Best Chocolate Peanut Butter Cake Recipes

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PEANUT BUTTER MOON PIE: CHOCOLATE CAKE, GRAHAM CRACKER CRUST, PEANUT BUTTER CREAM CHEESE FILLING, MARSHMALLOW FROSTING



Peanut Butter Moon Pie: Chocolate Cake, Graham Cracker Crust, Peanut Butter Cream Cheese Filling, Marshmallow Frosting image

Provided by Food Network

Categories     dessert

Time 2h

Yield 36 cupcakes

Number Of Ingredients 23

1 cup graham cracker crumbs
1/4 cup granulated sugar
4 tablespoons butter
15 ounces all-purpose flour
5 ounces cocoa powder
1 pound 8 ounces sugar
1 tablespoon baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
4 eggs
1 1/2 cups buttermilk
3 ounces vegetable oil
2 teaspoons vanilla extract
1 1/2 cups hot coffee
12 ounces cream cheese
8 ounces butter
1 1/2 pounds powdered sugar, sifted
1 teaspoon vanilla extract
8 ounces creamy peanut butter
2 cups granulated sugar
1/2 teaspoon cream of tartar
4 egg whites
2 teaspoons vanilla extract

Steps:

  • For the crust: Preheat the oven to 325 degrees F. Line muffin pans with 36 muffin liners. Combine the graham cracker crumbs, granulated sugar and butter in a bowl. Mix with your hands until well combined. Press 2 tablespoons of the mixture into the cupcake liners and bake for 7 minutes. Remove and let cool.
  • For the chocolate cake: Preheat the oven to 325 degrees F. In the bowl of an electric mixer with the whisk attachment, whisk the flour, cocoa powder, granulated sugar, baking soda, baking powder and salt until well combined. Add the eggs, one at a time, scraping the bowl as needed. Add the buttermilk, vegetable oil, vanilla and coffee and mix for about a minute until well combined. Fill the 36 muffin pans with the pre-baked graham cracker crust three-quarters full with batter and bake until a toothpick inserted comes out clean, about 20 minutes.
  • For the peanut butter cream cheese filling: Whip the cream cheese and butter in an electric mixer with the paddle attachment until fully incorporated. With the mixer on low, gradually add the powdered sugar until combined. Add the vanilla and mix until combined. Finally, add the peanut butter and mix until fully incorporated.
  • For the marshmallow frosting: In small saucepan, combine the granulated sugar, 5 ounces water and the cream of tarter and boil until the sugar dissolves, stirring occasionally.
  • In the bowl of an electric mixer with the whisk attachment, beat the egg whites and vanilla until firm peaks form. With mixer on high, slowly stream the hot sugar mixture into the egg whites and mix for about 3 minutes.
  • To assemble: Use a knife to cut a hole out of the center of the cupcakes. Fill with peanut butter cream cheese filling with a spoon and frost with marshmallow frosting.

BANANA-CHOCOLATE CHIP CAKE WITH PEANUT BUTTER FROSTING



Banana-Chocolate Chip Cake with Peanut Butter Frosting image

This cake is perfect for beginners-it's moist, forgiving, and easy. Jif creamy peanut butter is our favorite for the decadent frosting.

Provided by Janet McCracken

Categories     Cake     Chocolate     Fruit     Dessert     Bake     Kid-Friendly     Tropical Fruit     Banana     Party     Peanut Butter     Bon Appétit     Birthday     Vegetarian     Pescatarian     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield 16 servings

Number Of Ingredients 21

Cake:
Nonstick vegetable oil spray
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons kosher salt
1 1/2 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup (packed) light brown sugar
3 large eggs
1 1/2 teaspoons vanilla extract
2 cups mashed very ripe bananas
1 cup sour cream
1 10-ounce bag mini chocolate chips
Frosting:
2 cups creamy peanut butter
1 1/2 cups powdered sugar
1 cup (2 sticks) unsalted butter, room temperature
2 1/2 teaspoons vanilla extract
Chocolate chips, mini chocolate chips, and chocolate kisses
Special Equipment
Two 8x8x2" cake pans

Steps:

  • For cake:
  • Preheat oven to 350°F. Coat cake pans with nonstick spray. Line bottom of pans with parchment; coat paper. Whisk flour, baking soda, and salt in a medium bowl. Using an electric mixer, beat sugar, butter, and brown sugar in a large bowl until light and fluffy, about 3 minutes. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl. Beat in vanilla.
  • Add dry ingredients; beat on low speed just to blend. Add bananas and sour cream; beat just to blend. Fold in mini chips. Divide batter evenly among pans; smooth tops.
  • Bake cakes until a tester inserted into the center comes out clean, about 35 minutes. Transfer to wire racks; let cool in pans for 10 minutes. Invert cakes onto racks; peel off parchment and let cool completely.
  • For frosting:
  • Using an electric mixer, beat first 4 ingredients in a medium bowl until a light and fluffy frosting forms, 2-3 minutes.
  • Place 1 cake on a platter. Spread 1 1/4 cups frosting over. Place remaining cake on top. Cover top and sides of cake with remaining frosting. Garnish with chocolate chips and kisses. DO AHEAD: Cake can be made 2 days ahead. Cover and chill. Let stand at room temperature for 1 hour before serving.

