Bake for 20 to 25 minutes, until the cake has doubled in size and the edges start to pull away from the sides of the pan. In the end, I ended up using 2 *entire* bags of mini peanut butter cups. Let sit about 5 minutes to melt the chocolate. Heat the butter, water, and cocoa powder together in a large saucepan over medium heat. ::cake: Preheat oven to 350 degrees. Whisk in the peanut butter until smooth. One Layer Cake: Grease 913" pan with non-stick cooking spray. Preheat oven to 300 degrees. 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. In a saucepan over medium heat, combine butter, water and peanut butter. Add the just-boiled water and whisk in the cocoa and the . 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. Grease a 13x9-in. Set aside. 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. Mix in the sour cream until creamy. Refrigerate the cake for at least 30 minutes and up to 3 hours to set the crumb coat. 2. Preheat oven to 400 degrees. Melt the semi-sweet chocolate in the microwave. Dust with cocoa powder, and set aside. Frosting directions: 1. Grease 2 - 8 inch round baking pans. This Reese . In a large bowl, combine 10 tablespoons butter and the brown sugar and beat well until fluffy. If you have a flour sifter, sift all dry ingredients. Set aside. Beat granulated sugar, brown sugar, and butter in bowl of a stand mixer fitted with a paddle attachment on medium . Done. Place the remaining 1/4 cup chocolate chips and 1 1/2 milk into a microwave-safe bowl. Mix the wet ingredients (all but the coffee) together. Directions. Grease the bottom and sides of a 13x9 inch baking pan. Decorate: Pour slightly cooled chocolate ganache on top then, once again, run a bench scraper around the sides to smooth it out. To make the cake: Preheat your oven to 350 F. Grease and flour two 8-inch cake pans. So chocolaty. Refrigerate to harden the frosting, then add a layer of chocolate frosting, if desired. Divide the peanut butter cheesecake batter in half, and add the melted chocolate to one half, stirring until smooth and homogenous. We like to use a stand or hand mixer to make sure everything gets combined well. Heat in 15 second increments, stirring in between each, until the . Mix in the rest of the powdered sugar about cup at a time until the desired sweetness is reached. Peanut Butter Chocolate Chip Cake recipe from a cake mix with added peanut butter and chocolate chips topped with homemade chocolate icing. Divide the batter between 3 greased cake pans. (Don't let it get chunky, stir/reduce heat if needed). Whisk together flour, cocoa, baking powder, baking soda, and salt in a large bowl until thoroughly combined. Add the dry ingredients and buttermilk and whisk until the batter looks smooth, about 1 minute. 10. 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. Mix in the cream cheese, followed by the peanut butter. In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. Decorate with more meringues, peanuts and peanut butter chocolate candies - the ultimate! In a medium-sized bowl, combine oil, peanut butter and sugar. Monika . ** Add powdered peanut butter 1 Tbsp at a time. most popular; most commented; most photographed; best rated; Chocolate Banana Cake. Bring to a boil and remove from heat. Now your cupcakes are ready to bake! 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 9. Spread peanut butter on top with a spatula. Turn the mixer to medium-high and beat the buttercream for about 3 to 5 minutes. Bake for about 35-40 minutes, or until a toothpick inserted in the center comes out clean. 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. Frost cooled cake. Make the cookie cake layers: Preheat the oven to 350F (180C). In a large bowl whisk together flour, sugar, baking soda, and salt. Lightly grease the sides and sprinkle with cocoa powder. In a medium bowl, sift the flour, baking powder, baking soda and salt. Preparation. Place 9-inch parchment rounds on bottoms of pans and grease if desired. Add in the coffee last and mix well. INSTRUCTIONS: Preheat the oven to 350 degrees. Preheat the oven to 350F. Evenly spread 1 cup of the buttercream over the cake layer. Yep. In a large bowl, whisk flour, sugar, baking soda and salt. Chocolate Banana Cake. Preheat oven to 350 degrees (F). In a small saucepan, combine water, butter, peanut butter and cocoa; bring just to a boil, stirring occasionally. FOR ASSEMBLY Place the first cake layer top side up, in the center of the cake board. In a large bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In a large bowl or mixer, combine sugar, flour, baking soda and salt. In a large bowl, whisk the flour, baking soda, and salt together. In a separate bowl, whisk together the butter, eggs, sour cream, and buttermilk. Line 2 (12-cup) muffin pans with paper baking cups. Step 1. Servings 24cupcakes Ingredients For the Chocolate Peanut Butter Cup Cupcakes: 1 and 1/4 cups all-purpose flour (160 grams) 1 cup unsweetened non-alkalized (natural) cocoa powder (112 grams) 1 teaspoon baking soda 1 and 1/2 teaspoons baking powder 1/2 teaspoon salt 3 tablespoons *canola oil 1/2 cup (113 grams) unsalted butter Elena Todorova 408 2 48. Ingredients Needed: There are FOUR parts to make this chocolate peanut butter layer cake: The chocolate cake, the peanut butter filling, the ganache layer, and the chocolate ganache glaze. Grease 3 8-inch cake pans and set aside. 6 Coast Cake. Mix at medium speed for 1 minute. Grease and flour a 1510 inch jelly roll pan. So peanut buttery. 2. 11. Cooking Recipes; . 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. 