Peanut Butter Layer Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PEANUT BUTTER CHOCOLATE LAYER CAKE



Peanut Butter Chocolate Layer Cake image

Made for my parents' anniversary! Peanut butter cake frosted with chocolate buttercream resembles the peanut butter cups used to garnish it!

Provided by Miss Alison

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h45m

Yield 12

Number Of Ingredients 21

¾ cup butter, softened
¾ cup creamy peanut butter
2 cups packed brown sugar
3 large eggs
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 cup milk
1 teaspoon vanilla extract
2 (1 ounce) squares unsweetened chocolate
2 (1 ounce) squares semisweet chocolate
1 cup butter, softened
4 cups sifted powdered sugar
¼ cup cocoa powder
¼ cup milk
2 teaspoons vanilla extract
½ cup butter, softened
1 cup creamy peanut butter
2 cups powdered sugar
2 tablespoons milk
16 miniature peanut butter cups (such as Reese's®)

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and line two 9-inch round cake pans with parchment paper.
  • Beat butter and peanut butter for cake together with an electric mixer at medium speed until blended; gradually add brown sugar, beating well. Add eggs, one at a time, beating after each egg.
  • Combine flour, baking powder, and salt in a bowl; add to peanut butter mixture alternately with milk, beginning and ending with flour mixture. Mix at low speed after each addition until blended. Stir in vanilla extract. Pour batter evenly between the prepared cake pans.
  • Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, 30 to 35 minutes. Remove from the oven and cool completely on a wire rack.
  • While cakes cool, place unsweetened and semisweet chocolate in the top of a double boiler; bring water to a simmer and cook until chocolate melts, stirring often, 3 to 5 minutes. Remove from heat.
  • Beat 1 cup butter with an electric mixer at medium speed until creamy. Add melted chocolate, powdered sugar, cocoa powder, milk, and vanilla extract; beat until spreading consistency.
  • Place peanut butter and 1/2 cup butter in a small bowl. Beat with electric mixer at medium speed until creamy. Add powdered sugar gradually, alternately with milk, until frosting is thick and spreadable. Beat an additional 3 minutes.
  • Remove 1 cooled cake layer from its pan and frost with chocolate buttercream frosting. Place second cake on top and complete frosting with chocolate buttercream.
  • Frost a thick line on the top and bottom edges of the cake with peanut butter frosting using a frosting pouch fitted with a cake decorating tip. Place 16 dollops of peanut butter frosting around the perimeter of the cake. Place mini peanut butter cups on each dollop. Serve immediately.

Nutrition Facts : Calories 1125.1 calories, Carbohydrate 134.3 g, Cholesterol 140.9 mg, Fat 62.9 g, Fiber 4.8 g, Protein 16.8 g, SaturatedFat 30.2 g, Sodium 673.2 mg, Sugar 109.4 g

PEANUT BUTTER LAYER CAKE



Peanut Butter Layer Cake image

My husband loves peanut butter, so this cake is his favorite. Sometimes I switch frosting recipes and use a chocolate frosting garnished with peanuts. -Carolyn Hylton, Covington, Virginia

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12-14 servings.

Number Of Ingredients 17

1/2 cup butter, softened
1-1/4 cups sugar
1/2 cup peanut butter chips, melted
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1-1/2 cups milk
PEANUT BUTTER FROSTING:
1 cup peanut butter chips, melted
1 package (8 ounces) cream cheese, softened
1 teaspoon vanilla extract
1/8 teaspoon salt
3 cups confectioners' sugar
2 to 3 tablespoons milk

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in melted peanut butter chips. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition., Pour into two greased and floured 9-in. round baking pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat melted chips, cream cheese, vanilla and salt until light and fluffy. Add confectioners' sugar alternately with enough milk to achieve spreading consistency. Spread frosting between layers and over top and sides of cake.

Nutrition Facts : Calories 467 calories, Fat 19g fat (11g saturated fat), Cholesterol 70mg cholesterol, Sodium 350mg sodium, Carbohydrate 67g carbohydrate (48g sugars, Fiber 2g fiber), Protein 8g protein.

PEANUT BUTTER CAKE II



Peanut Butter Cake II image

If you like peanut butter without chocolate, you will love this cake. If you don't have cream, you may substitute milk.

