ultimate chocolate peanut butter cake

Add to Wishlist Ingredients Cake 3 cups all-purpose flour 1 cup dark cocoa powder 1-3/4 teaspoons baking soda 1 teaspoon baking powder 1/2 teaspoon salt 2 cups milk 2/3 cup vegetable oil 1-1/4 cups firmly-packed dark brown sugar 1 cup granulated sugar 4 eggs Sieve all the dry ingredients into a large bowl and beat in the melted butter and water. Combine eggs, buttermilk, water, oil and vanilla in a measuring cup and lightly beat with a fork. In a mixing bowl, beat oil, eggs, buttermilk, and vanilla for 1 minute. To make the chocolate cake: Preheat the oven to 350F (180C). Done. In a large bowl, stir together flour, sugar, cocoa, baking soda, baking powder, and salt. This recipe is baked in 3 layers of chocolate cake, but overall there are 6 cake layers total. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar . That's over 100 peanut butter cups in a single cake. It's all good news. Add sugar and continue creaming until well blended. In a small bowl, whisk eggs, sour cream and vanilla until blended; add to flour mixture . 1 bag mini or large Reese\'s Peanut Butter Cups, cut into chunks. Add peanut butter and mix until combined. 5 tablespoons whipping cream or milk, add more if needed. We recommend buying buttermilk from the store, but if you can't get to the store, make your own buttermilk by adding 1 teaspoon of white vinegar to a cup of milk. cups all-purpose flour 1 teaspoons baking powder teaspoon baking soda teaspoon salt 2 Tablespoons olive oil or your choice 3 Tablespoons Reese's peanut butter cup brown sugar 1 large egg cup buttermilk or milk of choice teaspoon maple syrup or vanilla extract Chocolate Ganache Glaze 1 cup whipping cream Bake for 30-35 minutes. Add 1 to 2 tablespoons of cream, and repeat with remaining powdered sugar. Step Three: Make the Peanut Butter Frosting Melt the semi-sweet chocolate in the microwave. For the Ultimate Peanut Butter Chocolate Cookie Cake: 1/2 cup unsalted butter, room temperature; 1/4 cup creamy peanut butter (I used skippy) 3/4 cup brown sugar; 1/4 cup white sugar; 2 large eggs, at room temperature; 1 teaspoon vanilla extract; 1 and 3/4 cups all-purpose flour; Stir well to combine. Divide the peanut butter cheesecake batter in half, and add the melted chocolate to one half, stirring until smooth and homogenous. Switch to paddle attachment. Poke holes all over the cake and drizzle with chocolate ganache. Generously grease a 1217 inch half sheet/jelly roll pan. Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. Mix at medium speed for 1 minute. all-purpose flour, large eggs, vegetable oil, white cake mix and 2 more Chocolate Peanut Butter Cake Roll Betty Crocker whipping cream, butter, whipping cream, chocolate, water, milk chocolate chips and 7 more Chocolate-Peanut Butter Cake AllRecipes Cool Whip whipped topping, peanut butter, Philadelphia Cream Cheese and 3 more Mix in the sour cream until creamy. Place the final cake layer, top side down, on the second layer of filling. . 1/2 cup of unsweetened dutch-process or natural cocoa powder 3 1/2 cups of confectioner's sugar 1/3 cup of creamy peanut butter Instructions First things first, make sure to beat the unsalted butter on medium speed using a stand or handheld mixer fitted with a paddle attachment. Let cool. Alternately add the flour and buttermilk, beating just until combined. Frost cooled cake. FIRST STEP: Preheat the oven to 350F. Add salt, vanilla, and whipping cream, blend on low speed until moistened. INSTRUCTIONS: Preheat the oven to 350 degrees. You're going to first put flour, sugar, cocoa, baking powder, baking soda and salt together in a bowl. Refrigerate to harden the frosting, then add a layer of chocolate frosting, if desired. Preheat oven to 350 degrees. In a large bowl, mix together your oil and sugar. Add the buttermilk, coffee, vegetable oil and eggs. Kevin loved it. Refrigerate the cake for at least 30 minutes and up to 3 hours to set the crumb coat. Evenly spread 1 cup of the buttercream over the cake layer. Beat until combined and add the eggs and vanilla extract. Whisk together until smooth. Remove from heat and add peanut butter and chocolate. Chocolate Banana Cake. Done. Preheat the oven to 350 F (180 C) degrees. Set aside. Bring to a boil and remove from heat. Mix in the cream cheese, followed by the peanut butter. Spray a 9" x 5" loaf pan with nonstick baking spray containing powder and set aside. If you have a flour sifter, sift all dry ingredients. Instructions. For the cake mix, whisk the eggs, vanilla and sour cream together. Let it cool 5 minutes. 