How To make Double Peanut Butter Cake
1/2 c creamy peanut butter
1/4 c butter or margarine -- softened
3/4 c sugar
2 eggs
1 1/2 c all-purpose flour
2 tsp baking powder
1/4 tsp salt
3/4 c milk
Frosting: 1/3 c chunky peanut butter
3 tbsp butter or margarine -- softened
3 c powdered sugar
1/4 c milk
1 1/2 tsp vanilla
In a mixing bowl, cream peanut butter, butter and sugar. Add eggs; mix well. Combine flour, baking powder and salt; add alternately with milk to creamed mixture. Mix well. Pour into a greased 9-inch square baking pan. Bake at 350
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Chocolate Peanut Butter Lava Cakes Recipe! | Mother's Day Baking with Anna Olson!
Live Chocolate Peanut Butter Lava Cakes Recipe! Mother's Day Baking with Anna Olson Live! Professional Baker Anna Olson shows you how to make an amazing Chocolate Peanut Butter Lave Cake LIVE for Mother's Day!
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Recipe
Makes 6 individual desserts
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients
7 oz (210 g) dark couverture/baking chocolate, chopped
6 Tbsp (90 g) unsalted butter, diced
2 large eggs
2 large egg yolks
1 tsp vanilla extract
½ cup (100 g) granulated sugar
1 Tbsp (7.5 g) cocoa powder, plus extra for dusting
1 Tbsp (8 g) cornstarch
Pinch fine salt
2 Tbsp peanut butter
2 Tbsp Dulce de leche (store bought or homemade)
Directions
1. Grease six 5-ounce (150 mL) ramekins and dust them with cocoa powder to coat evenly and tapping out any excess.
2. Melt the chocolate and butter together in a metal bowl placed over a pot filled with an inch of barely simmering water, stirring gently until smooth. Remove from the heat to cool for 5 minutes.
3. Whisk the eggs, egg yolks, sugar and vanilla together by hand until combined and then whisk vigorously by hand for a minute more; this builds in structure but there will be no visible difference after the minute.
4. Whisk in the melted chocolate and then whisk in the cocoa powder, cornstarch and salt until combined.
5. Divide half of the batter between the six ramekins and freeze them for 15 minutes.
6. Remove the ramekins from the freezer. Spoon 1 tsp (5 mL) each of the peanut butter and dulce de leche in the centre of each ramekin. Top this with the remaining cake batter, dividing equally. Chill the lava cakes uncovered until ready to bake (these can be made up to a day ahead).
7. Preheat the oven to 375°F (190°C). Place the ramekins onto a baking tray and bake for 20 minutes, until the cakes lose their shine on the surface. Let the cakes rest for 5 minutes.
To serve, run a small palette knife around the inside edge of a ramekin. Place a small plate overtop and invert both. Lift the ramekin off and serve.
Makes 6 individual desserts
Burnt Honey Caramel
Ingredients
100 g (1/3 cup) honey
60 g (1/4 cup) unsalted butter
Directions
Bring the honey up to a boil over medium-high heat while stirring and continue to cook while stirring until the honey turns a deep amber colour (it will reach 240°F/115°C if using thermometer), about 4 minutes. Remove the pan from the heat, whisk in the butter and cool for 15 minutes before using.
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Peanut Butter Cake
Hi! In today's video I am making a semi-homemade Peanut Butter cake. This my recipe. Its very easy and delicious. Hope you like the video and will try my recipe.
Ultimate Peanut Butter Cake Recipe - Peanut butter frosting
It doesn't get more epic than this easy delicious peanut butter cake filled with peanut butter mousse and then covered in an easy peanut butter frosting! Then covered in all kinds of peanut butter candy, cookies and treats.
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I adore peanut butter - so making this ultimate triple peanut butter cake was so fun! I think the part I enjoyed the most was simply going through all the store aisles getting all the peanut butter and chocolate cookies and candies!
There are 4 different sizes of peanut butter cups, 2 different kinds of cookies, sticks, candies and peanut butter bites. You can go as over overboard as you'd like decorating this once it's done!
