Low Calorie Peanut Butter Cake Recipe

Low Calorie Peanut Butter Cake Recipe

Low Calorie Peanut Butter Cake Recipe - is loaded with child butter in the cover, icing and decorations. It's a imagine cover for any child butter lover!


Low Calorie Peanut Butter Cake Recipe - I opine the greatest kid butter lover in our refuge is belike Jessie, our black lab. There are few things that get her tending quite similar the property of pod butter. She can be up in our room fleet sleepy and I'll open a jar and all of sudden she appears paw beside me.


Low Calorie Peanut Butter Cake Recipe - Her dearie life are ones where I'm hot with pod butter. I let her understand the spoons and measuring cups and when I get to the face of a jar, she gets to finishing that off too. Specified a spoiled pup!


Low Calorie Peanut Butter Cake Recipe - Of pedagogy she couldn't see why I wouldn't regale her this full cake. She followed me everywhere as I carried it between flat so that I could necessitate photos of it. The drivel was out of standard.
We definitely precious this block too, but we've got null on her destruct of kid butter preoccupation.



INGREDIENTS
LOW CALORIE 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

LOW CALORIE PEANUT BUTTER CAKE 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

LOW CALORIE PEANUT BUTTER CAKE  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. Pour sour cream and vanilla extract and mix until well combined.
  4. Pour 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. Mix dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.
  6. Pour half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  7. Share for the batter evenly between the cakes pans and bake for about 21-23 minutes, or until a toothpick comes out with a few crumbs.
  8. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.

TO MAKE THE FROSTING:

  1. In a large mixer bowl, beat the butter and peanut butter together until smooth.
  2. Slowly Pour half of the powdered sugar and mix until smooth.
  3. Pour 5-6 tablespoons of water or milk and mix until smooth.
  4. Slowly Pour the remaining powdered sugar and mix until smooth. Add additional water or milk, as needed to get the right consistency.

TO ASSEMBLE THE CAKE:

  1. To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat. Place the first cake on a serving plate or a cardboard cake round.
  2. Spread about 1 cup of frosting into an even layer on top of the cake.
  3. Add the second layer of cake on top of the frosting.
  4. Add another cup of frosting on top of the cake and spread into an even layer.
  5. Top the cake with the remaining layer and frost the outside of the cake. Refer to my tutorial for frosting a smooth cake, if needed.
  6. Press peanut butter chips into the sides of the cake.
  7. To make the peanut butter ganache, add the peanut butter chips to a medium sized bowl.
  8. Heat the heavy whipping cream until it begins to boil.
  9. Pour the hot cream over the peanut butter chips and allow to sit for 3-5 minutes, then whisk until smooth.
  10. Drizzle the ganache around the edge of the cake.
  11. Use the remaining frosting to pipe swirls around the top of the cake, then fill in the center with the remaining ganache.

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