PEANUT BUTTER CHOCOLATE CAKE



Peanut Butter Chocolate Cake image

Meet the Cook: In our chocolate-loving house, this cake disappears very quickly! My husband and I have a 6-month-old son. We enjoy the peacefulness of country living. -Dorcas Yoder, Weyers Cave, Virginia

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12-16 servings.

Number Of Ingredients 18

2 large eggs
1 cup whole milk
2/3 cup canola oil
1 teaspoon vanilla extract
2 cups all-purpose flour
2 cups sugar
2/3 cup baking cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup brewed coffee, room temperature
PEANUT BUTTER FROSTING:
3 ounces cream cheese, softened
1/4 cup creamy peanut butter
2 cups confectioners' sugar
2 tablespoons whole milk
1/2 teaspoon vanilla extract
Miniature semisweet chocolate chips, optional

Steps:

  • In a large bowl, combine the eggs, milk, oil and vanilla. Combine the dry ingredients; gradually beat into egg mixture until blended. Stir in coffee (batter will be thin). , Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. , For frosting, beat the cream cheese and peanut butter in a bowl until smooth. Beat in sugar, milk and vanilla. Spread over cake. Sprinkle with chocolate chips if desired. Store in the refrigerator.

Nutrition Facts : Calories 365 calories, Fat 15g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 308mg sodium, Carbohydrate 56g carbohydrate (40g sugars, Fiber 1g fiber), Protein 5g protein.

CHOCOLATE BANANA CAKE WITH PEANUT BUTTER CREAM CHEESE FROSTING



Chocolate Banana Cake with Peanut Butter Cream Cheese Frosting image

Inspired by Elvis's famous peanut butter banana sandwich, I took this to the next level by incorporating the flavors into a moist and simple cake. But who can have a cake without frosting? Not me! A creamy peanut butter cream cheese frosting tops this off and makes it my one-of-a-kind cake filled with four favorite flavors. I think Elvis would be proud!

Provided by CaSaundraLeigh

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 1h30m

Yield 8

Number Of Ingredients 19

cooking spray
1 ½ cups all-purpose flour
¾ cup white sugar
½ cup whole wheat flour
¼ cup unsweetened cocoa powder
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 large bananas, mashed
¾ cup buttermilk
½ cup egg whites
⅓ cup unsweetened applesauce
1 egg
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese (such as Philadelphia®)
¼ cup creamy peanut butter
¼ cup confectioners' sugar
1 teaspoon vanilla extract
1 banana, sliced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch baking pans with cooking spray.
  • Combine all-purpose flour, white sugar, whole wheat flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.
  • Stir mashed bananas, buttermilk, egg whites, applesauce, egg, and 1 teaspoon vanilla extract together in a separate bowl. Add gradually to the flour mixture, mixing until batter is just combined.
  • Divide batter evenly between the prepared cake pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 30 minutes.
  • Combine cream cheese, peanut butter, confectioners' sugar, and 1 teaspoon vanilla extract in a large bowl; beat with an electric mixer until frosting is creamy.
  • Run a rubber spatula around the edges of the cooled cakes. Grease a baking sheet lightly with cooking spray. Invert cake pans onto the baking sheet; tap bottoms lightly to release cakes.
  • Spread frosting onto the cake layers. Stack layers; frost top and sides. Cut into 8 slices. Garnish with banana slices.

Nutrition Facts : Calories 427 calories, Carbohydrate 63.8 g, Cholesterol 55 mg, Fat 15.6 g, Fiber 4.3 g, Protein 11.9 g, SaturatedFat 7.7 g, Sodium 526.1 mg, Sugar 31.9 g

CHOCOLATE PEANUT BUTTER CAKE



Chocolate Peanut Butter Cake image

Provided by Food Network

Categories     dessert

Time 1h45m

Yield 12 servings

Number Of Ingredients 16

Cooking spray, for the pans
2 cups all-purpose flour
2 cups granulated sugar
1 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon fine salt
1 cup buttermilk
1 cup brewed coffee
1/2 cup vegetable oil
2 large eggs
2 pounds confectioners' sugar
1 pound (4 sticks) unsalted butter
3/4 cup creamy peanut butter
2 tablespoons milk
Pinch of fine salt

