Peanut Butter Cake

This decadent Peanut Butter Cake is a comforting classic that balances the deep, nutty flavor of peanut butter with a tender, moist crumb. The batter is enriched with melted peanut butter morsels, creating a cake that is intensely flavorful without being overly sweet. Perfect for birthdays, potlucks, or a special weekend treat, this cake pairs beautifully with a light dusting of toasted coconut. Its a nostalgic dessert that brings warmth to the table, relying on simple pantry staples to deliver a sophisticated taste experience. Serve it with a cup of coffee or tea for the ultimate indulgence.

Cooking Method: Baking

Cuisine: American

Courses: Desserts

Difficulty: Advanced

Servings: 12

Calories: 529.2

Dietary: Vegetarian

Description

This decadent Peanut Butter Cake is a comforting classic that balances the deep, nutty flavor of peanut butter with a tender, moist crumb. The batter is enriched with melted peanut butter morsels, creating a cake that is intensely flavorful without being overly sweet. Perfect for birthdays, potlucks, or a special weekend treat, this cake pairs beautifully with a light dusting of toasted coconut. Its a nostalgic dessert that brings warmth to the table, relying on simple pantry staples to deliver a sophisticated taste experience. Serve it with a cup of coffee or tea for the ultimate indulgence.

Ingredients

1/2 cup Butter, softened
1 1/4 cups Sugar
2 Eggs
2 cups All-purpose flour
1 teaspoon Baking soda
1/2 teaspoon Baking powder
1/4 teaspoon Salt
1 1/2 cups Milk
1 teaspoon Vanilla extract
1/2 cup Nestle peanut butter morsels
3/4 cup Coconut, toasted
1 Batch Peanut Butter Frosting

Directions

1
Preheat oven to 350F (175C). Grease and flour two 8-inch round cake pans.
2
Melt 1/2 cup peanut butter morsels over hot (not boiling) water, stirring until smooth. Set aside to cool slightly.
3
In a small bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
4
In a large bowl, beat softened butter and sugar together until creamy and light.
5
Blend the melted peanut butter morsels into the butter and sugar mixture.
6
Beat in eggs one at a time, then mix in vanilla extract.
7
Alternately add the flour mixture and milk to the batter, beginning and ending with the flour mixture. Mix until just combined.
8
Divide batter evenly between the prepared cake pans.
9
Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
10
Allow cakes to cool in pans for 10 minutes, then remove from pans and cool completely on wire racks.
11
Once cooled, spread peanut butter frosting on the top of one layer. Place the second layer on top.
12
Frost the sides and top of the cake with remaining frosting.
13
Garnish with toasted coconut if desired.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 529.2kcal

% Daily Value *
Total Fat 45.0g70%
Saturated Fat 9.0g45%
Cholesterol 0.0mg0%
Sodium 360.0mg15%
Total Carbohydrate 18.0g6%
Dietary Fiber 5.4g22%
Sugars 8.1g
Protein 22.5g45%

* 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

For the Peanut Butter Frosting, cream butter and peanut butter, then gradually add powdered sugar and a splash of milk until smooth and spreadable.

To toast coconut: Spread flakes on a baking sheet and bake at 350F for 3-5 minutes, watching closely to prevent burning.

Ensure all ingredients, especially milk and eggs, are at room temperature for the best emulsion and rise.

Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days. Bring to room temperature before serving for best texture.

Keywords: peanut butter cake, nutty dessert, layer cake, baking, moist cake, peanut butter frosting, toasted coconut, birthday cake, potluck dessert, comfort food, vanilla extract, butter cake

Read it online: https://www.chefs-mate.com/recipe/peanut-butter-cake-5/