Peanut Butter Cake

By Becky Jo

Ingredients

• 1/2 cup butter, softened
• 1 1/2 cups sugar
• 1 cup creamy peanut butter
• 2 cups flour
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1/4 tsp. salt
• 2 eggs
• 1 1/2 cups of milk
• 1 tsp. vanilla
• Fluffy Peanut Butter Frosting
• 5 Tbs. butter, softened
• 1 cup creamy peanut butter
• 1 cup confectioner's sugar
• 1 tsp. vanilla
• 1/3 cup half and half or cream
• dash of salt

Details

Servings 1
Adapted from sweetteaandcornbread.blogspot.com

Preparation

Step 1

It's also very simple to make. I like it because it never gets hard or too stiff and it spreads like a dream. The cake itself is not overly sweet and the peanut butter is not overpowering, but it's moist and delicious. Here is what you will need for this cake and the frosting:

Fluffy Peanut Butter Frosting

Preheat oven to 350 degrees.

Cream the butter and sugar together. Add in the peanut butter and beat until smooth. Blend in eggs and vanilla.

In a separate bowl mix the flour, baking soda, baking powder and salt.

Start adding the flour and milk alternately to the mixture. Blend just until it is all well incorporated. Don't over mix this, because it will make your cake dry.

When it is all mixed well, pour into the cake pans. Place in the preheated oven and bake for 30 to 35 minutes. You can use 9" pans, but if you do, decrease the baking time by about 5 minutes. Remove from oven and allow to cool for about an hour before removing from the pans. Run a sharp knife around the edge of the pans and cakes should release with no problem.

While the cakes are cooling prepare your whipped peanut butter frosting. Cream the butter and peanut butter together with an electric mixer. Add in the
sugar, half and half or cream, vanilla and dash of salt. Beat until it is light
and fluffy. Be sure to scrape down the sides of the bowl to get it all
blended. Also, the dash of salt might sound odd, but don't leave it out, it
really adds something to this. Just a dash though, not much!

This makes enough to frost this cake, but if you are a big lover of lots of frosting, double the recipe and put more between the layers and on top than we did.

I use stick butter to grease the bottom and side of the pans. All purp flour...spread around and the excess tamped out. Wax paper circle on top of butter/flour mixture on bottom only. When the layers are still medium warm to the touch, run a butter knife around the sides of each layer. I shake the pans slightly, causing the layer to release from the pan. I let them cool until slightly warm, peel the wax paper off the bottom of each layer. In 40+ years of baking, I have never had a cake stick when I used this method. If I try to take shortcuts....disaster strikes.

Can u just make in 9×13 pan?

I just made this cake in a 9-13 glass pan. I reduced the heat to 325 part way through because the edges were getting finished much faster than the middle. It looks GREAT, and we can't wait to dig in!

Can you use buttermilk in place of the sweet milk?

Anyone at High altitude make this with adjustments? If so let me know what you did. thanks. Always such a problem..and disappointing when I can't bake something..

I want to take a short cut and wonder if I would just use a vanilla cake and add peanut butter what do you think?

Add comment