Peanut butter is the quintessential American food. It’s made by roasting peanuts and grinding them into a smooth paste. Peanut butter is delicious in sandwiches – both with jelly or banana (one of my favorites). It is also is a great baking ingredient, adding tons of peanutty flavor to cookies and cakes, ganaches and frostings.
Peanut butter compliments a number of foods and is so adaptable to a number of food applications. There are a few types of peanut butter available in grocery stores – smooth, chunky, and natural. Natural peanut butter doesn’t contain hydrogenated oils. These oils give the smooth, spreadable, creamy texture to regular peanut butter. Due to the absence of these oils, natural peanut butter tends to separate and not be as spreadable as regular peanut butter. This makes natural peanut butter a less-than-ideal ingredient in baking.
I have frosted this moist and fluffy cake with my unwhipped Milk Chocolate Ganache and filled it with a quick peanut butter filling. Incidentally, I happen to be celebrating my 11th anniversary with my husband this week, so this cake will double as our celebration cake, hence the sprinkles! It is a fitting cake for such a special day. Please do try this recipe, especially if you are a peanut butter fanatic, as we are..!
A few weeks ago I posted my Pistachio (or any Nut!) Cake, which uses ground nuts in the batter. This week’s cake uses nut butter. So although the two may seems similar, they are quite different.
Peanut Butter CakeRecipe by: Leelabean (Yield: two 9″ round cakes or 28 to 30 cupcakes) 2 c All-Purpose flour 1 t baking powder 1 t baking soda 1/2 t salt 1/2 c unsalted butter, room temperature 1/2 c peanut butter (chunky or smooth, NOT natural) 1 1/2 c light brown sugar 3 large eggs, room temperature 1/2 c buttermilk, room temperature 2 t vanilla extract
Preheat your oven to 350°F. Line your cake pans with parchment and spray with non-stick cooking spray or line your cupcake tin with liners and set aside.
In a bowl, combine and whisk together the flour, baking powder, baking soda, and salt.
In the bowl of your stand mixer, combine the butter and peanut butter and blend until smooth.
Add the sugar and beat for about two minutes. Add the eggs one at a time, scraping down the bowl and incorporating each egg completely before adding the next.
Once the eggs have been added, add the vanilla and mix well. Add the dry ingredients in three batches alternating with the buttermilk. Be careful not to over-mix the batter.
Place the batter into the prepared pans and bake in your preheated oven for:9″ round: 30-32 minutes cupcakes: 18-22 minutes
Take the cakes out of your oven when a toothpick inserted into the thickest part of the cake comes out crumb-less and let the cakes rest on your counter until it is cool.
Then frost as desired. Here I have frosted my cake with my unwhipped Milk Chocolate Ganache and filled it with a peanut butter filling.
Sweetly ♥ Yours,