Can I use natural peanut butter in a cake?

It is best to avoid natural peanut butter that requires stirring, as the separated oil can make the cake batter greasy and cause the cake to sink in the middle. Traditional, homogenized smooth peanut butter provides a stable emulsion that integrates perfectly with the butter and sugars, making sure you get a consistent rise and a tender crumb.

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

While chocolate frosting is a popular and delicious choice, a rich peanut butter frosting creates a deeply satisfying, double-peanut experience that allows the nutty flavor to truly shine. If you prefer a contrast, you can use a simple chocolate fudge frosting, but for a true celebration of peanut butter, we highly recommend our whipped peanut butter buttercream.

Why is my peanut butter cake dry?

A dry peanut butter cake is usually the result of overmeasuring the flour or overbaking the layers. Peanut butter contains solids that can absorb moisture, so accurate measurement by weight is essential. Be sure to check your cakes with a toothpick starting at thirty minutes, and remove them from the oven as soon as the toothpick comes out clean or with a few moist crumbs.

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

To prevent your frosting from becoming too stiff, make sure that your butter, heavy cream, and peanut butter are all at room temperature before you begin mixing. If the frosting still feels too firm, you can add an extra tablespoon of heavy cream or gently warm the bowl in the microwave for a few seconds to soften the fats before re-whipping.

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

Embrace a simple, rustic style by using an offset spatula to create beautiful, organic swirls and swoops in the frosting. You can leave the sides semi-naked to let the golden cake layers peek through, or cover them completely and finish the top with a handful of chopped, roasted peanuts for a simple, elegant look that belongs on any farmhouse table.

Can I freeze this cake?

Yes, you can freeze both the unfrosted cake layers and the fully assembled cake. Wrap the cooled, unfrosted layers tightly in plastic wrap and foil, then freeze them for up to three months. To freeze a frosted cake, place it in the freezer for an hour to set the frosting, then wrap it securely; thaw overnight in the refrigerator before serving.

Can I make this cake gluten-free?

You can adapt this recipe for a gluten-free diet by substituting the all-purpose flour with a high-quality, 1-to-1 gluten-free baking flour blend that contains xanthan gum. Keep the cornstarch in the recipe, as it will continue to help soften the texture of the gluten-free crumb, making sure your cake remains wonderfully tender.

What can I use if I do not have buttermilk?

If you do not have buttermilk on hand, you can easily make a quick farmhouse substitute by adding one tablespoon of lemon juice or white vinegar to a liquid measuring cup, then filling it with whole milk to the one-cup line. Let the mixture sit on the counter for ten minutes to curdle slightly before using it in your batter.

Classic Two-Layer Peanut Butter Cake Recipe From Cake Peak

Description

A rustic, tender Two-Layer Peanut Butter Cake made with real buttermilk and topped with a silky, whipped peanut butter buttercream frosting. Perfect for weekend baking and family gatherings.

Ingredients

1⅔ cups (210 g) all purpose flour
3 tbsp (24 g) cornstarch
½ tsp baking soda
2 tsp baking powder
½ tsp salt (omit if using salted butter)
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 (for frosting)
2 tsps vanilla extract (for frosting)
½ cup (120 g) heavy cream, room temperature (for frosting)
½ tsp salt (for frosting)
1 cup (250 g) smooth unsweetened peanut butter (for frosting)

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Instructions

Prep: Preheat oven to 180°C (350°F) or 160°C (320°F) for convection. Grease and line two 8-inch cake tins.
Sift: Sift together flour, cornstarch, baking soda, baking powder, and salt in a bowl. Whisk to combine and set aside.
Cream: Cream butter, vegetable oil, granulated sugar, brown sugar, and peanut butter on medium speed for 3 minutes until light and fluffy.
Eggs: Add eggs one at a time on low speed, mixing well between additions. Add vanilla and buttermilk, mixing until smooth.
Fold: Gently fold in the pre-sifted dry ingredients by hand using a spatula until just combined. Do not overmix.
Bake: Divide batter between the tins. Tap to release air bubbles. Bake for 30-35 minutes until a toothpick comes out clean.
Cool: Cool in tins for 15-20 minutes, then turn out onto a wire rack to cool completely.
Frosting: Combine frosting ingredients. Mix on low for 1 minute, then whip on medium-high for 10 minutes until silky smooth. Assemble and frost the cooled cake.

Notes

Peanut Butter Choice: Use a traditional smooth, creamy peanut butter that does not separate. Avoid natural varieties with oil on top.
Oven Temperature: If using a convection oven with a fan, reduce the temperature to 160°C (320°F).
Frosting Fix: If the frosting is too firm, microwave in 5-second bursts and re-whip. If too soft, chill for 30 minutes and re-whip.

Prep Time: 15 mins
Cook Time: 35 mins
Category: Dessert
Method: Baking
Cuisine: American