Peanut Butter Cake

This classic Peanut Butter Cake is a comforting dessert that balances the nutty richness of peanut butter with the lightness of a tender vanilla crumb. The cake is incredibly moist, thanks to the combination of shortening and milk, while the peanut butter adds a deep, savory-sweet undertone that pairs perfectly with the simple icing. Its an ideal treat for family gatherings, potlucks, or whenever you crave something nostalgic and indulgent. The recipe is straightforward, requiring no special equipment or hard-to-find ingredients, making it accessible for bakers of all skill levels. Serve it warm or at room temperature for the best texture and flavor.

Cooking Method: Baking

Cuisine: Global

Courses: Desserts

Difficulty: Intermediate

Servings: 8

Calories: 1204.7

Dietary: Vegetarian

Description

This classic Peanut Butter Cake is a comforting dessert that balances the nutty richness of peanut butter with the lightness of a tender vanilla crumb. The cake is incredibly moist, thanks to the combination of shortening and milk, while the peanut butter adds a deep, savory-sweet undertone that pairs perfectly with the simple icing. Its an ideal treat for family gatherings, potlucks, or whenever you crave something nostalgic and indulgent. The recipe is straightforward, requiring no special equipment or hard-to-find ingredients, making it accessible for bakers of all skill levels. Serve it warm or at room temperature for the best texture and flavor.

Ingredients

2 cup Cake flour
3 teaspoon Baking powder
1 teaspoon Salt
1 1/3 cup Sugar
1/2 cup Shortening
1/3 cup Peanut butter
1 cup Milk
2 Eggs
2 cups Icing sugar (powdered sugar)
2 tbsp Margarine or butter
1 tbsp Peanut butter
2-3 tbsp Hot water

Directions

1
Preheat the oven to 350F (175C). Grease and flour a 9x5-inch loaf pan or two 8-inch round cake pans.
2
In a medium bowl, sift together the cake flour, baking powder, and salt. Set aside.
3
In a large mixing bowl, cream the shortening and sugar together until light and fluffy.
4
Beat in the 1/3 cup of peanut butter until well combined and smooth.
5
Add the beaten eggs to the creamed mixture and beat until incorporated.
6
Add half of the dry ingredients to the wet mixture, mixing on low speed until just combined.
7
Pour in half of the milk and mix until smooth.
8
Add the remaining dry ingredients, followed by the remaining milk, mixing gently until just combined. Do not overmix.
9
Pour the batter into the prepared pan(s).
10
Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.
11
While the cake bakes, prepare the icing: In a small bowl, combine the icing sugar, 2 tbsp margarine, 1 tbsp peanut butter, and enough hot water to create a smooth, spreadable consistency.
12
Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before spreading with the icing.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1204.7kcal

% Daily Value *
Total Fat 44.6g69%
Saturated Fat 13.6g68%
Cholesterol 94.5mg32%
Sodium 5535.8mg231%
Total Carbohydrate 185.5g62%
Dietary Fiber 3.2g13%
Sugars 85.2g
Protein 19.9g40%

* 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 best results, use creamy peanut butter rather than crunchy to ensure a smooth texture in both the cake and the icing.

If you prefer a stronger peanut flavor, you can increase the peanut butter in the cake batter to 1/2 cup.

Store the covered cake at room temperature for up to 3 days, or refrigerate for up to a week. Bring to room temperature before serving for optimal texture.

You can substitute unsalted butter for the shortening in the cake batter for a slightly different flavor profile.

Keywords: peanut butter cake, dessert, baking, vanilla cake, nutty dessert, easy cake, homemade, comfort food, glazed cake, family favorite, potluck, simple recipe, moist cake, classic baking, after dinner treat, peanut lover

Read it online: https://www.chefs-mate.com/recipe/peanut-butter-cake-7/