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Coat three 6-inch-round cake pans with cooking spray.
  • Sift the flour, granulated sugar, cocoa powder, baking soda, baking powder and salt into a large bowl. Mix with an electric mixer at medium speed for 1 minute. Add the buttermilk, coffee, vegetable oil and eggs. Mix at medium speed for 1 minute. Scrape the side and bottom of the bowl and mix on medium speed for 1 minute more. Divide the cake batter evenly among the prepared pans. Bake on the top rack until a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
  • Cool the cakes in the pans for 20 minutes then turn out onto wire racks to cool completely.
  • For the buttercream: Add the confectioners' sugar and butter to a large mixing bowl. Beat with an electric mixer on low speed until completely incorporated, 1 to 2 minutes. Add the peanut butter, milk and salt. Mix on high speed until the mixture becomes fluffy and lighter in color, about 2 minutes. Scrape the side and bottom of the bowl and mix again on high speed for 1 minute.
  • To assemble the cake: Level each cake round with a serrated knife or cake leveler. Use an offset spatula to spread a thin layer of the buttercream on top of one round. Top with a second round and spread it with a thin layer of buttercream. Repeat with the third round, spreading the buttercream on the top and sides of the cake. Smooth with a bench scraper.

PEANUT BUTTER-CHOCOLATE SWIRL BUNDT CAKE



Peanut Butter-Chocolate Swirl Bundt Cake image

Save room for seconds! This irresistible scratch-made peanut butter Bundt boasts both a decadent swirl of chocolate and luscious chocolate glaze.

Provided by By Annalise Sandberg

Categories     Dessert

Time 1h20m

Yield 12

Number Of Ingredients 12

2 1/4 cups Gold Medal™ all-purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup creamy peanut butter
1 1/4 cups buttermilk
3 eggs
1 teaspoon vanilla
2 oz dark or bittersweet chocolate, melted and cooled
4 oz dark or bittersweet chocolate, chopped
1/2 cup heavy whipping cream

Steps:

  • Heat oven to 350°F. Spray 9- or 10-inch fluted tube cake pan with cooking spray.
  • In large bowl, mix flour, sugar, baking powder, baking soda and salt. Add peanut butter and 3/4 cup of the buttermilk. Beat on medium-high speed until smooth and creamy, scraping bowl as needed.
  • In separate bowl, mix remaining 1/2 cup buttermilk with the eggs and vanilla. Add to peanut butter mixture in 3 additions, mixing after each.
  • Scoop out approximately 1 cup of the peanut butter cake batter into medium bowl. Add melted chocolate; mix until combined.
  • Spoon one-third of the peanut butter cake batter into cake pan. Spoon the chocolate-peanut butter cake batter on top, and then top with the remaining peanut butter cake batter. Use a knife to gently swirl batters together.
  • Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pan; remove to cooling rack to cool completely.
  • To make glaze, place chocolate in small bowl. Microwave cream in small microwavable bowl uncovered on High just until hot, then pour over the chocolate. Let stand 5 minutes; stir until smooth. Drizzle over cooled cake; let stand 20 minutes to set.

Nutrition Facts : Calories 430, Carbohydrate 57 g, Cholesterol 60 mg, Fat 2, Fiber 2 g, Protein 9 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 35 g, TransFat 0 g

PEANUT BUTTER AND CHOCOLATE CAKE II



Peanut Butter and Chocolate Cake II image

If you like chocolate and peanut butter you will love this cake. A chocolate sheet cake is spread with peanut butter, and then topped with chocolate frosting.

Provided by BRENDABOWEN

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 1h30m

Yield 12

Number Of Ingredients 16

1 cup margarine
¼ cup unsweetened cocoa powder
1 cup water
½ cup buttermilk
2 eggs
2 cups all-purpose flour
2 cups white sugar
½ teaspoon baking soda
1 teaspoon vanilla extract
1 cup peanut butter
1 ½ tablespoons vegetable oil
¼ cup unsweetened cocoa powder
½ cup margarine
6 tablespoons buttermilk
1 teaspoon vanilla extract
3 ½ cups confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  • In a saucepan, combine 1 cup margarine, 1/4 cup cocoa, water, eggs, and 1/2 cup buttermilk in a saucepan. Cook, stirring occasionally, until it bubbles. Remove from heat and set aside.
  • In a large bowl, mix flour, 2 cups sugar and baking soda. Make a well in the center and pour in chocolate mixture. Add vanilla and beat until smooth. Spread batter into prepared pan.
  • Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  • In a small bowl, mix peanut butter and oil. Spread over top of cake. In a saucepan, combine 1/4 cup cocoa, 1/2 cup margarine, and 6 tablespoons buttermilk. Heat until boiling. Remove from heat and stir in vanilla. Place confectioners' sugar in a large bowl. Beat in chocolate mixture and continue mixing until smooth. Spread over cake.

