Peanut Butter Cup Cake
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 16 servings
Yield: 1 cake
Description:
This Peanut Butter Cup Cake is a wonderfully moist dessert that can stay fresh for up to a week, making it perfect for meal prepping or packing into lunchboxes. It has a comforting combination of creamy peanut butter, sweet sugar, and a rich flavor profile that’s sure to please kids and adults alike. While the cake is delightful on its own, feel free to get creative by adding your favorite frosting or a smooth chocolate glaze to make it even more decadent. For an extra fun twist, you can even turn this cake into cupcakes, making it an excellent choice for a child’s birthday party or any family gathering. It’s easy to make, and with simple ingredients, it’s ideal for both experienced and beginner bakers.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Baking powder | 2 teaspoons |
| Creamy peanut butter | 3/4 cup |
| Margarine (or butter) | 1/2 cup |
| Granulated sugar | 1 cup |
| Brown sugar (packed) | 1/2 cup |
| Eggs | 2 |
| Vanilla extract | 2 teaspoons |
| Milk | 2/3 cup |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 219.4 kcal |
| Total Fat | 7.2 g |
| Saturated Fat | 1.6 g |
| Cholesterol | 27.4 mg |
| Sodium | 116.8 mg |
| Carbohydrates | 34.2 g |
| Fiber | 1.1 g |
| Sugars | 20.9 g |
| Protein | 5.8 g |
Instructions
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Preheat the oven: Set your oven to 350°F (175°C). This will ensure the cake is baked at the perfect temperature for a moist, fluffy result.
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Prepare the pan: Grease a bundt pan (or a 10-cup metal loaf pan) with your choice of cooking spray or margarine. Dust it lightly with flour to prevent sticking. If you prefer, you can also line the pan with parchment paper for extra ease when removing the cake.
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Mix dry ingredients: On a piece of waxed paper or in a small bowl, combine the all-purpose flour and baking powder. Set this mixture aside for later use.
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Cream the peanut butter mixture: In a large mixing bowl, use a stand mixer or hand mixer to beat the creamy peanut butter and margarine (or butter) together with the granulated sugar and brown sugar. Start on a low speed to blend the ingredients, then gradually increase to medium-high speed. Beat the mixture for about 3 minutes, or until the mixture becomes light and creamy.
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Add eggs and vanilla: Lower the speed to medium-low. Add the eggs, one at a time, beating well after each addition to fully incorporate them into the batter. After the eggs are added, beat in the vanilla extract, ensuring the batter is smooth and evenly mixed.
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Combine wet and dry ingredients: Alternately add the flour mixture and milk to the peanut butter mixture. Begin with a portion of the flour mixture, then add a portion of the milk, mixing on low speed. Continue alternating until all the flour and milk have been added, starting and ending with the flour mixture. Be careful not to overmix—only beat until the ingredients are just combined.
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Bake the cake: Pour the batter into your prepared pan and smooth the top with a spatula to ensure an even surface. Place the pan in the preheated oven and bake for 60-65 minutes. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, the cake is done.
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Cool the cake: Once baked, remove the cake from the oven and allow it to cool in the pan on a wire rack for 15 minutes. This will help the cake set and make it easier to remove from the pan. After the initial cooling, gently turn the cake out onto the wire rack and let it cool completely.
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Optional toppings: If desired, you can add a glaze or frosting to elevate the cake further. A chocolate glaze or even a simple dusting of powdered sugar will complement the peanut butter flavor beautifully.
Additional Tips:
- Storage: Keep this cake in an airtight container at room temperature, and it will stay fresh for up to a week. It’s perfect for packing into lunchboxes or serving at a potluck.
- Cupcake variation: If you want to make this into cupcakes, simply spoon the batter into a lined muffin tin, filling each cup about 2/3 full. Bake at the same temperature for 18-22 minutes or until a toothpick inserted comes out clean. This recipe should make around 18 cupcakes.
- Chocolate drizzle: For an extra touch of indulgence, drizzle melted chocolate over the cooled cake or cupcakes. This adds a rich, complementary layer of flavor that takes the dessert to the next level.
Enjoy this Peanut Butter Cup Cake, a simple yet delicious treat that brings the flavors of peanut butter and sugar together in the perfect balance!
