PEANUT BUTTER LAYER CAKE RECIPE RECIPES

Name: Peanut Butter Layer Cake
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 12-14 servings.
Ingredients: 1/2 cup butter, softened; 1-1/4 cups sugar; 1/2 cup peanut butter chips, melted; 2 eggs; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1-1/2 cups milk; PEANUT BUTTER FROSTING:; 1 cup peanut butter chips, melted; 1 package (8 ounces) cream cheese, softened; 1 teaspoon vanilla extract; 1/8 teaspoon salt; 3 cups confectioners' sugar; 2 to 3 tablespoons milk

PEANUT BUTTER LAYER CAKE RECIPE: HOW TO MAKE IT

Peanut Butter Layer Cake Recipe: How to Make It image

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

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 12-14 servings.

Number Of Ingredients 17

Ingredients

1/2 cup butter, softened
1-1/4 cups sugar
1/2 cup peanut butter chips, melted
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1-1/2 cups milk
PEANUT BUTTER FROSTING:
1 cup peanut butter chips, melted
1 package (8 ounces) cream cheese, softened
1 teaspoon vanilla extract
1/8 teaspoon salt
3 cups confectioners' sugar
2 to 3 tablespoons milk

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, FatContent 19g fat (11g saturated fat), CholesterolContent 70mg cholesterol, SodiumContent 350mg sodium, CarbohydrateContent 67g carbohydrate (48g sugars, FiberContent 2g fiber), ProteinContent 8g protein.

PEANUT BUTTER CHOCOLATE LAYER CAKE RECIPE | ALLRECIPES

Peanut Butter Chocolate Layer Cake Recipe | Allrecipes image

Made for my parents' anniversary! Peanut butter cake frosted with chocolate buttercream resembles the peanut butter cups used to garnish it!

Provided by Miss Alison

Categories Desserts Cakes Chocolate Cake Recipes

Total Time 1 hours 45 minutes

Prep Time 40 minutes

Cook Time 35 minutes

Yield 1 9-inch layer cake

Number Of Ingredients 21

Ingredients

¾ cup butter, softened
¾ cup creamy peanut butter
2 cups packed brown sugar
3 large eggs
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 cup milk
1 teaspoon vanilla extract
2 (1 ounce) squares unsweetened chocolate
2 (1 ounce) squares semisweet chocolate
1 cup butter, softened
4 cups sifted powdered sugar
¼ cup cocoa powder
¼ cup milk
2 teaspoons vanilla extract
½ cup butter, softened
1 cup creamy peanut butter
2 cups powdered sugar
2 tablespoons milk
16 miniature peanut butter cups (such as Reese's®)

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease and line two 9-inch round cake pans with parchment paper.
Beat butter and peanut butter for cake together with an electric mixer at medium speed until blended; gradually add brown sugar, beating well. Add eggs, one at a time, beating after each egg.
Combine flour, baking powder, and salt in a bowl; add to peanut butter mixture alternately with milk, beginning and ending with flour mixture. Mix at low speed after each addition until blended. Stir in vanilla extract. Pour batter evenly between the prepared cake pans.
Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, 30 to 35 minutes. Remove from the oven and cool completely on a wire rack.
While cakes cool, place unsweetened and semisweet chocolate in the top of a double boiler; bring water to a simmer and cook until chocolate melts, stirring often, 3 to 5 minutes. Remove from heat.
Beat 1 cup butter with an electric mixer at medium speed until creamy. Add melted chocolate, powdered sugar, cocoa powder, milk, and vanilla extract; beat until spreading consistency.
Place peanut butter and 1/2 cup butter in a small bowl. Beat with electric mixer at medium speed until creamy. Add powdered sugar gradually, alternately with milk, until frosting is thick and spreadable. Beat an additional 3 minutes.
Remove 1 cooled cake layer from its pan and frost with chocolate buttercream frosting. Place second cake on top and complete frosting with chocolate buttercream.
Frost a thick line on the top and bottom edges of the cake with peanut butter frosting using a frosting pouch fitted with a cake decorating tip. Place 16 dollops of peanut butter frosting around the perimeter of the cake. Place mini peanut butter cups on each dollop. Serve immediately.

Nutrition Facts : Calories 1125.1 calories, CarbohydrateContent 134.3 g, CholesterolContent 140.9 mg, FatContent 62.9 g, FiberContent 4.8 g, ProteinContent 16.8 g, SaturatedFatContent 30.2 g, SodiumContent 673.2 mg, SugarContent 109.4 g

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