Best 2 Peanut Butter Silk Cake Recipes
Indulge in the velvety delight of Peanut Butter Silk Cake, a symphony of flavors and textures that will tantalize your taste buds. This delectable cake features layers of moist, fluffy vanilla cake enveloped in a luscious peanut butter frosting, creating a harmonious balance of sweet and nutty flavors. The secret lies in the silky smooth texture of the frosting, achieved by carefully folding whipped cream into a peanut butter and cream cheese base. While the classic Peanut Butter Silk Cake reigns supreme, this article offers a collection of enticing variations to suit every palate. Discover the irresistible Chocolate Peanut Butter Silk Cake, where rich chocolate frosting meets the classic peanut butter filling, resulting in an explosion of flavors. For those seeking a lighter indulgence, the Lighter Peanut Butter Silk Cake offers a reduced-fat version without compromising on taste. Peanut Butter Silk Cheesecake is a delightful twist, combining the creamy texture of cheesecake with the beloved peanut butter frosting, creating a decadent dessert that will satisfy any sweet craving. And for those with a sweet tooth, the Chocolate Peanut Butter Silk Pie is a chocolate lover's dream, featuring a peanut butter filling nestled within a chocolate cookie crust. Embark on a culinary journey with these delectable recipes, each offering a unique take on the classic Peanut Butter Silk Cake.
Check out the recipes below so you can choose the best recipe for yourself!
PEANUT BUTTER SILK CAKE
Love sweet and creamy peanut butter? Try it in both a whipped cream filling that's loaded with flavor and a moist cake enrobed in creamy chocolate frosting.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (or 325°F for dark or nonstick pans). Generously grease bottoms only of 2 (8- or 9-inch) round cake pans with shortening or cooking spray.
- In large bowl, beat cake mix, water, 1/2 cup peanut butter, the oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
- In 2-quart saucepan, melt butter over medium heat; stir in brown sugar. Heat to boiling; boil and stir 1 minute. Remove from heat. Refrigerate 10 minutes.
- In chilled medium bowl, beat whipping cream on high speed until soft peaks form; set aside. In another medium bowl, beat 1/2 cup peanut butter and the brown sugar mixture on medium speed until smooth and creamy. Add whipped cream to peanut butter mixture; beat on medium speed until mixture is smooth and creamy.
- Split each cake layer horizontally to make 2 layers. Fill each layer with about 2/3 cup peanut butter mixture to within 1/2 inch of edge. Frost side and top of cake with frosting. Press peanuts onto frosting on side of cake. Store covered in refrigerator.
Nutrition Facts : Calories 610, Carbohydrate 62 g, Cholesterol 90 mg, Fat 7, Fiber 1 g, Protein 8 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 41 g, TransFat 2 1/2 g
PEANUT BUTTER SILK CAKE
Love sweet and creamy peanut butter? Try it in both a whipped cream filling that's loaded with flavor and a moist cake enrobed in creamy chocolate frosting.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (or 325°F for dark or nonstick pans). Generously grease bottoms only of 2 (8- or 9-inch) round cake pans with shortening or cooking spray.
- In large bowl, beat cake mix, water, 1/2 cup peanut butter, the oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
- In 2-quart saucepan, melt butter over medium heat; stir in brown sugar. Heat to boiling; boil and stir 1 minute. Remove from heat. Refrigerate 10 minutes.
- In chilled medium bowl, beat whipping cream on high speed until soft peaks form; set aside. In another medium bowl, beat 1/2 cup peanut butter and the brown sugar mixture on medium speed until smooth and creamy. Add whipped cream to peanut butter mixture; beat on medium speed until mixture is smooth and creamy.
- Split each cake layer horizontally to make 2 layers. Fill each layer with about 2/3 cup peanut butter mixture to within 1/2 inch of edge. Frost side and top of cake with frosting. Press peanuts onto frosting on side of cake. Store covered in refrigerator.
Nutrition Facts : Calories 610, Carbohydrate 62 g, Cholesterol 90 mg, Fat 7, Fiber 1 g, Protein 8 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 41 g, TransFat 2 1/2 g
Tips:
- Ensure all ingredients are at room temperature before starting.
- Use a high-quality peanut butter for the best flavor.
- Do not overbeat the batter, as this can result in a dense cake.
- Bake the cake until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before frosting.
- For a richer flavor, use homemade chocolate ganache for the frosting.
Conclusion:
The peanut butter silk cake is a delicious and decadent dessert that is perfect for any occasion. With its moist and fluffy texture, rich peanut butter flavor, and creamy chocolate frosting, this cake is sure to be a hit. Follow the tips above to ensure that your cake turns out perfectly. Enjoy!
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