Peanut Butter Sheet Cake Recipe ~ Noreen's Kitchen
Greetings! Here is a blast from the past for me! I was inspired to make this after watching a video on YouTube that reminded me of the sheet cakes my mom and my ex-husband's grandmother used to make! Those were both chocolate based cakes, but this one TAKES the cake! The peanut butter cake that is!
This one is certainly for the peanut butter lovers out there! You could easily make this a peanut butter and chocolate cake by fixing chocolate frosting with peanut butter cake or vice versa. That would be an amazing taste treat!
This one is really easy and really quick. This will feed at least 16 servings and is great to take to a potluck or picnic because it will feed lots of people and is guaranteed to disappear!
If I had some honey roasted peanuts on hand, I would have scattered some all chopped up on top of this warm frosting. it would add just the right amount of crunchy goodness to this already delicious cake! This is super rich and you don't need a big piece to feel satisfied!
I hope you try this and I hope you love it!
Happy Eating!
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DECADENT CHOCOLATE PEANUT BUTTER BUNDT CAKE. Episode 1 of my series The BEST OF THE BUNDTS.
#ChocolatePeanutButterBundtCake #TheBakingDiva
#TheBestOfTheBundtsSeries
EPISODE 1 OF MY The BEST OF THE BUNDTS Series:
Recipe for Chocolate Peanut Butter Bundt Cake
Ingredients:
CAKE:
1 regular size chocolate cake mix
1 box of Instant Chocolate Pudding - 4 serving size
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
1/2 cup peanut butter chips - optional
PEANUT BUTTER FILLING:
1 cup creamy peanut butter
4 Tbsp. melted butter
1/3 cup confectioners sugar
1 tsp. vanilla extract
1/8 tsp. salt
GLAZE FOR CAKE:
Chocolate or Peanut Butter Morsels or Mixed:
1 1/3 cup morsels
2/3 cup heavy cream
INSTRUCTIONS:
Preheat oven to 350 degrees.
You will need a Bundt pan.
Generously grease and flour your Bundt pan.
Combine all your cake ingredients and mix will your electric mixer until combined.
Don't over mix but be sure all wet and dry ingredients are combined.Set aside.
In a different bowl combine the peanut butter, butter, confectioners sugar, vanilla and salt.
Mix well with your electric mixer.
Now spoon half of your cake batter into your Bundt pan.
Spoon peanut butter filling over the top of the cake batter.
Top with the remaining cake batter.
Bake for 50 to 55 minutes or until toothpick comes out clean.
Remove from oven and allow to cool on cooling rack for about
half an hour.
Remove from Bundt pan and top with confectioners sugar or glaze.
To make Glaze follow instruction in video.
Enjoy!
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MY OTHER VIDEOS YOU MIGHT ENJOY:
HOW TO MAKE CHOCOLATE BRIGADEIRO CANDY
FRUITY PEBBLES BREAKFAST BREAD
How To make My Grandmother's Italian Cookies
Cheesecake Stuffed Baked Apples
Peanut Butter Icebox Cake
What The Heck Is A Chaffle ?
The Best Baked Maple Bacon Donuts
KETO Almond Flour Bread In A Mug
CHAMPAGNE CHEESECAKE DESSERT DIP
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The Baking Diva
Peanut Butter Cake (with THE best Peanut Butter Frosting EVER)
Intro and end graphic by DaBros Philippines!
This recipe for peanut butter cake with peanut butter frosting was adapted from a recipe found in a Delish magazine. The cake in the magazine was twice as thick and I found it to be too much cake and a little on the dry side.
Cake:
1 1/4 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
6 tbsp softened butter
1/2 cup brown sugar
1/4 white sugar
2 eggs
6 tbsp peanut butter
1/4 cup sour cream
1 1/2 tsp vanilla extract
6 tbsp milk
1/2 cup chocolate chips (mini or regular sized)
Blend flour, baking powder and salt together and set aside.
Cream together the butter and sugars.
Blend in eggs, peanut butter, sour cream, vanilla.
Add dry ingredients and milk alternately, in 2-3 additions until combined.
Stir in 1/2 cup mini or regular sized chocolate chips.
Spread into the bottom of a 9x13 greased baking dish and bake at 350F for 20-25 minutes until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Allow to cool completely. Frost with frosting.
Frosting:
1-8oz block cream cheese at room temperature
4 tbsp butter softened
1 1/4 cups peanut butter
2 cups powdered sugar
1 tsp vanilla extract
pinch salt
2 tbsp milk
Blend cheese, butter and peanut butter together until smooth.
Blend in vanilla, milk and powdered sugar.
Toppings:
1/2 cup peanut butter melted
1/2 to 1 cup chopped peanut butter
1/2 cup mini chocolate chips
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Chocolate Peanut Butter Cake
Bonnie MamaNature Russell, Board Certified Holistic Health Practitioner, demonstrates how to make her rich, decadent chocolate peanut butter cake, with all natural ingredients!
