Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1/2 cup mini peanut butter cups
- 1/2 cup chopped peanuts
- 1/2 cup mini chocolate chips
Special Equipment Needed:
- 9-inch round cake pans
- Stand mixer
- Whisk
- Spatula
- Cooling rack
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a stand mixer, cream together the peanut butter and sugars until light and fluffy.
4. Add in the eggs, one at a time, and mix until combined.
5. Add in the vanilla extract and mix until combined.
6. Slowly add in the flour mixture, alternating with the buttermilk, until all ingredients are combined.
7. Fold in the vegetable oil, mini peanut butter cups, chopped peanuts, and mini chocolate chips.
8. Divide the batter evenly between the two cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the cakes cool in the pans for 10 minutes, then turn out onto a cooling rack and let cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 12
Nutritional Information:
Calories: 434
Fat: 21g
Carbohydrates: 54g
Protein: 8g
Substitutions for Ingredients
- All-purpose flour: can be substituted with gluten-free all-purpose flour
- Buttermilk: can be substituted with almond milk
- Vegetable oil: can be substituted with coconut oil
Variations:
- Add in 1/2 cup of chopped peanuts for an extra crunch
- Use dark chocolate chips instead of mini chocolate chips
- Add in 1/2 cup of chopped pretzels for a salty crunch
Tips and Tricks:
- Make sure to grease and flour the cake pans before adding the batter
- Let the cakes cool completely before frosting
- Use a stand mixer to make sure the batter is light and fluffy
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat the cake in the microwave for 30 seconds, or until warm.
Presentation Ideas:
- Decorate the cake with mini peanut butter cups, chopped peanuts, and mini chocolate chips
- Top the cake with a drizzle of melted peanut butter
- Serve the cake with a scoop of ice cream
Garnishes:
- Mini peanut butter cups
- Chopped peanuts
- Mini chocolate chips
- Melted peanut butter
Pairings:
- Vanilla ice cream
- Chocolate sauce
- Caramel sauce
Suggested Side Dishes:
- Fruit salad
- Roasted vegetables
- Potato salad
Troubleshooting Advice:
- If the cake is too dry, add a bit more buttermilk
- If the cake is too crumbly, add a bit more vegetable oil
Food Safety Advice:
- Make sure all ingredients are at room temperature before baking
- Make sure the cake is completely cooled before serving
Food History:
Peanut butter has been around since the late 1800s, when it was first invented by a physician in St. Louis, Missouri. Peanut butter cups were invented in 1928 by the H.B. Reese Candy Company.
Flavor Profiles:
This cake has a rich, nutty flavor from the peanut butter and a sweet, chocolatey flavor from the mini peanut butter cups and chocolate chips.
Serving Suggestions:
This cake is best served with a scoop of vanilla ice cream and a drizzle of melted peanut butter.
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Taste: Sweet, Nutty, Creamy, Chocolatey