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I think the biggest peanut butter lover in our house is probably Jessie, our black lab. There are few things that get her attention quite like the smell of peanut butter. She can be up in our bedroom fast asleep and I’ll open a jar and all of sudden she appears right beside me.
Her favorite days are ones where I’m baking with peanut butter. I let her lick the spoons and measuring cups and when I get to the bottom of a jar, she gets to finish that off too. Such a spoiled pup!
Of course she couldn’t understand why I wouldn’t feed her this entire cake. She followed me everywhere as I carried it between rooms so that I could take photos of it. The drool was out of control.
We definitely loved this cake too, but we’ve got nothing on her level of peanut butter obsession.
INGREDIENTS
PEANUT BUTTER CAKE
1/2 cup (112g) unsalted butter, room temperature
3/4 cups (155g) sugar
3/4 cup (108g) brown sugar, loosely packed
3/4 cup (210g) peanut butter
1/2 cup (115g) sour cream
2 tsp vanilla extract
3 large eggs
2 1/2 cups (325g) all purpose flour
2 3/4 tsp baking powder
1/2 tsp salt
1/2 cup (120ml) milk
1/4 cup (60ml) water
PEANUT BUTTER FROSTING
2 cups (448g) salted butter, room temperature
1 1/4 cups (350g) peanut butter
9 cups (1035g) powdered sugar
6-7 tbsp (90-105ml) water or milk
10 oz peanut butter chips
PEANUT BUTTER GANACHE
6 oz peanut butter chips
1/2 cup (120ml) heavy whipping cream
INSTRUCTIONS
TO MAKE THE CAKE LAYERS:
1. Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
2. In a large mixing bowl, cream the butter, sugars and peanut butter together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
3. Add sour cream and vanilla extract and mix until well combined.
4. Add the eggs one at a time, mixing until just combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
5......................................
for full recipes please see : www.lifeloveandsugar.com
Her favorite days are ones where I’m baking with peanut butter. I let her lick the spoons and measuring cups and when I get to the bottom of a jar, she gets to finish that off too. Such a spoiled pup!
Of course she couldn’t understand why I wouldn’t feed her this entire cake. She followed me everywhere as I carried it between rooms so that I could take photos of it. The drool was out of control.
We definitely loved this cake too, but we’ve got nothing on her level of peanut butter obsession.
INGREDIENTS
PEANUT BUTTER CAKE
1/2 cup (112g) unsalted butter, room temperature
3/4 cups (155g) sugar
3/4 cup (108g) brown sugar, loosely packed
3/4 cup (210g) peanut butter
1/2 cup (115g) sour cream
2 tsp vanilla extract
3 large eggs
2 1/2 cups (325g) all purpose flour
2 3/4 tsp baking powder
1/2 tsp salt
1/2 cup (120ml) milk
1/4 cup (60ml) water
PEANUT BUTTER FROSTING
2 cups (448g) salted butter, room temperature
1 1/4 cups (350g) peanut butter
9 cups (1035g) powdered sugar
6-7 tbsp (90-105ml) water or milk
10 oz peanut butter chips
PEANUT BUTTER GANACHE
6 oz peanut butter chips
1/2 cup (120ml) heavy whipping cream
INSTRUCTIONS
TO MAKE THE CAKE LAYERS:
1. Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
2. In a large mixing bowl, cream the butter, sugars and peanut butter together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
3. Add sour cream and vanilla extract and mix until well combined.
4. Add the eggs one at a time, mixing until just combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
5......................................
for full recipes please see : www.lifeloveandsugar.com
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