Peanut butter cake

For peanut butter lovers. This cake is a peanut butter lover's dream come true! With a rich, nutty peanut butter flavor in every bite, it's perfect for anyone who can't get enough of the delicious taste of peanut butter.

One-layer cake. Sometimes, simplicity is key, and that's exactly what this one-layer peanut butter cake offers. Just like this Chocolate orange cake, Strawberry crumble cake, and Apple crumb cake, peanut butter cake is a no-fuss, straightforward recipe that delivers exceptional flavor and texture without the need for multiple layers or complicated assembly.

• White chocolate – To make white chocolate ganache you will need a good quality white chocolate bar or chips with at least 24% cocoa butter. To learn more about what chocolate to use for this ganache check out my Peanut butter ganache post.
• Heavy cream – Use heavy whipping cream with at least 34% fat content.
• Flour – You can use either all-purpose flour or cake flour to make this peanut butter cake.
• Baking powder
• Salt
• Fats – I use unsalted butter as well as canola oil to achieve a perfectly soft and moist texture that stays this way for days.
• Sugar – You will need white granulated sugar to make this cake. However, you can replace half of the amount with light brown sugar to add more flavor to the cake.
• Peanut butter – Use unsweetened creamy peanut butter to make the sponge cake as well as the white chocolate ganache.
• Egg – Bring the egg to room temperature before mixing it with other ingredients.
• Whole milk – Bring the milk to room temperature before using it.

Don’t overwhip ganache. Overwhipping can result in a grainy texture or cause the ganache to split, disrupting its smooth and creamy consistency. Whip the ganache until it reaches the desired thickness, stopping the mixer every 5-10 seconds to check the consistency.

Don’t overmix the cake batter. Overmixing can lead to a dense and tough cake texture. Mix the batter just until all the ingredients are incorporated to ensure a light and fluffy cake.

1. Place finely chopped chocolate in a heatproof and microwave-safe mixing bowl.
2. Into a saucepan, add the cream and peanut butter. Heat over medium heat until the mixture starts simmering. Then, whisk to incorporate the peanut butter into the cream.
3. Pour the cream and peanut butter mixture into the bowl with the chocolate. Whisk until the chocolate has melted and emulsified with the cream. If the chocolate hasn’t melted completely, heat the mixture in the microwave for 10-15 seconds, then whisk again.
4. Once the mixture has a homogeneous consistency, cover it with plastic wrap so it touches the surface of it.
5. Refrigerate for at least 6 hours or overnight.
6. Before assembling the cake, whip the ganache for 10 -20 seconds to achieve a soft and fluffy consistency and use it.

1. Preheat the oven to 160°C (320°F). Line the bottom and the sides of an 8” (20cm) springform pan with parchment paper.
2. Combine the flour, baking powder, and salt. Set aside.
3. Beat the butter and sugar on medium-high until pale and fluffy. Then, add the oil and beat until fully incorporated. 
4. Add the peanut butter and beat until you reach a homogenous consistency. 
5. Add the egg and beat until fully incorporated and emulsified. 
6. Add the dry ingredients in three parts alternating with the milk, starting and ending with the dry ingredients, while beating on low until a homogenous and silky consistency is reached. The pattern should look like this – dry/milk/dry/milk/dry.
7. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
8. Remove from the oven and let cool down in the pan until safe to handle. Then, place the cake onto a cooling rack to cool down completely. 
9. Spread or pipe the ganache on top of the cake and refrigerate for at least an hour before serving.

Use another cream – Experiment with different types of cream to customize the flavor and texture of your cake. If you’re a big fan of buttercream, use that. Cream cheese frosting or Chocolate cremeux, can also be used instead of white chocolate ganache.

Make a multi-layer cake – Turning your peanut butter cake into a multi-layer masterpiece. Simply double or triple the recipe to create additional cake layers, then spread ganache between each layer for a cake that is sure to impress.