LOADED PEANUT BUTTER LAYER CAKE
LOADED PEANUT BUTTER LAYER CAKE by King Recipes,
Thïs Peânut Butter Lâyer Câke ïs loâded wïth peânut butter ïn the câke, frostïng ând decorâtïons. It’s â dreâm câke for âny peânut butter lover!
Prep Time: 30 minutes
Cook time: 23 minutes
Total time: 53 minutes
Servings: 14 Servings
• PEANUT BUTTER CAKE
• 1/2 cup (112g) unsâlted butter, room temperâture
• 3/4 cups (155g) sugâr
• 3/4 cup (108g) brown sugâr, loosely pâcked
• 3/4 cup (210g) peânut butter
• 1/2 cup (115g) sour creâm
• 2 tsp vânïllâ extrâct
• 3 lârge eggs
• 2 1/2 cups (325g) âll purpose flour
• 2 3/4 tsp bâkïng powder
• 1/2 tsp sâlt
• 1/2 cup (120ml) mïlk
• 1/4 cup (60ml) wâter
• PEANUT BUTTER FROSTING
• 2 cups (448g) sâlted butter, room temperâture
• 1 1/4 cups (350g) peânut butter
• 9 cups (1035g) powdered sugâr
• 6-7 tbsp (90-105ml) wâter or mïlk
• 10 oz peânut butter chïps
• PEANUT BUTTER GANACHE
• 6 oz peânut butter chïps
• 1/2 cup (120ml) heâvy whïppïng creâm
1. TO MAKE THE CAKE LAYERS:
2. Prepâre three 8 ïnch câke pâns wïth pârchment pâper cïrcles ïn the bottom ând greâse the sïdes. Preheât oven to 350°F (176°C).
3. In â lârge mïxïng bowl, creâm the butter, sugârs ând peânut butter together untïl lïght ïn color ând fluffy, âbout 3-4 mïnutes. Do not skïmp on the creâmïng tïme.
4. Add sour creâm ând vânïllâ extrâct ând mïx untïl well combïned.
5. Add the eggs one ât â tïme, mïxïng untïl just combïned âfter eâch. Scrâpe down the sïdes of the bowl âs needed to be sure âll ïngredïents âre well ïncorporâted.
6. Combïne dry ïngredïents ïn â sepârâte bowl, then combïne the mïlk ând wâter ïn â smâll meâsurïng cup.
7. Add hâlf of the dry ïngredïents to the bâtter ând mïx untïl well combïned. Add the mïlk mïxture ând mïx untïl well combïned. Add remâïnïng dry ïngredïents ând mïx untïl well combïned. Scrâpe down the sïdes of the bowl âs needed to be sure âll ïngredïents âre well ïncorporâted.
8. Dïvïde the bâtter evenly between the câkes pâns ând bâke for âbout 21-23 mïnutes, or untïl â toothpïck comes out wïth â few crumbs.
9. Remove the câkes from the oven ând âllow to cool for âbout 2-3 mïnutes, then remove to coolïng râcks to cool completely.
10. TO MAKE THE FROSTING:
11. In â lârge mïxer bowl, beât the butter ând peânut butter together untïl smooth.
12. Slowly âdd hâlf of the powdered sugâr ând mïx untïl smooth.
13. Slowly âdd the remâïnïng powdered sugâr ând mïx untïl smooth. Add âddïtïonâl wâter or mïlk, âs needed to get the rïght consïstency.
14. TO ASSEMBLE THE CAKE:
15. To put the câke together, use â lârge serrâted knïfe to remove the domes from the top of the câkes so thât they’re flât. Plâce the fïrst câke on â servïng plâte or â cârdboârd câke round.
16. Spreâd âbout 1 cup of frostïng ïnto ân even lâyer on top of the câke.
17. Add the second lâyer of câke on top of the frostïng.
18. Add ânother cup of frostïng on top of the câke ând spreâd ïnto ân even lâyer.
19. Top the câke wïth the remâïnïng lâyer ând frost the outsïde of the câke. Refer to my tutorïâl for frostïng â smooth câke, ïf needed.
20. Press peânut butter chïps ïnto the sïdes of the câke.
21. To mâke the peânut butter gânâche, âdd the peânut butter chïps to â medïum sïzed bowl.
22. Heât the heâvy whïppïng creâm untïl ït begïns to boïl.
23. Pour the hot creâm over the peânut butter chïps ând âllow to sït for 3-5 mïnutes, then whïsk untïl smooth.
24. Drïzzle the gânâche âround the edge of the câke.
25. Use the remâïnïng frostïng to pïpe swïrls âround the top of the câke (I used Ateco tïp 844), then fïll ïn the center wïth the remâïnïng gânâche.
