Ingredients
Units
Scale
- 156 grams (1 1/4 Cups) All-Purpose Flour
- 1/2 Teaspoon Salt
- 1 1/2 Teaspoon Baking Powder
- 1/ 2 Teaspoon Baking Soda
- 2oz (1/4 Cup) Unsalted Butter, at room temperature
- 90 grams (1/3 Cup) Creamy Peanut Butter
- 150 grams (3/4 Cup) Light Brown Sugar
- 50 grams (1/4 Cup) Granulated Sugar
- 2 Large Eggs, at room temperature
- 2 Teaspoons Vanilla Extract
- 4oz (1/2 Cup) Buttermilk, at room temperature
- 1oz (2 Tablespoons) Sour Cream, at room temperature
- Frosting of choice: my favorite is this chocolate frosting recipe or peanut butter frosting recipe
Instructions
- Preheat the oven to 350F/180C and grease an 8-inch cake pan, set aside.
- In a large bowl whisk together the flour, salt, baking powder, and baking soda.
- In the bowl of an electric stand mixer fitted with a paddle attachment or a large bowl with an electric mixer beat the butter and sugars together for 1-2 minutes. Scrape down the bowl then add the peanut butter and mix for another minute. Add in the first egg and vanilla extract and mix until fully combined, scrape down the sides of the bowl, and then mix in the second egg just until fully combined.
- In a separate bowl combine the buttermilk and sour cream. Add one-third of the dry ingredients to the butter mixture and mix until just combined then add half of the buttermilk mixture, mixing until combined. Next, add another third of the dry ingredients than the rest of the buttermilk and finally the last third of the dry, making sure to scrape the bowl to ensure everything is evenly combined after each addition.
- Pour batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean or if you gently press the top of the cake it springs back immediately. Let the cake cool on a wire rack for at least 30 minutes before inverting out of the pan to cool completely. Frost with desired frosting.
Notes
Freezing baked cake: Cake layers are perfect for freezing, freeze without frosting. Let the peanut butter cake cool completely. Once cooled wrap tightly in plastic wrap, then wrap the cake in a second layer. Two layers of plastic wrap helps prevent any freezer burn. Store the cakes on a flat surface for the first few hours of freezing, this initial time ensures the cakes freeze in the proper shape. After frozen feel free to store the cake on top of other freezer items. To thaw the cake take the cake out of the freezer and place it on the counter at room temperature for a couple of hours.
- Prep Time: 10
- Cook Time: 30
- Category: Dessert
- Method: Bake
- Cuisine: American