10. The Best Chocolate Peanut Butter Cake for One is so decadent and topped with a warm peanut butter sauce. In a large bowl, combine 10 tablespoons butter and the brown sugar and beat well until fluffy. Use buttermilk. Preheat the oven to 350F. Add peanut butter to combine. Let's get started! Start with a yellow cake mix and add peanut butter to make an easy peanut butter cake. 4. 9. 2. In a large bowl, whisk the flour, baking soda, and salt together. ** Add powdered peanut butter 1 Tbsp at a time. In a stand mixer, mix the buttermilk, oil, eggs and vanilla. Whisk until combined. In a large mixing bowl, combine the flour, cocoa powder, baking soda, salt, and sugar. SECOND STEP: Add the flour, cocoa powder, sugar, baking soda, and salt to the baking dish. Preheat the oven to 360 degrees F. Prepare three 8-inch or four 6-inch round cake pans (butter or spray, line bottom with parchment paper, butter or spray paper and dust with flour). Top the cake with peanut butter chocolate frosting and chopped reese's cups. Using a mixer, in a large bowl add the peanut. In a large bowl, whisk flour, sugar, baking soda and salt. So peanut buttery. Sift together the flour, baking powder and salt. 11. In a small saucepan, combine water, butter, peanut butter and cocoa; bring just to a boil, stirring occasionally. Elena Todorova 408 2 48. Using a mixer, beat the two ingredients together until the mixture is light and fluffy. Butter Vanilla extract Salt Powdered Sugar Milk Mini Chocolate Chips How to Make Peanut Butter Chocolate Cake Prepare Cake: Preheat oven to 350 degrees F. Grease 3 9-inch round cake pans. The even layers of both chocolate cake and peanut butter frosting lead to very balanced bites of peanut butter and chocolate, so making 6 layers out of 3 is definitely worth the extra steps! Garnish with roasted salted peanuts if desired. With this, ensure to do so for about two minutes or till it is creamy. This chocolate peanut butter cake is big enough to serve 24 slices of cake. In a medium bowl, whisk together the eggs, buttermilk, coffee, oil and vanilla. Using a mixer, beat together cake mix, pudding mix, sugar, water, oil and eggs. J Jessica Henige Miller Sweet! 2 1/4 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup dutch process cocoa powder 1 cups sugar 8 tablespoons unsalted butter, softened 1/3 cup vegetable oil 1 cup milk 1/2 cup freshly brewed coffee 2 teaspoons vanilla extract 4 large eggs peanut butter frosting In a medium bowl, add flour, baking powder, baking soda and salt and whisk for about 45 seconds. In a medium-sized bowl, combine oil, peanut butter and sugar. 10 Best Reese Peanut Butter Cake Recipes. Heat the butter, water, and cocoa powder together in a large saucepan over medium heat. Let sit about 5 minutes to melt the chocolate. In a bowl of electric mixer, combine all the dry ingredients. Mix the wet ingredients (all but the coffee) together. Line 2 (12-cup) muffin pans with paper baking cups. Make the cookie cake layers: Preheat the oven to 350F (180C). 1/4 c heavy cream. 1 Devil's Food Cake Mix ( I sift the cake mix, but it is optional) 1 cup all purpose flour 1 cup granulated sugar teaspoon salt 1 cup sour cream Grease and flour a 1510 inch jelly roll pan. So chocolaty. Whisk the dry ingredients together until well combined. In a large bowl or mixer, combine sugar, flour, baking soda and salt. 2. Spray a 10-inch bundt pan with nonstick cooking spray. (Don't let it get chunky, stir/reduce heat if needed). Starting with the mixer on a low speed, beat in about 2 cups of powdered sugar. Add the just-boiled water and whisk in the cocoa and the . Heat in 15 second increments, stirring in between each, until the . Grease 2 - 8 inch round baking pans. Place 9-inch parchment rounds on bottoms of pans and grease if desired. Cut the butter lengthways into four pieces (just to aid melting), place in a heavy-based, fairly wide saucepan and set over a gentle heat. In a large bowl, whisk together the remaining 1 cup of peanut butter and the whipped topping. Add the dry ingredients and buttermilk