Quick Peanut Butter Cake With Creamy Frosting
A scrumptious dessert that captivates both young and old with its rich, nutty flavor and soft texture, perfect for any occasion.
Equipment
- Mixing Bowl
- Electric Mixer
- Cake Pan
- Wire Rack
Ingredients
Dry Ingredients
- 1.5 cups All-purpose flour Provides structure and stability to the cake.
- 1 cup Granulated sugar Essential for sweetness and moisture.
- 1 teaspoon Baking powder Helps the cake rise and achieve a fluffy texture.
- 0.25 teaspoon Salt Enhances the overall flavor.
Wet Ingredients
- 2 large Eggs Provides moisture and acts as a binding agent.
- 0.5 cup Peanut butter Adds rich, nutty flavor.
- 0.5 cup Milk Adds moisture to the batter.
- 0.5 cup Unsalted butter Adds richness and flavor.
Frosting Ingredients
- 2 cups Powdered sugar Creates a smooth, sweet frosting.
- 1 teaspoon Vanilla extract Adds depth and warmth to the frosting.
Optional Toppings
- Crushed peanuts For garnish.
- Chocolate shavings For garnish.
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine flour, sugar, baking powder, and salt. Whisk until well combined.
- Cream together butter and peanut butter until smooth and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Pour in milk and mix until smooth.
- Gradually add dry ingredients to wet mixture, mixing until just combined.
- Grease and flour an 8-inch round cake pan.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the frosting by beating together butter and powdered sugar until fluffy.
- Add vanilla extract and mix until incorporated.
- Spread frosting over the cooled cake and garnish with optional toppings.
- Slice and serve with a glass of cold milk.
Notes
Store leftovers in an airtight container in the refrigerator for up to five days.