This is a delicious, soft and moist cake and my son’s favorite. He is a huge peanut butter fan and I have made this cake for him several times be it his birthdays or desire for a sweet treat. In the past, I have combined this cake with various kinds of frostings and fillings like Nutella frosting, chocolate ganache, caramel frosting, marshmallow fluff, etc. These were amazing made in heaven pairs.
You can make peanut butter layered cakes, cupcakes or a sheet cake using this recipe. It will turn out great everytime and it also freezes well to use later.
This cake makes one sheet cake 12” x 10”, two 8” layers and 24 cupcakes.
Recipe adapted from here.
- Unsalted butter - 1/2 cup or 113 grams
- Peanut butter - 1 cup or 270 grams
- sugar - 1 1/4 cup or 250 grams
- Egg yolks - 4 nos.
- Vanilla essence - 2 teaspoons
- Cake flour - 2 cups or 240 frams
- Baking powder - 1 1/2 teaspoons
- Salt - 1/2 teaspoon
- Milk - 1/2 cup
- Egg whites - 4 nos.
- Sugar - 50 grams or 1/4 cup
- Toppings: -
- Marshmallow - 150 - 200 grams
- Nutella - 1/4 cup or more
Prepare the sheet pan by greasing it with vegetable shortening. Put the wax paper over it and grease that too. Preheat the oven to 180 degrees C.
Sift the cake flour, salt, baking powder and keep aside.
Cream both the butter with 1¼ cup sugar until light and fluffy, about 5 minutes. Add the egg yolks one at a time and beat to incorporate between the additions. Also, scrape the bowl in between to ensure thorough mixing. Add vanilla and mix well.
Now put in the milk and mix to smooth. Put in the dry ingredients and beat sparingly only to combine.
In a separate bowl whip egg whites with the second measure of sugar to medium-firm peaks.
Fold the meringue into the peanut butter batter and pour it in the prepared pan. Bake immediately for approximately 30 minutes or till the toothpick inserted comes out clean.
On the hot cake, put the marshmallows and put it again in the oven for 2-3 minutes to caramelize. They will puff up and turn brown. Immediately get it out of the oven and pipe Nutella from zip lock bag all over it.
Let the cake cool down completely then slice it into squares and serve.