Without fail the most often requested cake in our family is mom’s fluffy peanut butter cake. It has a light and airy texture with a creamy whipped frosting. Baked in a 9”x13” pan so feeds a crowd. Recipe can be halved.
|This fluffy peanut butter cake is delicious made with stone ground flour and natural peanut butter.|
We all joked that it was because he wanted to ensure there were lots of leftovers but then the cake slice classification somehow stuck and even my kids use the term when they’d like just a little piece of something.
Without fail this fluffy peanut butter cake is the most often requested “Mom” cake in our family. It has a light and airy texture with a creamy whipped frosting. (The peanut butter flavour isn’t overpowering.)
The second favourite is this moist chocolate cake that’s eggless. (It can be made non-dairy too so is vegan.)
- The original recipe calls for a 9”x13” pan but mom also bakes it in an 8” tube pan.
- Recipe can be halved and baked in an 8″x8″ pan.
- I make this recipe with stone ground flour. Use light whole wheat of you can find it. Half whole wheat, half all-purpose is great too.
Fluffy Peanut Butter Cake with stone ground flourCourse: Desserts
Mom’s fluffy peanut butter cake has a light and airy texture. Feeds a crowd. Recipe can be halved and baked in an 8″x8″ pan. Peanut butter frosting is delicious too.
1 ¾ cups white flour or light whole wheat
3 tsp. baking powder
1 tsp. salt
1 ½ cups sugar
½ cup peanut butter (natural is my favourite)
½ cup butter
1 cup milk
4 large eggs, room temperature
3 Tbsp. soft butter
3 Tbsp. peanut butter
1/4 cup milk
About 3 cups icing sugar
- Preheat the oven to 350 F and grease and flour a 9” x 13” pan.
- In a medium bowl combine the flour, baking powder and salt.
- In a large bowl cream the butter and peanut butter. Add the sugar and mix well.
- Beat in the eggs, one at a time, then the milk and mix until well combined.
- Stir in the dry ingredients and mix until flour is completely incorporated.
- Scrape batter into prepared pan(s) and bake for 40-45 minutes.
- Beat butter and peanut butter.
- Add one cup of the icing sugar and the milk.
- Beat well then continue adding remaining icing sugar until the mixture holds it shape and is spreadable.