Yesterday I tried an "experimentation" and modified my basic go to recipe for Yellow Cake to make a Peanut Butter Cake for something different. It came out really good. So if anyone's interested here is the recipe:
Peanut Butter Cake
2 cups flour
3/4 cup sugar
3/4 cup dark brown sugar
1/2 tsp salt
1 tbs. baking powder
1 cube room temperature butter
1/2 cup peanut butter. I used crunchy, but creamy would be good too
3 eggs, room temperature
1 cup whole milk, room temp
2 tsp. vanilla
In large mixer bowl blend flour, white and brown sugar's, salt and baking powder at low speed. Add the butter and peanut butter and blend at med low speed until thoroughly incorporated, should look like wet sand. In an small bowl or 2 cup measuring cup mix the eggs, milk and vanillia until yolks are blended in to mixture. Add the wet ingredients to the dry and blend at low speed for 30 secs., the increase speed to med and beat for 2 mins. Pour into two 8'' pans that have been sprayed with cooking spray and the bottoms lined with wax paper. I use deep Wilton 8" pans, if your pans are on the shallow side then use 9" pans instead. Bake at 350 F for 33 to 35 mins. Cool for 15 mins in pans, the turn out on racks and cool thoroughly before frosting.
Peanut Butter Butter Cream Frosting
1 1/2 lbs. powdered sugar
1 cube room temp butter
1/2 cup peanut butter
2 tsp.vanilla
1/4 to 1/3 cup 1/2 and 1/2 or whole milk
Cream the butter and peanut butter, add the powdered sugar, vanilla and 1/2 and 1/2 or milk. Be careful not to add too much liquid, you can always add more, but you can't take it out and beat at high speed until fluffy and desired consistency.
Hope you enjoy it if you give it a try.
Eddie
Peanut Butter Cake
2 cups flour
3/4 cup sugar
3/4 cup dark brown sugar
1/2 tsp salt
1 tbs. baking powder
1 cube room temperature butter
1/2 cup peanut butter. I used crunchy, but creamy would be good too
3 eggs, room temperature
1 cup whole milk, room temp
2 tsp. vanilla
In large mixer bowl blend flour, white and brown sugar's, salt and baking powder at low speed. Add the butter and peanut butter and blend at med low speed until thoroughly incorporated, should look like wet sand. In an small bowl or 2 cup measuring cup mix the eggs, milk and vanillia until yolks are blended in to mixture. Add the wet ingredients to the dry and blend at low speed for 30 secs., the increase speed to med and beat for 2 mins. Pour into two 8'' pans that have been sprayed with cooking spray and the bottoms lined with wax paper. I use deep Wilton 8" pans, if your pans are on the shallow side then use 9" pans instead. Bake at 350 F for 33 to 35 mins. Cool for 15 mins in pans, the turn out on racks and cool thoroughly before frosting.
Peanut Butter Butter Cream Frosting
1 1/2 lbs. powdered sugar
1 cube room temp butter
1/2 cup peanut butter
2 tsp.vanilla
1/4 to 1/3 cup 1/2 and 1/2 or whole milk
Cream the butter and peanut butter, add the powdered sugar, vanilla and 1/2 and 1/2 or milk. Be careful not to add too much liquid, you can always add more, but you can't take it out and beat at high speed until fluffy and desired consistency.
Hope you enjoy it if you give it a try.
Eddie
