Peanut Butter Cake Recipe

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Peanut Butter Cake Recipe
Peanut Butter Cake Recipe photo by Taste of Home
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Peanut Butter Cake Recipe

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Our Test Kitchen combines the popular flavors of chocolate and peanut butter in a mini layer cake that's delectable and attractive. Make sure to store any leftovers in the refrigerator.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min. + cooling
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min. + cooling

Ingredients

  • 3 tablespoons beaten egg, divided
  • 6 tablespoons 2% milk, divided
  • 6 tablespoons sugar, divided
  • 1 ounce unsweetened chocolate, finely chopped
  • 2 tablespoons shortening
  • 1/2 teaspoon vanilla extract
  • 1/2 cup cake flour
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • PEANUT BUTTER FROSTING:
  • 4 ounces cream cheese, softened
  • 1/3 cup sweetened condensed milk
  • 1/3 cup creamy peanut butter
  • 1 tablespoon salted peanuts, chopped
  • 1 milk chocolate candy bar (1.55 ounces), broken into squares

Directions

In a small saucepan, combine 2 tablespoons egg and 2 tablespoons milk. Stir in 3 tablespoons sugar and chocolate. Cook and stir over medium heat until chocolate is melted and mixture comes just to a boil. Remove from the heat; cool to room temperature.
In a small bowl, cream shortening and remaining sugar. Add remaining egg. Beat in vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with remaining milk. Add chocolate mixture; mix well.
Pour into a 5-3/4-in. x 3-in. x 2-in. loaf pan coated with cooking spray. Bake at 325° for 40-45 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Split cake horizontally in half; level top.
For frosting, in a small bowl, beat cream cheese. Gradually beat in milk and peanut butter. Spread between layers and over top and sides of cake. Sprinkle with peanuts. Garnish with candy bar. Store in the refrigerator. Yield: 6 servings.
Originally published as Peanut Butter Lover's Cake in Cooking for 2 Winter 2006, p46

Nutritional Facts

1 each: 422 calories, 26g fat (11g saturated fat), 62mg cholesterol, 276mg sodium, 41g carbohydrate (28g sugars, 2g fiber), 10g protein.

  • 3 tablespoons beaten egg, divided
  • 6 tablespoons 2% milk, divided
  • 6 tablespoons sugar, divided
  • 1 ounce unsweetened chocolate, finely chopped
  • 2 tablespoons shortening
  • 1/2 teaspoon vanilla extract
  • 1/2 cup cake flour
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • PEANUT BUTTER FROSTING:
  • 4 ounces cream cheese, softened
  • 1/3 cup sweetened condensed milk
  • 1/3 cup creamy peanut butter
  • 1 tablespoon salted peanuts, chopped
  • 1 milk chocolate candy bar (1.55 ounces), broken into squares
  1. In a small saucepan, combine 2 tablespoons egg and 2 tablespoons milk. Stir in 3 tablespoons sugar and chocolate. Cook and stir over medium heat until chocolate is melted and mixture comes just to a boil. Remove from the heat; cool to room temperature.
  2. In a small bowl, cream shortening and remaining sugar. Add remaining egg. Beat in vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with remaining milk. Add chocolate mixture; mix well.
  3. Pour into a 5-3/4-in. x 3-in. x 2-in. loaf pan coated with cooking spray. Bake at 325° for 40-45 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Split cake horizontally in half; level top.
  4. For frosting, in a small bowl, beat cream cheese. Gradually beat in milk and peanut butter. Spread between layers and over top and sides of cake. Sprinkle with peanuts. Garnish with candy bar. Store in the refrigerator. Yield: 6 servings.
Originally published as Peanut Butter Lover's Cake in Cooking for 2 Winter 2006, p46

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Reviews forPeanut Butter Cake

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MY REVIEW
nemeneme User ID: 8296242 230331
Reviewed Jul. 29, 2015

"I haven't made the cake but did make the icing tonight and it's wonderful. Not overpoweringly sweet like a lot of icing recipes are. Can hardly wait to try the cake as well."

MY REVIEW
honeysucklerose User ID: 4098761 207235
Reviewed Sep. 20, 2011

"Oh, and as per the other reviewer: I did have to make more than one of these in order to make a double-layered cake as mine didn't rise much, either. It was still dense but fluffy like a cake should be, though, so I don't think the ingredients are off, but maybe I'm wrong."

MY REVIEW
honeysucklerose User ID: 4098761 59561
Reviewed Sep. 20, 2011

"I made this back in May for my husband's birthday. The cake is absolutely wonderful: rich & moist, just heavy enough that you don't want more than one piece per sitting. Ok, well you WANT more than one, but you can't really eat more than one. :)

I'm going to use the same batter recipe for cupcakes this time around, and am very excited!"

MY REVIEW
Terry Fischer User ID: 5949067 81792
Reviewed Apr. 24, 2011

"I don't know!! It smells so good but it only raised to barely reach 1/2 of the loaf pan!! Are the ingredient amounts correct? Only 1/2 c of flour? Something seems off. :("

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