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! That's over 100 peanut butter cups in a single cake. SECOND STEP: Add the flour, cocoa powder, sugar, baking soda, and salt to the baking dish. Add vanilla and whip until smooth. Finally, fill a piping bag with the remaining peanut butter frosting and pipe around the edges of the cake. In a large mixing bowl, combine the flour, cocoa powder, baking soda, salt, and sugar. In a medium bowl, add flour, baking powder, baking soda and salt and whisk for about 45 seconds. Whisk together until smooth. Lightly spray an 88 baking dish with nonstick cooking spray (all of the cake ingredients will be mixed in the baking dish). Spray a 10-inch bundt pan with nonstick cooking spray. Using a mixer, beat together cake mix, pudding mix, sugar, water, oil and eggs. Slowly beat it into the chocolate mixture. Add 1 to 2 tablespoons of cream, and repeat with remaining powdered sugar. Heat until just simmering. Scrape the side and bottom of the bowl and mix on . How to make a 6 layer peanut butter chocolate cake. 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 Try and share some of our amazing sugar-free cake recipes with peanut butter on Bonapeti. baking pan. Add sugar and continue creaming until well blended. 5-10mins)). Repeat for second cake layer. Top with cooled chocolate ganache. Line the bottom of three 8-inch round cake tins with rounds of parchment paper. Preheat the oven to 180C/350F/Gas mark 4 and line your cake tins with greaseproof paper. Separate out 1 cup of chocolate batter (about 4.5 oz) and place it in a piping bag. Add the wet ingredients to the dry and mix for 2-3 minutes on medium. 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? Whisk constantly until the butter has melted and everything is smooth and combined. Add peanut butter and mix until combined. Directions. Preheat the oven to 350 degrees and grease 9x5 loaf pan. You could also slice it smaller to have 48 servings. Step Three: Make the Peanut Butter Frosting In a mixing bowl, beat oil, eggs, buttermilk, and vanilla for 1 minute. With this, ensure to do so for about two minutes or till it is creamy. Cookies Cupcake Slowly add cubed butter and mix until smooth. Add to flour mixture, stirring just until moistened. . In a very large bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt. Combine the brown sugar, oil, and peanut butter in a large mixing bowl. Yep. Line with parchment paper. In a microwave-safe bowl, microwave the chocolate frosting for 15-20 seconds, or until it can be poured easily. Set aside. Beat the eggs with an electric mixer until they are bright yellow and slightly thick. Add the dry ingredients and mix to combine. In a stand mixer, mix the buttermilk, oil, eggs and vanilla. Cool before frosting with a layer of peanut butter frosting. Drizzle it over the cake and spread evenly with the back of a spoon or an offset spatula. Prepare the Chocolate Cupcakes: Preheat oven to 350F. Cake Directions. Chill cake in refrigerator until peanut butter is firm to the touch, about 15 minutes. Let the cake cool completely. Place the final cake layer, top side down, on the second layer of filling. Prepare three 8-inch round baking pans, line the bottom with parchment paper and grease the sides. Then pour the dry ingredients in the mixer slowly with the wet ingredients. 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. Garnish with roasted salted peanuts if desired. Instructions. In a different bowl, mix together your dry ingredients. In a mixing bowl, cream butter and peanut butter until fluffy. Prepare three 8-inch round pans with cooking spray and parchment rounds. 4. Mix the flour sugar, cocoa, salt, baking powder and baking soda together in a large bowl. Almost a full bag for the inside and the rest for the outside. FIRST STEP: Preheat the oven to 350F. Once you have the cake covered in the chocolate frosting, pile the chopped peanut butter cups on top. Poke holes all over the cake and drizzle with chocolate ganache. Combine water and butter in a large saucepan and heat until the butter melts. Start with a yellow cake mix and add peanut butter to make an easy peanut butter cake. 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 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 Remove from heat and add peanut butter and chocolate. Using a mixer, in a large bowl add the peanut. Fill with chocolate cupcake batter until each liner is half full. In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Completely cool cake. Add the cooled cocoa mixture, buttermilk, and eggs and mix using a hand mixer or whisk until well combined. 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. Melt the chocolate chips and butter in a pan over low-medium heat, stirring constantly. Let's get started! 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. Instructions. The Best Chocolate Peanut Butter Cake for One is so decadent and topped with a warm peanut butter sauce. Mix on low speed until just combined, and then medium-high speed until completely combined. In a large bowl or the bowl of a stand mixer, whisk together the sugar, flour, cake flour, cocoa powder, baking powder, baking soda, and salt. Once cake layers are cool, spread frosting between layers and over the outside of the cake. Prepare your bake even stripes if desired. Preheat the oven to 350F. Set aside. Creamy peanut butter will be essential to the peanut butter frosting. Mix with an electric mixer at medium speed for 1 minute. Start by creaming together well-softened butter, cocoa powder, and salt. Sift together the flour, cocoa powder, baking powder, baking soda, and salt and set aside. Grease 4 8-inch round cake pans with nonstick spray and line the bottoms with parchment paper. Preheat the oven to 350F. 1/4 c heavy cream. Or use our cake release recipe. Make sure the saucepan is large enough to mix a cake in. Spray a 9" x 5" loaf pan with nonstick baking spray containing powder and set aside. Then mix the oil, eggs, buttermilk, and vanilla just until combined. Place rack in middle of the oven. Add in the oil, vinegar, and vanilla extract and water. Stir together the powdered sugar and cocoa powder. Preheat the oven to 350 F (180 C) degrees. In a large bowl, cream together the peanut butter, butter and brown sugar until light and fluffy. 