Incredible cake recipes: peanut butter chocolate and orange blossom

June 30, 2015

Who says vanilla and chocolate are the only cake flavours you can choose? The vibrant flavour profiles in these cakes make them the perfect addition to a party for any age group.

Incredible cake recipes: peanut butter chocolate and orange blossom

Peanut butter chocolate cake

This chocolate sheet cake won't last long in your house. A combination of cream cheese and peanut butter gives it a finger-licking-good frosting. And strong brewed coffee deepens the dark flavour of the chocolate cake.

Preparation time 15 minutes

Cooking time 35 minutes

Serves 12


  • 260 g (2 c) all-purpose flour
  • 400 g (2 c) sugar
  • 85 g (2/3 c) cocoa powder
  • 10 ml (2 tsp) baking soda
  • 5 ml (1 tsp) baking powder
  • 2 ml (1/2 tsp) teaspoon salt
  • 2 eggs
  • 250 ml (1 c) milk
  • 150 ml (2/3 c) vegetable oil
  • 5 ml (1 tsp) vanilla extract
  • 250 ml (1 c) strong brewed coffee, room temperatureFrosting
  • 1 package (75 g/3 oz) cream cheese, softened
  • 50 ml (1/4 c) creamy peanut butter
  • 260 g (2 c) confectioners' sugar
  • 30 ml (2 tbsp) milk
  • 2 ml (1/2 tsp) teaspoon vanilla extract
  1. Preheat the oven to 180°C (350°F).
  2. For cake, combine the flour, sugar, cocoa powder, baking soda, baking powder and salt in a large bowl. Add the eggs, milk, oil and vanilla, then beat for two minutes. Stir in the coffee (batter will be thin).
  3. Pour into a greased 23 x 35-centimetre (nine x 13-inch) baking pan. Bake until a wooden pick inserted near the centre comes out clean, 35 to 40 minutes. Cool completely on a wire rack.
  4. For frosting, beat the cream cheese and peanut butter in a medium bowl until smooth. Beat in the confectioners' sugar, milk and vanilla. Spread over the cake. Cut into 12 squares and serve.

One more notch!

To dress up the cake, sprinkle it with miniature chocolate chips or a mixture of chocolate chips and finely chopped peanuts.

Orange blossom cake

Here's a sunny-tasting cake made rich with buttermilk, chopped nuts, dates and orange zest. Applesauce makes the cake extra moist and tender, and an orange glaze adds an uplifting citrus flavour.

Preparation time 20 minutes

Cooking time 1 hour

Serves 10


  • 1 stick (115 g/1/2 c) unsalted butter or margarine, softened
  • 200 g (1 c) sugar
  • 125 ml (1/2 c) applesauce
  • 2 eggs15 ml (1 tbsp) grated orange zest
  • 325 g (2 1/2 c) all-purpose flour
  • 5 ml (1 tsp) baking powder
  • 5 ml (1 tsp) baking soda
  • 1 ml (1/4 tsp) salt
  • 250 ml (1 c) buttermilk
  • 175 g (1 c) chopped dates
  • 130 g (1 c) chopped almonds, walnuts, or pecansGlaze
  • 200 g (1 c) sugar
  • 125 ml (1/2 c) cup orange juice
  1. Preheat the oven to 180°C (350°F).
  2. For cake, cream the butter or margarine and sugar in a large bowl. Add the applesauce, eggs and orange zest. Mix well.
  3. In a medium bowl, combine the flour, baking powder, baking soda and salt. Add to the creamed mixture alternately with buttermilk and mix well. Fold in the dates and nuts.
  4. Pour into a greased 23 centimetre (nine inch) springform pan. Bake until a toothpick inserted near the centre comes out clean, 55 to 60 minutes.
  5. For the glaze, combine the sugar and orange juice in a small pot. Bring to a boil, then pour over the cake while they are both hot. Let cool completely in the pan. Cut into 10 slices and serve.


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