Read More this full recipes at LOADED PEANUT BUTTER LAYER CAKE
Thïs Peânut Butter Lâyer Câke ïs loâded wïth peânut butter ïn the câke, frostïng ând decorâtïons. It’s â dreâm câke for âny peânut butter lover!
Prep Time: 30 minutes
Cook time: 23 minutes
Total time: 53 minutes
Servings: 14 Servings
INGREDIENTS:
• PEANUT BUTTER CAKE
• 1/2 cup (112g) unsâlted butter, room temperâture
• 3/4 cups (155g) sugâr
• 3/4 cup (108g) brown sugâr, loosely pâcked
• 3/4 cup (210g) peânut butter
• 1/2 cup (115g) sour creâm
• 2 tsp vânïllâ extrâct
• 3 lârge eggs
• 2 1/2 cups (325g) âll purpose flour
• 2 3/4 tsp bâkïng powder
• 1/2 tsp sâlt
• 1/2 cup (120ml) mïlk
• 1/4 cup (60ml) wâter
• PEANUT BUTTER FROSTING
• 2 cups (448g) sâlted butter, room temperâture
• 1 1/4 cups (350g) peânut butter
• 9 cups (1035g) powdered sugâr
• 6-7 tbsp (90-105ml) wâter or mïlk
• 10 oz peânut butter chïps
• PEANUT BUTTER GANACHE
• 6 oz peânut butter chïps
• 1/2 cup (120ml) heâvy whïppïng creâm
INSTRUCTIONS:
1. TO MAKE THE CAKE LAYERS:
2. Prepâre three 8 ïnch câke pâns wïth pârchment pâper cïrcles ïn the bottom ând greâse the sïdes. Preheât oven to 350°F (176°C).
3. In â lârge mïxïng bowl, creâm the butter, sugârs ând peânut butter together untïl lïght ïn color ând fluffy, âbout 3-4 mïnutes. Do not skïmp on the creâmïng tïme.
4. Add sour creâm ând vânïllâ extrâct ând mïx untïl well combïned.
5. Add the eggs one ât â tïme, mïxïng untïl just combïned âfter eâch. Scrâpe down the sïdes of the bowl âs needed to be sure âll ïngredïents âre well ïncorporâted.
6. Combïne dry ïngredïents ïn â sepârâte bowl, then combïne the mïlk ând wâter ïn â smâll meâsurïng cup.
7. Add hâlf of the dry ïngredïents to the bâtter ând mïx untïl well combïned. Add the mïlk mïxture ând mïx untïl well combïned. Add remâïnïng dry ïngredïents ând mïx untïl well combïned. Scrâpe down the sïdes of the bowl âs needed to be sure âll ïngredïents âre well ïncorporâted.
8. Dïvïde the bâtter evenly between the câkes pâns ând bâke for âbout 21-23 mïnutes, or untïl â toothpïck comes out wïth â few crumbs.
9. Remove the câkes from the oven ând âllow to cool for âbout 2-3 mïnutes, then remove to coolïng râcks to cool completely.
10. TO MAKE THE FROSTING:
11. In â lârge mïxer bowl, beât the butter ând peânut butter together untïl smooth.
12. Slowly âdd hâlf of the powdered sugâr ând mïx untïl smooth.
13. Slowly âdd the remâïnïng powdered sugâr ând mïx untïl smooth. Add âddïtïonâl wâter or mïlk, âs needed to get the rïght consïstency.
14. TO ASSEMBLE THE CAKE:
15. To put the câke together, use â lârge serrâted knïfe to remove the domes from the top of the câkes so thât they’re flât. Plâce the fïrst câke on â servïng plâte or â cârdboârd câke round.
16. Spreâd âbout 1 cup of frostïng ïnto ân even lâyer on top of the câke.
17. Add the second lâyer of câke on top of the frostïng.
18. Add ânother cup of frostïng on top of the câke ând spreâd ïnto ân even lâyer.
19. Top the câke wïth the remâïnïng lâyer ând frost the outsïde of the câke. Refer to my tutorïâl for frostïng â smooth câke, ïf needed.
20. Press peânut butter chïps ïnto the sïdes of the câke.
21. To mâke the peânut butter gânâche, âdd the peânut butter chïps to â medïum sïzed bowl.
22. Heât the heâvy whïppïng creâm untïl ït begïns to boïl.
23. Pour the hot creâm over the peânut butter chïps ând âllow to sït for 3-5 mïnutes, then whïsk untïl smooth.
24. Drïzzle the gânâche âround the edge of the câke.
25. Use the remâïnïng frostïng to pïpe swïrls âround the top of the câke (I used Ateco tïp 844), then fïll ïn the center wïth the remâïnïng gânâche.
Read More this full recipes at LOADED PEANUT BUTTER LAYER CAKE
381 Comment
Rated 3/52 based on 52 Customer Reviews
ADVERTISEMENT