Vanilla
Peanut Butter Cake || Peanut Butter Cake || How to Make Peanut Butter Tea Cake with Step-by-Step
Photos and Video
This Peanut Butter Cake is simply the best ever! so fluffy and super soft cake goes well with a hot cup of Tea or Coffee. I prepared it simply using basic cake batter, buttermilk, and roasted peanuts. I used buttermilk instead of peanut butter as I don’t like the taste of peanut butter additionally it becomes so heavy and dense.so I avoid using peanut butter
People usually prepare this
cake with peanut butter as I mentioned above I don’t like peanut butter so to bring the flavor of peanuts into the cake I added roasted peanuts to the
batter and lastly, I sprinkled crushed peanuts over top. super tasty and
flavored peanut cake is done. you will see in my video how to make it. This
peanut butter cake is so easy to make You
also make it if you keep care measuring
I also used BUTTERMILK which is an important role play in
bringing softness to the cake. I didn’t icing or frosting on the cake because I
don’t much like I prefer to like have simple flavored cakes just like VANILLA TEA CAKE,
VANILLA CHOCOLATE CAKE,
ORANGE CAKE,
MANGO CAKE,
and FRUIT CAKE
Here
I would like to tell to my readers that the main difference between my
peanut cake and peanut butter cake that is peanut butter cake is dense and
moist due to peanut butter and my cake is fluffy and light. even though you can
variation it after baking the cake you justice it with butter and peanut
butter I will next tell you how can prepare cake icing
How TO MAKE CAKE FROSTING:
Melt
1/2 cup butter and 1/2 cup peanut butter together in a saucepan over medium
heat until smooth; add 1/3 cup milk and 1 teaspoon vanilla extract. Whisk
confectioners' sugar into the mixture until icing is smooth, 3 to 5 minutes. Pour
icing over the warm cake.
For the best result follow my detailed step-by-step photo, video, and instructions tips and video
below
RECIPE NOTE:
- I always mentioned in my baking recipes all ingredients should be at room temperature
- Using sour milk or buttermilk makes a super soft cake but if you add more than its quantity ratio your cake batter may fall immediately
- More People don’t use eggs so the best option for them they use condensed milk instead of yogurt because yogurt certainly makes soft cake but 70% risk of remaining uncooked and dense from the inside. despite completing its baking time
- I didn’t use any type of frosting but if you like you can frost of cake to the given frosting instructions above
- If you wanna hard icing on the cake then must add 1.5 tbsp icing sugar to the same frosting mixture
You Might Like This
If you have tried this Peanut Butter Cake Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!
Like Our Videos? Then do follow
and subscribe
to us on YouTube to get the latest Recipe Video updates.
Sift and
combine all dry ingredients all-purpose flour, baking powder, and salt
in the bowl
Preheat the oven to 180 C grease an 8* 8-inch pan
Take another mixing bowl and crack the eggs one
by one into the bowl
Start beating the eggs for a minute at a slow speed. Add sugar and start beating, gradually increasing the speed of the electric beater. Keep beating until the mixture turns creamy and light
Add oil and beat again at a slow speed for a
minute
Next, start folding the dry mixture little by little with buttermilk and egg batter and move your hand gently in the clockwise direction, add the dry mixture then add buttermilk repeat the same process until finished
Keep in mind don’t move your hand fast in mixing
the batter otherwise your cake may not
rise very well
Lastly, add roasted peanuts to the batter and
mix again
Transfer the batter to the lined pan and tap
it down to remove excess air bubbles from the mixture
Sprinkle some crushed peanuts over the cake
batter and bake it in a preheated oven at 180 C for 40-45 minutes or until the
inserted toothpick comes out clean
Scrape the cake edges around the pan and
remove the butter paper, Let the cake completely cool down on a wire rack
After cooling the cake, you can be frosting as well but I love simple peanut cake so I enjoyed it with a cup of coffee
Store the cake in an airtight container in the
refrigerator for up to 5 days. The cake is best served at room temperature.
This Peanut Butter Cake is simply the best ever! so fluffy and super soft cake goes well with a hot cup of tea.
For Dry ingredients
- 150g, all-purpose flour
- 1 tsp, baking powder
- 2 pinches, of salt
For Batter:
- 4 nos, large-size eggs
- 125g, caster sugar
- 75 ml, of oil
- 75 ml, buttermilk
- A few drops, of vanilla essence
- 40g, roasted peanuts
How to Make Peanut Butter Tea Cake?
Sift and Combine: Sift and Combine all dry ingredients all-purpose flour, baking powder, and salt in the bowl, Preheat the oven to 180 C grease an 8* 8-inch pan
Preparing
Batter:
Take another mixing bowl and crack the eggs one by one into the bowl. Start
beating the eggs for a minute at a slow speed. add sugar and start
beating, gradually increasing the speed of the electric beater. Keep beating until the mixture turns creamy and light. Add oil and beat again at a slow speed for a
minute
Folding
the Batter:
Next, start folding the dry mixture little by little with buttermilk and egg
batter and move your hand gently in the clockwise direction. Alternately add the dry
mixture then add buttermilk and repeat the same process until finished.
Keep in mind don’t move your hand fast in mixing
the batter otherwise your cake may not
rise very well
Shift
the Batter: Lastly, add roasted
peanuts to the batter and mix again. Transfer the batter to the lined pan
and tap it down to remove excess air bubbles from the mixture
Baking
the Cake:
Sprinkle some crushed peanuts over the cake batter and bake it in a preheated
oven at 180 C for 40-45 minutes or until the inserted toothpick comes out clean
The Cake is Ready: Scrape
down the cake edges around the pan and remove the butter paper, Let the cake
completely cool down on a wire rack
Serving Tips: After
cooling the cake, you can frost it as well but I love simple peanut cake so I
enjoyed it with a cup of coffee
Store
cake: Store
cake in an airtight container in the refrigerator for up to 5 days. The cake is
best served at room temperature.
*Not be duplicated, rewritten, or published without
permission- Thank you!
Have you any doubts about this blog kindly let me know
EmoticonEmoticon