Peanut Butter Cake: Difference between revisions
From McGough's Recipes
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Latest revision as of 00:32, 27 October 2023
Prep | Total | Servings |
---|---|---|
20 Min | 1 Hr 45 Min | 12 |
INGREDIENTS
FOR THE CAKE
- Cooking spray
- 2 1/2 c. all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. kosher salt
- 3/4 c. (1 1/2 sticks) butter, softened
- 1 c. packed brown sugar
- 1/2 c. granulated sugar
- 3/4 c. peanut butter
- 1/2 c. sour cream
- 1 tbsp. pure vanilla extract
- 3 large eggs
- 3/4 c. milk
FOR THE FROSTING
- 1 (8-oz.) block cream cheese, softened
- 4 tbsp. butter, softened
- 1 1/4 c. peanut butter
- 2 c. powdered sugar
- 1 tsp. pure vanilla extract
- 2 tbsp. heavy cream
- Pinch kosher salt
FOR THE TOPPING
- 1/2 c. peanut butter, melted
- 1/2 c. chopped Reese's
- 1/4 c. mini chocolate chips
DIRECTIONS
- Preheat oven to 350° and grease a 9”-x-13” baking pan with cooking spray. In a large bowl mix together flour, baking powder, and salt.
- In another large bowl, using a hand mixer, beat together butter and sugars until light and fluffy. Add eggs, one at a time, then add peanut butter, sour cream, and vanilla beating until smooth.
- Add half of the dry ingredients, beating until just incorporated. Pour in milk and mix until fully incorporated then add remaining dry ingredients and mix until just combined.
- Pour batter into prepared pan and smooth top. Bake until a toothpick inserted into the middle comes out clean, 35 minutes. Let cool completely.
- Make frosting: In a large bowl using a hand mixer, beat cream cheese and butter together until no lumps remain. Add peanut butter and beat until light and fluffy. Add powdered sugar, vanilla, and a pinch of salt and mix until well combined. Add cream and mix until combined.
- Frost cake then topped drizzle with peanut butter and top with chopped Reese’s and mini chocolate chips.