This cake is one of those delicious cake recipes that can make you forget about your diet regimen! Well, at least that’s my story this winter… I adore sweet and creamy peanut butter – can’t help myself!
You can try it in both a whipped cream filling which is loaded with flavor and a moist cake enrobed in the velvety chocolate frosting. Surprise your family or guests with this amazing cake recipe!
Ingredients:
- 1 box yellow cake mix
- 1 ¼ cups water
- 3 eggs
- 1/3 cup vegetable oil
- ½ cup creamy peanut butter
- ¼ cup butter
- ¼ cup packed brown sugar
- 1 cup whipping cream
- ½ cup creamy peanut butter
- 1 container chocolate frosting
- 1 cup chopped peanuts (optional)
Directions
- Heat oven to 350°F/175°C/Gas Mark 4 (or 325°F/160°C for nonstick or dark pans). Generously grease bottoms only of 2 (8- or 9-inch) round cake pan with shortening or cooking spray.
- In a 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 30-35 minutes or until a toothpick inserted in center comes out clean. Cool 15 minutes.
- Run a knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, around 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 15 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 the refrigerator.
Enjoy!
Extra Tip:
- To cut cake layers in half horizontally, insert 6 toothpicks around the side of each layer, halfway down the side. Using the toothpicks as a guide, slice layer in half with a long knife.
- For a fun garnish, top this cake with coarsely cut-up chocolate-covered peanut butter cups. Or dot the top with mini cups that have been cut in half crosswise.
Peanut Butter Silk Cake
This cake is one of those delicious cake recipes that can make you forget about your diet regimen! Well, at least that’s my story this winter… I adore sweet and creamy peanut butter – can’t help myself!
You can try it in both a whipped cream filling which is loaded with flavor and a moist cake enrobed in the velvety chocolate frosting. Surprise your family or guests with this amazing cake recipe!
Ingredients
- 1 box yellow cake mix
- 1 ¼ cups water
- 3 eggs
- 1/3 cup vegetable oil
- ½ cup creamy peanut butter
- ¼ cup butter
- ¼ cup packed brown sugar
- 1 cup whipping cream
- ½ cup creamy peanut butter
- 1 container chocolate frosting
- 1 cup chopped peanuts optional
Instructions
- Heat oven to 350°F/175°C/Gas Mark 4 (or 325°F/160°C for nonstick or dark pans).
- Generously grease bottoms only of 2 (8- or 9-inch) round cake pan with shortening or cooking spray.
- In a 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 30-35 minutes or until a toothpick inserted in center comes out clean.
- Cool 15 minutes.
- Run a knife around sides of pans to loosen cakes; remove from pans to cooling rack.
- Cool completely, around 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 15 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 the refrigerator.
- Enjoy!
Extra Tip:
- To cut cake layers in half horizontally, insert 6 toothpicks around the side of each layer, halfway down the side. Using the toothpicks as a guide, slice layer in half with a long knife.
- For a fun garnish, top this cake with coarsely cut-up chocolate-covered peanut butter cups. Or dot the top with mini cups that have been cut in half crosswise.