Nutrition Facts : Calories 718.3 calories, Carbohydrate 93.1 g, Cholesterol 31.7 mg, Fat 36.7 g, Fiber 3 g, Protein 10.1 g, SaturatedFat 7.1 g, Sodium 445.9 mg, Sugar 72.5 g

CHOCOLATE-PEANUT BUTTER BUNDT CAKE



Chocolate-Peanut Butter Bundt Cake image

This cake version of a peanut butter cup boasts moist devil's food cake wrapped around a soft, peanut buttery cake core. The peanut butter cake batter will stay nicely centered if you enlist the help of a resealable plastic bag or pastry bag to pipe it into a ring in the middle of the batter, but you don't need to be so exacting. If that feels too fancy, spooning it in will yield equally delicious results. The cake is nicely sweet on its own, but take it over the top by adding peanut butter and chocolate glazes. Keep the glazes thin so that they're fluid enough not only to evenly coat the surface and run own the sides of the cake, but also so they combine and marble together to make Instagram-worthy swirls.

Provided by Erin Jeanne McDowell

Categories     cakes, dessert

Time 2h30m

Yield One 10-inch cake

Number Of Ingredients 26

3/4 cup/180 grams smooth peanut butter (not natural)
1/2 cup/115 grams cream cheese, at room temperature
1/3 cup/75 grams light or dark brown sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
3 tablespoons all-purpose flour
1/4 teaspoon fine sea salt
Nonstick cooking spray
1 cup/95 grams unsweetened cocoa powder, plus more for dusting the pan
1 cup/240 milliliters boiling water
1 cup/240 milliliters cold buttermilk
1 cup/225 grams unsalted butter (2 sticks), at room temperature
1/2 cup/120 milliliters neutral oil, like vegetable or canola
2 cups/400 grams granulated sugar
4 large eggs, at room temperature
2 teaspoons vanilla extract
3 cups/385 grams all-purpose flour
1 1/4 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon fine sea salt
1/4 cup/60 milliliters heavy cream, plus more as needed
1/4 cup/60 grams smooth peanut butter (not natural)
1/2 cup/60 grams confectioners' sugar
Pinch of fine sea salt
1/3 cup/80 milliliters heavy cream
1/3 cup/55 grams chopped bar semisweet chocolate

Steps:

  • Make the peanut butter filling: In the bowl of an electric mixer fitted with the paddle attachment, cream the peanut butter, cream cheese and brown sugar on medium speed until light and fluffy, 3 to 4 minutes.
  • Add the egg and vanilla and mix on medium speed until fully incorporated. Add the flour and salt and mix on low speed to combine. Scrape the mixture into a large resealable plastic bag (or pastry bag) and set aside. (Alternatively, you can scrape the mixture into a medium bowl.) If necessary, rinse and dry the paddle attachment and bowl before proceeding.
  • Make the cake: Heat the oven to 325 degrees. Lightly spray a 10-inch bundt pan with nonstick spray. Add a few spoonfuls of cocoa powder into the pan and tap it around until the pan is fully coated in cocoa.
  • Place 1 cup/95 grams cocoa powder in a medium heat-safe bowl, and pour the boiling water over it. Whisk well to combine, then add the buttermilk and whisk to combine.
  • In the bowl of an electric mixer fitted with a paddle attachment, cream the butter, oil and sugar on medium speed until light and fluffy, 4 to 5 minutes.
  • Add the eggs one at a time, mixing on medium speed until fully incorporated and scraping the bowl between each addition. Add the vanilla and mix on low speed to combine.
  • In a medium bowl, whisk the flour, baking powder, baking soda and salt to combine. Add about a third of this mixture to the mixer and mix on low speed to combine.
  • Add half of the cocoa-buttermilk mixture to the mixer and mix on low speed to combine. Continue to alternate adding the dry and wet ingredients until the batter is uniformly combined.
  • Pour about 2/3 of the cake batter into the prepared pan and spread into an even layer. Cut a 1-inch opening from one of the bottom corners of the bag and squeeze the peanut butter filling into the pan, making a ring in the center of the chocolate batter aiming not to touch the outer edge or inner tube of the pan. Alternatively, you can gently spoon the peanut butter mixture on top of the chocolate batter, aiming to create a ring shape.
  • Pour the remaining chocolate cake batter on top of the peanut butter filling and gently spread into an even layer. Transfer the pan to the oven and bake until a toothpick or skewer inserted into the center comes out clean, about 1 hour or up to 1 hour 10 minutes.
  • Cool in the pan for 10 minutes, then use a small offset spatula to gently loosen the cake at the edges and around the inner tube, and invert it onto a cooling rack to cool completely.
  • Make the peanut butter glaze: Heat the cream in a small pot to a simmer. In a small heat-safe bowl, mix the peanut butter and confectioners' sugar to combine, then add the hot cream, and mix until smooth. It should be thick but still loose enough to drizzle easily.
  • Make the chocolate glaze: Heat the cream in the small pot to a simmer. Place the chocolate in a medium heat-safe bowl, then pour the hot cream over it. Stir until the mixture is totally smooth. It will be thinner than the peanut butter glaze.
  • Place the cake on the cooling rack set over a baking sheet. Spoon half of the chocolate glaze over the cake, letting it drip down the sides, then spoon half of the peanut butter glaze on top. Repeat this process with the remaining glaze, and use the back of the spoon to gently swirl where the two glazes meet in a few spots. Gently remove the cake and transfer to a serving platter. Allow the glaze to set at least 15 minutes before slicing and serving.

