Thread Number: 69688  /  Tag: Recipes, Cooking Accessories
Peanut Butter Cake
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Post# 926056   3/10/2017 at 17:28 (408 days old) by ea56 (Sonoma Co.,CA)        

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Yesterday I tried an "experimentation" and modified my basic go to recipe for Yellow Cake to make a Peanut Butter Cake for something different. It came out really good. So if anyone's interested here is the recipe:

Peanut Butter Cake
2 cups flour
3/4 cup sugar
3/4 cup dark brown sugar
1/2 tsp salt
1 tbs. baking powder
1 cube room temperature butter
1/2 cup peanut butter. I used crunchy, but creamy would be good too
3 eggs, room temperature
1 cup whole milk, room temp
2 tsp. vanilla

In large mixer bowl blend flour, white and brown sugar's, salt and baking powder at low speed. Add the butter and peanut butter and blend at med low speed until thoroughly incorporated, should look like wet sand. In an small bowl or 2 cup measuring cup mix the eggs, milk and vanillia until yolks are blended in to mixture. Add the wet ingredients to the dry and blend at low speed for 30 secs., the increase speed to med and beat for 2 mins. Pour into two 8'' pans that have been sprayed with cooking spray and the bottoms lined with wax paper. I use deep Wilton 8" pans, if your pans are on the shallow side then use 9" pans instead. Bake at 350 F for 33 to 35 mins. Cool for 15 mins in pans, the turn out on racks and cool thoroughly before frosting.

Peanut Butter Butter Cream Frosting
1 1/2 lbs. powdered sugar
1 cube room temp butter
1/2 cup peanut butter
2 tsp.vanilla
1/4 to 1/3 cup 1/2 and 1/2 or whole milk
Cream the butter and peanut butter, add the powdered sugar, vanilla and 1/2 and 1/2 or milk. Be careful not to add too much liquid, you can always add more, but you can't take it out and beat at high speed until fluffy and desired consistency.

Hope you enjoy it if you give it a try.

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Post# 926057 , Reply# 1   3/10/2017 at 17:32 (408 days old) by appnut (TX)        

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Eddie, thanks yum.  I love peanut butter.  What's a cube of butter?  a whole pound? 

Post# 926060 , Reply# 2   3/10/2017 at 17:41 (408 days old) by ken (Ulster Hgts, NY)        

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Looks gooood. Going to make that. Did you use 8" pans? The layers are high. Could have split them and had four layers. Was going to ask the same thing about the butter. Here we get them in sticks. 8 tablespoons to a stick. 4 sticks to a pound.  

Post# 926061 , Reply# 3   3/10/2017 at 17:51 (408 days old) by ea56 (Sonoma Co.,CA)        

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Bob and Ken, a cube of butter is the West Coast vernacular for an East Coast stick of butter, or 1/2 cup or 8 tbls. And yes, I used 8" pans as indicated in the recipe. But they are deep, Wilton 8" pans, so you could also use 9" pans, but you may want to check it for doneness at 30 mins., instead of 33 mins. I always use 8"pans, they result in a nice, high layer cake. And I always line the bottoms with wax paper, its good insurance that your layers will always come out of the pan without a problem. I've gotten lazy in my 60's and I use the flour baking spray, its just way quicker and easier. But if you don't have it, grease the pans with shortning or butter and dust with flour instead.

This post was last edited 03/10/2017 at 18:31
Post# 926093 , Reply# 4   3/10/2017 at 19:30 (408 days old) by Ultramatic (New York City)        

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Well, that just looks delicious! Thanks for sharing Eddie!



Post# 926094 , Reply# 5   3/10/2017 at 19:37 (408 days old) by ea56 (Sonoma Co.,CA)        

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Thanks Louie, give it a try , its really very easy to make.

Post# 926095 , Reply# 6   3/10/2017 at 19:37 (408 days old) by appnut (TX)        

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Thank you Eddie.

