Best Easy Peanut Butter Layer Cake Recipe From Scratch

Best Easy Peanut Butter Layer Cake Recipe From Scratch

If you’re a peanut butter lover, this recipe is a dream come true. This easy peanut butter layer cake is moist, rich, and packed with the irresistible flavor of peanut butter. Made from scratch, it’s the perfect dessert to satisfy your sweet tooth. Here’s how to make it:

– 2 cups all-purpose flour
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1 cup unsalted butter, softened
– 1 cup granulated sugar
– 1 cup creamy peanut butter
– 4 large eggs
– 1 cup whole milk
– 1 teaspoon vanilla extract

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a separate large mixing bowl, cream together the butter, sugar, and peanut butter until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
6. Divide the batter evenly between the prepared cake pans.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

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For the peanut butter frosting:
– 1 cup unsalted butter, softened
– 1 cup creamy peanut butter
– 4 cups powdered sugar
– 1/4 cup whole milk
– 1 teaspoon vanilla extract

1. In a large mixing bowl, cream together the butter and peanut butter until smooth.
2. Gradually add the powdered sugar, milk, and vanilla extract, mixing until well combined and fluffy.
3. Once the cakes are completely cooled, frost the top of one cake layer. Place the second cake layer on top and frost the entire cake.

Frequently Asked Questions:

Q1. Can I use chunky peanut butter instead of creamy?
A1. Yes, you can use chunky peanut butter if you prefer a crunchy texture in your cake.

Q2. Can I substitute the whole milk with another type of milk?
A2. Yes, you can use any type of milk you prefer, such as almond milk or soy milk.

Q3. Can I make this cake ahead of time?
A3. Yes, you can make the cake layers in advance and store them in an airtight container. Frost the cake just before serving.

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Q4. How long does this cake stay fresh?
A4. This cake will stay fresh for about 3-4 days when stored properly in a cool place.

Q5. Can I freeze this cake?
A5. Yes, you can freeze the unfrosted cake layers for up to 3 months. Thaw them at room temperature before frosting.

Q6. Can I add chocolate to this peanut butter cake?
A6. Absolutely! You can add chocolate chips to the batter or drizzle melted chocolate over the frosted cake.

Q7. Can I use self-rising flour instead of all-purpose flour?
A7. No, it’s best to use all-purpose flour for this recipe.

Q8. Can I use salted butter instead of unsalted butter?
A8. You can use salted butter, but it’s best to reduce the added salt by half to maintain the right balance.

Q9. Can I use margarine instead of butter?
A9. Butter is preferred for its flavor, but you can use margarine as a substitute if necessary.

Q10. Can I add chopped peanuts to the cake batter?
A10. Yes, adding chopped peanuts will add a delightful crunch to the cake.

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Q11. Can I use natural peanut butter instead of regular peanut butter?
A11. Natural peanut butter may alter the texture of the cake slightly, but it can be used as a substitute.

Indulge in this delectable peanut butter layer cake that will surely impress everyone at your next gathering. Enjoy every bite of this moist and creamy dessert that celebrates the irresistible flavors of peanut butter.

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