.3, Sodium 636.8, Carbohydrate 66, Fiber 1.8, Sugar 40.2, Protein 7.3
CHOCOLATE PEANUT BUTTER FROSTING
Chocolate and peanut butter are such an enjoyable combination. This delicious chocolate peanut butter frosting makes a satisfying topping to these moist chocolate cupcakes.-Ruthe Stevenson, Minneapolis, Minnesota
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 1-2/3 cups.
Number Of Ingredients 7
Steps:
- In a large bowl, cream butter and peanut butter until light and fluffy. Beat in vanilla. Stir in the confectioners' sugar, cocoa, salt and enough milk to achieve a spreading consistency.
Nutrition Facts : Calories 90 calories, Fat 4g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 57mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
PEANUT BUTTER AND CHOCOLATE CAKE I
Two layers of peanut butter cake sandwiched with peanut butter filling and covered in chocolate fudge frosting.
Provided by D. Kelly
Categories Desserts Chocolate Dessert Recipes
Time 1h
Yield 16
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) pans. Sift together the flour, baking powder and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the peanut butter and vanilla. Beat in the flour mixture alternately with the milk. Pour batter into prepared pans.
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pans for 10 minutes, then turn out onto a wire rack and cool completely.
- Make the Frosting and Filling: In a large bowl, beat 3/4 cup butter until smooth. Slowly beat in confectioners' sugar until smooth. Blend in 2 tablespoons milk and vanilla. Beat at high speed until light and fluffy. For filling, combine 1/2 cup of butter mixture with 1/2 cup peanut butter. For frosting, beat 1/2 cup of the (cool) hot fudge into remaining butter mixture.
- To assemble: Place one cake layer on serving plate. Spread top with peanut butter filling. Place second layer on top and frost top and sides with fudge frosting. Warm the remaining fudge sauce and drizzle over cake when serving.
Nutrition Facts : Calories 531 calories, Carbohydrate 57.7 g, Cholesterol 70.4 mg, Fat 30.8 g, Fiber 2 g, Protein 8.6 g, SaturatedFat 14.5 g, Sodium 243.7 mg, Sugar 37.9 g
PEANUT BUTTER CHOCOLATE CAKE
Meet the Cook: In our chocolate-loving house, this cake disappears very quickly! My husband and I have a 6-month-old son. We enjoy the peacefulness of country living. -Dorcas Yoder, Weyers Cave, Virginia
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12-16 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the eggs, milk, oil and vanilla. Combine the dry ingredients; gradually beat into egg mixture until blended. Stir in coffee (batter will be thin). , Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. , For frosting, beat the cream cheese and peanut butter in a bowl until smooth. Beat in sugar, milk and vanilla. Spread over cake. Sprinkle with chocolate chips if desired. Store in the refrigerator.
Nutrition Facts : Calories 365 calories, Fat 15g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 308mg sodium, Carbohydrate 56g carbohydrate (40g sugars, Fiber 1g fiber), Protein 5g protein.
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