PEANUT BUTTER CAKE
This is one of my favorite cake recipes given to me from a co-worker. It is the best peanut butter cake you will ever eat. The icing is like fudge.
Provided by Karen Pugh
Categories Desserts Cakes Sheet Cake Recipes
Time 50m
Yield 20
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Whisk flour, white sugar, and baking soda together in a bowl. Beat 1/2 cup milk, eggs, and 1 teaspoon vanilla extract into flour mixture using an electric mixer on low until smooth.
- Cook and stir water, 1/2 cup butter, vegetable oil, and 1/2 cup peanut butter together in a saucepan over medium heat until smooth, about 5 minutes. Stir peanut butter mixture into flour mixture until batter is well mixed; pour onto the prepared baking sheet.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 20 minutes.
- Melt 1/2 cup butter and 1/2 cup peanut butter together in a saucepan over medium heat until smooth; add 1/3 cup milk and 1 teaspoon vanilla extract. Whisk confectioners' sugar into mixture until icing is smooth, 3 to 5 minutes. Pour icing over warm cake.
Nutrition Facts : Calories 457.6 calories, Carbohydrate 62.3 g, Cholesterol 43.8 mg, Fat 22 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 8.3 g, Sodium 199.6 mg, Sugar 50.9 g
OOEY GOOEY BUTTERCAKE
Provided by Trisha Yearwood
Categories dessert
Time 1h35m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with nonstick spray.
- Combine the granulated sugar and butter in a stand mixer fitted with the paddle attachment on medium speed until blended. Add the eggs, vanilla and buttermilk and beat to combine. Whisk together the flour, baking powder and salt in a separate bowl. With the mixer on low, add the flour mixture to the wet mixture in three parts, mixing well between each addition and scraping down the bowl to fully combine. Put the dough in the prepared baking pan and press into an even layer across the bottom.
- For the gooey: Beat together the cream cheese and butter in the cleaned mixer bowl until combined. Using the low stir setting, add the confectioners' sugar and eggs in three parts, alternating between the two and scraping down the sides of the bowl as needed, until combined. Mix in the vanilla and buttermilk. Pour the mixture over the dough in the pan and use a spatula to smooth over the top.
- Bake until the cake has set and the edges are golden brown, 50 to 55 minutes. Cool for 15 minutes, then dust with more confectioners' sugar before serving.
PEANUT BUTTER CAKE
A mouth-watering sponge with a wonderfully gooey peanut butter and caramel filling
Provided by Jane Hornby
Categories Afternoon tea, Snack, Treat
Time 50m
Number Of Ingredients 11
Steps:
- Butter 2 x 20cm non-stick sandwich tins and line with circles of baking paper. Heat oven to 180C/fan 160C/gas 4. Using electric hand beaters, beat the butter, 3 tbsp peanut butter, eggs, sugar and yogurt together until smooth and creamy. Fold in the flour, then split the mix between the tins, using a spatula to get every last bit. Bake for 30 mins until risen and golden.
- Meanwhile, toss the salted peanuts and icing sugar with ½ tsp water until well coated and claggy. Spread over a non-stick baking sheet. When the cakes are ready, leave them to cool for 5 mins in the tin, then turn onto a cooling rack to cool completely. Turn the oven up to 200C/fan 180C/gas 6, then roast the nuts for 10 mins, tossing them a couple of times until golden and coated in a shiny caramel. Tip onto a lightly buttered plate. Make the topping while you wait: melt the chocolate and milk together in a pan over simmering water or microwave on High for 1 min, then stir to melt. Leave to cool.
- Put one of the sponges onto a plate, spread with 2 tbsp peanut butter (or more), then dot with the dulce de leche and spread with a palette knife. Sandwich the second sponge on top, then spread with the chocolate topping. Scatter with the caramelised peanuts to serve.