Provided by Suzanne Stull

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Layer Cake

Time 1h

Yield 12

Number Of Ingredients 9

½ cup creamy peanut butter
½ cup butter, softened
4 eggs
1 (18.25 ounce) package butter cake mix
⅔ cup water
1 cup peanut butter
½ cup butter, softened
4 cups confectioners' sugar
⅓ cup heavy cream

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9 inch round cake pans.
  • Combine 1/2 cup peanut butter and 1/2 cup butter or margarine. Cream until light and fluffy. Add eggs one at time, mixing well after each one. Add cake mix alternately with the water. Stir until just combined. Pour batter into prepared pans.
  • Bake at 325 degrees F (165 degrees C) for 25 minutes or until cake tests done. Allow cakes to cool in pan for 10 minutes and then turn out onto a cooling rack to cool completely. Assemble and frost with Peanut Butter Frosting once cool.
  • To Make Peanut Butter Frosting: Combine 1 cup peanut butter, and 1/2 cup butter or margarine cream together until light and fluffy. Add the confectioner's sugar. Mix in enough cream to make the frosting of a spreading consistency. Apply to cool cake.

Nutrition Facts : Calories 695.9 calories, Carbohydrate 81.1 g, Cholesterol 111.7 mg, Fat 38.7 g, Fiber 1.9 g, Protein 11.5 g, SaturatedFat 16.1 g, Sodium 550.6 mg, Sugar 63.1 g

PEANUT BUTTER LAYER CAKE



Peanut Butter Layer Cake image

My mother recommended that I post this recipe. It is her most requested cake by her friends for pot lucks and picnics. She says this cake is light compared to some peanut butter desserts, and it has a good peanut butter flavor. She got it from "The Test Kitchens at Taste of Home". I have not made it yet. I hope you will try it and let me know what you think!

Provided by MarthaStewartWanabe

Categories     Dessert

Time 55m

Yield 12-14 serving(s)

Number Of Ingredients 16

1/2 cup butter, softened
1 1/4 cups sugar
1/2 cup peanut butter chips, melted
2 eggs
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups milk
1 cup peanut butter chips, melted
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla extract
1/8 teaspoon salt
3 cups confectioners' sugar
2 -3 tablespoons milk

Steps:

  • Preheat oven to 350°F.
  • In a large mixing bowl, cream butter and sugar until light and fluffy. Add melted peanut butter chips and mix well. Add eggs one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda, baking powder and salt; add to creamed mixture alternately with milk.
  • Pour into two greased and floured 9-inch round baking pans. Bake for 30-35 minutes or until a toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • For frosting, in a small mixing bowl, beat the melted peanut butter chips, cream cheese, vanilla and salt until light and fluffy. Add confectioner's sugar alternately with enough milk to achieve spreading consistency. Spread frosting between layers and over top and sides of cake.

Nutrition Facts : Calories 553.8, Fat 22.8, SaturatedFat 12.8, Cholesterol 81, Sodium 384.2, Carbohydrate 78.7, Fiber 1.6, Sugar 58.8, Protein 9.6

SMITH ISLAND CHOCOLATE PEANUT BUTTER LAYER CAKE



Smith Island Chocolate Peanut Butter Layer Cake image

Provided by Food Network

Categories     dessert

Time 2h10m

Yield 10 servings

Number Of Ingredients 20

10 large chocolate peanut butter cups
Nonstick cooking spray
3 cups cake flour, plus more for pan
1 tablespoon baking powder
1/2 teaspoon salt
2 sticks unsalted butter, at room temperature
2 cups granulated sugar
5 large eggs
2 teaspoons pure vanilla extract
1 1/4 cups buttermilk
Chocolate Frosting, recipe follows
2/3 cup whole milk
3 large egg yolks
1 tablespoon plus 1 teaspoon all-purpose flour
1 1/3 cups confectioners' sugar
Salt
1 teaspoon pure vanilla extract
3 sticks unsalted butter, cut into tablespoon pieces and softened
8 ounce milk chocolate, melted and cooled
2 ounce unsweetened chocolate, melted and cooled

Steps:

