Friday, March 18, 2011
Peanut Butter Cake
I just finished the second course in the Wilton cake decorating series. For my final cake I decided to make a peanut butter cake. I really just made the recipe up as I went along and wasn’t expecting it to turn out.
The cake was filled with peanut butter buttercream and topping with vanilla buttercream
Notice how I strategically didn’t photograph the actual cake decoration? Yeah. Let’s just say I won’t be opening up a professional cake decorating business anytime soon 
.
Anyway, the cake ended up turning out really well overall and I wish I had taken more time to write down exactly what I did. So use the recipes below as more of a loose guideline. And while this cake is vegan, it definately doesn’t fit into the “no white sugar or white flour” diet I’ve been trying to eat. Oh well.
Peanut Butter Cake
Makes one 6" two layer cake
Ingredients:
For the Cake:
1 3/4 cups all purpose flour
1/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoons salt
1/2 cup margarine/Earth Balance
1 1/3 cup sugar
12 tablespoons PB2 mixed with 3 tablespoons oil and 2 tablespoons milk (or just use about 1/2 cup peanut butter--I only had PB2)
3 tablespoons ground flax seed mixed with 6 tablespoons water
1/2 teaspoon vanilla
1/4 cup almond milkFor the Peanut Butter Buttercream:
I didn't write down what I did for this at all. I think I used the basic buttercream recipe and added PB2. Try adding 1/4 cup or so of peanut butter to the basic recipe. Adjust to taste :).For the Vanilla Buttercream:
1/2 cup shortening
1/2 cup margarine/Earth Balance
3 1/2 cups powdered sugar
1 1/2 teaspoons vanilla
1/4 cup unsweetened almond milkDirections:
For the Cake:
Heat oven to 350. Spray two 6 inch round cake pans.
In a medium bowl, mix together the flour, baking soda, baking powder, and salt.
In a large bowl, cream the margarine and sugar. Add in the flax mixture and peanut butter and beat on medium speed for one minute. Mix in the vanilla and almond milk. With the mixer on low, slowly add in the dry ingredients and mix for two minutes.
Divde batter evenly between the two 6 inch pans. Bake for 30 minutes or until cake tester comes out clean.
For the Vanilla Buttercream:
In a large bowl, beat the shortening and buttercream until well combined. Add in the sugar and beat for an additional 3 minutes. Mix in the vanilla and milk and beat on medium-high until VERY fluffy, about 5-7 minutes.
Split each cake layer in two (or don't), fill, frost, devour!
Share
Subscribe to RSS Feed
Subscribe via Email
Follow Me on Twitter
Be a Fan on Facebook
Kaitlin — March 18, 2011 @ 8:32 pm
I love that you made the recipe up as you went along. So cool!
Also, I know they’re kind of hidden, but I think your flowers look great!
[Reply]
Tiffiny Felix — March 19, 2011 @ 12:18 am
I love the peanut butter in this. I’ve never made a peanut butter cake (or eaten one). It sounds *really* good
[Reply]
Marla — March 20, 2011 @ 6:50 pm
Love the PB all over this cake!! Perfect indeed.
[Reply]
Jess — March 21, 2011 @ 7:10 pm
Oh my gosh, YES PLEASE! Peanut butter makes my life! Add sugar to that and I’m set!!
[Reply]
blogbytina! — March 22, 2011 @ 9:00 am
peanut butter makes me so happy! I have been wanting to try out the wilton classes. What did you think about them?
[Reply]
thecaramelcookie Reply:
March 25th, 2011 at 10:22 am
The classes have been just okay. I think it mostly due to my instructor though. She’s not very organized, which makes it hard to follow the lessons!
[Reply]
jennifer Reply:
February 12th, 2013 at 8:00 am
I took the Wilton classes too and my instructor was great and I learned alot and although I couldn’t do it professionally either, I enjoyed the classes. But you’re right, it’s all on your instructor. Sorry your experience wasn’t as much fun. I’m making your cake for my hubbies birthday party. I’m looking forward to eating it. It looks delicious!!
[Reply]
Baking Serendipity — March 25, 2011 @ 12:08 am
Peanut butter anything is my favorite…but cake might be best of all
This looks fantastic!
[Reply]
Lauren at Keep It Sweet — March 25, 2011 @ 8:17 am
Wow, peanut butter cake sounds amazing! What a great use of PB2.
[Reply]
Angie's Recipes — March 25, 2011 @ 1:37 pm
Who doesn’t love peanut butter! The cake looks really super!
[Reply]
Mary @ Delightful Bitefuls — March 25, 2011 @ 3:10 pm
Oh! Wow! This looks insanely delicious!
Great blog; happy I found you!
Mary xo
Delightful Bitefuls
[Reply]
thecaramelcookie Reply:
March 25th, 2011 at 9:25 pm
Thanks Mary!
[Reply]
Honey @ Honey, What's Cooking — March 26, 2011 @ 5:10 pm
this looks incredible… oh man, i could just taste the peanut butter with delicious caramel frosting… YUM! great job, i love layered cakes.
[Reply]
Christa — March 27, 2011 @ 12:48 pm
just found your blog and I’m so excited bc this looks absolutely amazing!!!
happy baking!
xo, Mini Baker
[Reply]
thecaramelcookie Reply:
March 27th, 2011 at 2:15 pm
Thanks for stopping by!
[Reply]
Linda — April 4, 2011 @ 12:56 pm
This cake does look fantastic!! But do you think it would be okay to omit the flaxseed mix or do I need something else in its place? Hoping to make it this week. Thanks!!
[Reply]
thecaramelcookie Reply:
April 4th, 2011 at 5:49 pm
Just use two eggs in place of the flax mixture and you’ll be good to go!
[Reply]
Katie — April 11, 2011 @ 7:02 am
This looks amazing! Definitely trying it soon!
[Reply]
Audrey Ellen @ My Scene and Herd — April 23, 2011 @ 4:25 pm
what cute frosting!
[Reply]
Teri — December 20, 2011 @ 5:32 pm
I couldn’t wait to find this when I found your recipe. I love peanut butter so finding a cake recipe all by itself was a delight. I loved it and so did everyone else. Thanks for sharing!
[Reply]
Recipes For The Peanut Butter Lover! — October 13, 2012 @ 1:58 am
[...] Cookies Peanut Butter Bars Peanut Butter Pretzel Truffles Ice Cream Cupcake Peanut Butter Cups Peanut Butter Cake Peanut Butter and Milk Chocolate Morsels Cookies Chocolate and Peanut Butter Dessert Shooters [...]