Post# 926128 , Reply# 7   3/10/2017 at 22:13 (408 days old) by Dustin92 (Jackson, MI)        

Sounds delicious, I'm a peanut butter nut! I make a version of a peanut butter cake, although not from scratch, I use a yellow cake mix, and I haven't made it in a while, but I think I slightly reduced the oil and added a large heaping serving spoon of creamy peanut butter, and just baked as the directions call for. The cake is very light and very crumbly. I also do peanut butter frosting for said cake, which is either a can of vanilla frosting or a can of buttercream frosting, then stir in peanut butter until it tastes good. I also make homemade peanut butter buttercream, which is more work but oh so worth it! Lots of real butter, peanut butter, vanilla, and powdered sugar, beat until smooth and creamy! I could eat it with a spoon!

Post# 926137 , Reply# 8   3/10/2017 at 23:28 (408 days old) by Kevin313 (Detroit, Michigan)        

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This looks so good!!! Thanks for sharing the recipe!

Post# 926214 , Reply# 9   3/11/2017 at 11:03 (408 days old) by turquoisedude (Ogden & St-Liboire (where??), QC, Canada)        

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Oh boy! I've got try this - I am also a peanut butter nut.   Thank you for sharing your recipe!

Post# 926545 , Reply# 10   3/13/2017 at 10:08 (406 days old) by ken (Ulster Hgts, NY)        

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Made the cake yesterday and brought to work today. I changed it up a little. Hope you don't mind Eddie. I used 3/4 cup PB in the cake rather than 1/2. I used 9" pans and didn't use wax paper in the bottom of them. I used cooking spray that contains flour but also lightly dusted only the bottom of the pans. Had no trouble with sticking. I find a lot of icing recipes that call for powered sugar too sweet for my taste. To minimize that I used more than the 1/2 cup of PB called for. I don't know how much I ended up using. Maybe 3/4 cup. I split the layers and used icing and finely chopped salted peanuts between each layer. And some peanuts on the top. The saltiness with the sweet is a good contrast. I had to stretch the icing but I had just enough. It has a good PB taste but it's not overpowering. Someone here at work commented she's not a PB person but after trying it she said it was really good. "Dammit".

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This post was last edited 03/13/2017 at 11:14
Post# 926548 , Reply# 11   3/13/2017 at 10:38 (406 days old) by ea56 (Sonoma Co.,CA)        

ea56's profile picture
looks like you had a successful outcome. And I'm just like you, I often modify a recipe to suit myself. I think that using your imagination is what makes a good cook or baker. I'm happy to hear that you and your friends enjoyed the cake. BTW, my husband, David suggested that chopped peanuts on top would be a nice addition, and next time I make it I'll add them, I didn't have them on hand when I made the first one. You did good :)

This post was last edited 03/13/2017 at 14:14
Post# 926611 , Reply# 12   3/13/2017 at 16:43 (406 days old) by Frigilux (The Minnesota Prairie)        

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Both of those cakes look great! I'm going to make it for Monday break room treats in a 13" x 9" pan.

Post# 926835 , Reply# 13   3/14/2017 at 15:49 (405 days old) by gfm8959 (Long Island, NY)        
What is ...

your go to recipe for Yellow Cake?

Post# 926850 , Reply# 14   3/14/2017 at 16:32 (405 days old) by ea56 (Sonoma Co.,CA)        

ea56's profile picture
take a look at this thread, the recipe you asked for is there. It's thread #66866. I entered the link below. Once you try making butter cakes this way you'll never want to go back to the old fashioned way again. It's so easy and I think produces a much better cake.


Post# 926862 , Reply# 15   3/14/2017 at 18:44 (404 days old) by angus (Fairfield, CT.)        

That looks awfully good!!! And it sounds fairly easy to make. I love PB and wonder if one can make this a PB&J cake using some of your favorite jelly or preserves between the layers. I would definitely use the PB icing and mix in some jelly - I would think using jelly alone would lead to it being absorbed into the layers so you would end up with no filling. Time to experiment!!!!

Post# 927216 , Reply# 16   3/16/2017 at 15:45 (403 days old) by gfm8959 (Long Island, NY)        

Thanks-can't wait to try it- I prefer the reverse creaming method too!

Post# 927334 , Reply# 17   3/16/2017 at 21:52 (402 days old) by mayguy (Minnesota)        

OMG, I have to try this.. I too LOVE peanut butter!

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