Nutrition Facts : Calories 445 calories, Fat 29 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.6 milligram of sodium
PEANUT BUTTER LAYER CAKE
My husband loves peanut butter, so this cake is his favorite. Sometimes I switch frosting recipes and use a chocolate frosting garnished with peanuts. -Carolyn Hylton, Covington, Virginia
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12-14 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in melted peanut butter chips. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition., Pour into two greased and floured 9-in. round baking pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat melted chips, cream cheese, vanilla and salt until light and fluffy. Add confectioners' sugar alternately with enough milk to achieve spreading consistency. Spread frosting between layers and over top and sides of cake.
Nutrition Facts : Calories 467 calories, Fat 19g fat (11g saturated fat), Cholesterol 70mg cholesterol, Sodium 350mg sodium, Carbohydrate 67g carbohydrate (48g sugars, Fiber 2g fiber), Protein 8g protein.
LOW SUGAR PEANUT BUTTER CAKE
I play Poker every Saturday night with my mom, sister and our families. Each week we take turns with the food. Someone will make the main dish, someone else the vegetables and the third will handle the dessert. Recently my mom had to really cut back on her sugar and we have really had a hard time finding low sugar dessert recipes that actually taste good. This started out as a peanut butter cake that I made with regular sugar and a brown sugar crumbly topping but after some serious tinkering I came up with this cake. It uses all low sugar ingredients and Splenda and turned out pretty darned good. I'm a little slower in the kitchen than most, so the prep times are how long it took ME to get things together, a better cook will probably take half that time. The preparation time also includes the one hour to chill.
Provided by Synthetic Fate
Categories Dessert
Time 2h30m
Yield 18-24 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Spray 13x9-inch cake pan with non-stick cooking spray.
- Sift together dry ingredients onto a large sheet of tin foil.
- In a large bowl, add peanut butter, eggs, milk , and vanilla Mix on medium speed until blended.
- Gradually add flour mixture to the peanut butter mixture and mix at medium speed until both mixtures are thoroughly combined, about 2 to 3 minutes.
- Add chocolate chips and mix by hand.
- Pour into pan.
- Bake 35 to 40 minutes or until toothpick inserted in the middle comes out clean.
- Set on wire rack to cool.
- Using the handle of a large wooden spoon, poke 25-30 "pudding holes" into cake.
- While cake continues to cool, start on topping.
- For topping, heat 2 cups skim milk over medium heat until just hot, about 10 minutes-DO NOT ALLOW TO BOIL.
- Add pudding mix to milk and stir constantly with a wire whisk until pudding begins to boil.
- Remove from heat and let sit for 5 minutes, stirring twice.
- Very slowly and gradually pour pudding over the cake making sure that pudding sinks into the "pudding holes.".
- To prevent "skin" from forming on top of the pudding, immediately put plastic wrap over cake, placing it directly on the pudding (it will peel off fine without disturbing the pudding later).
- Chill one hour before serving.
- *Note-For thicker topping, use two 1.3 oz boxes of pudding and 4 cups of skim milk. Follow same instructions for preparing topping above.
Nutrition Facts : Calories 191.7, Fat 7.8, SaturatedFat 4.3, Cholesterol 54.9, Sodium 224.3, Carbohydrate 25.1, Fiber 1.2, Sugar 5.3, Protein 6.1
SOUTHERN LIVING OLD FASHIONED BUTTER CAKE
Makes one great wedding cake or if cut into a third makes 18 fabulous cupcakes baked for 20 minutes @ same temperture. Frost with favorite frosting.
Provided by Shabby Sign Shoppe
Categories Dessert
Time 1h5m
Yield 1 cake, 30 serving(s)
Number Of Ingredients 9
Steps:
- Grease and flour 1 (12-inch), 1 (9-inch), and 1 (6-inch) round cakepan; set aside.
- Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating well after each addition.
- Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in extracts.
- Beat egg whites at high speed until stiff peaks form; fold into batter. Spoon 2 cups batter into 6-inch pan, 4 cups batter into 9-inch pan, and remaining batter into 12-inch pan.
- Bake at 325° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
- Wrap layers in plastic wrap to prevent drying; chill.
- NOTE: Layers may be wrapped in aluminum foil and frozen for up to 1 month. Unwrap and thaw at room temperature about 2 hours.
- Makes 1 (12-inch) layer, 1 (9-inch) layer, and 1 (6-inch) layer. Frost as desired. Add a fruit cream inbetween for added BAM!
