Peanut Butter Cake
User Reviews
5
Peanut Butter Cake
Description
The cake batter is prepared by melting peanut butter with butter and water, creating a smooth liquid base that is then combined with flour, sugar, baking soda, salt, milk, eggs, and vanilla extract. Mixing carefully to avoid overdeveloping gluten maintains a tender crumb. The batter is baked in a 9x13 pan until a toothpick comes out clean, indicating doneness.
The frosting is made separately by beating softened butter and peanut butter until fluffy, adding vanilla, then confectioners' sugar for sweetness and structure. The fluffy frosting pairs with the cake for a balanced sweetness and peanut flavor.
Recommendations include measuring flour by weight or properly spooning and leveling to avoid overly dense cake, using room temperature eggs for better mixing, and tapping the pan to remove air bubbles. The frosting is best applied with a spatula for even coverage. Optional toppings like roasted peanuts or chocolate ganache can complement the peanut taste.
Ingredients
For the Cake:
- 1 cup water (240 mL)
- ½ cup butter 113g, unsalted
- ¾ cup peanut butter 198g, creamy
- 2 cups all-purpose flour (240g)
- 2 cups granulated sugar (400g)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup milk (120mL)
- 2 large egg
- 1 teaspoon vanilla extract
For the Peanut Butter Frosting:
- 1 cup butter softened (226g, unsalted
- 1 cup peanut butter 264g, creamy
- 2 teaspoons vanilla extract
- 2 cups confectioners’ sugar (240g)
Instructions
For the Cake:
- Preheat the oven to 350°F. Spray a 9x13-inch cake pan with baking spray.
- In a small saucepan, bring water, butter, and peanut butter to a simmer over medium heat, whisking constantly, until melted and smooth, about 3 minutes.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt. Add the milk, eggs, and vanilla. Beat with an electric mixer on medium speed until combined, about 1 minute. Beat in the peanut butter mixture until smooth. Pour into the prepared pan and spread into an even layer.
- Bake for 40 minutes or until a wooden pick inserted in the center comes out clean. Let cool completely on a wire rack.
For the Peanut Butter Frosting:
- In a large bowl, beat the butter and peanut butter with an electric mixer on medium-high speed until smooth and fluffy, about 2 to 3 minutes. Beat in the vanilla until just combined.
- Gradually add the sugar while beating until smooth. Once incorporated, increase the speed to high, and beat until fluffy, about 1 minute. Spread the frosting over the cooled cake. The cake can be covered and stored at room temperature for up to 5 days.
Notes
- Measure flour by weight when possible to prevent a heavy cake; if not, spoon and level flour to avoid packing.
- Tap the cake pan on the counter to remove air bubbles and distribute batter evenly before baking.
- Avoid overmixing the batter to keep the cake tender and avoid toughness.
- Bring eggs to room temperature before mixing to ensure even incorporation without overmixing.
- Use an offset spatula for smooth frosting application.
- Consider garnishing with chopped roasted peanuts, chocolate pieces, or ganache for added texture and flavor.
- Using real vanilla extract enhances the flavor better than artificial alternatives.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 731 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 731kcal | 37% |
| Carbohydrates | 78g | 26% |
| Protein | 12g | 24% |
| Fat | 44g | 68% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 93mg | 31% |
| Sodium | 371mg | 15% |
| Potassium | 271mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 57g | 114% |
| Vitamin A | 771IU | 15% |
| Calcium | 47mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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