Ashley Judd's Peanut Butter Cake
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8ounces butter, softened
- 1½cups sugar
- 2egg yolks, beaten well
- ¼cup creamy peanut butter
- 1½cups sifted cake flour
- 1teaspoon baking powder
- ½cup buttermilk
- ½cup water
- 1teaspoon baking soda
- 2egg whites
Nutritional analysis per serving (10 servings)
408 calories; 23 grams fat; 13 grams saturated fat; 1 gram trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 48 grams carbohydrates; 1 gram dietary fiber; 31 grams sugars; 5 grams protein; 200 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 375 degrees. Grease an 8- by 2-inch round cake pan (or a 9-inch pan) and line with a parchment round. Grease and flour the parchment.
- Step 2
Beat in butter until fluffy. Beat in sugar. Beat in yolks and then peanut butter until smooth.
- Step 3
Mix the flour and baking powder in a bowl. Combine the buttermilk and water in another bowl and stir in the baking soda. Into the yolk mixture, beat in the flour mixture, in fourths, alternating with the buttermilk mixture and ending with the flour mixture.
- Step 4
Beat the egg whites until stiff. Fold into the batter with a rubber spatula. Spread the batter in a prepared pan. Bake for 30 to 40 minutes, until a wooden pick inserted into the center comes out clean. Cool the cake in a pan on a wire rack, about 10 minutes. Invert onto the rack; invert onto another rack, so that the cake cools with top side up. Serve warm or at room temperature.
Private Notes
Comments
Once I re-made this recipe, it turned out great - sponge isn't too dense, just the right amount of peanut butter flavor. BUT, the recipe as written requires TWO 8" round cake pans, not one. Learned this the hard way with filling up one tin with all the batter and watching it spill all over my oven. Good lesson to pay attention to your instincts; I don't bake cakes often but as I was putting the too-full pan in the oven I *did* think to myself that it seemed awfully over-filled! (It was!)
Used 1 cup instead of 1-1/2 cup sugar. Perfect sweetness. Used 8” pan, cake domed quite high but did not spill over. Toothpick didn’t go all the way to pan bottom when tested after 35 minutes, but seemed done. Removed from oven and after a few minutes, center sunk. Cake center wasn’t cooked all the way through. Served anyway as it presented with a creamy “filling”. We all loved it and was delicious! Would use a 9” pan next time and make sure tester goes to pan bottom.
Once I re-made this recipe, it turned out great - sponge isn't too dense, just the right amount of peanut butter flavor. BUT, the recipe as written requires TWO 8" round cake pans, not one. Learned this the hard way with filling up one tin with all the batter and watching it spill all over my oven. Good lesson to pay attention to your instincts; I don't bake cakes often but as I was putting the too-full pan in the oven I *did* think to myself that it seemed awfully over-filled! (It was!)
Can this be made as cupcakes? And frozen?