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 Add the buttermilk, coffee, vegetable oil and eggs. Preheat oven to 350 degrees. Starting with the mixer on a low speed, beat in about 2 cups of powdered sugar. 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; 5 tablespoons whipping cream or milk, add more if needed. Let it cool 5 minutes. Then beat at high speed until frosting is fluffy. To make the chocolate cake: Preheat the oven to 350F (180C). 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 Beat until combined and add the eggs and vanilla extract. Hot, gooey, and ready in five minutes! Bake for 30-35 minutes. Generously grease a 1217 inch half sheet/jelly roll pan. In a large mixing bowl, sift the flour, cocoa powder, baking soda, baking powder, and salt together. 1 bag mini or large Reese\'s Peanut Butter Cups, cut into chunks. Let cool. In a large bowl, stir together flour, sugar, cocoa, baking soda, baking powder, and salt. Add dry ingredients to wet ingredients and stir until combined. Add the eggs and vanilla and whisk to incorporate. In a medium sized bowl, add in the cream cheese and the egg. 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. Prepare bundt pan by greasing with shortening and dust with flour. Top the cake with peanut butter chocolate frosting and chopped reese's cups. You can never, ever go wrong with chocolate and peanut butter. Assembly: You're going to first put flour, sugar, cocoa, baking powder, baking soda and salt together in a bowl. Beat in the eggs one at a time, then stir in vanilla. Whisk until combined. Combine eggs, buttermilk, water, oil and vanilla in a measuring cup and lightly beat with a fork. Set aside. Try 2 delicious sugar-free cake recipes with peanut butter. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar . While mixing, gradually add the hot water and mix until combined. Add salt, vanilla, and whipping cream, blend on low speed until moistened. Whisk or mix (with the whisk attachment) to thoroughly combine. 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 Butter the parchment, and dust with cocoa powder; tap out excess. Beat in the powdered sugar and a few splashes of milk until smooth but still thick. 3. Next, sprinkle 2 cup of the milk chocolate chips on top and around the bottom of the cake. Step-by-step photo tutorial Chocolate Cake Combine the flour, cocoa, sugar, baking powder, salt, and espresso powder and set aside. Trust me on the coffeeit enhances the chocolate flavor. 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. This chocolate peanut butter cake is big enough to serve 24 slices of cake. Make a well in the middle of the dry ingredients. Use a standard muffin pan and place a muffin liner in each muffin cup. Set aside. Coast cake. Preheat oven to 325 degrees Fahrenheit. Add peanut butter to combine. It's all good news. In a large bowl, mix together your oil and sugar. Stir well to combine. Switch to paddle attachment. Whisk the dry ingredients together until well combined. Divide the batter over the prepared cake pans and place on a rack in the middle of the oven. Butter two 8-by-2-inch round cake pans. So rich. Instructions. 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). Kevin loved it. 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 Use buttermilk. Mix in your buttermilk. Step 1. For the cake mix, whisk the eggs, vanilla and sour cream together. Place a Reese's peanut butter cup in the center of each cup filled with batter. Using a mixer, beat the two ingredients together until the mixture is light and fluffy. The butter and chocolate mixture will feel very thick, almost gnarly, just beat until it's well incorporated. Preheat oven to 350 degrees. In a medium bowl, whisk together the eggs, buttermilk, coffee, oil and vanilla. In a bowl of electric mixer, combine all the dry ingredients. In a large bowl using an electric mixer, beat the butter until smooth. Using a large whisk or hand mixer, whip until smooth, silky, and combined. In a small bowl, whisk eggs, sour cream and vanilla until blended; add to flour mixture . Bake at 350 degrees F for 35 to 40 minutes. In a large bowl, whisk together the remaining 1 cup of peanut butter and the whipped topping. Pour batter into prepared pan. Spoon the ganache over the cold cake (working quickly because it starts to thicken). This recipe is baked in 3 layers of chocolate cake, but overall there are 6 cake layers total. 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. Pour into prepared pan. Pour the batter into the prepared pan. Peanut Butter Chocolate Poke Cake is the ultimate EASY reese's cake! Done. Continue to beat until combined. Alternately add the flour and buttermilk, beating just until combined. Preheat oven to 350 degrees F. Grease and flour a 8x8 inch pan. Stir in vanilla. Sift cocoa; whisk in boiling coffee and milk. Grease and flour two eight inch round cake pans. 10 Best Reese Peanut Butter Cake Recipes. 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.) Sift together the flour, baking powder and salt. Sieve all the dry ingredients into a large bowl and beat in the melted butter and water.