Sunday, August 2, 2009

My Fabulous Peanut Butter Cake

Butter Cake Ingredients:

6 large egg yolks
1 cup milk
2 teaspoons pure vanilla extract
3 cups sifted cake flour
1 ½ cups granulated white sugar
1 tablespoon + 1 teaspoon baking powder
¾ teaspoon salt
12 tablespoons unsalted butter, room temperature and cut into pieces

DIRECTIONS:

Preheat oven to 350 degrees F.

Spray two 9-inch x 1 1/2 inch cake pans with cooking spray and lightly flour

In a medium bowl lightly combine the egg yolks, 1/4 cup milk, and vanilla extract.

In the bowl of your electric mixer combine the dry ingredients (flour, sugar, baking powder and salt) and mix on low speed for about 30 seconds or until blended.

Add the butter and remaining 3/4 cup milk. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for about 2 minutes to aerate and develop the cake's structure. Scrape down the sides of the bowl. Gradually add the egg mixture, in 3 additions, beating about 30 seconds after each addition to incorporate the egg.

Divide the batter and pour into the prepared pans, smoothing the surface with an offset spatula. (Pans will be about half full.) Bake 25 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center.

Place the cakes on a wire rack to cool, in their pans, for about 10 minutes.

Peanut butter frosting Ingredients:

1/2 cup butter, softened
1 cup creamy peanut butter
3 tablespoons milk, or as needed
2 cups confectioners' sugar

DIRECTIONS:

Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.

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