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Peanut Butter Cake Recipes For Dessert

Nabiilah is an author who loves writing fantasy / teen fiction novels like The Other Side of Paradise and The Infinity Coven Trilogy

peanut-butter-cake-recipes-for-dessert

Easy and Traditional Peanut Butter Cake Recipe

Ingredients:

Vegetarian

Produce
1/2 cup: Peanuts, roasted

Refrigerated
2: Eggs, large

Condiments
1/2 cup: Peanut butter, creamy

Baking & spices
2 cups: All purpose flour
1 tsp: Baking soda
3 cups: Confectioner's sugar
2 cups: Granulated sugar
1 tsp: Salt
2 tsp: Vanilla

Oils & vinegars
1/2 cup: Vegetable oil

Dairy
2 stick: Butter, unsalted
7/8 cup: Buttermilk

Liquids
1 cup: Water

Instructions:

  • Preheat oven to 350F. Spray a 9x13 pan.
  • Whisk together the flour, sugar, baking soda, and salt and set aside.
  • Heat the butter and water in a medium/large saucepan until it comes to a boil. Take off the heat and whisk in the peanut butter and oil until smooth. Let cool for a few minutes, then whisk in the eggs, buttermilk, and vanilla until well blended. Add the dry ingredients to the wet ingredients, and whisk until just combined.
  • Pour the batter into the prepared pan and bake for 40-45 minutes, until the top is golden and a toothpick inserted in the center comes out clean. Set the cake on a cooling rack while you make the frosting.To make the frosting, put the butter, peanut butter, and buttermilk in a saucepan and bring to a full boil. Take off the heat and beat in the vanilla and powdered sugar, adding a cup at a time, until the frosting is smooth. I like to put it back on a gentle heat just to rewarm it, stirring constantly, before pouring over the cake. Note: if your frosting is very stiff and not pourable, add a little bit more buttermilk to thin it out. Pour the hot frosting over the warm cake, working quickly because the frosting sets up immediately. Spread evenly over cake.

Simple Peanut butter Cake Recipe

Ingredients:

Vegetarian

Refrigerated
3: Eggs, large

Condiments
3/4 cup: Peanut butter, smooth
3/4 cup: Peanut butter

Baking & spices
2 cups: All-purpose flour
1 1/2 tsp: Baking powder
1/2 tsp: Baking soda
1 1/2 cups: Brown sugar, light
3 1/2 cups: Powdered sugar
1/4 tsp: Salt
2 tsp: Vanilla extract

Oils & vinegars
3/4 cup: Vegetable oil

Dairy
3/4 cup: Butter, unsalted
2 oz: Cream cheese
1 tbsp: Heavy cream
3/4 cup: Milk
1/3 cup: Sour cream

Instructions:

  • Preheat the oven to 350F (180C or 160C fan-forced).
  • Line the bottom of two 8-inch round cake pans with baking paper. Lightly grease and flour the sides. Be sure that the sides of the pans are at least 2 inches (5 cm). See recipe notes for pan size options.
  • Whisk together the flour, baking powder, baking soda and salt in a medium bowl.
  • Beat together the oil, light brown sugar and peanut butter in a very large bowl. Mix in the eggs and vanilla extract. Stop mixing once you no longer see pieces of egg.
  • Using a hand-held metal whisk, whisk in the sour cream. Whisk in about ½ of the flour mixture (again, whisking by hand). Carefully whisk in the milk. Whisk in the rest of the flour mixture until combined. Stop mixing once combined.
  • Divide the batter evenly between the 2 prepared pan. Bake both on the middle rack of the oven for about 28-33 minutes, or until an inserted toothpick comes out clean and you see the edges starting to pull away from the pan. Let them cool.
  • For the frosting : in a large bowl using an electric mixer, beat the butter until smooth. Mix in the cream cheese, followed by the peanut butter. Starting with the mixer on a low speed, beat in about 2 cups of powdered sugar. Mix in the rest of the powdered sugar about ½ cup at a time until the desired sweetness is reached. If the frosting seems too thick, beat in 1-2 tablespoons of cream, 1 tablespoon at a time.
  • Ensure the cake layers are fully cooled before assembling the cake. If the tops of your cakes are domed, use a serrated knife to gently saw off the rounded tops. Place 1 cake layer bottom side up on the plate or cake stand that you plan to serve it on. Frost the top with about ⅓ of the frosting.
  • Place the second cake layer on top, with the bottom facing up. Frost a thin layer of frosting around the sides to seal in any crumbs. Optionally, place the cake in the fridge for 20-30 minutes for the frosting to firm up. Frost the sides and top with swirls of peanut butter frosting.
peanut-butter-cake-recipes-for-dessert
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Peanut Butter Cake with Chocolate Cream Recipe

Ingredients:

Refrigerated
2: Eggs, large

Condiments
1 1/4 cups: Peanut butter

Baking & spices
1 3/4 cups: All purpose flour
1/2 tsp: Baking powder
2 1/4 tsp: Baking soda
3/4 cup: Cocoa powder, natural unsweetened
9 cups: Powdered sugar
1 tsp: Salt
6 oz: Semi-sweet chocolate chips
2 cups: Sugar
1 1/2 tsp: Vanilla extract

Oils & vinegars
1/2 cup: Vegetable oil

Dairy
2 cups: Butter, salted
1/2 cup: Heavy whipping cream
1 cup: Milk
6 tbsp: Water or milk

Liquids
1 cup: Water, hot

Other
null: Crumbled reeses

Instructions:

  • Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with non-stick baking spray and parchment paper in the bottom. Add the flour, sugar, cocoa, baking soda, baking powder and salt to a large mixer bowl and combine. Set aside.
  • Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine. Add the wet ingredients to the dry ingredients and beat until well combined. Slowly add the hot water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
  • Divide the batter evenly between the prepared cake pans and bake for 22-25 minutes, or until a toothpick comes out with a few moist crumbs. Remove cakes from oven and allow to cool for 2-3 minutes, then remove to a cooling rack to finish cooling.
  • To make the frosting, combine the butter and peanut butter in a large mixer bowl and mix until well combined. Add about half of the powdered sugar and mix until smooth. Add 3 tablespoons of water or milk and mix until smooth. Add remaining powdered sugar and mix until smooth. Add remaining water or milk and mix until smooth, keeping an eye on the consistency of the frosting so it doesn’t get too thin.
  • Place the first cake layer on a serving plate or cardboard cake circle and top with about 1 cup of frosting. Smooth frosting into an even layer. Add about half of the chopped Reese’s on top of the frosting and press into the frosting. Spread a small amount of frosting on top of the Reese’s so that it’s sticky on top for the next cake layer.
  • Add the next cake layer and top with about 1 cup of frosting. Smooth frosting into an even layer. Add the final cake layer to the top of the cake.
  • Smooth out the frosting on the sides of the cake, creating a thin crumb coat. Add about 1 cup of frosting to the top of the cake and smooth into an even layer.

Peanut Butter Cake with Cream Recipe

Ingredients:

Refrigerated
7: Egg

Condiments
1 14oz can: Dulce de leche
12: Fun sized reese's peanut butter cups
3/4 cup: Peanut butter

Baking & spices
1 3/4 cup: All-purpose flour
2 tsp: Baking soda
3/4 Heaping cup: Cocoa
4 cups: Powdered sugar
1 tsp: Salt
2 cups: Semi-sweet chocolate chips
3/4 cup: Shortening
3 1/4 cup: Sugar
2 1/2 tbsp: Vanilla

Drinks
1 cup: Coffee, black hot

Dairy
1 1/4 cup: Butter
1 cup: Buttermilk
4 8oz packages: Cream cheese, full fat
1 cup: Heavy cream
1/2 cup: Sour cream

Instructions:

  • To make chocolate cake, preheat oven to 350.
  • Line bottoms of 2 9" round baking pans with parchment paper and spray with cooking spray, set aside.
  • In large bowl mix together your flour, sugar, cocoa, baking soda and salt.
  • Add your eggs, buttermilk, butter and vanilla and mix until smooth.
  • Fold in your hot coffee until a runny batter forms.
  • Pour into your prepared baking pans and bake for about 30-35 minutes.
  • Remove from oven and let cool in pans for about 10 minutes before inverting on cooling racks.
  • Once fully cool, wrap in saran wrap and refrigerate.
  • To make your Cheesecake preheat your oven to 475.
  • Fill large pan with about 1/2" of water and spray a 9" springform pan with non-stick cooking spray and wrap bottom in tinfoil.
  • Use a large bowl with electric mixer mix your cream cheese until fluffy. Mix in your sugar, sour cream and vanilla until combined. Mix in 1 egg at a time, making sure to blend after each addition. Fold in your chopped Reese's Peanut Butter Cups.
  • Pour into your prepared pan and place pan in water dish. Place in oven and bake for 10 minutes and reduce heat to 350 and continue to bake another 50-60 minutes or until cheesecake is just set. Remove from oven and let cool, once cool cover and refrigerate at least 4-6 hours if not overnight.
  • Top your dulce de leche with 1 layer of your cheesecake. Spread with about 1 cup of your peanut butter buttercream and top with 2nd layer of cake. Spread the rest of your dulce de leche and top with other layer of cheesecake.
  • Decorate with peanut butter ganache and crusty peanuts on top.
peanut-butter-cake-recipes-for-dessert

