Best Peanut Butter Cake
The Best Peanut Butter Cake: A Delightful Recipe Everyone Will Love
Peanut butter has a special place in my heart—it’s a comforting childhood staple that evokes memories of school lunches and weekend treats with my family. I still remember the afternoon when I was experimenting in the kitchen, trying to recreate my favorite peanut butter cookies, and stumbled upon the idea of a cake instead. As I combined ingredients and their warm, buttery aromas filled the room, I knew I had created something special. This Peanut Butter Cake is more than just a recipe; it’s a celebration of flavor and nostalgia, connecting generations of loved ones over every bite. The buttery richness of the cake, coupled with the creamy peanut butter frosting, makes this dessert a family favorite, perfect for birthdays, gatherings, or a cozy night in.
Why Make This Recipe
This Peanut Butter Cake stands out for several reasons. For one, it’s incredibly easy to make, ensuring even beginner bakers can whip it up with confidence. With its rich flavor and tender crumb, it’s family-approved and guaranteed to impress your guests. Plus, using wholesome ingredients means you can feel good about serving it to loved ones. The combination of peanut butter and classic cake makes it comforting yet unique, and I’m confident anyone who tries it will come back for seconds—or thirds!
Ingredients Section
For the Cake
- 2 cups all-purpose flour: Use a high-quality brand for the best texture.
- 2 cups granulated sugar: A standard sweetener; brown sugar can be substituted for a richer flavor.
- 1 cup creamy peanut butter: Choose a natural peanut butter for a fresher taste.
- 1 cup buttermilk: Gives the cake moisture—milk mixed with a tablespoon of lemon juice can work in a pinch.
- 1 cup unsalted butter, softened: High-fat butter will yield a more tender crumb.
- 4 large eggs: Room temperature eggs help with even mixing.
- 2 teaspoons baking powder: Ensure it’s fresh for the best rise.
- 1 teaspoon baking soda: Works well alongside baking powder for a fluffy texture.
- 1 teaspoon vanilla extract: Pure extract for a deeper flavor.
- ½ teaspoon salt: Enhances the sweetness of the cake.
For the Frosting
- 1 cup creamy peanut butter: Match the cake for a harmonious flavor.
- ½ cup unsalted butter, softened: Same as above to maintain continuity.
- 4 cups powdered sugar: To sweeten and thicken the frosting.
- 2-3 tablespoons milk: Adjust for desired frosting consistency.
- 1 teaspoon vanilla extract: Adds depth to the frosting flavor.
Instructions Section (Step-by-Step)
Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
Step 2: In a large mixing bowl, cream together 1 cup of softened unsalted butter and 2 cups of granulated sugar using an electric mixer on medium speed, until the mixture is light and fluffy, about 3 to 5 minutes.
Step 3: Add 1 cup of creamy peanut butter to the butter-sugar mixture and mix until well combined.
Step 4: Beat in the 4 large eggs one at a time, followed by 1 teaspoon of vanilla extract, ensuring each egg is fully incorporated before adding the next.
Step 5: In a separate bowl, whisk together the 2 cups of flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and ½ teaspoon of salt until well mixed.
Step 6: Gradually add the dry ingredients to the wet mixture, alternating with 1 cup of buttermilk, beginning and ending with the flour mixture. Mix until just combined; avoid overmixing for a tender crumb.
Step 7: Pour the batter evenly into the prepared cake pans. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean and the cake has a golden-brown top.
Step 8: Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Step 9: In the meantime, prepare the frosting. In a bowl, beat together 1 cup of creamy peanut butter and ½ cup of softened butter until smooth. Gradually mix in 4 cups of powdered sugar and 2 to 3 tablespoons of milk until you achieve your desired consistency. Add 1 teaspoon of vanilla extract and mix well.
Step 10: Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of frosting on top, then carefully place the second layer over it. Frost the top and sides of the cake with the remaining frosting.
Pro Tips and Variations
- Keep it Moist: Use buttermilk for a moist texture; if you don’t have buttermilk, try Greek yogurt.
- Avoid Overmixing: Mix the batter just until combined to keep the cake light and airy.
- Gluten-Free Version: Substitute all-purpose flour with a gluten-free flour blend. Make sure it contains xanthan gum.
- Nut-Free Option: You can replace peanut butter with sun butter or almond butter for those with nut allergies.
- Storage: Cake can be kept at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, consider freezing the cake layers tightly wrapped for up to 3 months.
Serving Suggestions
Pair your Peanut Butter Cake with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat. Serve it alongside a tall glass of cold milk or a steaming cup of coffee for the perfect balance of flavors and textures. When plating, consider garnishing with chopped peanuts or a drizzle of chocolate sauce for an added flair.
FAQ Section
Can I make this recipe ahead of time?
Yes! The cake can be baked ahead of time and stored, wrapped tightly, at room temperature. Frosting can also be made in advance and stored in the refrigerator until ready to use.
Can I freeze the leftovers?
Absolutely! Freeze individual slices or the entire cake wrapped well in plastic wrap and aluminum foil for up to 3 months.
What can I use instead of buttermilk?
You can substitute buttermilk with regular milk mixed with a tablespoon of vinegar or lemon juice, allowing it to sit for about 5 minutes before using.
Can I make this vegetarian or dairy-free?
For a vegetarian option, substitute non-dairy butter and milk alternatives such as almond or oat milk to create a dairy-free version.
How do I prevent the cake from sticking to the pan?
Ensure you grease and flour your pans well before pouring in the batter. Alternatively, you can line the bottom of the pans with parchment paper for added security.
Conclusion
This Peanut Butter Cake is not just a dessert; it symbolizes love and connection, bringing families and friends together around the table. Each bite transports you back to cherished moments, filled with warmth and comfort. I encourage you to try this delightful recipe, share your results with loved ones, and create new memories—because nothing makes a house feel more like a home than the smell of cake baking in the oven. Enjoy!
Peanut Butter Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
- In a large mixing bowl, cream together 1 cup of softened unsalted butter and 2 cups of granulated sugar using an electric mixer on medium speed, until the mixture is light and fluffy, about 3 to 5 minutes.
- Add 1 cup of creamy peanut butter to the butter-sugar mixture and mix until well combined.
- Beat in the 4 large eggs one at a time, followed by 1 teaspoon of vanilla extract, ensuring each egg is fully incorporated before adding the next.
- In a separate bowl, whisk together the 2 cups of flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and ½ teaspoon of salt until well mixed.
- Gradually add the dry ingredients to the wet mixture, alternating with 1 cup of buttermilk, beginning and ending with the flour mixture. Mix until just combined; avoid overmixing for a tender crumb.
- Pour the batter evenly into the prepared cake pans. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean and the cake has a golden-brown top.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
- In the meantime, prepare the frosting. In a bowl, beat together 1 cup of creamy peanut butter and ½ cup of softened butter until smooth.
- Gradually mix in 4 cups of powdered sugar and 2 to 3 tablespoons of milk until you achieve your desired consistency. Add 1 teaspoon of vanilla extract and mix well.
- Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of frosting on top, then carefully place the second layer over it.
- Frost the top and sides of the cake with the remaining frosting.
Notes
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