Peanut Butter Cake

.product_section .product_form, .product_gallery { opacity: 1; } .multi_select, form .select { display: block !important; } .image-element__wrap { display: none; }

1/2 cup salted butter

1/2 cup oil

1 cup smooth peanut butter

2 cups brown sugar

2 teaspoons vanilla

4 eggs

2 cups buttermilk, room temperature

3 1/2 cups flour

1 tablespoon + 1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

2 cups peanut butter chips

Item Name:	Availability:
Electric Stand Mixer with Paddle Attachment	Add to Cart - $389.99
Mixing Bowl	Add to Cart - $19.99
Whisk	Add to Cart - $8.99
Sieve
Rubber Spatula	Add to Cart - $10.39
Parchment Paper	Add to Cart - $13.89
Desired Cake Pans

Preheat Oven and Prep Pan

Preheat the oven to 350°F. Line the bottom of each cake pan with parchment paper.

Cream Butter, Sugar, and Vanilla

In the bowl of a stand mixer fitted with a paddle attachment, cream you butter, oil, peanut butter, brown sugar and vanilla until light and fluffy.

Add Eggs

Add in the eggs, two at a time, beating until each addition is incorporated before adding the next. Scrape down the sides of the bowl with a spatula when necessary.

Add Dry & Wet Ingredients

Mix all the dry ingredients together and add them to the batter alternating with the buttermilk. Stir in the peanut butter chips. Do not overmix.

Bake Cake

Scrape the batter into the prepared pan or pans and spread it so that it is smooth in the pan(s). Bake until a toothpick inserted in the center comes out clean, about 40 minutes for the 9 x 13inch pan or 45 minutes for the 8-inch pans, rotating the pan(s) halfway through.

Cool Cake

Transfer your cake to a wire rack and let it cool completely in the pan(s). Cover tightly with plastic wrap and refrigerate overnight. Loosen the edges with a straight spatula, invert the pan(s) to remove the cake, and peel off the parchment.