Peanut Butter Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Peanut Butter Cake Recipe Biography

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Yields a double layer 8-inch cake or 1 sheet cake

2 1/3 cups all-pu
1/2 teaspoon salt
1/2 cup oil
1/2 cup peanut butter
¾ cup sugar
3 eggsrpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1 cup buttermilk
For the peanut butter frosting:

3 oz. softened cream cheese
1/2 cup creamy peanut butter
3/4 cup confectioner’s sugar
1/2 teaspoon vanilla
2 tablespoons milk
Preheat oven to 350 degrees F and grease and flour your cake pan(s).

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt and set aside. In a large bowl, beat together the oil, peanut butter, and sugar until smooth. Beat in the eggs one at a time, followed by the vanilla. Add the dry ingredients to the peanut butter mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Fold it all together gently until smooth.

Divide evenly among cake pans and smooth out the top. Bake for 25-30 minutes, or until a toothpick comes out clean. Cool completely and frost with peanut butter frosting.

To make the frosting, beat everything together until smooth. If it’s too thick, add a little more milk (a teaspoon at a time). If it’s too thin, add a bit more sugar.

To the 14 years that have turned that sudsy puppy into a very distinguished canine senior citizen–the years that have brought us to the here and now. Happy Birthday Jake!

Ingredients

For the cake:
2 1/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup oil
1/2 cup peanut butter
¾ cup sugar
3 eggs
1 teaspoon vanilla extract
1 cup buttermilk
For the peanut butter frosting:
3 oz. softened cream cheese
1/2 cup creamy peanut butter
3/4 cup confectioner’s sugar
1/2 teaspoon vanilla
2 tablespoons milk
Preheat your oven to 350 degrees F and grease/flour two 8-inch round pans or one 9x13-inch sheet pan.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt and set aside. In a large bowl, beat together the oil, peanut butter, and sugar until smooth. Beat in the eggs one at a time, followed by the vanilla. Add the dry ingredients to the peanut butter mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Fold it all together gently until smooth.

Divide evenly among cake pans and smooth out the top. Bake for 25-30 minutes, or until a toothpick comes out clean. Cool completely and frost with peanut butter frosting.


To make the frosting, beat everything together until smooth. If it’s too thick, add a little more milk (a teaspoon at a time). If it’s too thin, add a bit more sugar.

Peanut Butter Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Peanut Butter Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Peanut Butter Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Peanut Butter Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Peanut Butter Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Peanut Butter Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Peanut Butter Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Peanut Butter Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Peanut Butter Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Peanut Butter Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Peanut Butter Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos