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A classic Peanut Butter Cake that brings back memories of school bake sales and family get-togethers. This soft, buttery treat packs rich nutty flavor in every mouthful, finished with a smooth peanut butter icing that's utterly delicious.
Whenever I make this cake, the aroma of peanut butter and vanilla takes me straight to my grandma's baking space. She always saved the icing beaters for me - something I now do with my children. There's a good reason this dessert has stood the test of time.
Must-Have Components
- Unsalted Butter: Softened to touch for best mixing
- Creamy Peanut Butter: Standard type, not the natural kind
- All-Purpose Flour: Gently measured for best results
- Light Brown Sugar: Gives moisture and subtle caramel flavor
- Large Eggs: At room temp for smooth mixing
- Pure Vanilla Extract: Always go for real stuff
- Whole Milk: Makes for soft cake texture
- Baking Powder: Must be new for good lift
Making Your Cake
- 1. Getting Ready:
- Heat oven to 350°F. Butter and flour a 9x13 inch baking dish, or use parchment paper with greased sides. Make sure everything's at room temperature - this really matters for good mixing.
- 2. Mix Dry Stuff:
- Combine carefully measured flour, baking powder, and salt in a bowl. This helps spread the rising agents evenly. Put it aside while you work on the wet mix.
- 3. Beat Fats and Sugars:
- With your stand mixer and paddle, whip butter, peanut butter, and both sugars for 4-5 minutes until they're fluffy and light. The mix should look bigger and paler. Don't forget to scrape the bowl often.
- 4. Add Wet Items:
- Drop in eggs one by one, mixing well each time. Stir in vanilla. Don't worry if it looks a bit separated - that's normal. Scrape down the bowl so everything mixes well.
- 5. Combine Everything:
- Switch between adding dry mix and milk to your butter mixture, starting and finishing with flour. Mix slowly just until blended. Don't mix too much or you'll get a tough cake.
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Helpful Hints
- Ingredients need to be room temperature
- Standard peanut butter works better than natural
- Don't cook too long - edges should just start coming away
- Make sure it's totally cool before adding icing
- Keeps at room temperature up to 5 days
Success with this cake comes down to taking your time. My grandma would always tell me, "You can't rush good cake." From properly beating the butter to letting it cool fully, every step needs your full attention.
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Keeping Fresh and Planning Ahead
This cake stays nice and moist in an airtight container at room temperature for up to 5 days. If you want to make it ahead, you can wrap the unfrosted cake tightly in plastic and freeze it for up to 3 months. The frosting can also be made early and kept in the fridge for a week - just let it warm up and beat it again before using. For best results, put the frosting on the day you'll serve it.
Weather and Time of Year Adjustments
While tasty all year, this cake fits fall gatherings perfectly. In summer, keep it in a cool kitchen spot since the peanut butter frosting gets soft when it's hot. For fancy occasions, I sometimes spread a thin strawberry jam layer between the cake and frosting - the peanut butter and berry combo takes this childhood favorite up a notch. You can also make this into cupcakes, but you'll need to bake them for just 18-20 minutes instead.
Baker's Smart Tricks
- Look at your baking powder date
- Bake in a light metal pan for even cooking
- Turn the pan around halfway through baking
- Add a tiny bit of salt to the frosting for better taste
- Let the frosting rest 5 minutes before final mixing
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This Peanut Butter Cake captures everything wonderful about home baking. Basic ingredients, careful methods, and plenty of care create something truly amazing. Whether you're celebrating something special or just want a treat, it'll always bring joy.
Frequently Asked Questions
- → Can I use crunchy peanut butter instead?
- Sure, using crunchy peanut butter will add texture. The flavor won’t change much, though the crunch will make a slight difference.
- → What if I don’t have buttermilk?
- No buttermilk? Just mix one cup of milk with a tablespoon of lemon juice or vinegar. Wait 5-10 minutes, and you’re set.
- → How long does it stay fresh?
- It’ll last for about 4 days if kept in a sealed container at room temperature.
- → Can this cake be frozen?
- Absolutely! Just freeze the unfrosted cake for a couple of months. Let it thaw overnight before frosting and serving.
- → Is this cake safe for nut allergies?
- No, this cake contains peanut butter, so it’s not suitable for anyone with nut allergies.