Peanut Butter Cake
User Reviews
5
Peanut Butter Cake
Description
The Peanut Butter Cake starts with a batter made from cake flour, brown sugar, softened butter, vegetable oil, vanilla extract, and creamy peanut butter, giving it a nutty foundation. Eggs and milk are added alternately to maintain a tender texture while baking in a 9x13 pan until a toothpick comes out clean ensures it’s fully baked but still soft inside. The frosting blends butter, peanut butter, cocoa powder, powdered sugar, and heavy cream into a creamy layer that complements the cake’s light sweetness with cocoa's depth.
The cake features a soft, moist crumb and a balanced peanut butter flavor lifted by vanilla, while the frosting adds both richness and a hint of chocolate. The methodical mixing and moderate baking temperature provide a consistent texture without overmixing, preserving tenderness.
Ideal as a dessert for celebrations or afternoon tea, it pairs nicely with coffee or milk. Prepare this cake ahead of time to allow the frosting to set well. Avoid natural peanut butter as it affects texture and flavor, and be sure ingredients are at room temperature to achieve proper blending.
Ingredients
Cake:
- 3 cups cake flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 ¾ cups light brown sugar packed
- ½ cup butter softened, unsalted
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- ¾ cup peanut butter creamy
- 4 large egg
- 1 ¼ cups milk whole
Frosting:
- 1 cup butter softened, unsalted
- 1 cup peanut butter creamy
- ¼ cup cocoa powder unsweetened
- 3 cups powdered sugar
- ¼ cup heavy whipping cream
Instructions
- Preheat oven to 350°F. Grease and flour a 9x13 pan.
- Place cake flour, baking powder, and salt in a bowl and whisk to combine.
- With an electric mixer or stand mixer on medium speed, cream brown sugar and butter until fluffy. Add oil and vanilla and mix until combined.
- Increase the speed to medium-high and beat until light and fluffy, 3-4 minutes.
- Add peanut butter and mix until incorporated and then add eggs one at a time.
- Alternate adding flour and milk a bit at a time just until incorporated. Be sure not to overmix.
- Spread the batter into the prepared baking pan. Bake 28-32 minutes or until a toothpick comes out clean.
- Remove from the oven and allow to cool completely before frosting.
To Frost:
- While the cake is baking, cream butter and peanut butter.
- Add cocoa powder and mix until fully incorporated.
- Add powdered sugar 1 cup at a time, mixing slowly until incorporated.
- Slowly add in the heavy cream with the mixer running on low speed until incorporated then increase speed to medium-high and whip for about 2 minutes until light and fluffy.
- Once cooled spread the frosting over the cake and serve.
Notes
- Use only creamy peanut butter, not natural, for the right texture and flavor.
- Ensure all ingredients are at room temperature before mixing for best results.
- Avoid overmixing the batter; mix just until ingredients are combined.
- Brown sugar can be substituted with granulated sugar, but expect a slight change in flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 735 kcal
% Daily Value*
| Calories | 735 | 37% |
| Carbohydrates | 76g | 25% |
| Protein | 13g | 26% |
| Fat | 45g | 69% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 1g | 50% |
| Cholesterol | 99mg | 33% |
| Sodium | 321mg | 13% |
| Potassium | 389mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 53g | 106% |
| Vitamin A | 722IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 116mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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