  • Pulse 4 peanut butter cups in a food processor into small chunks; transfer to a bowl. Pulse the remaining 6 peanut butter cups into a fine powder; transfer to another bowl. Chill both until ready to use.
  • Preheat the oven to 350 degrees F. Grease four 8-inch round cake pans with cooking spray. Dust flour and knock out any excess. Set aside.
  • In a medium bowl, sift together the flour, baking powder and salt.
  • Cut up the butter into 1-inch pieces and place them in the large bowl of an electric mixer fitted with a paddle attachment or beaters. Beat on medium-high speed until the butter is light and creamy in color, about 3 minutes. Stop and scrape the bowl. Cream the butter for an additional minute. Add the granulated sugar, 1/4 cup at a time, beating 1 minute after each addition. Scrape the sides of the bowl occasionally. Add the eggs one at a time. Reduce the mixer speed. Stir the vanilla into the buttermilk. Add the dry ingredients to the butter alternately with the buttermilk. Mix just until incorporated. Scrape the sides of the bowl and mix for 15 seconds longer.
  • Divide half the batter between the prepared cake pans. Set the remaining batter aside. Using the back of a spoon, spread out the batter so that it covers the bottom of each pan, making it slightly thicker around the edges than in the middle. Bake until cooked through and golden around the edges, 12 to 14 minutes. Set aside to let cool slightly, then loosen the cake layers with a knife and invert onto cooling racks.
  • Wash and dry the cake pans. Repeat the process a second time with the cooking spray, flour and batter.
  • Once all 8 layers have baked, place the first layer on a serving plate. Spread with about 3 tablespoons Chocolate Frosting and sprinkle with about 1 tablespoon powdered peanut butter cups. Top with another cake layer and repeat the process to make 8 layers in all. Frost the outside of the cake with the remaining frosting and sprinkle the top with the peanut butter cup chunks.
  • In a large saucepot over medium-high heat, bring the milk to a simmer, and then remove from the heat.
  • In a large mixing bowl, whisk together the yolks, flour, 1/3 cup confectioners' sugar and a pinch of salt. Add the hot milk in a stream, whisking. Return the mixture to the saucepot and bring to a boil over moderate heat. Whisk until very thick, about 3 minutes. Transfer to a large bowl. Cover the surface of the custard with a buttered round of wax paper and cool completely, about 45 minutes.
  • Using electric beater, add the vanilla and remaining 1 cup confectioners' sugar to the custard. Beat at moderate speed until well combined. Then increase the speed to medium-high and beat in the butter, 2 tablespoons at a time, until smooth. Add the chocolates and beat until well combined.

PEANUT BUTTER LAYER CAKE WITH PEANUT BUTTER FROSTING



Peanut Butter Layer Cake with Peanut Butter Frosting image

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

1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature, plus more for greasing the pans
2 1/2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon fine salt
1/2 teaspoon baking soda
1 cup packed light brown sugar
2/3 cup smooth peanut butter
1/2 cup granulated sugar
4 large eggs
1 teaspoon pure vanilla extract
1 cup milk
1 1/4 cups granulated sugar
5 large egg whites
Pinch fine salt
1 1/4 cups smooth peanut butter
4 sticks (1 pound) unsalted butter, cut into 1 1/2-inch chunks, at room temperature
1/2 teaspoon pure vanilla extract
Crushed peanut brittle, for decorating

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.

PEANUT BUTTER-CHOCOLATE-COCONUT LAYER CAKE



Peanut Butter-Chocolate-Coconut Layer Cake image

We love this trio of ingredients they make the perfect showstopper of a cake. Half the filling gets whipped with heavy cream to make the frosting.

Provided by Food Network Kitchen

Categories     dessert

Time 6h15m

Yield 12 to 14 servings

Number Of Ingredients 21

1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature, plus more for greasing the pans
2 1/2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon fine salt
1/2 teaspoon baking soda
1 cup packed light brown sugar
2/3 cup smooth peanut butter
1/2 cup granulated sugar
4 large eggs
1 teaspoon pure vanilla extract
1 cup milk
1/2 cup unsweetened coconut flakes
4 ounces semisweet chocolate, chopped
4 tablespoons unsalted butter
1 cup unsweetened cocoa powder
2 teaspoons pure vanilla extract
1/4 teaspoon fine salt
3 cups confectioners' sugar
2/3 cup milk
1/2 cup smooth peanut butter
3/4 cup heavy cream

