BEST Peanut Butter Cake
User Reviews
4.9
BEST Peanut Butter Cake
Description
This Peanut Butter Cake recipe uses all-purpose flour with baking powder and baking soda to provide proper lift and texture. Coconut oil is used instead of butter to increase moisture. Natural, unsweetened peanut butter is combined with brown sugar and eggs, then alternated with buttermilk and flour during mixing. The batter is baked in a greased 9-inch round pan for about 30 minutes until a moist toothpick test indicates doneness. Cooling on a wire rack follows.
The frosting is made by beating natural peanut butter with softened unsalted butter, then adding powdered sugar and enough heavy cream to achieve a creamy, spreadable consistency. The frosting's peanut butter flavor complements the cake's moist crumb. Variations include making a sheet cake with half the frosting or adding chocolate elements like cocoa powder or ganache for extra decadence.
This cake suits celebrations or as a special treat for peanut butter fans. The texture is moist but with a tender crumb and a creamy frosting that holds shape.
The recipe offers tips to adjust frosting sweetness and provides alternatives for preparation styles without sacrificing the moist texture.
Ingredients
- For the cake:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup coconut oil , at room temperature or oil of choice (I use coconut oil). Note: Oil yields a moister cake than butter
- 1/3 cup peanut butter natural, unsweetened
- 1 cup brown sugar
- 2 egg large
- 1 cup buttermilk (can substitute 1 cup milk with 1 tablespoon white vinegar or lemon juice stirred into it. Let it sit for 5-10 minutes then use as recipe directs)
- 1 teaspoon vanilla extract
- FOR THE FROSTING:
- 1 cup peanut butter if using regular peanut butter which has lots of sugar in it, cut back a little on the brown sugar, natural, unsweetened
- 1/2 cup butter softened, unsalted
- 3 cups powdered sugar can use less if preferred, confectioner's
- heavy cream at room temperature, up to 1/2 cup
Instructions
- Preheat the oven to 350 degrees F.
- In a medium bowl, sift the flour, baking powder, baking soda and salt. Set aside.In a large mixing bowl, add the peanut butter, oil, and brown sugar. Beat until combined and creamy. Add the eggs and vanilla extract and beat just until combined.Alternately add the flour and buttermilk to the wet mixture, beating just until combined. Be careful not to over-beat or the cake will be dense and dry. A few small lumps of flour is fine.
- Grease a 9X3 inch round baking pan (I use Magic Line pans). Pour the batter into the pan.Bake for about 30 minutes or until a toothpick inserted into the middle of the cake comes out moist (not wet with batter but moist. If the toothpick is dry, the cake is over-baked and will be dry). Let the cake sit in the pan for 5 minutes, then invert the cake onto a wire rack to cool completely.
- To Make the Frosting: In the meantime place the peanut butter and butter in a large mixing bowl. Beat until smooth and creamy. Add the powdered sugar one cup at a time, continuing to beat. Add the heavy cream until you reach a spreadable consistency. (Note: This is a fairly stiff frosting.)Cut the cooled cake in half horizontally. Frost the bottom half of the cake and down the sides. Place the top layer of the cake, upside down, on top of the bottom layer. Frost the top layer and down the sides.
Notes
- For a moister sheet cake version, bake in a 9X13 pan and halve the frosting.
- Drizzle a honey glaze made from honey, brown sugar, and butter over the sheet cake before frosting for extra moistness.
- To make chocolate peanut butter frosting, add good quality cocoa powder to the frosting mixture.
- Chocolate ganache can be poured over the cake for a richer finish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 597 kcal
% Daily Value*
| Calories | 597kcal | 30% |
| Carbohydrates | 56g | 19% |
| Protein | 21g | 42% |
| Fat | 42g | 65% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 98mg | 33% |
| Sodium | 482mg | 20% |
| Potassium | 865mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 39g | 78% |
| Vitamin A | 737IU | 15% |
| Vitamin C | 3mg | 3% |
| Calcium | 462mg | 46% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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