Peanut Butter Cake
If you love peanut butter, you will love this moist, old-fashioned peanut butter cake with a smooth and creamy peanut butter cream cheese frosting!
- Prep time
- 30 min
- Cook time
- 1 hr
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 114 g Unsalted butter (room temperature)
- 100 g Granulated sugar
- 100 g Brown sugar
- 2 Eggs (room temperature)
- 130 g Peanut Butter (smooth)
- 240 g Whole milk (room temperature)
- 1 teaspoon Vanilla extract
- 240 g All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- 225 g Cream cheese (full fat (33%+) eg. Philadelphia - no need to bring it to room temp.)
- 75 g Mascarpone (full fat (41%+) - no need to bring it to room temp.)
- 45 g Powdered sugar (sifted)
- 75 g Peanut butter (smooth)
- ½ teaspoon Vanilla extract
Instructions
- 1
Start with making the peanut butter sponges
- 2
Pre-heat oven to 175°C / 347°F and grease an 8-inch / 20 cm Spring form pan.
- 3
Cream butter with the two different types of sugar until light and fluffy, then whip in the eggs and milk slowly while the mixer is on. Finally, mix in peanut butter and the vanilla extract.
- 4
Sift the flour, salt, baking powder, and baking soda together into the mixture and fold the dry ingredients into the wet ingredients using a rubber spatula just until combined.
- 5
Pour the peanut butter cake batter into the prepared pan and smooth the top with an offset spatula.
- 6
Bake the cake at 175°C / 347°F for 60 minutes or until a toothpick inserted comes out clean.
- 7
Let the cake completely cool before frosting.
- 8
Prepare the peanut butter cream cheese frosting
- 9
Whip the cream cheese, mascarpone, and sifted powdered sugar with an electric hand mixer for a few minutes.
- 10
Just before the mixture starts to thicken, add the vanilla extract and smooth peanut butter to the mixture and continue whipping.
- 11
When the frosting reaches a fluffy, pipeable consistency, stop right there and do not overmix. If you continue whipping the frosting, it will separate and get runny.
- 12
Assemble the Peanut Butter Cake
- 13
Place the frosting into a piping bag fitted with a round nozzle tip and pipe the frosting on top of the cake. Alternatively, arrange the frosting with the help of a spoon or spatula.
- 14
The cake can be served immediately or stored refrigerated for 2-3 days in air-tight container.