Moist Peanut Butter Cake Recipe

Ingredients:

Refrigerated
4: Egg

Condiments
1 cup: Peanut butter
8: Peanut butter cups - large one, large

Baking & spices
1/2 cup: Chocolate chips
1: Chocolate topping
4 cups: Confectionery sugar
1: German chocolate cake mix
1 tsp: Vanilla

Oils & vinegars
1 tbsp: Vegetable or canola oil

Bread & baked goods
1: Cake

Dairy
1 cup: Butter
1 (8-ounce) package: Cream cheese
1: Cream cheese layer

Desserts
3: Butterfinger candy bars,

Other
2: Nd layer

Instructions:

  • Preheat oven to 350 degrees, 325 degrees if using a glass pan.
  • Combine the cake mix, egg and butter together. Beat until it is combined. Spray a 9 x 12 pan with cooking spray and then put the cake mix layer over the bottom. Pat it down.
  • Cut the large peanut butter cups into 4 pieces. Roughly chop the Butterfingers. Spread evenly over the cake layer.
  • Combine the cream cheese, vanilla and peanut butter together until combined. Add the eggs one at a time and mix them in. Add the butter. When this is all combined together add the confectionery sugar. Spread evenly over the candy bar layer.
  • Bake for about 50 minutes. I used a glass pan and it took just over an hour. The mixture will be puffed up in the center when done. It will jiggly just slightly. Remove from oven and let cool.
  • Melt the chocolate for 1 minute in the microwave. Add the oil. Stir until combined. Spread over the top of the cream cheese layer.

Peanut Butter Cake Recipe With Chocolate Chips

Ingredients:

Refrigerated
6: Eggs

Condiments
1 1/4 cup: Peanut butter

Baking & spices
2 1/2 cups: All purpose flour, toasted
3/4 tsp: Baking powder
1 1/4 cup: Brown sugar, dark
1: Chocolate chips, Mini
1 cup: Cocoa
1 1/2 cup: Flour
2 cups: Powdered sugar
1/4 tsp: Salt
1 cup: Semi-sweet chocolate chips
12 oz: Semi-sweet chocolate chips
1/4 cup: Shortening
3 1/2 cups: Sugar
6 tsp: Vanilla

Oils & vinegars
1 1/2 cup: Vegetable oil

Dairy
1 1/2 cup: Butter
1 cup: Heavy whipping cream
3 tbsp: Milk
1 tbsp: Water or milk

Instructions:

  • Line the bottoms of three 8 inch cake pans with parchment paper and grease the sides. Preheat oven to 350 degrees. Mix together the oil, sugar and vanilla extract. Add eggs and mix until well combined. Combine flour, cocoa, baking powder and salt.
  • Slowly add to the egg mixture until well combined. Pour the batter evenly into the three pans and spread evenly. Bake for 25-30 minutes, or until a toothpick comes out with a few crumbs. Remove brownies from oven and allow to cool for about 10 minutes in the pan, then remove to cool on wire rack. While brownies cool, make cookie dough.
  • Place half of chocolate chips in a metal bowl. Microwave half of the heavy cream until it starts to boil. Remove from microwave and pour over chocolate chips. Cover bowl with saran wrap for 5-7 minutes. Whisk chocolate and cream until smooth. Using one of the same 8 inch cake pans that you baked the brownies in, put parchment paper or saran wrap in the bottom and up the sides of the pan. You will use it to lift the layers out of the pan. Place the first brownie into the bottom of the pan.
  • Place cake in refrigerator and make the peanut butter icing. To make the icing, beat the shortening and butter together until smooth. Add the peanut butter and mix until smooth. Slowly add the powdered sugar and mix until smooth. Add cream and decorate the cake as you want.

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