Indulge your sweet tooth with a delightful twist on a classic favorite! This Peanut Butter Cake with Strawberry Frosting is not just a dessert; it’s a celebration of flavors that will leave your taste buds dancing. Imagine the rich, creamy goodness of peanut butter paired with the fresh, fruity burst of strawberry frosting—it's a match made in dessert heaven! Whether you're baking for a special occasion or simply treating yourself, this recipe is sure to impress. Get ready to wow your friends and family with a cake that's as beautiful as it is delicious!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups fresh strawberries, pureed
- 2 cups powdered sugar
- 1/4 cup unsalted butter, softened
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, ensuring even coverage to prevent sticking.
- In a large mixing bowl, cream together softened butter, granulated sugar, and creamy peanut butter until light and fluffy, using an electric mixer on medium speed for about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract and continue beating until fully incorporated.
- In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with milk. Mix on low speed until just combined, being careful not to overmix.
- Pour the cake batter into the prepared cake pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the strawberry frosting, puree fresh strawberries in a blender until smooth. Strain to remove seeds if desired.
- In a clean mixing bowl, beat softened butter until creamy. Gradually add powdered sugar and strawberry puree, mixing until smooth and spreadable.
- Once the cake is completely cool, spread the strawberry frosting evenly over the top and sides of the cake.
- Optional: Garnish with fresh strawberry slices or chopped peanuts for added texture and visual appeal.
- Slice and serve at room temperature. Store any leftover cake in an airtight container in the refrigerator for up to 3 days.
Tips
- Room Temperature Ingredients: For the best results, ensure your butter and eggs are at room temperature. This helps them blend more smoothly, resulting in a lighter cake.
- Don’t Overmix: When combining your wet and dry ingredients, mix just until combined. Overmixing can lead to a dense cake, so be gentle!
- Check for Doneness: Ovens can vary, so start checking your cake a few minutes before the recommended baking time. A toothpick inserted into the center should come out clean when the cake is done.
- Strawberry Purée: For a vibrant frosting, use ripe, fresh strawberries. If you prefer a smoother frosting, strain the purée to remove seeds.
- Decorative Touch: Add a touch of elegance by garnishing your cake with fresh strawberry slices or a sprinkle of chopped peanuts for added crunch and color.
- Storage: Keep any leftovers in an airtight container in the refrigerator to maintain freshness. Enjoy your cake within three days for the best flavor!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 7g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 75mg
