Peanut Butter Cake w/ Peanut Butter Frosting
This peanut butter cake with peanut butter frosting is the perfect cake to make when you just want something different. Normally I make chocolate cake when we start craving cakes around here but I thought I'd change it up by whipping up this peanut butter cake. Paired with a tall glass of milk this cake is so comforting. Moist, super soft and packed with the perfect amount of peanut butter flavor. I'll def. be making it again soon, it was such a welcomed change of pace.
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1 MINUTE PEANUT BUTTER MUG CAKE
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Notes
Nutrition
Serving: 1mug cake | Calories: 217kcal | netCarbohydrates: 4.5g | Protein: 11g | Fat: 18g | Fiber: 2g |
Ingredients
2 tablespoon peanut butter
1 tablespoon granulated sweetener of choice * See notes
1 large egg
1/2 teaspoon baking powder
1 tsp vanilla extract
optional for meted chocolate and crashed nuts
This cake is so flavourful soft and moist | Marble Peanut Butter Loaf Cake | Egg and Eggless
Marble Peanut Butter Loaf Cake – I received a few request on peanut butter cake. I think if this cake just stand alone without any frosting, it would be very fragrant. I added some chocolate flavour to it so that will make it marble. It’s so delicious, moist and full of flavours. If you’re a peanut butter person, you’ll love this cake. What you think about this cake? If there are any requests let me know in the comment box down below. Enjoy!
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Egg Version:
Eggless Version:
Ingredients:
• Peanut Butter Loaf Cake (Egg Version)
240g [1 cup] whole milk
15g [1 tbsp] white vinegar
120g [½ cup] peanut butter
60g [¼ cup] oil
180g [¾ cup + 2 tbsp] fine sugar
1 tsp vanilla extract
3 eggs
240g [2 cups] self raising flour
¼ tsp baking soda
1 tsp cinnamon powder
15g [1 tbsp] whole milk, hot
2 tsp instant coffee (optional)
25g [2 tbsp] dark chocolate
• Peanut Butter Loaf Cake (Eggless Version)
240g [1 cup] whole milk
15g [1 tbsp] white vinegar
120g [½ cup] peanut butter
60g [¼ cup] oil
180g [¾ cup + 2 tbsp] fine sugar
1 tsp vanilla extract
180g [¾ cup] plain yogurt
240g [2 cups] self raising flour
1 tsp baking soda
1 tsp cinnamon powder
15g [1 tbsp] whole milk, hot
2 tsp instant coffee (optional)
25g [2 tbsp] dark chocolate
Ingredients:
• Peanut Butter Loaf Cake (Egg Version)
1. In a glass, add in milk and vinegar. Mix until well combined. Let it rest for at least 5 minutes before use.
2. In a large mixing bowl, add peanut butter and oil. Mix until combined and creamy.
3. Add in sugar and vanilla extract. Mix vigorously until well combined.
4. Add in the eggs, add in one at a time. Mix until combined.
5. Sift in the dry ingredients in 3 batches: flour, baking soda and cinnamon powder.
6. Add in the milk vinegar mixture in 3 batches, alternate with the sifted dry ingredients.
7. Fold in until combined, do not over mix.
8. Transfer slightly less than half of the batter into another bowl.
9. Prepare the chocolate mixture. In a small bowl, add in hot milk and instant coffee (coffee is optional). Mix until the well combined. Add the coffee mixture into the chocolate. Microwave about 30 seconds to melt the chocolate. Once the chocolate in melting stage, mix until well combined and no lumps.
10. Add the chocolate mixture into the small portion of batter, mix until combined.
11. Scoop one batter each, alternately.
12. Bake in preheated oven at 175°C/350°F for 45-50 minutes or until the inserted skewer comes out clean.
13. Let it cool. The cake is ready to serve.
• Peanut Butter Loaf Cake (Eggless Version)
1. In a glass, add in milk and vinegar. Mix until well combined. Let it rest for at least 5 minutes before use.
2. In a large mixing bowl, add peanut butter and oil. Mix until combined and creamy.
3. Add in sugar, yogurt and vanilla extract. Mix vigorously until well combined.
4. Sift in the dry ingredients in 3 batches: flour, baking soda and cinnamon powder.
5. Add in the milk vinegar mixture in 3 batches, alternate with the sifted dry ingredients.
6. Fold in until combined, do not over mix.
7. Transfer slightly less than half of the batter into another bowl.
8. Prepare the chocolate mixture. In a small bowl, add in hot milk and instant coffee (coffee is optional). Mix until the well combined. Add the coffee mixture into the chocolate. Microwave about 30 seconds to melt the chocolate. Once the chocolate in melting stage, mix until well combined and no lumps.
9. Add the chocolate mixture into the small portion of batter, mix until combined.
10. Scoop one batter each, alternately.
11. Bake in preheated oven at 175°C/350°F for 45-50 minutes or until the inserted skewer comes out clean.
12. Let it cool. The cake is ready to serve.
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Peanut Butter Cake Filling Recipe - DELISH!!