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Sharing homegrown wisdom to help you stay well in mind, body and spirit!
How to Make a Chocolate Peanut Butter Cream Cake (from Anna's New Book)! | LIVESTREAM
Recipe below! Get a SIGNED copy of Anna’s new cookbook, Baking Wisdom, shipped anywhere in the world, through Premiere Collectibles:
Tune in and bake with Anna! This cake is reminiscent of a peanut butter cup. It combines a mild but rich chocolate cake with an almost mousse-like peanut butter cream and an out-of-this-world double chocolate fudge frosting and filling. At once salty and sweet, airy and dense, this cake satisfies all of your cravings.
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• Recipe •
Makes one 3-layer, 8-inch (20 cm) cake
Serves 10 to 12
Prep Time: 1 hour, plus chilling
Cook Time: 35 minutes
The cake will keep uncovered in the fridge for up to 4 days.
• Ingredients •
Cake
4 oz (120 g) dark baking/couverture chocolate, chopped
¾ cup (175 mL) boiling water
1½ cups (300 g) packed light brown sugar
1 cup (250 mL) buttermilk
⅔ cup (160 mL) mayonnaise
2 large eggs
1 tsp vanilla extract
2 cups (300 g) all-purpose flour
⅓ cup (40 g) Dutch-process cocoa powder
1 tsp baking powder
½ tsp baking soda
½ tsp fine salt
Chocolate Fudge Sauce & Filling:
1 cup (250 mL) whipping cream
½ cup (60 g) Dutch-process cocoa powder
½ cup (100 g) granulated sugar
¼ cup (50 g) packed light brown sugar
¼ cup (60 mL) white corn syrup
6 oz (180 g) dark baking/couverture chocolate, chopped
¼ cup (60 g) unsalted butter
1 tsp vanilla extract
½ tsp fine salt
Peanut butter cream & assembly:
1 cup (250 g) smooth peanut butter
1 (8 oz/250 g) pkg cream cheese, softened
¾ cup (100 g) icing sugar, sifted
2 tsp vanilla extract
1 cup (250 mL) whipping cream, whipped to soft peaks
• Directions •
1. Preheat the oven to 350°F. Grease three 8-inch cake pans, then line the bottoms with parchment paper and dust sides with flour.
2. Melt the chocolate. Place chopped chocolate into a bowl and pour boiling water overtop, letting it sit a minute. Whisk to melt (don’t worry if mixture appears grainy). Set aside.
3. Mix the cake batter by hand. Whisk brown sugar, buttermilk, mayonnaise, eggs and vanilla by hand in large bowl until combined. Sift flour, cocoa powder, baking powder, baking soda and salt into bowl and whisk until no visible lumps. Whisk in chocolate mixture (the batter will be fluid) and divide evenly between three prepared cake pans, tapping out any excess air bubbles.
4. Bake the cakes for 30 minutes, until a tester inserted in the cake centre comes out clean. Allow cakes to cool for 15 minutes, then turn out onto a rack to cool completely.
5. Cook the sauce base. Bring cream, cocoa powder, granulated sugar, brown sugar and corn syrup to simmer over medium heat, whisking often, until smooth.
6. Add remaining ingredients. Stir in chocolate and butter and return to simmer while whisking constantly. Stir in vanilla and salt and remove from heat. Cool to room temperature, then chill at least 4 hours before using. Store in airtight container in the fridge up to 3 weeks or the best-before date of your cream, whichever is sooner.
7. Prepare the peanut butter cream. Beat peanut butter and cream cheese until smooth. Beat in icing sugar and vanilla, then fold in the whipped cream until smooth and evenly incorporated. Chill until ready to assemble.
8. Assemble the cake. Place first cake layer on a platter. Spoon half of peanut butter cream into a large piping bag (no tip needed) and half the fudge filling into another. Pipe a ring of peanut butter cream around the outside edge of the cake. Pipe a ring of fudge just inside the peanut butter ring. Keep repeating, alternating between the fillings until reaching centre. Place second cake layer on top and repeat piping, then top with the third cake layer. Spread layer of peanut butter cream on top and around sides until smooth, then pull off some cream from the sides to reveal cake layers (“naked style”) or cover the sides of the cake completely. Chill cake for 30 minutes to make decorating easier.
9. Decorate cake. Melt ¾ cup of fudge filling over low heat until fluid but not runny. Pour into small piping bag (no tip needed) or squeeze bottle. Starting at the top edge of the cake, squeeze drips of filling down as you rotate the cake, creating a drip effect—the drips should ideally run just halfway down the cake. Drizzle any remaining melted filling on top, and spread across using a palette knife. Chill for 20 minutes.
10. Finish the decorations. Spoon remaining peanut butter cream into one small piping bag (or multiple with different tips), and remaining fudge into another. Pipe dots and swirls of these frostings on top of the cake in a random pattern. You can pipe a ring around the top edge or completely cover the top of the cake, if you wish. Chill fully assembled cake for at least 2 hours before serving.
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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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