Peanut Butter Cake Recipe
from Scratch
You will love this homemade peanut butter cake recipe. It produces a wonderful moist peanut-buttery masterpiece that you will make often.
Don't be concerned that the cake would turn out oily with all the butter and peanut butter - it is luscious and melts in your mouth. More homemade cake recipes at the bottom of the page...
Peanut Butter Cake Recipe
This peanut butter lover's cake will be the recipe yoyu use from now on.
HOMEMADE PEANUT BUTTER CAKE FROM SCRATCH
CAKE
2 cups sugar
2 cups self-rising flour, recipe below
1 tsp
baking powder
1 tsp baking soda
1 cup
homemade unsalted butter
1 cup
homemade peanut butter
1 cup water
1/2 cup buttermilk, recipe below
2 eggs
1 tsp
pure vanilla extract
Garnish is chopped peanut butter cups on top and drizzled in chocolate sauce.
PREHEAT oven to 350 degrees.
Butter two 9 inch cake pans and dust the inside with flour and tap out
excess. Line the bottom of the pans with wax or parchment paper. Put the
cake pans on a baking sheet lined with parchment paper or a silicone
mat.
Mix sugar and self-rising flour; set aside.
Bring to a rapid boil 2 sticks of butter, 1 cup of peanut butter, and 1 cup of water.
Pour over dry ingredients. Add to that 1/2 cup buttermilk, eggs, 1 teaspoon vanilla and then mix with mixer.
Bake for 25-30 minutes or when a knife inserted in the center of
the cake comes out clean. Transfer to a rack and cool for 5 minutes,
then run a knife around the sides of the cakes, unmold them and peel off
the paper liners.
Invert and cool to room temperature, right side up. (These cooled cakes
may be wrapped airtight and stored at room temperature overnight or
frozen for up to two months.)
Homemade Peanut Butter
Peanut Butter Bars
Peanut Butter Cup Cookies
SELF-RISING FLOUR
For every cup of all purpose flour, you have to add 1-1/2 teaspoons of
baking powder and 1/2 teaspoon of salt. These measurements are perfect
and any variations may affect the texture of the end product.
Thoroughly mix the ingredients and your self rising flour
substitute is ready. You may also sieve the flour, two to three times,
so that the baking powder and salt gets mixed up uniformly. This gives
an uniform texture to the baked product.
So for this recipe you will need:
2 cups all-purpose flour
3 tsp baking powder
1 tsp salt
BUTTERMILK SUBSTITUTE
1/2 cup milk
1-1/2 tsp lemon juice or vinegar
Let sit for 15 minutes and it's ready for the recipe.
FLUFFY PEANUT BUTTER FROSTING
This frosting is amazing--it balances flavor against sweetness well, and
the texture is perfect: creamy, fluffy, not oily at all. Do not use
margarine; use butter. Butter will give you beautiful, fluffy icing
(and that's what you want). I always use this recipe with my peanut
butter cake recipe.
1-1/4 cups
homemade peanut butter, at room temperature
1/2 cup
homemade unsalted butter, at room temperature
1-1/2 cups
powdered sugar
3 TBS heavy cream, at room temperature
Beat the peanut butter and butter for at least 3 minutes. Add the
powdered sugar a little at a time and mix well after each addition.
Pour in the heavy cream and beat for 3 to 4 more minutes. Frost the
cake.
For my peanut butter cake recipe (see photo above) I frost it, and
drizzled chocolate sauce over the top. Then I cut up Reese's peanut
butter cups and sprinkled over the top of the cake. Out of
this world good.
Easy Cake Recipes
Homemade Peanut Butter Cups
Homemade Peanut Butter Pie
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