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Cakes and Pies Medium

Recipe of Peanut Butter Cake

Discover how to make a spectacular peanut butter cake, a creamy and flavorful dessert that combines crunchy and smooth textures. This cake is perfect for peanut butter lovers, as it includes a peanut butter cookie crust, a filling of vanilla ice cream with cream cheese, and a touch of chocolate and caramel. It is ideal for celebrations or to treat your family on any special occasion.

Origin and characteristics

Peanut butter is a versatile and beloved ingredient in American baking, and this recipe makes the most of it. Its intense flavor and buttery texture are balanced by the freshness of the ice cream and the sweetness of the caramel. Additionally, this cake is no-bake, making it quicker and easier to prepare. With a medium difficulty, it is accessible to cooks with some experience.

Variations and tips

You can adapt this recipe by using chocolate cookies for the crust or adding roasted peanut pieces for a crunchy touch. You can also substitute vanilla ice cream with chocolate ice cream for a more intense flavor. This cake is best served well chilled, and you can decorate it with a drizzle of caramel sauce and chopped peanuts.

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Recipe of Peanut Butter Cake
Image generated with AI

Prep

120 min

Servings

6

Calories

240 kcal

Ingredients

Directions

  1. 1

    In a food processor, add the peanut butter and peanut cookies.

  2. 2

    Process until finely shredded.

  3. 3

    Stir in the butter until blended.

  4. 4

    Press half of the mixture into a removable mold.

  5. 5

    Pour the hot chocolate over the crust, spreading it evenly.

  6. 6

    Refrigerate for 20 minutes.

  7. 7

    Using a mixer, beat the cream cheese and peanut butter until smooth.

  8. 8

    Set aside.

  9. 9

    Add the pudding and ice cream to the cream cheese mixture.

  10. 10

    Whisk until smooth.

  11. 11

    Remove the crust from the freezer.

  12. 12

    Cover with half of the filling, spreading it evenly.

  13. 13

    Sprinkle with the cookies with caramel.

  14. 14

    Add the remaining filling, then top with the remaining cookie crust.

  15. 15

    Gently push down to cover the entire cake.

  16. 16

    Freeze for 8 hours or overnight.

  17. 17

    Remove from the freezer 40-60 minutes before serving.

  18. 18

    Drizzle with caramel sauce and chopped peanuts.

  19. 19

    Serve.

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