How To make Reese's Peanut Butter Cake
3/4 cup unsalted butter
3/4 cup creamy peanut butter
2 cups brown sugar -- packed
3 eggs
2 cups unsifted all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla
Peanut Butter Filling
see recipe Chocolate Glaze :
see recipe **PEANUT BUTTER FILLING: 1 cup cream cheese softened
1/2 cup creamy peanut butter
**CHOCOLATE GLAZE: 1/2 cup water
4 tablespoons unsalted butter
1/2 cup cocoa :
sifted
1 cup powdered sugar -- unsifted
1 teaspoon vanilla
In large mixing bowl, cream butter and peanut butter until light and fluffy. Add brown sugar. Mix to blend. Add eggs, one at a time, mixing well after each addition.
In small bowl, combine flour, baking powder and salt. Add flour mixture to butter and peanut butter mixture alternately with milk, beginning and ending with flour mixture. Add vanilla.
Pour batter into 2 well-greased and floured 9 inch cake pans. Bake in preheated 350 degree oven until cake tests done, about 45 minutes. Cool on wire rack to room temperature before frosting the cake. Spread half of Peanut Butter Filling over tops of each cake, using metal spatula dipped in hot water. Spread glaze over cake while glaze is warm. As glaze cools, it will thicken.
PEANUT BUTTER FILLING: Cream ingredients together until light and fluffy.
CHOCOLATE GLAZE: Place water and butter in small saucepan. Bring to a boil. Add cocoa, sugar and vanilla to water mixture. Mix until smooth.
CHEF'S NOTE: This recipe will make either two 9-inch cakes or one stacked layer cake. If making the stacked layer cake, the Peanut Butter Filling should be put between the layers and on top of the cake before topping it with the Chocolate Glaze.
(There was no information on how many servings this recipe will make.)
REG shared by Shirley Jordan
How To make Reese's Peanut Butter Cake's Videos
Make a GIANT Reese's Peanut Butter Cup (Cake!) - A Cupcake Addiction How To Tutorial
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Learn how to make the super popular Reese's Peanut Butter Cup in GIANT FORM! This PB Cup (Cake) serves 6-8 people and is perfect for small gatherings. SHARE if you know a PBC fan who'd go crazy for this :)
Ganache recipe:
300g dark or milk chocolate
100g whipping cream
Combine the two ingredients. Place in microwave for 30 second intervals, stirring in between until your ganache is completely smooth.
Tools & Equipment:
Spatula
Serrated edge knife
Spoon
Electric mixer
Cake board (9) - I iced mine with orange fondant
Silicone giant cupcake mood - bottom half
Ingredients:
1 small batch ganache (recipe above)
Approx 300g dark or milk chocolate (to make your giant cupcake case)
2 tablespoons smooth peanut butter
1 baked giant cupcake - bottom half only
2 cups buttercream frosting (recipe link below)
Useful Links:
Link to How to Ice a Cake Board:
Link to Giant Cupcake Basics 1 (chocolate cupcake case):
Link to Giant Cupcake Basics 2:
Link to Giant Cupcake Basics 3:
Link to Buttercream Frosting recipe:
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Xx Elise
Music: Six String by Chris Blackwell via Audio Network audionetwork.com
Chocolate Peanut Butter Cake Recipe
This chocolate peanut butter cake is one of the best cakes I’ve ever made. The cake consists of two layers of soft and moist chocolate cake, light and fluffy peanut butter frosting and chocolate ganache. This cake is perfect for birthdays, holiday and celebrations. This cake is loved by adults and children alike. The combination of chocolate and peanut butter makes this cake irresistible.
Full printable recipe + tips:
More Cake Recipes:
Classic Vanilla Cake:
Chocolate Cake:
Snickers Mousse Cake:
Red Velvet Cake:
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For the chocolate cake:
1¾ cups (220g) Flour
3/4 cup (75g) Cocoa powder
1½ teaspoons Baking soda
1 teaspoon Baking powder
1¾ cups (350g) Sugar
1/4 teaspoon Salt
2 Eggs
1 cup (240ml) Buttermilk
1/2 cup (120ml) Vegetable oil
1 cup (240ml) Coffee
1 teaspoon Vanilla extract
For the peanut butter frosting:
1 cup (230g) Butter, softened
1¼ cups (300g) Peanut butter, natural
1 teaspoon Vanilla extract
1½ cups + 2 tbsps. (200g) Powdered sugar
1/3 cup (80m) Heavy cream
For decoration:
Dark 100g (3.5oz) Dark chocolate
1/2 cup (120ml) Heavy cream
Directions:
1. Make the cake: Preheat the oven to 350˚F (180C˚). Butter two 8-inch (20cm) cake pans and line the bottoms with a parchment paper, grease the sides. Lightly dust with cocoa powder. Set aside.
2. To a large bowl add flour, cocoa powder, sugar, baking powder, baking soda and salt. Stir well and set aside.
3. In a separate bowl mix buttermilk, eggs, oil and vanilla extract. Mix until well combined.
4. Add the wet mixture to the dry, whisk until incorporated. Then add hot coffee (or water) and mix until combined.
5. Pour the batter into prepared pans.
6. Bake for 30-35 minutes or until a toothpick comes out clean. Let cool completely 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, 2 tablespoons at the time and vanilla extract, beat until light and fluffy.
8. Transfer the frosting into a piping bag. Cut the top of the cakes.
9. Place one cake layer with flat side down. Spread a layer of frosting, place the second layer of cake on top of the frosting, flat side up. Spread evenly the frosting on top and sides of the cake. Keep the remaining frosting for later.
10. Refrigerate for at least 2-3 hours.
11. Make chocolate ganache: Chop the chocolate, place in a large bowl. In a saucepan bring the heavy cream to a simmer. Pour over the chocolate. Let sit for 1-2 minutes. Stir until smooth.
12. Pour the ganache on top and allow to drip. Smooth the top with an offset spatula, allow to set. Pipe the remaining frosting on top of the ganache.
#cake #chocolate #recipe #peanutbutter
Equipment I used in this video:
Measuring Cups an Spoons in Rose Gold:
Baking Pan:
Gold Cutlery with Black Handle:
Reese's Peanut Butter Poke Cake
This cake is super easy to make, and if you love peanut butter and chocolate, you will love this. This dessert is perfect for fall or Halloween, and if you wanted to turn these into individual cupcakes, you could do that also.
Father's Day Reese's Peanut Butter Cake
Leah from the bakery show's how to make one of her favorite cakes.
Reese's Peanut Butter & Chocolate Cake (from a box mix)
Here's the recipe! Follow my video for instructions.
Cake Batter:
1 (4 ounce) bar German Chocolate
1/2 cup oil
1 1/2 cups milk
1 cup vanilla Greek Yogurt
1 teaspoon vanilla extract
3 eggs
1 box chocolate cake mix
Reese's Peanut Butter Buttercream Icing:
1/2 stick unsalted butter (room temperature)
1 cup Reese's Creamy Peanut Butter
1 teaspoon vanilla extract
1 pound powdered sugar
1/2 cup milk
Chocolate Ganache
2 tablespoons milk chocolate chips
2 tablespoons unsalted butter
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Music Credit:
A HUGE thank you to Pixels for letting me use his amazing Pure Imagination Remix! Check him out!
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Freesfx.co.uk
clipartkey.com
canva.com
Peanut Butter Chocolate Layer Cake
This Peanut Butter Chocolate Layer Cake recipe is made with layers of moist chocolate cake, peanut butter frosting and chopped Reese’s peanut butter cups! It’s rich, delicious and so fun! Recipe: