The Owner’s Peanut
Butter Cake With Peanut Butter Frosting
a cake that is primarily concerned with peanut butter
FOR THE CAKE:
small sliver of butter (for greasing the cake pan)
2 1/4 cups flour (plus extra for preparing the cake pan)
1 1/2 cups granulated sugar
3 1/2 tsp baking powder
1 tsp salt
1/2 cup creamy peanut butter, at room temperature
3 large eggs, at room temperature
1 tsp vanilla
1 1/4 cups milk, at room temperature
FOR THE FROSTING:
3 cups powdered sugar
2/3 cup creamy peanut butter, at room temperature
1 1/2 tsp vanilla
1/2 to 2/3 cup milk
1. Preheat oven to 350°F. Lightly grease the bottoms of two 8-inch round cake pans with butter. Using the cake pans as a template, trace two circles onto wax paper and cut them out, placing one wax circle in the bottom of each pan. Grease both pans with butter again, covering the wax paper as well as the sides of the pan. Sprinkle the inside of the pans lightly with flour, and tap the pans to distribute it evenly.
2. In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt, and set aside.
3. In a large bowl, beat the peanut butter and eggs with an electric mixer on medium speed until smooth, about 1 minute. Beat in vanilla and milk until well combined.
4. Gradually add the flour mixture into the peanut butter mixture and beat until combined. Divide the batter between the two cake pans and bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool cakes completely before frosting.
5. While the cakes are cooling, make the frosting: In a medium bowl, cream the powdered sugar and peanut butter with an electric mixer on medium speed until smooth, about 2 or 3 minutes. Add the vanilla and 1/4 cup of milk, and beat until well combined. Gradually add more milk, one teaspoon at a time, until the frosting is smooth and spreadable.
6. When the cakes are completely cooled, place one cake layer on a plate and spread a thin layer of frosting on top. Repeat with the second cake layer, and cover the whole cake with frosting.