CHOCOLATE SHEET CAKE WITH PEANUT BUTTER FROSTING



Chocolate Sheet Cake with Peanut Butter Frosting image

Provided by Kelsey Nixon

Time 2h5m

Yield 24 servings

Number Of Ingredients 16

3 cups flour
3 cups sugar
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3 large eggs
3/4 cup sour cream
2 teaspoons pure vanilla extract
1 1/2 cups (3 sticks) butter
3/4 cup cocoa powder
1 1/2 cups hot water
1/2 cup (1 stick) butter
1/2 cup smooth peanut butter
4 cups powdered sugar (confectioners' sugar)
1/3 cup milk
1 teaspoon vanilla extract
1/2 cup chopped walnuts, optional

Steps:

  • Preheat the oven to 350 degrees F. Grease and flour a 18 by 13-inch rimmed baking sheet.
  • In a large mixing bowl, combine the flour, sugar, baking soda, and salt. In a separate mixing bowl, beat the eggs and mix in the sour cream, and vanilla. Add the egg mixture to the flour mixture, mixing until just combined.
  • In a saucepan over medium-high heat, melt the butter and stir in the cocoa powder, and hot water. Bring the mixture to a boil and then remove from the heat. Cool slightly, and incorporate the cocoa mixture with the dry ingredients, mixing just until blended.
  • Pour the batter into the prepared pan. Bake for 25 minutes, or until a tester inserted into the center comes out clean. Cool completely.
  • For the frosting:
  • In a large heavy-bottomed saucepan over medium heat, melt the butter. Add the peanut butter and mix until smooth. Remove from the heat. In a separate large bowl, whisk together the milk, and powdered sugar until fully incorporated. Stir in the vanilla, and slowly incorporate the peanut butter mixture, blending well after each addition.
  • Frost the cake while both the frosting and cake are still warm. Top with nuts, if desired.
  • Cook's Note: Making a sheet cake is the best bang for your buck when it comes to dessert for a group. To vamp it up, take small biscuit cutters and create tiered cakes that can be dusted with powdered sugar. Cake scraps can be saved for a delicious trifle the next day.
  • Sheet Cake Variations:
  • Chocolate Fudge Frosting: instead of peanut butter frosting, replace peanut butter in frosting recipe with 1/3 cocoa powder. Prepare the frosting the same way.
  • Toasted Coconut: In addition to topping with nuts, top cake with toasted coconut.
  • Caramel/Fudge Cake: Drizzle warm caramel sauce and/or fudge sauce over frosting just before serving.
  • Sheet Cake Variations, follows.

PEANUT BUTTER CHOCOLATE POKE CAKE



Peanut Butter Chocolate Poke Cake image

When my family is planning a get-together, I can count on three or four people asking if I'm bringing this chocolate peanut butter poke cake. If you don't have a chocolate cake mix, use a white or yellow one and stir in 3 tablespoons of baking cocoa. -Fay Moreland, Wichita Falls, Texas

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 20 servings.

Number Of Ingredients 7

1 package chocolate cake mix (regular size)
2 teaspoons vanilla extract, divided
Dash salt
2/3 cup creamy peanut butter
2 cans (14 ounces each) sweetened condensed milk
1 cup confectioners' sugar
Topping: Chopped peanut butter-filled sandwich cookies, peanut butter cups or a combination of the two

Steps:

  • Preheat oven to 350°. Prepare cake mix according to package directions, adding 1 teaspoon vanilla and salt before mixing batter. Transfer to a greased 13x9-in. baking pan. Bake and cool completely as package directs., Whisk peanut butter and milk until blended. Using the end of a wooden spoon handle, poke holes in cake 2 in. apart. Slowly pour 2 cups peanut butter mixture over cake, filling each hole. Refrigerate cake and remaining peanut butter mixture, covered, until cake is cold, 2-3 hours., Combine remaining vanilla and remaining peanut butter mixture; gradually beat in enough confectioners' sugar to reach a spreading consistency. Spread over cake. Add toppings as desired. Refrigerate leftovers.

Nutrition Facts : Calories 360 calories, Fat 16g fat (4g saturated fat), Cholesterol 41mg cholesterol, Sodium 312mg sodium, Carbohydrate 49g carbohydrate (40g sugars, Fiber 1g fiber), Protein 7g protein.

