Impossibly Soft And Moist Peanut Butter Layer Cake

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May I present to you the one, the only cake of my dreams……….actually my all time favourite cake is this actual cake but with a different frosting 😉 that’s another post for another time but today, right here we are going to swoon over one of the greatest creations of all time!

Peanut butter 🙂 🙂

There is absolutely NOTHING that can compare with peanut butter and finding a way to incorporate it into a cake is sometimes harder said than done. Peanut butter likes to be a lil high maintenance and have a mind of it’s own so although baking with it is crazy fun, making a peanut butter cake that is perfect in both taste and texture is tricky as peanut butter can end up making a cake dry and dense. I’ve had my fair share of those right until I found this gem right here.

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Super moist cake, extremely soft to the point of creamy, fluffy as a peanut butter can ever be and delicious beyond words! I swear you guys this cake is just like eating a big spoonful of peanut butter cream, it’s just THAT soft and moist!

The cake comes together so easily using basic ingredients and just your typical creaming method. I highly recommend the brown sugar as it boosts the moisture and bumps up the flavour.

Power ingredients are sour cream and milk; sour cream is mandatory, it’s what makes or breaks the cake. You can substitute with yoghurt, but just don’t leave it out.

As far as the peanut butter goes I just stirred in some good ole’ creamy peanut butter but you have to make sure that you use a good quality peanut butter. No homemade or cheap brands please. Seriously I’ve tried sooo many different variations and I’ve only ever had a great outcome using good quality peanut butter. 46486137_10161084474790364_984427055661711360_n

I like to make this cake smaller than normal, a nice and thick 7 inch layered cake because peanut butter is quite rich and just a small slice goes a long way especially when you’re topping it with peanut butter frosting too 😉 you can frost with anything you like chocolate, caramel, honey, vanilla etc this cake is delicious with everything!

This is my cake, the one I make for my birthday or any occasion that needs celebrating. It is just perfect and I’m so proud of it! please get into the kitchen and make it! 😀

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Remember to tag me with your pics 😉 @dutchbakerblog on Instagram, Facebook or Twitter!

Impossibly Soft And Moist Peanut Butter Layer Cake

Makes 2 7 or 8 inch cakes or 12 to 14 cupcakes.

Ingredients

  • 1 1/2 cups/190gms all purpose flour
  • 2 tablespoons cornstarch/cornflour
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 cup/50gms softened butter
  • 1/4 cup/60mls oil
  • 1/2 cup/100gms sugar
  • 1/4 cup/50gms + 2 tablespoons soft brown sugar
  • 2 large eggs
  • 1/2 cup creamy peanut butter
  • 2 teaspoons vanilla extract
  • 1/3 cup/80gms sour cream
  • 2/3 cup/160mls milk

Frosting

  • 1/2 cup/100gms butter
  • 3/4 cup/6oz cream cheese
  • 1/2 cup peanut butter
  • 2 cups/250gms icing sugar
  • 2 – 3 tablespoons milk as needed
  • 1/2 teaspoon vanilla extract

Alternative peanut butter frosting

Method

  1. Preheat oven to 160C/325F. Grease and flour cake tins.
  2. In a bowl, whisk together flour, cornstarch/cornflour, salt and baking powder and soda.
  3. In a separate bowl, cream the butter add in sugars along with 2 tablespoons of the oil and cream until paled and fluffy.
  4. Add in the remaining oil then the eggs one at a time whisking well in between each. Add in vanilla extract and whisk. Whisk in the peanut butter.
  5. Add in a third of the flour mix and whisk until barely combined then add in the sour cream and whisk until just combined. Add in another third of the dry ingredients followed by the milk whisking each until just combined. Add in the last third of the dry mix and whisk until *just* combined and no more flour streaks remain. Batter will be slightly thick and fairly smooth but it’s okay if there are a few lumps, don’t try to whisk them out.
  6. Divide batter between cake tins. Bake for 20 to 25 minutes until cooked through and a toothpick comes out with a few moist crumbs or clean. Cool on a wire rack for about 15 – 20 minutes then store in an airtight container to cool completely.

For the frosting

  1. In a large bowl, whisk together butter and cream cheese until combined.
  2. Add in the peanut butter and whisk smooth.
  3. Add in icing sugar and whisk well.
  4. Pour in milk adding more or less until desired consistency is reached. Add in vanilla to taste.

For a larger 2 or 3 nine inch cake use this recipe with the following changes: 2 1/4 cups flour, 1/4 cup +2 tablespoons butter, 1/4 cup +2 tablespoons oil, 3/4 cup sugar, 1/2 cup +2 tablespoons brown sugar and 3/4 cup peanut butter.

 

3 thoughts on “Impossibly Soft And Moist Peanut Butter Layer Cake

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