20 or more servings
YouTube instructional video is at the bottom.
What you’ll need
Cake flour or all-purpose flour
Sugar
Salt
Baking powder
Peanut butter powder
Unsalted butter (Room temp)
Large eggs (Room temp)
Half & Half (Room temp)
Sour cream (Room temp)
Vanilla extract
Butter extract
Roasted peanuts.
Confectioners’ sugar
Tools you’ll need
Baker’s joy non-stick baking spray
Fat Daddio tube pan (15 cup capacity)
11 by 17-inch baking pan (Reserved for decorating the cake)
Cooling rack (Reserved for decorating the cake)
Preparation of ingredients
Dry ingredients (Peanut Cake flour or all-purpose flour mixture)
Step 1- Sift 2 3/4 cups cake flour or all-purpose flour, 1/2 cup peanut butter powder, 2 teaspoons baking powder and 1/8 teaspoon salt into a medium-sized bowl. Stir all ingredients together and set aside.
Wet ingredients (Half & Half mixture)
Note- Ingredient amount for the half & half will differ if you are using all-purpose flour or cake flour. This is to ensure the cake has the same amount of moisture.
Step 2- If you are using cake flour add 1 2/3 cups half & half (Room temp). If you are using all-purpose flour, add 1 cup half & half (Room temp). From there you can continue adding the rest of the ingredients. Next add 1/4 cup sour cream (Room temp), 2 teaspoons vanilla extract and 1/2 teaspoon butter extract into a separate medium-sized bowl. Stir all ingredients with a whisk until combined and set aside.
Cake batter
Step 3- Add 3 sticks unsalted butter (Softened and at Room temp), and 2 2/3 cups sugar into stand mixer bowl fitted with paddle attachment. You can also use a hand mixer as well. Mix on high speed for 6 minutes. Scrape down sides of bowl.
Step 4- Add 5 large eggs (Room temp) into the batter while mixing on a medium speed. Scrape down sides of bowl.
Step 5- Add the Peanut Cake flour or all-purpose flour mixture and the Half & Half mixture into the batter 3 separate times. Mix on a medium-low speed each time for 15 to 20 seconds or until combined. Scrape down sides of bowl each time as well.
Peanuts
Step 6- Chop 1 1/2 cups roasted peanuts until minced or tiny pieces with a sharp knife and set aside.
Baking pan
Step 7- Spread 1 tablespoon softened unsalted butter around the bottom, middle and sides of your tube pan. Lightly spray Baker’s joy non-stick baking pan onto the bottom, middle and sides of your tube pan. Add chopped peanuts. Tilt the pan at a 90-degree angle and turn the tube pan to coat the sides of the tube pan. You can also take a small hand full of peanuts and coat the middle of the tube pan as well.
Baking your peanut butter cake
Preheat your oven to 325 degrees.
Step 8- Add your peanut butter cake batter into your tube pan. Spread the batter around the tube pan as evenly as possible. Shake tube pan and tap the tube pan at the bottom with your hands to make batter more even.
Step 9- Place into a preheated 325-degree oven one rack above the bottom rack. Bake for 1 hour and 10 minutes.
Step 10- Once the baking time has ended remove the cake from the oven. Toothpick inserted should come out clean. Let cool for 3 to 4 hours before removing it from the tube pan.
Decorating the cake
Step 11- Flip the cake onto a cooling rack with an 11 by 17-inch baking pan underneath it.
Peanut butter icing
Step 12- Add 1 1/4 cups confectioners’ sugar, 1 tablespoon peanut butter powder, 3 tablespoons melted unsalted butter, 3 tablespoons warm whole milk, 1/2 teaspoon vanilla extract, and 1/4 teaspoon butter extract into a small bowl. Stir all ingredients with a whisk until cream and smooth.
Step 13- Pour or drizzle the icing on top of the cake. Let the icing set for 15 to 20 minutes. You can also place the cake onto a cake serving pad or dish. Take flat spatulas and place them underneath the cake. Carefully pick up the cake using the spatulas and place it onto a serving pad. After that the cake it ready to be served.
YouTube instructional video