BANANA-CHOCOLATE CHIP CAKE WITH PEANUT BUTTER-CREAM CHEESE ICING



Banana-Chocolate Chip Cake with Peanut Butter-Cream Cheese Icing image

Categories     Cake     Cheese     Chocolate     Side     Bake     Banana     Peanut     Butter

Yield makes 8 to 10 servings

Number Of Ingredients 17

2 1/2 cups cake flour
3/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups mashed ripe banana (about 2 large)
1 1/2 teaspoons pure vanilla extract
3/4 cup buttermilk
1/4 pound plus 4 tablespoons (1 1/2 sticks) butter
1 cup sugar
3 eggs
3/4 cup semisweet chocolate chips, plus 1/4 cup for garnish
Peanut Butter-Cream Cheese Icing
1/2 cup creamy peanut butter
1 (8-ounce) package cream cheese, softened
1 1/4 cups confectioners' sugar
1/2 teaspoon vanilla extract
(makes about 2 1/2 cups, enough for 1 two-layer cake)

Steps:

  • Preheat the oven to 375°F. Butter and flour two 8-inch round cake pans.
  • Sift the cake flour, baking powder, baking soda, and salt together in a large bowl. Whisk together the banana, vanilla, and buttermilk in a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy; add the eggs, one at a time, and beat until well mixed.
  • Add the dry ingredients and banana mixture to the butter mixture in three alternating stages (dry, wet, dry), ending with the dry. Fold in the chocolate chips. Divide the batter between the pans and bake for about 25 minutes, or until springy in the center. Allow cakes to cool in pans for about 10 minutes. Run a knife around the rim of the pan to loosen cake, then invert to release cake. Cool completely on wire racks. Spread icing between the layers, and on the top and sides of the cake. Sprinkle with chocolate chips, if desired.
  • Peanut Butter-Cream Cheese Icing
  • Cream the peanut butter and the cream cheese in a mixer with the paddle attachment, scraping the sides once or twice, until light and fluffy. Beat in the sugar gradually. When completely incorporated, add the vanilla.

WARM CHOCOLATE PEANUT BUTTER PUDDING CAKE



Warm Chocolate Peanut Butter Pudding Cake image

Warm and delicious. You'll love this recipe. Serve drizzled with chocolate syrup with whipped cream, if you like.

Provided by kokonut

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 2h

Yield 12

Number Of Ingredients 14

cooking spray
1 ½ cups all-purpose flour
½ cup brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 cup creamy peanut butter
¾ cup sour cream
3 tablespoons butter, melted
1 teaspoon almond extract
2 tablespoons boiling water
¾ cup white sugar
6 tablespoons unsweetened cocoa powder
2 cups boiling water
2 tablespoons chocolate syrup

Steps:

  • Coat the inside of a slow cooker with cooking spray.
  • Whisk flour, brown sugar, baking powder, and baking soda together in a bowl. Whisk peanut butter, sour cream, melted butter, almond extract, and 2 tablespoons boiling water in a separate bowl until smooth. Stir flour mixture into peanut butter mixture to make a very thick batter. Scoop batter into prepared slow cooker.
  • Whisk white sugar, cocoa powder, and 2 cups of boiling water in a bowl until thoroughly combined. Pour chocolate mixture over batter in slow cooker.
  • Cook on High until cake begins to pull away from the sides of the cooker and feels firm on top, about 1 1/2 hours. Allow to cool 15 minutes before serving. Drizzle with chocolate syrup.

Nutrition Facts : Calories 327.2 calories, Carbohydrate 38.8 g, Cholesterol 14 mg, Fat 17.3 g, Fiber 2.7 g, Protein 8.1 g, SaturatedFat 6.2 g, Sodium 278.4 mg, Sugar 22 g

CHOCOLATE POUND CAKE WITH PEANUT BUTTER GLAZE



Chocolate Pound Cake with Peanut Butter Glaze image

We've dressed up our Classic Pound Cake recipe with cocoa powder, which adds a rich, decadent flavor. A creamy, two-ingredient peanut butter glaze is the finishing touch for chocolate-peanut butter lovers.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 2 cakes

Number Of Ingredients 9

2 1/4 cup all-purpose flour
1 cup best-quality unsweetened cocoa powder
1 tablespoon coarse salt
4 sticks softened unsalted butter, plus more for pans
2 cups sugar
1 teaspoon pure vanilla extract
9 large, room-temperature eggs
1/4 cup peanut butter
5 to 6 tablespoons milk

Steps:

  • Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine all-purpose flour, unsweetened cocoa powder, and salt in a bowl.
  • Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
  • Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Divide batter between pans. Tap on counter to distribute; smooth tops.
  • Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
  • Make peanut butter glaze: Warm peanut butter in a saucepan over medium heat. Add milk, and stir until smooth. Drizzle over cooled cakes.

CHOCOLATE-PEANUT BUTTER SHEET CAKE



Chocolate-Peanut Butter Sheet Cake image

I love peanut butter and chocolate, so I combined recipes to blend the two. This chocolate peanut butter cake is heavenly served plain or topped with ice cream. -Lisa Varner, El Paso, Texas

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 15 servings.