and whisk until the batter looks smooth, about 1 minute. Once cake layers are cool, spread frosting between layers and over the outside of the cake. Lightly spray an 88 baking dish with nonstick cooking spray (all of the cake ingredients will be mixed in the baking dish). Preheat oven to 350 degrees. In a mixing bowl, cream butter and peanut butter until fluffy. Frosting directions: 1. Try and share some of our amazing sugar-free cake recipes with peanut butter on Bonapeti. Combine the flour, sugar, dark cocoa, baking powder, baking soda, salt, and espresso powder in a large bowl or in the bowl of a stand mixer. Spread peanut butter on top with a spatula. Add in the coffee last and mix well. Preheat oven to 325 degrees Fahrenheit. Dust with cocoa powder, and set aside. Butter two 8-by-2-inch round cake pans. Preheat the oven to 350 degrees and grease 9x5 loaf pan. In a large bowl, cream together the peanut butter, butter and brown sugar until light and fluffy. Mix all of the dry ingredients together in a bowl and then stir in the wet ingredients. In a large mixing bowl, combine all cake ingredients except boiling water (sugar, flour, baking powder, baking soda, salt, eggs, milk, oil, vanilla and cocoa powder.) In a separate bowl, whisk together the butter, eggs, sour cream, and buttermilk. Whisk constantly until the butter has melted and everything is smooth and combined. In a very large bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt. Cookies Cupcake Ingredients 1 cup margarine cup unsweetened cocoa powder 1 cup water cup buttermilk 2 eggs 2 cups all-purpose flour 2 cups white sugar teaspoon baking soda 1 teaspoon vanilla extract 1 cup peanut butter 1 tablespoons vegetable oil cup unsweetened cocoa powder cup margarine 6 tablespoons buttermilk 1 teaspoon vanilla extract Instructions. Set aside. Continue to beat until combined. Have you ever been craving dessert and wanted to bake a yummy treat, but you don't want to bake an entire pan of something because you really just want one treat? FOR ASSEMBLY Place the first cake layer top side up, in the center of the cake board. Grease a 13x9-in. Preheat oven to 300 degrees. refrigerate until the mousse is set, at least 4 hours Peanut Butter Buttercream Frosting In a large mixer with whisks or large bowl with a hand mixer beat the egg whites, sugar and salt for 5 mins while beating on medium add the butter 1-2 Tbsp at a time While mixing, gradually add the hot water and mix until combined. Now your cupcakes are ready to bake! Slowly beat it into the chocolate mixture. Let the cake cool completely. Prepare three 8-inch round pans with cooking spray and parchment rounds. Decorate: Pour slightly cooled chocolate ganache on top then, once again, run a bench scraper around the sides to smooth it out. Assembly: Set aside. Mix on low speed until just combined, and then medium-high speed until completely combined. Monika . Preheat oven to 350 degrees (F). Place the remaining 1/4 cup chocolate chips and 1 1/2 milk into a microwave-safe bowl. Fill with chocolate cupcake batter until each liner is half full. Melt the chocolate chips and butter in a pan over low-medium heat, stirring constantly. Directions. To make the cake: Preheat your oven to 350 F. Grease and flour two 8-inch cake pans. Prepare the Chocolate Cupcakes: Preheat oven to 350F. Line with parchment paper. Pour the batter into the prepared pan. Creamy peanut butter will be essential to the peanut butter frosting. . Beat in the powdered sugar and a few splashes of milk until smooth but still thick. 1 cup + 1 tablespoon half-and-half (or 50% whole milk + 50% heavy cream) 2 tablespoons brewed coffee or espresso, room temperature 1 tablespoon pure vanilla extract 4 large eggs, room temperature Peanut Butter Buttercream 3 large egg whites 3/4 cup granulated sugar (5 1/4 ounces) 3 tablespoons water Cake Directions. Hot, gooey, and ready in five minutes! Set aside. Cooking Recipes; . Then pour the dry ingredients in the mixer slowly with the wet ingredients. Bake at 350 degrees F for 35 to 40 minutes. How to make a 6 layer peanut butter chocolate cake. Step-by-step photo tutorial Chocolate Cake Combine the flour, cocoa, sugar, baking powder, salt, and espresso powder and set aside. In a large bowl whisk together flour, sugar, baking soda, and salt. Whisk in the peanut