I love this peanut butter cake SO. MUCH. This cake hits every spot – nutty, salty, buttery, sweet, tender, and still delicious on day three. It’s perfectly wonderful on its own, but also plays nicely with others (like chocolate ganache or strawberry jam). Don’t do nuts? Make it with sunflower seed butter! Check out the bottom of the recipe below for even more cake variations.

Projects that Use This Recipe

• Candy Bar Layer Cake
• Backpack Sheet Cake My recipe posts are short and sweet, because I know what you’re after. We can chat later, it’s time to bake!

Peanut Butter Cake Recipe

Peanut Butter Cake

2018-10-12 11:29:49

This cake hits every spot - nutty, salty, buttery, sweet, tender, and still delicious on day three. Use it to make cupcakes, cake layers, or sheet cakes. Use your favorite peanut butter - chunky or smooth! The peanut butter cake is the lighter brown layers of the cake above. The other layers are my black velvet cake. Note: I bake in 3-inch tall pans. If you have shorter pans, just fill them 3/4 of the way and bake. You may end up with an additional layer or batter than you can freeze for another day.

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Ingredients

1. 12 ounces unsalted butter, softened
2. 12 ounces peanut butter
3. 1 3/4 cups granulated sugar
4. 2 teaspoons pure vanilla extract
5. 1 tablespoon baking powder
6. 1 teaspoon kosher salt
7. 9 large eggs
8. 1 1/2 cups cake flour (plus more cake flour or AP flour for the pans)

Instructions

1. Position a rack in the center of the oven and heat the oven to 350 degrees F. Spray and flour pans in your chosen size.
2. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using an electric hand mixer), beat together the unsalted butter, peanut butter, granulated sugar, vanilla extract, baking powder, and salt and medium speed until fluffy and lighter in color, stopped to scrape down the sides of the bowl with a rubber spatula to make sure there are no butter lumps, about 5 minutes.
3. Add the eggs, one at a time, until completely combined. Stop and scrape down the sides of the bow halfway through mixing and after adding the last egg.
4. With the mixer on low, slowly add the flour to the butter mixture until just incorporated. Scrape down the sides of the bowl one last time. Fold in any remaining streaks of flour by hand.
5. Divide the batter evenly between the prepared pans, never filling the pan more than 3/4 of the way up. Bake, rotating the pans' positions halfway through baking, until a toothpick inserted in the center of a cake comes out clean or with a few crumbs clinging to it. Bake Times (keep in mind that every oven is different and baking times may vary) 55 minutes for two 3-inch tall & 8-inch round pans, 35-40 minutes for three 3-inch tall & 6-inch round pans, 25-30 minutes for a 9x13-inch sheet pan, 16-18 minutes for cupcakes.
6. Transfer the cakes to a rack to cool in the pan for about 30 minutes. Turn the cakes out onto a flat surface, like plates or a clean countertop. Let the cakes cool completely before frosting, filling, or storing.

Notes

1. Yeilds
2. - 10 cups of batter
3. - Two tall 8-inch round cakes
4. - Three tall 6-inch round cakes
5. - Appx. 3 dozen cupcakes

Can't do nuts? Substitute sun butter for the peanut butter! More of my favorite variations

1. PEANUT BUTTER SUBSTITUTES
2. Cashew butter
3. Almond butter
4. Hazlenut Paste
5. Nutella, cut sugar to 3/4 cup
6. Cookie butter (Speculoos), cut sugar to 3/4 cup

By Erin Gardner

Adapted from Erin Bakes Cake

Adapted from Erin Bakes Cake

Erin Bakes http://erinbakes.com/

1/2 Batch Peanut Butter Cake

2018-10-13 11:20:01

This is the 1/2 batch of my Peanut Butter Cake Recipe, perfect for making two standard 6-inch round cakes. Yields appx. 5 cups of batter

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Ingredients

1. 6 ounces unsalted butter, softened
2. 6 ounces peanut butter
3. 3/4 cup granulated sugar
4. 1 teaspoons pure vanilla extract
5. 1 1/2 teapoons baking powder
6. 1/2 teaspoon kosher salt
7. 5 large eggs
8. 3/4 cup cake flour (plus more cake flour or AP flour for the pans)

Instructions

1. Position a rack in the center of the oven and heat the oven to 350 degrees F. Spray and flour pans in your chosen size.
2. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using an electric hand mixer), beat together the unsalted butter, peanut butter, granulated sugar, vanilla extract, baking powder, and salt and medium speed until fluffy and lighter in color, stopped to scrape down the sides of the bowl with a rubber spatula to make sure there are no butter lumps, about 5 minutes.
3. Add the eggs, one at a time, until completely combined. Stop and scrape down the sides of the bow halfway through mixing and after adding the last egg.
4. With the mixer on low, slowly add the flour to the butter mixture until just incorporated. Scrape down the sides of the bowl one last time. Fold in any remaining streaks of flour by hand.
5. Divide the batter evenly between the prepared pans, never filling the pan more than 3/4 of the way up. Bake, rotating the pans' positions halfway through baking, until a toothpick inserted in the center of a cake comes out clean or with a few crumbs clinging to it. Bake Times (keep in mind that every oven is different and baking times may vary) 55 minutes for two 3-inch tall & 8-inch round pans, 35-40 minutes for three 3-inch tall & 6-inch round pans, 25-30 minutes for a 9x13-inch sheet pan, 16-18 minutes for cupcakes.
6. Transfer the cakes to a rack to cool in the pan for about 30 minutes. Turn the cakes out onto a flat surface, like plates or a clean countertop. Let the cakes cool completely before frosting, filling, or storing.

By Erin Gardner

Adapted from Erin Bakes Cake

Adapted from Erin Bakes Cake

Erin Bakes http://erinbakes.com/