Moist Peanut Butter Cake¶
 Total Time |
|---|
| 1.15 hours |
Ingredients¶
Cake¶
- 1 ⅔ cups (210 g)
All-purpose flour - 3 Tbsp (24 g)
Cornstarch - ½ tsp Baking soda
- 2 tsp (8 g) 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) Light soft brown sugar
- ⅔ cup (150 g) Smooth unsweetened peanut butter
- 3 large
Eggs, room temperature - 1 ½ tsp
Vanilla extract - 1 cup (225 g)
Buttermilk, room temperature
Peanut Butter Frosting¶
- 1 ½ cups (340 g) Unsalted butter, room temperature
- 3 cups (375 g) Powdered sugar
- 2 tsp Vanilla extract
- ½ cup (120 g) Heavy cream, room temperature
- ½ tsp Salt
- 1 cup (250 g) Smooth unsweetened peanut butter
Cookware¶
Instructions¶
Step 1¶
Preheat your oven to 180°C (350°F) conventional or 160°C (320°F) fan. Grease and line two 8-inch cake tins.
Step 2¶
Sift together All-purpose flour (210g), Cornstarch (24g), Baking soda, Baking powder, and Salt in a bowl. Whisk until well combined and set aside.
Step 3¶
In a large bowl, combine Unsalted butter (80g), Unflavored vegetable oil (75g), White granulated sugar (100g), Light soft brown sugar (150g), and Smooth unsweetened peanut butter (150g). Using an electric mixer, cream on medium speed for 3 minutes until light and creamy.
Step 4¶
Add Eggs one at a time on low speed, mixing for about 10 to 15 seconds after each addition.
Step 5¶
Add Vanilla extract and Buttermilk (225g). Mix on medium speed until the batter is smooth and creamy.
Step 6¶
Add the pre-sifted dry ingredients. Using a spatula, gently fold by hand until just combined. Do not overmix.
Step 7¶
Divide the batter evenly between the two tins. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
Step 8¶
Let the cakes cool in the tins for 15 to 20 minutes, then turn them out onto a wire rack to cool completely before frosting.
Step 9¶
To make the frosting, in a large bowl (or stand mixer with a paddle attachment), add Unsalted butter (340g), Powdered sugar (375g), Vanilla extract, Heavy cream (120g), Smooth unsweetened peanut butter (250g), and Salt.
Step 10¶
Start on the lowest speed for about 1 minute until combined.
Step 11¶
Turn the speed up to medium-high and whip for a full 10 minutes, scraping down the bowl halfway through. The frosting should become incredibly silky, light, and fluffy.
References