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 together the flour, baking powder, salt and baking soda 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.
  • Divide the batter evenly between 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 filling: Spread the coconut out on a baking sheet, and bake at 350 degrees F until golden and toasted, about 8 minutes.
  • Put the chocolate and butter in a medium bowl, microwave for 1 minute, stir until smooth and pour into a large bowl. Add the cocoa powder, vanilla and salt, and mix with an electric mixer on low speed until combined. Continue to mix on low speed, adding the sugar a cup at a time and alternating with additions of the milk. Increase the mixer speed to medium-high, and mix until smooth. (If not being used immediately, the filling can be refrigerated in an airtight container for up to 3 days; let it come to room temperature and mix on medium-high until smooth.)
  • To assemble: Slice each cake in half, for a total of 4 rounds. Spread the peanut butter on 3 of the rounds, dividing evenly. Sprinkle 2 tablespoons of toasted coconut on each of the 3 rounds. Put 1 round, peanut butter-and-coconut-side up, on a cake stand or serving platter, and spread about 1/2 cup of the chocolate filling on top, leaving about a 1/2-inch border all around. Repeat with 2 more layers of cake and filling. Place the last cake round (without the peanut butter and coconut) on top.
  • For the frosting: Put the remaining 1 1/2 cups of the filling in a large bowl, add the cream and beat with an electric mixer on medium-high speed until medium peaks form. Frost the cake and sprinkle the top with the remaining toasted coconut. Refrigerate the cake until it sets up (this makes it possible to cut neat slices), at least 4 hours up to overnight. Serve chilled or at room temperature.

CHOCOLATE-PEANUT BUTTER LAYER CAKE



Chocolate-Peanut Butter Layer Cake image

My daughter loves chocolate-peanut butter candy. To celebrate her birthday, I played a little in the kitchen. Very rich, scrumptious, it weighs a ton! She'll never go back the store-bought candy again! This may very well be the most delicious cake I have ever made.

Provided by the lovely Ann

Categories     Ingredients     Nuts and Seed Recipes     Peanut Butter Recipes

Time 4h10m

Yield 14

Number Of Ingredients 18

2 ½ cups white sugar
1 cup canola oil
1 cup sour cream
¾ cup unsweetened cocoa powder
2 large eggs
2 tablespoons rice vinegar
3 teaspoons pure vanilla extract
1 teaspoon salt
2 cups all-purpose flour
1 ½ cups water
2 ½ (8 ounce) packages cream cheese, at room temperature
1 cup unsalted butter, at room temperature
10 cups confectioners' sugar
1 ½ cups smooth peanut butter
8 ounces semisweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
½ cup half-and-half

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch cake pans.
  • Mix sugar, oil, sour cream, cocoa powder, eggs, vinegar, vanilla, and salt together in a mixing bowl. Add flour and water in batches, mixing and alternating between each, until incorporated. Whisk to create a smooth batter. Pour evenly into the prepared cake pans.
  • Bake in the preheated oven until a toothpick inserted into the center of each layer comes out clean, about 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
  • Combine cream cheese and butter for frosting in a very large mixing bowl with an electric mixer. Slowly add confectioners' sugar a few cups at a time until smooth. Mix in peanut butter to incorporate thoroughly.
  • Generously distribute the frosting between the layers of the cake and on the top and sides. This frosting is a bit firm and easy to work with. At this point, place the cake in the refrigerator for at least 1 hour to set; it will be extremely heavy.
  • Microwave chocolate, peanut butter, and corn syrup for glaze together in short 30-second intervals, mixing between each, until the chocolate is melted. Whisk in half-and-half until smooth. While warm, drizzle over the frosted cake.
  • Place the cake back into the refrigerator to set, about 30 minutes. Remove the cake from the refrigerator 30 minutes to 1 hour before serving.

Nutrition Facts : Calories 1290.1 calories, Carbohydrate 160.8 g, Cholesterol 115.9 mg, Fat 70 g, Fiber 5 g, Protein 16.5 g, SaturatedFat 27.8 g, Sodium 456.3 mg, Sugar 135.5 g

More about "peanut butter layer cake recipes"

PEANUT BUTTER LAYER CAKE | MUST TRY PEANUT BUTTER DESSERT
peanut-butter-layer-cake-must-try-peanut-butter-dessert image
2017-06-12 2. In a large mixing bowl, cream the butter, sugars and peanut butter together until light in color and fluffy, about 3-4 minutes. Do not skimp …
From lifeloveandsugar.com
4.8/5 (12)
Calories 1148 per serving
Category Dessert
  • Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
  • . In a large mixing bowl, cream the butter, sugars and peanut butter together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
See details


DANGEROUSLY DELICIOUS PEANUT BUTTER CAKE! - MY …
dangerously-delicious-peanut-butter-cake-my image
2019-01-24 Instructions. Preheat oven to 350 degrees and spray 3 9 inch cake pans with pam baking spray and set aside. Using a standing mixer, beat together all cake ingredients until combined and smooth. Evenly scoop peanut butter …
From myincrediblerecipes.com
See details


