PEANUT BUTTER CAKE

A tall three layer 6-inch Peanut Butter Cake with cream cheese frosting.

INGREDIENTS

Peanut butter cake

  • 230 grams (1 cup / 2 sticks) unsalted butter, room temperature
  • 180 grams (1 cup) brown sugar
  • 100 grams (1/2 cup) caster sugar
  • 250 grams (1 cup) smooth peanut butter*
  • 1 teaspoon vanilla extract
  • 3 large eggs, room temperature
  • 1 and 1/2 teaspoons baking powder
  • 280 grams (2 cups) plain flour
  • 180 ml (3/4 cup) full fat milk

Peanut butter cream cheese frosting

  • 250 grams (1 and 1/4 cup) full fat block cream cheese, room temperature
  • 115 grams (1/2 cup / 1 stick) unsalted butter, room temperature
  • 125 grams (1/2 cup) smooth peanut butter
  • 1 teaspoon vanilla extract
  • 435 grams (3 and 1/2 cups) icing or powdered sugar
  • 2–3 tablespoons milk

Chocolate cookie crumbs

  • 105 grams (3/4 cup) plain flour
  • 50 grams (1/4 cup) caster sugar
  • 1 tablespoon cornflour or corn starch
  • 3 tablespoons cocoa powder
  • 60 grams (1/4 cup) unsalted butter
PEANUT BUTTER CAKE #cakerecipes


INSTRUCTIONS

Peanut butter cake

  1. Preheat the oven to 360 F (180 C). Grease and line a quarter sheet pan with baking or parchment paper.
  2. Place butter and sugars in a large mixing bowl. Beat together with an electric mixer on medium speed until pale and creamy. Add peanut butter and vanilla and mix together until smooth and combined.
  3. Next, add eggs, one at a time. Beat on a low speed to combine. Don’t worry if the mixture looks curdled – this is normal.
  4. Full instructions visit @sweetestmenu

Comments