Peanut Butter Cake
Description
If you want a cake that is Heaven on Earth, this one is it! It has amazing peanut butter flavor. It's truly the best peanut butter cake.
Ingredients
Cake:
1 1/2 c. all-purpose flour
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/3 c. coconut oil, at room temperature or oil of choice (oil makes a moister cake than butter)
1/3 c. natural, unsweetened peanut butter
1 c. brown sugar
2 large eggs
1 c. buttermilk (or use 1 c. milk with 1 T. white vinegar or lemon juice stirred into it, let sit 5-10 minutes, then use as recipe directs)
1 t. vanilla extract
Frosting:
1 c. natural, unsweetened peanut butter (if using regular peanut butter that has a lot of sugar, cut back a little on the brown sugar)
1/2 c. unsalted butter, softened
3 c. powdered sugar
up to 1/2 c. heavy cream, at room temperature
Directions
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Preheat oven to 350 degrees. Grease a 9X3" round baking pan.*
Cake:
In a medium bowl, sift flour, salt, baking powder and baking soda; set aside.
In a large mixing bowl, add peanut butter, oil and brown sugar; beat until combined and creamy. Add eggs and vanilla extract; beat just until combined.
Alternately, add flour and buttermilk to the wet mixture, beating just until combined, being careful not to over-beat or the cake will be dense and dry. A few small lumps of flour is fine. Pour cake batter into prepared pan.
Bake for about 30 minutes or until a wooden toothpick inserted into the center comes out moist, not wet with batter but moist. If the toothpick is dry, the cake is over-baked and will be dry. Allow the cake to sit in the pan for 5 minutes; invert cake onto a wire rack to cool completely.
Frosting:
Place peanut butter and butter in a large mixing bowl; beat until smooth and creamy. Add powdered sugar, 1 c. at a time, continuing to beat. Add the heavy cream until a spreadable consistency is reached. It is a fairly stiff frosting.
Carefully cut the cooled cake in half horizontally.
Frost the bottom half of the cake and down the sides; place the top layer of the cake, upside down, on top of the bottom layer; frost the top layer and down the sides.
10 servings.
*The cake can also be baked in a 9 X 13 cake pan as a sheet cake, using half of the amount of frosting for the top.