Peanut Butter Cake

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1/2 cup unsalted butter, room temperature

1/2 cup vegetable oil

1 cup smooth peanut butter

2 cups brown sugar

2 teaspoons vanilla

4 large eggs, room temperature

2 cups buttermilk, room temperature ** see step 4 for buttermilk substitution

3 1/2 cups flour

1 tablespoon + 1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

2 cups peanut butter chips (or chocolate chips if you love that combo as much as I do)

NOTES

* This recipe yields about 5lbs of batter and makes three 8” round cakes.

** Every oven is different so make sure you get to know yours and always test your cakes with a toothpick to ensure they are baked through.

Figuring out the math of how to increase or decrease a recipe can be tricky, so click here for our conversion chart and scaled ingredient amounts.

Item Name:	Availability:
Electric Stand Mixer with Paddle Attachment
Mixing Bowl
Whisk
Sieve
Rubber Spatula
Parchment Paper
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.

Buttermilk Substitution

Combine 2 cups room temperature milk with 2 tbsp lemon juice. Let rest for 5-10 minutes until it curdles. You've got buttermilk!

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 50 minutes for the 9 x 13inch pan or 45 minutes for the 8-inch pans, rotating the pan(s) halfway through.

Every oven is different, so it’s important to test your cakes and not rely on the times listed!

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.