PEANUT BUTTER CAKE RECIPE
Cake
1 C granulated sugar (for high altitude 1 Tbsp less)
1 C brown sugar (for high altitude 1 Tbsp less)
3 1/2 C Cake Flour (for high altitude 3 1/2 Tbsp more)
1 Tbsp baking soda (for high altitude 1/2 tsp less)
1 tsp baking powder
1 tsp salt
1/2 C butter softened
4 lrg eggs room temperature
2/3 C sour cream
3/4 C peanut butter
2 Tbsp vanilla
1 C whole milk (for high altitude 1 Tbsp more)
Preheat the oven to 350 (for high altitude 375)
prepare your pans with non stick spray and parchment circles (I used 4 seven inch pans)
in mixer or large bowl mix together then sugars, flour, baking soda and salt
add the softened butter and beat - it will be sandy
in a separate bowl mix the eggs, sour cream, vanilla and peanut butter
add the wet mixture to the dry and beat
while mixing on low add the milk
pour the batter into the prepared pans
bake for 25-30 mins (for high altitude 20-25 mins) - until it bounces back when pressed and is just starting to pull away from the sides
let cool before starting the mousse
Peanut Butter Mousse
1 C heavy whipping cream
2/3 C granulated sugar
1 tsp vanilla
8 oz cream cheese
1 C peanut butter
Beat the cream, sugar and vanilla until stiff peaks form
in another bowl beat the cream cheese, sour cream and peanut butter
add the whipped cream and mix until incorporated
Assembly
level the tops of the cooled cakes
wrap some cake collar acetate evenly around the cake on a cake plate or cardboard circle
add 1/3rd of the mousse, add another layer of cake and repeat (if your acetate isn't tall enough you may need to add another round, I did)
refrigerate until the mousse is set, at least 4 hours
Peanut Butter Cheating Swiss meringue Buttercream Frosting
1/2 C pasteurized liquid egg whites
3 1/2 C powdered sugar
1/2 tsp salt
1 2/3 C butter room temperature
1 1/2 Tbsp vanilla
2/3 C Peanut Butter
1/4 C cocoa
In a large mixer with whisks or large bowl with a hand mixer beat the egg whites, sugar and salt for 5 mins
while beating on medium add the butter 1-2 Tbsp at a time
once all the butter is mixed in add the vanilla and peanut butter and beat on medium high another 10 mins
take out 3/4th of the frosting and set aside - add 1/4 C cocoa to the remaining 1/4 of the frosting and beat until totally mixed in
take the cake out of the fridge and unwrap the acetate
frost the top of the cake with the peanut butter frosting
then pipe around the outside of the cake alternating as much or little as you like with the chocolate peanut butter frosting
scrape around the cake smoothing the sides and creating the stripes
let the cake chill 10 mins
Ganache Drip
4 oz high quality chocolate don't use chocolate chips
4 oz heavy whipping cream
bring the cream to a boil and pour over the chocolate
let sit 5 mins then stir until smooth
using a piping bag or squeeze bottle add the drips around the outside of the cake
then spread the remaining ganache on the top of the cake (without causing extra drips)
Decorations
all the peanut butter and chocolate peanut butter cookies and candies you like
MORE CAKE RECIPE VIDEOS
Chocolate cake
Cinnamon chocolate cake
Cheesecake
Flourless Chocolate Cake
ASHLEE MARIE - I'm all about from scratch recipes, cake decorating tutorials and fun themed foods. I believe anyone can cook with the right tips and tricks. I love creating delicious food at home and enjoy sharing my recipes with you. I'm self taught and if I can do it you can do it! I hope that my videos help you learn to make the dishes and desserts you've always dreamed of making
#AshleeMarieCakes #MakeSomeAwesome #PeanutButterCake
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Lift me up Song by zhanic at Pond 5
Lockdown Baking- Eggless Chocolate Peanut Butter Mug Cake | molten peanut butter cake in microwave
My most favourite mug cake- a soft chocolate mug cake with a centre of molten peanut butter!
Ingredients-
1 tablespoon peanut butter
1/4 cup all purpose flour
1/4 cup sugar
2 tbsp cocoa powder
1/4 tsp baking soda
2 tbsp vegetable oil / melted butter
1/4 cup milk
Chocolate chips (optional)
Follow me on Instagram @shivesh17 and visit bakewithshivesh.com for more recipes
How to Make Vegan Double Chocolate Peanut Butter Banana Cake | Dessert Recipes | Allrecipes.com
A delectable cake with just the right amount of sweetness! A very fluffy cake with the perfect balance of chocolate, bananas, and peanut butter. Scrumptious! Get the recipe for Vegan Double Chocolate Peanut Butter Banana Cake:
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The BEST Peanut Butter Cake Recipe
This Peanut Butter Cake is so moist, rich, and unbelievably easy to make. It is an old-school recipe that only requires a handful of kitchen staples to whip up and is brimming with peanut flavors. Paired with a fluffy and creamy peanut butter frosting, this peanut butter flavored cake is perfect for the peanut-lover in your life. By the way the peanut butter frosting will change your life!
RECIPE:
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