Peanut Butter Cake
Peanut Butter Cake
15.25-ounce box French Vanilla or Yellow Cake Mix
1 cup Milk
1/2 cup Oil or Butter (I used coconut oil)
4 Eggs
1 teaspoon Vanilla Extract
1/2 cup Peanut Butter
Preheat the oven to 350 degrees F.
In a large bowl combine all the cake mix, milk, oil, eggs, vanilla and peanut butter with an electric mixer on medium speed for 2 minutes. Pour into greased 8-inch round cake pans and bake 20 to 25 minutes until a toothpick inserted in the middle comes out clean. Let them cool for a few minutes then turn out onto a wire rack to cool completely.
Peanut Butter Frosting recipe:
1 pound (16-ounce) container Vanilla Frosting (your favorire)
1/2 cup Peanut Butter
1 teaspoon Vanilla Extract
Stir or mix together well and frost the cake immediately or cover with plastic wrap until ready to use. (I made a double batch of frosting to decorate with on top)
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HOW TO MAKE KETO PEANUT BUTTER CAKE WITH PEANUT BUTTERCREAM FROSTING | MUST TRY FOR PB LOVERS!
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1. The Ultimate Keto Bread Recipes
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Almond flour (
Coconut flour (
Allulose (
Monkfruit (
9x13 inch baking pan (
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This is a definite must try for peanut butter lovers! Super easy to make without any tools required yet you get a moist, flavorful and delicious peanut butter cake. I highly recommend making the peanut butter frosting as it really elevates the peanut butter flavor and adds a richness to it.
The recipe can be viewed and printed at this link;
[ Total Servings = 20 ]
NUTRITION INFO PER SERVING
Total Carb = 5.6 g
Dietary Fiber = 1.9 g
Net Carb = 3.7 g
Calories = 231
Total Fat = 20.7 g
Protein = 7.5 g
DRY INGREDIENTS
Almond flour = 180 g / 1 1/2 cups
Coconut flour = 45 g / 1/3 cup
Other flour options
1. Almond flour = 360 g / 3 cups
2. Coconut flour = 90 g / 3/4 cup
Baking powder = 8 g / 2 tsp
Baking soda = 1/2 tsp
Salt = 1/2 tsp
Monkfruit = 30 g / 2 1/3 tbsp (This amount is reduced significantly in order to balance with the sweetness level from the frosting. If you are not doing the frosting, then you need to increase the sweetener to about 70 to 100g. You can also use any keto friendly sweetener.)
WET INGREDIENTS
Whole eggs = 4 large (230 g)
Unsweetened Greek yogurt = 300 g / 1 1/4 cups (You can also use whipping / coconut / sour cream)
Coconut oil = 60 ml / 1/4 cup (You can also use any keto friendly oil)
Unsweetened Creamy or Chunky Peanut Butter = 200 g / 3/4 cup (In the video, I used unsweetened dark roasted chunky peanut butter)
DIRECTIONS
1. Preheat the oven at 340F or 170C.
2. In a bowl, add all the dry ingredients and mix until well combined.
3. Add all the wet ingredients and whisk until well combined. The batter is quite thick.
4. Transfer into a 9x13 inch pan lined with parchment paper. You can also use a sheet pan or any suitable pan. Spread evenly.
5. Bake for about 25 to 30 minutes or until a wooden skewer comes out clean.
6. Cool cake completely before frosting.
INGREDIENTS FOR FROSTING
Softened unsalted butter = 113 g / 1/2 cup
Unsweetened creamy peanut butter = 150 g / 3/4 cup
Allulose powdered sweetener = 100 g / 3/4 cup (Allulose will not taste grainy when chilled. But if you don't have it, you can also use any other keto friendly powdered sweetener except that they will taste grainy when chilled)
Salt = 1/2 to 3/4 tsp
Vanilla extract = 1 tsp
DIRECTIONS
1. In a bowl, add the butter and whisk until smooth.
2. Add the peanut butter, salt, vanilla extract and whisk to combine.
3. Add the powdered sweetener and whisk until smooth and creamy
4. Chill until needed.
5. When the cake is completely cooled, spoon the frosting onto the surface of the cake and spread evenly. Sprinkle with some chopped roasted peanuts.
6. Slice and enjoy !
NOTE
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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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Rich and Soft Chocolate Cake with Peanut Butter Frosting
On this video I have a super soft rich chocolate cake recipe and a yummy peanut butter cream frosting that will go well with this cake or any cake you that you'd prefer to use with it.
Chocolate Cake Ingredients:
• 2 cups (400 grams) granulated white sugar
• 1 3/4 cups (245 grams) all-purpose flour
• 3/4 cup (70 grams) unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1 cup (250 ml) warm water
• 1/2 cup (120 ml) corn/vegetable oil
Peanut Butter Frosting:
180g Peanut Butter
220g Margarine/Butter
100g Icing Sugar
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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Music by Kevin Macleod
Homemade Reese’s peanut butter cake
Homemade Reese’s peanut butter cake
My husband LOVES ❤️Reese’s peanut butter ???? cake. I made this cake once and was on the hook????to make this at EVERY family function for a while. The chocolate ????cake is so moist. The frosting is not to ????sweet or overly rich. It’s the perfect balance ⚖️of moist chocolate cake and creamy peanut ????butter buttercream frosting!
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