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Peanut Butter Cake

Peanut Butter Cake recipe image
This Peanut Butter Cake is a comforting classic that delivers a dense, moist crumb with a deep, nutty flavor profile. The combination of rich peanut butter and sweet vanilla creates a dessert that feels indulgent yet homey. It&# 226;ÂÂs perfect for birthday parties, potlucks, or simply enjoying a slice with a cup of coffee on a lazy afternoon. The batter comes together quickly, making it an accessible bake for both novice and experienced cooks. Serve it plain for a pure peanut butter experience, or frost it with a chocolate or cream cheese icing for extra decadence. This recipe guarantees a satisfying, sweet finish to any meal.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 3955.2
Dietary: Vegetarian
Description
This Peanut Butter Cake is a comforting classic that delivers a dense, moist crumb with a deep, nutty flavor profile. The combination of rich peanut butter and sweet vanilla creates a dessert that feels indulgent yet homey. It&# 226;ÂÂs perfect for birthday parties, potlucks, or simply enjoying a slice with a cup of coffee on a lazy afternoon. The batter comes together quickly, making it an accessible bake for both novice and experienced cooks. Serve it plain for a pure peanut butter experience, or frost it with a chocolate or cream cheese icing for extra decadence. This recipe guarantees a satisfying, sweet finish to any meal.
Ingredients
  • 1/3 cups BUTTER
  • 1/2 tablespoons VANILLA
  • 1/3 cups PEANUT BUTTER
  • 2 whole EGGS (OR 1/2 C EGG BEATERS)
  • 1 1/4 cups SUGAR
  • 1 1/4 teaspoons BAKING SODA
  • 2 cups FLOUR
  • 1 1/4 cups BUTTERMILK ***
  • 1 1/8 teaspoons BAKING POWDER
Directions
  1. 1
    Preheat the oven to 350ðF (175ðC). Grease and flour a 9-inch round cake pan or line with parchment paper.
  2. 2
    In a small bowl, combine milk and lemon juice (if making buttermilk) and let sit for 5 minutes to curdle, or use fresh buttermilk.
  3. 3
    In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
  4. 4
    Beat in the peanut butter and vanilla extract until smooth and well combined.
  5. 5
    Add the eggs one at a time, beating well after each addition.
  6. 6
    In a separate bowl, whisk together the flour, baking soda, and baking powder.
  7. 7
    Alternately add the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined; do not overmix.
  8. 8
    Pour the batter into the prepared pan and smooth the top.
  9. 9
    Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
  10. 10
    Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before frosting or serving.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 3955.2kcal
% Daily Value *
Total Fat 109.6g169%
Saturated Fat 49.8g249%
Cholesterol 172.0mg58%
Sodium 1634.5mg69%
Total Carbohydrate 682.4g228%
Dietary Fiber 17.8g72%
Sugars 308.7g
Protein 68.7g138%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

To make homemade buttermilk: Add 1 1/2 tablespoons of lemon juice or white vinegar to a measuring cup, then add enough milk to reach the 1 cup mark. Let stand for 5-10 minutes until slightly thickened.

Ensure your peanut butter is at room temperature for easier mixing. Creamy peanut butter yields a smoother cake texture than crunchy.

Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Keywords: peanut butter, cake, dessert, baking, vanilla, buttermilk, homemade, moist, nutty, comfort food, party cake, easy baking, sweet treat, afternoon tea, classic recipe
Read it online: https://www.chefs-mate.com/recipe/peanut-butter-cake-2/