Peanut Butter Layer Cake
A must for all peanut butter lovers! Fluffy, moist peanut butter cake with a heavenly peanut butter frosting that's light as air.
Equipment
- 2 8 inch cake pans
- Mixing bowls
- Whisk
- Spatula
- Electric mixer
Ingredients
CAKE
- 2 eggs, separated
- ⅓ cup peanut butter
- ⅓ cup vegetable oil or canola oil
- ¾ cup brown sugar
- 1 teaspoon vanilla
- 2 cups all purpose flour 270g
- ¼ cup cornstarch
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1¼ cups milk
- ¼ cup granulated sugar
FROSTING
- ½ cup peanut butter
- ½ cup butter, soft
- 2-3½ cups icing sugar
- ¼ teaspoon salt
- 2-3 teablspoons boiling water
- 1 teaspoon vanilla
Instructions
FOR THE CAKE
- Preheat oven to 350℉/180℃. Grease two 8 inch pans and line bottoms with parchment paper.
- In a large mixing bowl using a hand whisk or electric beater, whip together the egg yolks (save the whites for later), brown sugar, peanut butter, oil and vanilla. Beat until smooth.
- In another bowl whisk together the all purpose flour, cornstarch, baking powder, baking soda and salt.
- Add the dry mixture to the peanut butter mixture alternately with the milk, beginning and ending with the dry mix. Stir until just combined. Do not over mix.
- In another bow beat egg whites with electric mixer until soft peaks begin to form. Gradually add granulated sugar and continue beating until very firm peaks form. Fold the beaten egg whites into the batter just until no egg white streaks remain. Do not over fold. Divide batter evenly among the cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool cakes for 10 minutes in the pans. Remove and transfer onto wire rack to cool completely before frosting.
FOR THE FROSTING
- In a mixing bowl beat together peanut butter and butter and salt until fluffy, about 1 minute.
- Gradually add 1½ cups of icing sugar. Once well blended, trickle in the 2-3 tablespoons of boiling water. Add vanilla. Add enough more icing sugar and boiling water until you reach your desired consistency and sweetness.
Notes
You can also use 2-1/4 cups (270g) of cake flour in place of the all purpose flour and cornstarch.