Molly Yeh Peanut Butter Cake
Molly Yeh Peanut Butter Cake is a delightful, indulgent dessert that combines the rich, nutty flavor of peanut butter with a moist, fluffy cake. Topped with a creamy peanut butter frosting, this cake is perfect for peanut butter lovers and a delicious treat for any occasion or celebration.
Equipment
- Mixing bowls
- Whisk
- Electric mixer (for frosting)
- Measuring cups and spoons
- 10 inch square cake pans
- Cooling rack
- Spatula or butter knife for frosting
- Sifter (for powdered sugar)
Ingredients
For the Cake:
- 1 cup 256 grams chunky no-stir peanut butter
- 3/4 cup 180 grams warm coffee
- 1 3/4 cups 350 grams granulated sugar
- 2 large eggs
- 1/2 cup 115 grams neutral oil
- 2 cups 270 grams all-purpose flour
- 1 cup 240 grams buttermilk
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon kosher salt
For the Peanut Butter Frosting:
- 1/2 cup peanut butter smooth or chunky
- 1 cup unsalted butter softened
- 2-4 tablespoons heavy cream adjust for desired frosting consistency
- 4 cups powdered sugar sifted
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
Preheat the Oven
- Begin by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal after baking.
Prepare the Wet Ingredients
- In a medium bowl, whisk together the chunky peanut butter and warm coffee until smooth and combined. This helps to dissolve the peanut butter and create a creamy base. Next, whisk in the granulated sugar until fully incorporated. Add the eggs, one at a time, ensuring each is fully mixed in before adding the next. Stir in the neutral oil.
Combine Dry Ingredients
- In a separate bowl, mix together the all-purpose flour, baking powder, baking soda, and kosher salt. Stir until well combined.
Mix Wet and Dry Ingredients
- Gradually add the dry mixture to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients. Stir gently until the batter is just combined. Be careful not to over-mix.
Flavor the Batter
- Add the vanilla extract and almond extract to the batter. Mix until evenly distributed.
Bake the Cake
- Divide the batter evenly between the prepared cake pans. Tap the pans on the counter to release any air bubbles. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in their pans for about 10 minutes, then transfer them to a wire rack to cool completely.
Prepare the Peanut Butter Frosting
- In a large bowl, beat the peanut butter and softened unsalted butter until light and fluffy. Gradually add powdered sugar, 1 cup at a time, beating well after each addition. Once all sugar is incorporated, add the vanilla extract, a pinch of salt, and 2 tablespoons of heavy cream. Adjust the frosting consistency by adding more cream as needed.
Assemble the Cake
- Once the cakes are fully cooled, place one layer on a serving plate. Spread a generous layer of peanut butter frosting over the top. Add the second cake layer and frost the top and sides of the cake evenly with the remaining frosting. Optionally, sprinkle with chopped peanuts or drizzle some melted peanut butter for extra texture and flavor.
Notes
Peanut Butter Preference: You can use either smooth or crunchy peanut butter for the cake itself. I personally love the texture that crunchy peanut butter adds to the cake, but smooth works perfectly well if you prefer a more uniform texture.
Frosting Tip: If the frosting is too thick for spreading, add milk one tablespoon at a time until you achieve the desired consistency. Alternatively, if you want a firmer frosting, you can add a bit more powdered sugar.