Nutrition Facts : Calories 349, Fat 16.2, SaturatedFat 9.7, Cholesterol 102.6, Sodium 259.5, Carbohydrate 45.4, Fiber 0.5, Sugar 20.4, Protein 5.2
REAL SOUTHERN PEANUT BUTTER PIE
This peanut butter pie is the real deal. No pudding or freezing. Any true Southerner knows a real peanut butter pie when they taste it and this is it. This recipe was passed on to me by a chef at a famous inn here in Virginia that served up some of the best pies in the state.
Provided by vatech90
Categories Desserts Pies No-Bake Pie Recipes
Time 2h20m
Yield 8
Number Of Ingredients 11
Steps:
- Stir confectioners' sugar and peanut butter together in a bowl until crumbly. Remove 2 tablespoons peanut butter mixture to a small bowl and reserve as a garnish. Spread remaining peanut butter mixture into the bottom of the pie crust.
- Whisk milk, white sugar, flour, egg yolks, and salt together in a saucepan over medium heat until mixture begins to bubble and thicken, 5 to 10 minutes. Remove from heat and stir in butter and vanilla. Pour milk mixture over peanut butter mixture and cool pie completely in refrigerator, at least 2 hours.
- Spread whipped topping over chilled pie and sprinkle reserved 2 tablespoons peanut butter mixture over the top.
Nutrition Facts : Calories 388.7 calories, Carbohydrate 46.8 g, Cholesterol 58.8 mg, Fat 19.8 g, Fiber 1.6 g, Protein 7.5 g, SaturatedFat 7.9 g, Sodium 240.5 mg, Sugar 31.2 g
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PEANUT BUTTER CAKE RECIPE | SOUTHERN LIVING
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Servings 12Total Time 3 hrsCategory Cakes
- Prepare the Cake: Preheat oven to 350°F. Spray a 13- x 9-inch pan with baking spray with flour; set aside. Beat butter with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 1 minute. Gradually add sugar, and beat until light and fluffy, about 5 minutes. Add eggs, 1 at a time, beating just until blended after each addition and stopping to scrape down side of bowl as needed. Add peanut butter; beat until smooth, about 1 minute.
- Whisk together flour, baking soda, and salt in a medium bowl. With mixer running on low speed, add flour mixture and buttermilk, in alternating batches, to butter mixture, starting and ending with flour mixture and making sure each addition is fully incorporated before adding the next. Stir in vanilla. Spoon mixture into prepared pan, and smooth top with a small off-set spatula.
- Bake in preheated oven until cake is light brown and a wooden pick inserted in center comes out clean, 35 to 40 minutes . Remove from oven, and let cool in pan on a wire rack until completely cool, about 2 hours.
- Prepare the Frosting: Beat cream cheese, butter, and peanut butter with a stand mixer fitted with a paddle attachment on medium speed until creamy and blended, about 2 minutes. With mixer running on low speed, slowly add powdered sugar and salt, beating until well incorporated, about 2 minutes. Add vanilla, and beat on low speed until incorporated, about 10 seconds. Add cream, 1 teaspoon at a time, until frosting reaches desired consistency. Spread frosting over top of cooled cake, and sprinkle with peanuts.
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- In a large mixing bowl whisk together the flour, baking soda, salt and sugar. Set aside. Combine the butter, water and peanut butter in a pot on top of the stove and bring to a boil. Remove from stove and slowly stir in milk and vanilla extract. Pour into the bowl with flour mixture and stir with a spoon to mix. Add the eggs and stir until all ingredients are wet and mixed. Line a 15 x 10 inch baking pan with foil and spread mixture in pan. I do not spray the foil before adding cake mixture. Bake in a preheated 350 degree oven for 15 to 20 minutes until center tests done. Add frosting while cake is still hot.
- Combine butter, peanut butter and milk in a pan on top of stove and bring to a boil. Remove pan and add powdered sugar and vanilla extract stirring to melt all ingredients together. You can add more milk if frosting gets too thick. Pour over cake and spread with a knife to cover entire cake.
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