Number Of Ingredients 17

2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/2 cup butter, cubed
1/2 cup creamy peanut butter
1/4 cup baking cocoa
3 large eggs, room temperature
1/2 cup sour cream
2 teaspoons vanilla extract
FROSTING:
3 cups confectioners' sugar
1/2 cup creamy peanut butter
1/2 cup 2% milk
1/2 teaspoon vanilla extract
1/2 cup chopped salted or unsalted peanuts

Steps:

  • Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, whisk flour, sugar, baking soda and salt. In a small saucepan, combine water, butter, peanut butter and cocoa; bring just to a boil, stirring occasionally. Add to flour mixture, stirring just until moistened., In a small bowl, whisk eggs, sour cream and vanilla until blended; add to flour mixture, whisking constantly. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 25-30 minutes., Meanwhile, prepare frosting. In a large bowl, beat confectioners' sugar, peanut butter, milk and vanilla until smooth., Remove cake from oven; place pan on a wire rack. Immediately spread cake with frosting; sprinkle with peanuts. Cool completely.

Nutrition Facts : Calories 482 calories, Fat 20g fat (7g saturated fat), Cholesterol 59mg cholesterol, Sodium 337mg sodium, Carbohydrate 70g carbohydrate (53g sugars, Fiber 2g fiber), Protein 9g protein.

PEANUT BUTTER CHOCOLATE LAYER CAKE



Peanut Butter Chocolate Layer Cake 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

Time 1h45m

Yield 12

Number Of Ingredients 21

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, Carbohydrate 134.3 g, Cholesterol 140.9 mg, Fat 62.9 g, Fiber 4.8 g, Protein 16.8 g, SaturatedFat 30.2 g, Sodium 673.2 mg, Sugar 109.4 g

CHOCOLATE PEANUT BUTTER CAKE



Chocolate Peanut Butter Cake image

The original recipe was a from-scratch cake, but I use a boxed mix to save time. I hope you enjoy the rich dessert as much as we do.-Patricia Eckard, Singers Glen, Virginia

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 15 servings.

Number Of Ingredients 4

1 package devil's food cake mix (regular size)
1 cup creamy peanut butter
1 tablespoon canola oil
1 can (16 ounces) chocolate frosting

Steps:

  • Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. baking pan. , In a small bowl, combine peanut butter and oil until smooth; spread over warm cake. Cool completely on a wire rack., In a microwave, heat frosting on high for 25-30 seconds or until pourable; stir until smooth. Carefully pour and spread over peanut butter layer. Let stand until set.

Nutrition Facts : Calories 439 calories, Fat 25g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 431mg sodium, Carbohydrate 51g carbohydrate (34g sugars, Fiber 2g fiber), Protein 7g protein.

PEANUT BUTTER AND CHOCOLATE CANDY CAKE



Peanut Butter and Chocolate Candy Cake image

If you love Peanut Butter Cups, you'll love this cake! Tastes like "Peanut Butter Tasty Cakes" sold in Philadelphia. Can't get them here in Cincinnati so we bake this cake instead.

Provided by Brenda Benzar Butler

Categories     Desserts     Cakes     Sheet Cake Recipes

Yield 25

Number Of Ingredients 10

4 eggs
1 teaspoon vanilla extract
1 pinch salt
2 cups white sugar
2 cups all-purpose flour
1 cup milk
2 teaspoons baking powder
2 teaspoons butter, melted
1 cup peanut butter
2 cups semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour one sheet cake pan or one cookie sheet with 1 inch sides.
  • In a large bowl, beat eggs until lemon colored. Add vanilla and salt. Stir in sugar, flour, milk, baking powder, and melted butter or margarine.
  • Bake for 20 to 25 minutes. Do not overbake.
  • While the cake is still warm, spread with peanut butter. Immediately sprinkle with chocolate morsels, and put the pan back into the oven to melt the chocolate. Spread the chocolate evenly over the peanut butter. Refrigerate until chocolate is set. Alternatively, you can let the peanut butter cool and harden. Later, melt the chocolate, and spread it on the cake. It comes out in two distinct peanut butter and chocolate layers that way.

Nutrition Facts : Calories 243.3 calories, Carbohydrate 34.8 g, Cholesterol 31.4 mg, Fat 10.6 g, Fiber 1.7 g, Protein 5.5 g, SaturatedFat 4.1 g, Sodium 105.6 mg, Sugar 24.8 g

EASY AND QUICK CHOCOLATE PEANUT BUTTER CAKE



Easy and Quick Chocolate Peanut Butter Cake image

A fast, rich, yummy dessert. Moist and semi-homemade. For a night when you need a dessert everyone will love but don't have a lot of time to prepare it. My kids love this dessert.