PEANUT BUTTER CHOCOLATE LAYER CAKE - LIFE LOVE AND SUGAR
peanut-butter-chocolate-layer-cake-life-love-and-sugar image
2017-01-18 1. Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with non-stick baking spray and parchment paper in the bottom. 2. Add the flour, sugar, cocoa, baking soda, baking powder and salt to a large mixer bowl …
From lifeloveandsugar.com
See details


PEANUT BUTTER LAYER CAKE WITH PEANUT BUTTER FROSTING
peanut-butter-layer-cake-with-peanut-butter-frosting image
Preheat the oven to 350 degrees F. In a bowl cream the shortening, peanut butter, and sugar. Add the eggs one at a time, beating after each addition. In a separate bowl combine the flour with the baking soda, and add to the mixture …
From cdkitchen.com
See details


CHOCOLATE PEANUT BUTTER CAKE - SAVOR THE BEST
chocolate-peanut-butter-cake-savor-the-best image
2022-04-30 Add chocolate: Remove from the heat and add the chopped chocolate. Cover the saucepan and let it sit for 5 minutes to allow the chocolate to melt. Stir in hot water: After 5 minutes, give the chocolate glaze a quick stir …
From savorthebest.com
See details


PEANUT BUTTER CHOCOLATE LAYER CAKE RECIPE | ALLRECIPES
Profile Menu. Join Now. Join Now
From stage.element.allrecipes.com
See details


PEANUT BUTTER LAYER CAKE RECIPE - SIMPLE CHINESE FOOD
5. Sift low-gluten flour, cocoa powder and baking powder into the egg batter.
From simplechinesefood.com
See details


CLASSIC CHOCOLATE CAKE - GIRL. INSPIRED.
Spray a 9×13 baking pan with nonstick cooking spray and set aside. Whisk together all of the dry ingredients in the bowl of a standing mixer: flour, cocoa powder, sugar, baking soda, …
From thegirlinspired.com
See details


RECIPE: BUTTER PECAN LAYER CAKE WITH BROWNED BUTTER FROSTING
2022-12-05 Start and end with sugar as you gradually add 6 cups of powdered sugar and ⅓ cup of whole milk. After each addition, combine thoroughly by beating at a low speed. Mix in 1½ …
From lorentanuts.com
See details


CHOCOLATE PEANUT BUTTER YULE LOG CAKE RECIPE | THE CAKE BOUTIQUE
2022-08-15 Chocolate Peanut Butter Yule Log Cake Recipe, Dominique Ansel Makes Bûche de Noël, Munchies, Chocolate Peanut Butter Cake Roll Recipe | Recipe | Cake roll ... Three …
From thecakeboutiquect.com
See details


CHOCOLATE-PEANUT BUTTER LAYER CAKE | ALLRECIPES
This decadent chocolate-peanut butter layer cake, made with a cream cheese frosting and a sweet glaze, is sure to impress guests at birthday parties--or any special occasion.
From stage.element.allrecipes.com
See details


PEANUT BUTTER CHOCOLATE LAYER BARS | VERY BEST BAKING
Step 2. Combine cookie crumbs and butter in small bowl; press onto bottom of prepared baking pan. Layer peanuts, morsels and coconut over crumb mixture; drizzle sweetened condensed …
From verybestbaking.com
See details


TOP 40 RECIPES FOR PEANUT BUTTER CAKE - ISTIMEWA.DIXIESEWING.COM
With mixer running on low … Bake in preheated oven until cake is light brown and a wooden pick inserted in center … Prepare the Frosting: Beat cream cheese, butter, and peanut butter with …
From istimewa.dixiesewing.com
See details


CHOCOLATE LAYER CAKE WITH PEANUT BUTTER BUTTERCREAM
chocolate layer cake with peanut butter buttercream. prep time: 20min cooking time: 1hr
From test.whatsarahbakes.com
See details


8-LAYER PEANUT BUTTER CAKE - FOOD NETWORK CANADA
2012-05-24 Step 1. In a medium bowl, sift together the flour, baking powder, and salt. Step 2. Cut up the butter into 1-inch pieces and place them in the large bowl of an electric mixer, fitted …
From foodnetwork.ca
See details


CHOCOLATE AND PEANUT BUTTER LAYER CAKE - RECIPE BY ALPINE ELLA
2021-06-05 Cake. Preheat oven to 350°F/175°C. Grease 3 8-inch cake pans with butter, then line the bottoms with parchment paper. Combine the flour, cocoa powder, sugar, baking …
From alpineella.com
See details


Related Search