Peanut Butter Cake

By jasonhewitt

mycakeschool.com

Ingredients

• 1 1/2 Sticks Soft Butter
• 1 1/2 C Sugar
• 1 C Brown Sugar
• 1 C Peanut Butter
• 2 tsp Vegetable Oil
• 2 tsp Vanilla
• 3 eggs3 C CAKE Flour
• 3 tsp Baking Powder
• 1/2 tsp Baking soda
• 1/2 tsp Salt
• 1 C Sour Cream
• 1 C Milk

Preparation

Step 1

Preheat the oven to 350 degrees. Grease and flour three 8 inch round cake pans. Place a circle of parchment paper or wax paper in the bottom of each pan.
In a medium bowl add the cake flour, baking powder, baking soda and salt. Whisk at least 30 second to blend. Set aside.
In a medium bowl add the milk and sour cream, whisk to blend the sour cream into the milk. Set aside.
In the bowl of your mixer, beat the butter on medium speed until softened and smooth. Slowly add the white and brown sugar and beat at medium speed for 5 minutes. It will lighten in color and be fluffy.
Add the peanut butter, oil and vanilla extract and mix until blended into the butter sugar mixture.
Add the eggs one at a time, mixing after each until the yellow of the yolk is blended in.
Add the dry ingredients alternately with the wet ingredients, beginning and ending with the dry ingredients (3 additions of dry and 2 of wet). Mix at medium speed until just blended in. Do not over mix or mix above medium speed.
Bake at 350 degrees for 25 to 30 minutes. Be sure to check for doneness with a toothpick inserted in the center of the cake. It is done when the toothpick comes out clean or with just a few crumbs attached. Let cool in the pan 10 minutes then turn out.
Makes 8 cups batter
Works well for cupcakes, the cupcakes will have a very slight dome