Provided by Twin mommy

Categories     Desserts     Nut Dessert Recipes     Peanut Dessert Recipes

Time 1h11m

Yield 12

Number Of Ingredients 10

cooking spray
1 (16.5 ounce) package devil's food cake mix
1 cup water
1 cup peanut butter
1 cup chopped peanuts
3 eggs
⅓ cup vegetable oil
1 (14 ounce) can sweetened condensed milk
8 peanut butter cups (such as Reese's®), chopped
1 (8 ounce) container frozen whipped topping, thawed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
  • Combine cake mix, water, peanut butter, chopped peanuts, eggs, and vegetable oil in a large bowl; beat with an electric mixer on low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes. Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 26 to 31 minutes. Poke holes in warm cake with a wooden skewer; pour sweetened condensed milk on top. Let cake cool, about 30 minutes.
  • Sprinkle most of the chopped peanut butter cups over the cake. Spread whipped topping on top. Garnish with remaining chopped peanut butter cups.

Nutrition Facts : Calories 663.4 calories, Carbohydrate 63 g, Cholesterol 66.1 mg, Fat 40.7 g, Fiber 2.9 g, Protein 16.9 g, SaturatedFat 13.7 g, Sodium 489.4 mg, Sugar 47.2 g

HOMEMADE CHOCOLATE CAKE WITH PEANUT BUTTER FROSTING



Homemade Chocolate Cake With Peanut Butter Frosting image

Wow! This is an old-fashioned recipe with simple ingredients that's classic and delicious. The chocolate cake is super moist and tender thanks to the buttermilk. Coffee brings out the chocolate flavor and adds a lot of richness. The peanut butter frosting is super easy to make and the perfect topping to this wonderful cake. This...

Provided by Bunny's Warm Oven Blog

Categories     Cakes

Time 1h

Number Of Ingredients 16

2 c all-purpose flour
2 c granulated sugar
3/4 c cocoa powder
1 1/2 tsp baking soda
1/2 tsp baking powder
2 large eggs
1 tsp salt
1 c buttermilk
1 c vegetable oil
1 1/2 tsp vanilla extract
1 c cold brewed coffee (instant will due in a pinch)
PEANUT BUTTER FROSTING
1/2 c butter, softened
1 c creamy peanut butter
3 Tbsp milk, or more as needed
2 c confectioners' sugar

Steps:

  • 1. Preheat oven to 300 degrees. Grease the bottom and sides of a 13x9 inch baking pan.
  • 2. Mix the flour sugar, cocoa, salt, baking powder, and baking soda together in a large bowl.
  • 3. Beat the eggs with an electric mixer until they are bright yellow and slightly thick.
  • 4. Add the oil, coffee, and vanilla to the eggs. Mix until well incorporated.
  • 5. Add the flour to the mix, alternating with the buttermilk, mixing after each addition until just incorporated.
  • 6. Start with the flour first, then buttermilk, flour, buttermilk and end with flour.
  • 7. Mix well.
  • 8. Pour the batter into the prepared baking pan. I always hold the pan up a few inches from the counter and let it fall to get rid of air bubbles in the batter.
  • 9. Bake at 300 degrees for 1 hour.
  • 10. Test for doneness with a toothpick. Allow to cool.
  • 11. Once cake is cooled, place the butter and peanut butter into a medium bowl and beat with an electric mixer.
  • 12. Gradually mix in the sugar.
  • 13. When it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable.
  • 14. Beat for at least 3 minutes for it to get good and fluffy.
  • 15. Frost cake after it has cooled completely.

PEANUT BUTTER-CHOCOLATE POKE CAKE



Peanut Butter-Chocolate Poke Cake image

Betty Crocker™ Super Moist™ chocolate fudge cake mix, creamy peanut butter, chocolate syrup and a classic candy come together to make this crowd-pleasing poke cake.

Provided by Heather Baird

Categories     Dessert

Time 1h20m

Yield 10

Number Of Ingredients 6

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
1 cup chocolate-flavor syrup, at room temperature
1 cup creamy peanut butter
1 container (8 oz) Cool Whip frozen whipped topping, thawed
25 Reese's peanut butter cups miniatures, unwrapped

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease and lightly flour 13x9-inch pan. Make and bake cake as directed on box for 13x9-inch pan. Cool completely in pan.
  • Poke holes in cake using fork or skewer. Pour 3/4 cup of the chocolate syrup over cake; let stand until most of the syrup soaks into cake.
  • In large bowl, beat peanut butter and whipped topping with electric mixer on medium speed until combined. Spread over cake.
  • Using large chef's knife, cut peanut butter cups into fourths. Scatter over frosting. Drizzle with remaining 1/4 cup chocolate syrup.
  • Cover and refrigerate cake, but bring to room temperature before serving. Cover and refrigerate any remaining cake.

Nutrition Facts : Calories 720, Carbohydrate 79 g, Cholesterol 55 mg, Fat 6 1/2, Fiber 4 g, Protein 13 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 50 g, TransFat 0 g

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