Peanut Butter Cake with Peanut Icing

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    Peanut Butter Cake with Peanut Icing

    Peanut Butter Cake with Peanut Icing

    (13)
    40min


    13 people made this

    This recipe calls for both smooth and crunchy peanut butter to make a peanut cake with peanut icing.

    Ingredients
    Serves: 8 

    • 1 1/2 cups (185g) self-raising flour
    • 1 1/2 cups (345g) white sugar
    • 1 cup (250ml) milk
    • 2/3 cup (165ml) vegetable oil
    • 3 eggs
    • 2 tablespoons smooth peanut butter
    • 1 tablespoon vanilla essence
    • Icing
    • 1 cup crunchy peanut butter
    • 500g icing sugar
    • 1 teaspoon vanilla essence
    • 2 tablespoons milk

    Directions
    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Preheat oven to 180 degrees C. Grease and flour a 20cm square cake tin.
    2. In a large bowl mix together the flour and sugar. Make a well in the centre and pour in the milk, oil, eggs, 2 tablespoons peanut butter and vanilla. Mix well and pour into prepared tin.
    3. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the centre of the cake comes out clean. Allow to cool.
    4. To make the icing: In a large bowl combine 1 cup peanut butter and icing sugar. Beat in vanilla then milk to desired consistency. Spread on cake.
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    Reviews and Ratings
    Global Ratings:
    (13)

    Reviews in English (13)

    designs-n-stuff
    0

    Thankyou very much for this awesome recipe. Your recipe attracted me more than the others because it seemed pretty straight forward with basic ingredients. The whole family loved it and it turned out perfectly, so easy to make. Absolutely delicious and if you are a peanut butter lover, this cake is for you!!! Just quietly, the icing is the best ;-) Thankyou Shuern :-)  -  16 Jun 2013

    by
    26

    I chose this particular recipe because of the added oil. I know that peanut butter cake has a tendency to be dry. The oil did produce a moist cake however, this recipe has some problems. First of all, this is a recipe that produces TWO 9 inch round pans. If I had used all that batter for an 8 inch pan I would have had a major mess. Secondly, I added 2 additional tablespoons of peanut butter for more peanut flavor. I also decreased the vanilla and only used 2 teaspoons. The batter was incredibly thin so I also added another 1/2 cup flour. I was pleased with the final product but it certainly took innovation.  -  11 Mar 2002  (Review from Allrecipes USA and Canada)

    by
    11

    very good, I added both creamy and crunchy peanutbutter to the recipe and it was delicious.  -  04 Aug 2003  (Review from Allrecipes USA and Canada)

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