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, this 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 can also make it if you take care with measuring.
I also used BUTTERMILK, which plays an important role in
bringing softness to the cake. I didn’t put icing or frosting on the cake because I
don’t like I prefer to 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 my readers that the main difference between my
peanut cake and peanut butter cake is that peanut butter cake is dense and
moist due to peanut butter and my cake is fluffy and light. Even though you can
vary it after baking the cake, you just ice it with butter and peanut
butter. Next, I will tell you how to 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 photos, video, and instructions and tips below.
RECIPE NOTE:
Using sour milk or buttermilk results in a super soft cake; however, if you add more than the recommended amount, your cake batter may collapse immediately.
Many people choose not to use eggs, so a great alternative is to use condensed milk instead of yogurt. While yogurt certainly helps create a soft cake, there is a 70% risk that the cake may remain uncooked and dense on the inside, despite having completed its baking time.
I didn’t use any type of frosting, but if you prefer, you can frost the cake according to the given frosting instructions above.
If you want a hard icing on the cake, simply add 1.5 tablespoons of icing sugar to the frosting mixture.
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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.l
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. Addd the dry mixture, then add buttermilk;k repeat the same process until finished.
Keep in mind, nd don’t move your hand when mixing
the batter; otherwise,e 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 frost it 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, this 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, larges egg
- 125 g caster sugar
- 75 ml, 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 when 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 .ure
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 to be duplicated, rewritten, or published without
permission. Thank you!
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