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Este ultimate peanut butter cup cake combines smooth peanut butter, brown sugar, and sour cream for a decadently moist dessert. You’ll cream butter with peanut butter and sugar, add eggs and vanilla, then alternate dry ingredients with a milk-sour cream mixture. After baking, top with velvety peanut butter frosting and miniature Reese’s cups for the perfect finishing touch. The balance of sweet and nutty flavors will satisfy your deepest chocolate-peanut butter cravings.

Historia

While peanut butter has been a pantry staple for over a century, its journey into the baking world tells a fascinating story of American culinary innovation.

You mightn’t realize that peanut butter only became commercially available in the early 1900s, originally sold in tin cans before shifting to glass jars during World War II metal shortages. Peter Pan made packaging history when they introduced the first plastic jar in 1988, revolutionizing how we store this beloved spread. This decadent recipe showcases peanut butter’s perfect pairing with chocolate, using it in a rich frosting that’s spread between each layer of the three-tier cake. The recipe specifically recommends using processed creamy peanut butter rather than natural varieties for the best texture and flavor consistency. When baking with peanut butter, always use smooth peanut butter instead of chunky versions to ensure proper incorporation into your batter.

Receta

This decadent peanut butter cup cake combina el rich, nutty flavor de smooth peanut butter con un licitación, moist crumb eso melts in your mouth. El secret to this cake’s incredible texture lies in the combination of azúcar moreno y sour cream, which work together to create a cake that stays fresh y delicious for days.

Perfect for birthdays, celebrations, or simply satisfying your sweet tooth, this recipe can be easily adapted to make a triple-layer showstopper or adorable cupcakes. El peanut butter frosting es velvety smooth with just the right balance of sweetness, and the addition of miniature Reese’s cups takes this dessert to the next level of peanut butter perfection. Some reviewers have suggested substituting caramel instead of peanut butter for those with peanut allergies.

Ingredientes

For the Cake:

2 tazas de harina para todo uso
1½ cups brown sugar, packed
¾ cup smooth peanut butter
⅓ cup sour cream
½ cup whole milk
½ cup unsalted butter, softened
3 large eggs
2 cucharaditas de polvo para hornear
1 cucharadita de bicarbonato de sodio
½ cucharadita de sal
1 cucharadita de extracto de vainilla

For the Frosting:

1 cup smooth peanut butter
½ cup unsalted butter, softened
2½ cups confectioners’ sugar
6 tablespoons heavy cream
1 cucharadita de extracto de vainilla
¼ teaspoon salt

For Decoration:

12 miniature Reese’s peanut butter cups, chopped
¼ cup chopped peanuts (optional)

Instrucciones

Preheat your oven to 350°F (175°C) and prepare your cake pans by greasing and lining with parchment paper, or line a cupcake tin with paper liners if making cupcakes. In a large mixing bowl, cream together the softened butter, brown sugar, and peanut butter until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. In a small measuring cup, combine the milk and sour cream. Add the dry ingredients to the peanut butter mixture alternating with the milk-sour cream mixture, beginning and ending with the dry ingredients (three additions of dry ingredients, two of wet). Mix just until combined after each addition, being careful not to overmix. Pour the batter into the prepared pan(s) and bake for 25-30 minutes for cake layers or 18-22 minutes for cupcakes, until a toothpick inserted in the center comes out clean.

While the cake cools completely on a wire rack, prepare the frosting by beating together the peanut butter and butter until smooth, then gradually add the confectioners’ sugar, heavy cream, vanilla, and salt until light and fluffy. Once the cake is completely cool, frost as desired and decorate with chopped Reese’s cups and peanuts.

For best results, bring all refrigerated ingredients to room temperature before beginning, as this promotes even mixing and a better texture in the finished cake. If you prefer a more intense peanut butter flavor, consider using a natural peanut butter, but be aware that the oil separation might affect the consistency of your batter or frosting. For a chocolate-peanut butter variation, you can add ½ cup of cocoa powder to the frosting or drizzle the frosted cake with chocolate ganache made from equal parts heavy cream and chopped chocolate, melted together until smooth.

Pasos de cocción

Start your peanut butter cup cake creation by whisking the ingredientes húmedos in a large bowl until fully combined, while sifting the ingredientes secos in a separate bowl to prevent clumps.

When both mixtures are ready, gradually fold the dry ingredients into the wet, mixing just until incorporated to maintain a light texture. After achieving a smooth batter, gently fold in chopped peanut butter cups before transferring to your prepared pans for baking.

Be prepared for a somewhat runny consistency, as the recipe produces a very liquidy batter that may overflow if pans are filled too high. For best results, bake the cake at 350 grados for 35-40 minutes until a toothpick inserted in the center comes out clean.

Step 1. Mix Wet Ingredients

aerate wet ingredients thoroughly for moistness

Preparing the ingredientes húmedos properly creates the foundation for a moist, flavorful peanut butter cup cake.

En un medium bowl, combine ⅓ cup peanut butter, ¼ cup sour cream, ⅔ cup milk, ⅓ cup vegetable oil, 1 large egg, light brown sugar, and a splash of vanilla extract. Guarantee all ingredients are at room temperature before starting for better incorporation. Make sure to use creamy peanut butter for the smoothest texture in your cake batter.

