Peanut butter cake is a crowd-pleaser and ideal for parties, potlucks, and other gatherings. This cake is simple to make and even simpler to serve; you can make it ahead of time without breaking a sweat. It’s the perfect balance of sweet and nutty without being too sweet, and everyone will want more.
After your first bite of this cake, you’ll understand why this melt-in-your-mouth sheet pan is a family favourite. The crumb is not only moist but also tender. It’s also slightly dense but not overly so. It’s a simple but delectable recipe! Another peanut butter dessert recipe that everyone will enjoy
What is Peanut Butter?
Peanut butter is a spread made from dry-roasted ground peanuts. It is made by roasting the peanuts, blanching them in hot water or steam, and then grinding them into a paste. Other flavours, oils, or ingredients can be added at this point to change the taste and texture. It is made without the use of milk. It comes in both smooth and crunchy varieties.
Here is the Best Peanut Butter Cake Recipe
Chocolate Peanut Butter Cake
SERVINGS: 8 SLICES
- 2 cups all-purpose flour spooned & levelled (250 grams)
- ¾ cup natural unsweetened cocoa powder (65 grams)
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- One teaspoon salt
- 1 cup granulated sugar (200 grams)
- 1 cup packed light brown sugar (200 grams)
- ½ cup canola or vegetable oil (120 ml)
- 1 cup buttermilk (240 ml)
- Two large eggs
- Two teaspoons of pure vanilla extract
- 1 cup boiling water (240 ml)
- One teaspoon of instant espresso powder is optional but recommended.
For the Peanut Butter Frosting:
- 1 cup softened unsalted butter (230 grams)
- 2 cups creamy peanut butter (Jif or Skippy preferred) (500 grams)
- 4 cups confectioners’ sugar (480 grams)
- 1/3 cup whipping cream (80 ml)
- 2 tsp pure vanilla extract
- Optional chocolate ganache (I use the 1:1 ratio)
- To make the chocolate cake, follow these steps: Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Set aside three 8-inch round cake pans sprayed with nonstick cooking spray and lined with parchment paper circles.
- Sift the flour, cocoa powder, baking soda, baking powder, and salt in a large mixing bowl. Whisk in the granulated and brown sugars until thoroughly combined.
- Mix in the oil, buttermilk, eggs, and vanilla extract until combined; the batter should be thick at this point.
- Mix the instant espresso powder with a cup of boiling water until completely dissolved. Mix until combined in a mixing bowl; the batter will be very thin.
- Divide the batter evenly among the three prepared cake pans.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the cakes comes out clean, and the tops spring back when lightly touched.
- Remove from the oven and cool for 30 minutes in the pans on a wire rack. Carefully remove the cakes from the pans and place them on a wire rack to cool completely.
- To make the peanut butter frosting, cream the butter on medium speed in the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using an electric mixer for 1 to 2 minutes, or until smooth.
- Add the peanut butter and combine thoroughly, scraping down the sides of the bowl as needed.
- Mix in half of the powdered sugar until thoroughly combined, then add the remaining half. At this point, the mixture will be very thick.
- Mix in the heavy whipping cream and vanilla extract for about 1 minute more, or until the mixture is thick and creamy, stopping to scrape down the sides of the bowl as required.
To Assemble the Cake:
Using a knife or cake leveller, level the tops of each cake layer.
To help the cake stick to the surface and not move around, place a tablespoon of buttercream in the centre of a cardboard cake round or a cake stand.
Place the first cake layer on your work surface. Scoop 34 cups to 1 cup of frosting onto the first layer of cake and spread it evenly.
Place the second upside-down cake layer on top of the frosted cake layer. Spread the remaining 34 cups to 1 cup of frosting on top in an even layer.
Place the third upside-down cake layer on top of the frosted cake layer. Frost the top and sides of the cake with the remaining frosting. If you want to pipe some decorations on top, save 1 to 12 cups of frosting for later.
Allow the chocolate ganache to cool for 20 to 30 minutes before sprinkling it on top of the cake.
What Else can we Make Out of Peanut Butter?
Blend a Smoothie
Smoothies are frequently made with basic ingredients such as milk, yoghurt, and fruit. Using an electric blender, combine the ingredients until smooth. Try combining peanut butter with raspberries or bananas. Use about one tablespoon (15 mL) peanut butter per serving, or more to taste.
It can be Used as a Dip or Spread
Serve with crunchy celery sticks.
Serve with apple or pear slices or low sodium pretzel sticks as a dip. Consider making this Peanut Butter Fruit Poutine.
Pack Peanut Butter for a Quick Snack
Bring a jar of peanut butter and some whole grain crackers to work with you.
As a snack, make a peanut butter sandwich with one slice of bread. For a tasty snack, top with banana or apple slices.
Make a Quick Peanut Sauce
Add to noodle dishes, stir fry dishes, or soups.
With grilled meats or shrimp, serve.
Four New Sandwich Concepts
Spread it out on a whole-wheat tortilla. Include a banana. Roll it up and eat it!
Spread peanut butter and strawberry slices on half a whole-grain toasted bagel.
Spread half a whole-grain pita with it. Stuff with carrot and apple grated.
Spread on top of leftover pancakes. Fold and consume.
What are Some Common Ingredients of Any Peanut Butter Cake Recipe?
