Description
Indulge in this decadent and moist peanut butter cake, perfectly balanced for a robust nutty flavor and a silky smooth finish. By using a combination of sour cream and vegetable oil, this recipe ensures a tender, professional-grade crumb that remains soft for days. It is the ultimate dessert for special occasions, promising bakery-quality results that will delight the entire family.
Ingredients
2 ½ cups all-purpose flour
2 ¼ tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup creamy peanut butter
⅔ cup vegetable oil
1 ¾ cups granulated sugar
4 large eggs, room temperature
1 cup full-fat sour cream
½ cup whole milk
1 Tbsp pure vanilla extract
Instructions
Preheat your oven to 350° F.
Grease your baking pans and line them with parchment paper.
In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, beat the peanut butter, oil, and sugar for one minute until smooth.
Add the eggs, sour cream, milk, and vanilla extract to the peanut butter mixture and mix until combined.
Gently fold the dry flour mixture into the wet ingredients until just incorporated.
Pour the batter into the prepared pans.
Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool completely before applying chocolate frosting.
Notes
Ensure all refrigerated ingredients like eggs, sour cream, and milk are at room temperature before starting to ensure a perfect emulsion. For the best crumb, sift the flour before measuring. Store the cake in an airtight container at room temperature for up to three days.
- Prep Time: 20
- Cook Time: 45
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 5g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 75mg