Are you a Peanut Butter freak like me?! If so, I have a delicious peanut butter cake filling recipe for you! This cream cheese based recipe yields a creamy peanut butter buttercream, it seriously is addicting. If you're looking for an easy and yummy peanut butter icing recipe, you gotta try this out!
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Giant Yodel Ho Ho Cake | Delish
Get the full recipe here:
INGREDIENTS
FOR THE CHOCOLATE CAKE
Butter, for greasing
1 c. semisweet chocolate chips
3 tbsp. coffee
6 large eggs, at room temperature
2/3 c. sugar
1 tsp. vanilla extract
1/4 tsp. kosher salt
1 tbsp. Unsweetened cocoa powder
FOR THE FILLING
1 1/2 c. heavy or whipping cream
1/4 c. powdered sugar
1/2 tsp. vanilla extract
FOR THE GANACHE
2 c. chocolate chips
1 c. heavy cream
DIRECTIONS
1. Preheat oven to 350° and position rack to the bottom half. Grease a 10”-x-15” rimmed baking sheet with butter then line with parchment paper that extends up the short sides one inch.
2. Combine chocolate chips and coffee in a medium bowl. Microwave at 50% power in 30 second intervals until the chocolate is just melted. Set aside to cool slightly.
3. In a large bowl using an electric mixer, beat egg yolk until pale and creamy. Add sugar gradually and keep beating until yolks are pale and ribbony. Gently fold in the chocolate.
4. In a separate large bowl with clean beaters, beat egg whites with salt until they hold stiff peaks. Add 1/4 of egg white mixture into the chocolate-yolk mixture and gently fold together until the chocolate is lightened. Fold the remaining whites into the chocolate mixture until evenly combined. Pour batter into prepared pan and smooth top to create an even layer. Bake until the cake feels dry to the touch and a toothpick inserted into the center comes out clean, about 15 minutes. (It will be very soft and may seem a little underbaked!)
5. Transfer pan to a cooling rack. Cover top with 2 layers of damp paper towels (or a light damp kitchen towel) and let stand 10 minutes, then carefully remove towels. Loosen edges of the cake with a sharp knife. Sift cocoa powder over top of cake layer and overlap 2 layers of wax paper (or a clean kitchen towel) lengthwise over cake. Place a baking sheet over paper and invert cake onto it, gently peeling off parchment paper lining.
6. Roll the cake from short end to short end, using the wax paper or the towel underneath to help lift and roll the cake. Let cool completely, encased in towel or wax paper.
7. When the cake is cool, make whipped cream filling: In a large bowl, using an electric mixer, combine heavy cream, powdered sugar and vanilla and beat until stiff peaks hold.
8. Carefully unroll cooled cake and spread whipped filling over the entire cake. Gently use waxed or parchment paper once again to reroll cake. Place on serving platter, seam side down. Place in refrigerator while you make ganache.
9. Place chocolate chips in a medium, heatproof bowl and set aside. Heat heavy cream in a small saucepan over medium heat. When bubbles begin to break the surface around the edges of the pan, turn off the heat. Pour the hot cream over chocolate chips. Let sit for 5 minutes, then whisk constantly until the sauce is smooth. Pour the ganache over the rolled cake and refrigerate until the ganache sets, about 15 minutes.
10. Slice and serve cold.
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Peanut Butter Cake Recipe
peanut butter frosting. Is cake recipe is perfect for birthdays, for parties, for kids and adults.
Full written recipe:
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Chocolate Peanut Butter Cake:
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For the cake:
1/2 cup (115g) Butter, softened
1/3 cup (67g) Sugar
3 Eggs
1/3 cup (80g) Peanut butter
3/4 cup (95g) Flour
3/4 teaspoon Baking powder
3 tablespoons Milk
1 teaspoon Vanilla extract
For the frosting:
1/3 cup (75g) Butter, softened
100g Peanut butter
1 teaspoon Vanilla extract
2/3 cup (80g) Powdered sugar
2-3 tablespoons Heavy cream
For decoration:
Toasted chopped peanuts
Directions:
1. Make the cake: Preheat the oven to 350˚F (180C˚). Line a parchment paper in a 8-inch (20cm) square baking pan and set aside.
2. In a large bowl, cream butter and sugar, beat until smooth and creamy.
3. Add egg, one at the time, beating until combined after each addition. Add peanut butter and beat until combined.
4. Add flour, baking powder and mix until incorporated. add milk, vanilla extract and stir until combined and smooth.
5. Pour the batter into prepared pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
6. Allow the cake too cool before frosting.
7. Make the frosting: in a large bowl beat butter and peanut butter until light and fluffy. Add powdered sugar and beat on low speed until combined and creamy. Add heavy cream and vanilla extract, beat until light and fluffy.
8. Spread over the cake and refrigerate for at least one hour or until ready to serve.