Can I use natural peanut butter in a cake?

We do not recommend using natural peanut butter for this recipe. Natural varieties tend to separate, leaving a thick layer of oil at the top of the jar. This excess oil can disrupt the balance of fats in the batter, leading to a greasy crumb or a cake that sinks in the middle. Stick to standard processed creamy peanut butter for the ideal results.

Should a peanut butter cake have peanut butter or chocolate frosting?

While chocolate frosting is a wonderful companion, we believe a double dose of peanut butter is truly special. The creamy peanut butter frosting in this recipe highlights the nutty, salty-sweet flavors of the cake layers beautifully. However, you can easily swap it for a classic chocolate fudge frosting if you prefer that combination. Both options have their own nostalgic charm.

Why is my peanut butter cake dry?

A dry cake is usually the result of overbaking or using too much flour. To prevent this, always measure your flour using a kitchen scale or the spoon-and-sweep method. Keep a close eye on your oven, and test the cake with a toothpick a few minutes before the baking time is up. Once the toothpick comes out clean, remove the cakes immediately.

How do you prevent peanut butter frosting from becoming too stiff?

To keep your frosting soft and spreadable, ensure your butter and heavy cream are at room temperature before mixing. Beating the frosting for the full ten minutes is also crucial, as this incorporates air and creates a silky texture. If it still feels too stiff, you can beat in an extra tablespoon of heavy cream. Avoid adding extra powdered sugar unless entirely necessary.

How do you decorate a two-layer peanut butter cake?

We prefer a simple, rustic look with beautiful swirls of frosting created by an offset spatula. You can also sprinkle chopped roasted peanuts around the top border or press them gently into the bottom edge of the cake. A simple drizzle of melted chocolate or peanut butter across the top also adds a lovely touch. Let your own creativity guide you as you finish the cake.

Can I make the cake layers ahead of time?

Yes, you can easily bake the cake layers a day in advance. Once they are completely cool, wrap them tightly in plastic wrap and store them at room temperature. This actually makes the cake layers easier to frost, as they will be firmer and produce fewer crumbs. You can also freeze the wrapped layers for up to three months.

How should I store leftover peanut butter cake?

Store any leftover cake in an airtight container at room temperature for up to three days. If your kitchen is very warm, you can keep it in the refrigerator instead, but let it come to room temperature before serving. This guarantees the butter in the frosting softens back to its silky state. It tastes just as wonderful the next day.

Vintage Two-Layer Peanut Butter Cake Recipe From Grandma

Description

A timeless two-layer peanut butter cake featuring an incredibly tender, moist crumb and a silky, rich peanut butter frosting that melts in your mouth.

Ingredients

1⅔ cups (210 g) all purpose flour
3 tbsp (24 g) cornstarch
½ tsp baking soda
2 tsp baking powder
½ tsp salt
⅓ cup (80 g) unsalted butter, room temperature
⅓ cup (75 g) unflavored vegetable oil
½ cup (100 g) white granulated sugar
¾ cup (150 g) soft brown sugar
⅔ cups (150 g) smooth unsweetened peanut butter
3 large eggs, room temperature
1½ tsps vanilla extract
1 cup (225 g) buttermilk, room temperature
1½ cups (340 g) unsalted butter, room temperature (for frosting)
3 cups (375 g) powdered sugar
2 tsps vanilla extract (for frosting)
½ cup (120 g) heavy cream, room temperature
½ tsp salt (for frosting)
1 cup (250 g) smooth unsweetened peanut butter (for frosting)

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Instructions

Prep the oven. Preheat oven to 180°C (350°F) and grease and line two 8-inch cake tins.
Sift dry ingredients. In a bowl, sift together flour, cornstarch, baking soda, baking powder, and salt. Whisk to combine.
Cream the wet ingredients. In a large bowl, cream together butter, oil, white sugar, brown sugar, and peanut butter on medium speed for 3 minutes until light.
Add eggs. Mix in eggs one at a time on low speed, blending well after each addition.
Incorporate liquids. Add vanilla and buttermilk, mixing on medium speed until smooth.
Fold together. Gently fold in the dry ingredients by hand using a spatula until just combined. Do not overmix.
Bake the layers. Divide batter into tins and bake for 30-35 minutes until a toothpick comes out clean. Cool in tins for 15 minutes, then turn out onto wire racks.
Make the frosting. Beat butter, powdered sugar, vanilla, cream, peanut butter, and salt on medium-high speed for 10 minutes until silky smooth.
Assemble the cake. Frost between the cooled layers and cover the top and sides of the cake.

Notes

Use a processed, creamy peanut butter rather than a natural one to prevent separation.
Make sure all dairy and eggs are at room temperature to ensure proper emulsification.
If frosting is too stiff, warm in the microwave for 5 seconds and re-whip.
If frosting is too soft, chill in the refrigerator for 30 minutes before whipping again.

Prep Time: 15 mins
Cook Time: 35 mins
Category: Cake
Method: Bake
Cuisine: American