butter until smooth. Stir in vanilla. As the cakes cool, make the peanut butter frosting by beating the peanut butter with butter and then mixing in the powdered sugar, vanilla, salt, and heavy cream. After putting the cake mix, milk, eggs and peanut butter in my bowl, I use an electric or stand mixer to whisk it for one minute on low, then, after scraping the sides, an additional three. Completely cool cake. Pour batter into prepared pan. You can never, ever go wrong with chocolate and peanut butter. In a large bowl using an electric mixer, beat the butter until smooth. Cool before frosting with a layer of peanut butter frosting. Preheat the oven to 350F. Flour Cocoa Powder Baking Powder Baking Soda Salt Water Sugar Butter Vanilla Extract Vegetable Oil Eggs Dark chocolate I recommend a good quality dark chocolate and cocoa powder, you'll be surprised the difference it will make in your final product. baking pan. Chill cake in refrigerator until peanut butter is firm to the touch, about 15 minutes. Butter the parchment, and dust with cocoa powder; tap out excess. Coast cake. Grease 4 8-inch round cake pans with nonstick spray and line the bottoms with parchment paper. Once you have the cake covered in the chocolate frosting, pile the chopped peanut butter cups on top. Add the eggs and vanilla and whisk to incorporate. Spoon the ganache over the cold cake (working quickly because it starts to thicken). Peanut Butter Chocolate Chip Cake recipe from a cake mix with added peanut butter and chocolate chips topped with homemade chocolate icing. Yep. Using a large whisk or hand mixer, whip until smooth, silky, and combined. Grease the bottom and sides of a 13x9 inch baking pan. You could also slice it smaller to have 48 servings. Make sure the saucepan is large enough to mix a cake in. In a large bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt. Beat the eggs with an electric mixer until they are bright yellow and slightly thick. Preheat oven to 350 degrees F. Grease and flour a 8x8 inch pan. Combine the brown sugar, oil, and peanut butter in a large mixing bowl. Mix in your buttermilk. In a microwave-safe bowl, microwave the chocolate frosting for 15-20 seconds, or until it can be poured easily. Sift together the flour, cocoa powder, baking powder, baking soda, and salt and set aside. We like to use a stand or hand mixer to make sure everything gets combined well. Ingredients For the Chocolate Cake Layers ** For a deeper chocolate taste you can add 1 tablespoon cocoa powder and replace the water with 1 cup hot strong brewed or instant coffee. Turn the mixer to medium-high and beat the buttercream for about 3 to 5 minutes. 3. Sift cocoa; whisk in boiling coffee and milk. Mix with an electric mixer at medium speed for 1 minute. Repeat for second cake layer. Make a well in the middle of the dry ingredients. Spray three 8-inch round cake pans with nonstick cooking spray, line the bottom of each pan with a parchment paper circle, and set aside. In a medium sized bowl, add in the cream cheese and the egg. Add the wet ingredients to the dry and mix for 2-3 minutes on medium. 3-4 cups of powdered sugar 1 teaspoon vanilla extract 1-2 tablespoons of milk pinch of salt 5-6 chopped Reese's peanut butter cups Preheat the oven to 350. Set aside. Add vanilla and whip until smooth. Grease 3 8-inch cake pans and set aside. Bake for about 35-40 minutes, or until a toothpick inserted in the center comes out clean. Add dry ingredients to wet ingredients and stir until combined. Whisk together flour, cocoa, baking powder, baking soda, and salt in a large bowl until thoroughly combined. Grease and flour two eight inch round cake pans. In a different bowl, mix together your dry ingredients. Slowly add cubed butter and mix until smooth. Add in the oil, vinegar, and vanilla extract and water. Lightly grease the sides and sprinkle with cocoa powder. In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. Preheat the oven to 180C/350F/Gas mark 4 and line your cake tins with greaseproof paper. Scrape the side and bottom of the bowl and mix on . Combine water and butter in a large saucepan and heat until the butter melts. Instructions. Directions. Divide the batter over the prepared cake pans and place on a rack in the middle of the oven. 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