Without peanut butter, there is no peanut butter cake. You’ll need peanut butter for both the cake batter and the frosting, so stock up.
We use cake flour, but you could also use all-purpose flour. Fill the measuring cup halfway with flour, then level it with a butter knife. If you scoop or pack the flour, you’ll end up with too much.
Unlike flour, you’ll want to scoop the brown sugar into a measuring cup so it’s tightly packed. In a pinch, granulated sugar can be substituted for light brown sugar, but the flavour will be slightly different.
Whole fat milk adds moisture and flavour to the cake. If you don’t have whole milk, 2 percent will suffice.
Unsalted butter is required for both the cake batter and the frosting. Before using, leave your butter out on the counter for about 30 minutes to soften.
Any cooking oil, such as olive oil, canola oil, or coconut oil, will work.
At room temperature, eggs perform best in baking. Allow them to sit on the counter with the butter for 30 minutes before using.
This is what makes your cake rise and become fluffy.
Pure vanilla extract has the best flavour, but imitation vanilla will suffice if that’s all you have.
Adding cocoa powder to your peanut butter frosting will make it taste like chocolate peanut butter.
If you use granulated sugar, your frosting will have a grainy texture.
For your frosting, you’ll need heavy cream. If you don’t have any, make 1 cup by combining? cup whole milk and? cup melted butter.
You only need a pinch of salt to bring out the flavours in the cake batter.
What are the Nutritional Benefits of Peanut Butter?
With a growing interest in healthy eating, more and more people are turning to peanut butter, which is considered far healthier than regular butter.
– Peanut butter is high in protein, a necessary building block for the human body.
– Peanut butter contains monosaturated fat, lowering the heart disease risk.
– Vitamin B3 aids in the conversion of food into fuel and the metabolization of fats and protein. – Vitamin B9 aids in the synthesis and repair of DNA and the prevention of anemia.
– Dietary fibre aids in the elimination of waste and the prevention of colorectal cancer. – Lowers the risk of weight gain.
What can I Do with Peanut Butter?
Peanut butter is used to make sandwiches and is served as a spread on bread, toast, or crackers (notably the peanut butter and jelly sandwich). It is also used in a variety of breakfast and dessert dishes, including cookies, brownies, granola, smoothies, crepes, and croissants. It’s comparable to other nut butters like cashew butter and almond butter. Kids enjoy it because it tastes great, and parents appreciate how simple it is to prepare and how kids can make it themselves using pre-sliced bread.
Why do I Adore Peanut Butter?
Because it’s delectable! It’s made of protein. You won’t go hungry if you have bread and/or crackers on hand. Sometimes people eat it right out of the jar. It’s quick and simple. There is no cooking. There was no planning. It goes well with any meal or snack. We’ve eaten sandwiches with peanut butter and sliced bananas, as well as peeling a banana and slathering it with peanut butter. We’ve had it on rice cakes, and it really brings out the blandness of the rice cake. It appeals to both children and adults.
What is the Taste of Peanut Butter?
Peanut butter has a salty, sweet, nutty, and earthy flavour. When you try it, you’ll quickly realise that you’re in good company, whether you prefer creamy or crunchy. Chocolate pairs well with peanut butter and jelly, but so do spicy, umami-rich flavours.
Is Peanut Butter Keto-Friendly?
Natural peanut butter is a low carbohydrate food. It contains a lot of healthy fats, a moderate amount of protein, and a lot of fibre. A two-tablespoon serving contains only 3.5 grammes of net carbs! Peanut butter is not only low carb, but it is also suitable for a ketogenic diet.
What to Look for When Shopping for Peanut Butter?
Smooth and crunchy peanut butter is available. Crunchy peanut butter contains crushed nuts in small pieces.
Peanut butter with only one ingredient listed is the best option. If only nuts are used to make the peanut butter, the oil will rise to the top of the jar. Each time you use it, stir the oil back in. It also helps to turn the jar upside down to redistribute the oils.
“Natural” peanut butter usually means that it is made entirely of nuts.
Light (lower fat) peanut butter is available.
Compare brands to get the best deal.
Larger containers are frequently a better investment. To be sure, check the unit pricing.
Buy extra when they’re on sale. Keep some on hand if you find it difficult to go grocery shopping.
Can I Store this Cake?
You certainly can! Allow the cake to cool to room temperature before flash freezing it until frozen before wrapping it. This will prevent the frosting from becoming squished into the plastic wrap.
What do You do with Leftover Peanut Butter Cake?
Because the frosting contains milk, any leftover cake should be kept in the refrigerator. Wrap the cake tightly in plastic wrap and place it in the refrigerator for up to 4 days.
Additionally, we can freeze this sheet cake. First, flash freeze it for 4-5 hours in the freezer. Then, double wrap it in plastic wrap and aluminum foil. You can keep it in the freezer for up to three months. Please place it in the refrigerator overnight to thaw before serving.
Peanut Butter Cake has a rich and comforting peanut butter flavour that isn’t overly sweet. This rich, tender, delicious cake is topped with a sweet peanut butter frosting.
Peanut butter lovers will adore this delectable peanut butter cake. If you already eat peanut butter by the spoonful, this will be your new favourite dessert! The cake is not only made with creamy peanut butter but it is also topped with a sweet and creamy peanut butter frosting. The result is peanut butter bliss!