Peanut Butter Cake ♥

The other weekend I fancied doing some baking but I had limited ingredients in my cupboard. I've always fancied trying peanut butter in a cake, so this is what I decided to do!

I only had 2 eggs but wanted to make quite a big cake in one tin so was completely expecting it to turn out to be really flat or dry, but I was pleasantly surprised! I didn't follow any recipe, just kind of made it up as I went along, which is dangerous in baking which is a science somewhat! But I was lucky this time. And it tasted so yummy! Here's the recipe:


200g self-raising flour
200g caster sugar (golden is best if you have it, but normal will do!)
200g unsalted butter
2 eggs
A few drops of vanilla extract
2-3 tablespoons of crunchy peanut butter
3-4 tablespoons of milk


1.) Weigh out all your ingredients ready and preheat oven to 180 degrees.

2.) Cream butter and sugar together until fluffly

3.) Beat in one egg at a time with electric mixer and add your vanilla extract

4.) Beat in your peanut butter, a spoonful at a time (you can put as much or little as you like in but bear in mind that it will get quite salty if you put a lot in. About 2 or 3 tablespoons was just right in mine)

5.) Fold in sieved flour a bit at a time with a metal spoon

6.) When all flour folded in, if the mixture is a bit clumpy and dry looking, add a tablespoon of milk at a time and fold in to get a more fluid consistency. I did this as I was worried about the cake getting too dry seeing as there were less eggs, and the peanut butter seemed to cloy up the mixture a bit.

7.) Pour into lined baking tin and leave in oven for 30-40mins at 180 degrees. Check after 30-40mins with skewer to see if cooked in centre, and if not leave in a little longer.

Voila! My cake turned out to be really moist and yummy. It had a little bit of a savoury taste whilst still being sweet and cakey, and the little crunchy bits of peanut gave it a really nice texture! You could use smooth peanut butter if you don't want bits in it. I'm not sure if my oven timings are 100% accurate as I was just winging it! But I did keep it in for quite a while and at a low temperature so it wouldn't dry out.

This cake was so yummy it didn't last very long, but here is a pic of a slice! It's delicious with a bit of strawberry jam - next time I'm going to sandwich 2 cakes together with jam and buttercream to make a peanut butter and jelly cake! Yummo.

Let me know if you try this recipe and send me a pic!

Have you done any baking this weekend?


Follow on Bloglovin


Popular Posts