Whisk everything together at medium speed until you achieve a smooth, homogenous mixture without lumps. You’ll want the peanut butter completely integrated throughout. Take care not to over-mix, as this can develop too much gluten and toughen your cake.

Próximo, create a well in your dry ingredients and pour this wet mixture in. This technique helps you fold the ingredients together gently and effectively.

Mix Dry Ingredients Separately

Mientras tu wet ingredients rest, dirige tu atención a la dry components of your peanut butter cup cake. In a stainless steel or glass bowl, combine your flour, sugar, baking powder, baking soda, and salt.

Using a whisk, stir the ingredients in one direction to guarantee distribución uniforme of the leavening agents throughout the flour. This pivotal step averts patches of bitterness and certifies your cake rises uniformly. Don’t overwork the mixture – just whisk until everything is well incorporated. Remember that baking is science and requires these precise steps to achieve successful, consistent results.

For best results, consider sifting the flour first to remove any lumps. This extra step contributes to the cake’s light, fluffy texture. Using a tazón grande provides ample space to mix without spilling ingredients and ensures thorough blending. Proper mixing technique helps minimize gluten development, which would otherwise result in a tougher cake rather than the tender texture desired. Once mixed, your dry ingredients are ready to be combined with the wet mixture in the next step of creating your perfect peanut butter cup cake.

Step 3. Combine Wet and Dry

Now that both mixtures are ready, it’s time for the critical step of combining your ingredientes húmedos y secos. For this peanut butter cup cake, you’ll want to alternate adding wet and dry mixtures to your creamed butter-sugar base.

Begin by adding one-third of your dry ingredients to the creamed mixture, mixing just until incorporated. Then add half of your wet ingredients, mixing gently. Continue with another third of dry, the remaining wet, and finish with the final portion of dry ingredients. This alternating method prevents the batter from separating while limiting gluten development. This technique follows the traditional creaming method which helps achieve the perfect tender texture in your cake.

Remember to use a spatula rather than a spoon, and mix only until ingredients are combined—overmixing will result in a dense cake. Starting with dry ingredients is crucial as it helps proper absorption of the wet ingredients that follow. You should end with a smooth, consistent batter that will bake into a perfectly tender peanut butter cake.

Step 4. Fold in Peanut Butter Cups

carefully fold in chopped peanut butter cups

With your cake batter mixed to perfection, it’s time to incorporate the star ingredient—peanut butter cups. Chop them into small, manageable pieces first for even distribution throughout your cake.

Using a spatula, gently fold the chopped cups into your batter with a few swift motions. Don’t overmix—you want to preserve their shape and texture while ensuring they’re evenly distributed. This gentle approach prevents the candy from melting prematurely and maintains those delightful pockets of flavor.

For extra impact, reserve some pieces to sprinkle between your frosted cake layers during assembly. This creates surprising bursts of sweet-salty goodness and adds contrasting texture to each bite. Remember to work with slightly chilled batter if possible, which helps maintain the integrity of those delicious peanut butter cup chunks. Pour half the batter into a well-greased Bundt pan, which creates that characteristic hole in the center that distinguishes Bundt cakes from regular cakes. When assembling the cake, spread peanut butter frosting on top of one layer before adding the second layer, creating the perfect foundation for your decadent dessert. Make sure to let your cake layers cool completely for 10 minutos before attempting to remove them from the pans to prevent breaking.

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The time has come to transform your delicious batter into a mouthwatering cake. Pour your mixture into prepared pans, filling them only about 2/3 full to prevent overflow during baking. For standard cupcakes, this typically means about 20-23 minutes in your horno precalentado a 350°F, while 8-inch cake layers will need 30-35 minutes.

Rotate your pans halfway through baking to guarantee even heat distribution. You’ll know your cake is done when un palillo insertado in the center comes out clean or with just a few moist crumbs attached.

Allow your cake to cool in the pan for 15-20 minutes before transferring to a wire rack to cool completely. This cooling period is indispensable—don’t rush it, or your frosting will melt when applied.

Reflexiones finales

After mastering this peanut butter cup cake recipe, you’ll understand why chocolate and peanut butter create one of dessert’s most beloved combinations. This versatile dessert can be transformed into cupcakes for parties or a show-stopping triple-layer cake for special occasions.

Recuerda que ingredientes a temperatura ambiente and gentle folding techniques will yield the best results. Don’t rush the cooling process—patience guarantees perfect assembly and frosting application.

For maximum visual impact, top your creation with chopped peanut butter cups and a dramatic chocolate ganache drizzle. Consider adjusting the amount of peanut butter in the frosting as too much peanut butter can prevent it from reaching the proper consistency.

Store your cake refrigerated in an airtight container to maintain its freshness, though we doubt you’ll have leftovers! The combination of moist cake, creamy peanut butter frosting, and rich chocolate will have everyone requesting your recipe.

Preguntas frecuentes

Can I Use Almond Butter Instead of Peanut Butter?

Yes, you can use almond butter instead of peanut butter. It’s a great substitute with a richer, toastier flavor. Since almond butter is drier than peanut butter, you’ll need to add a bit more liquid to your recipe to maintain proper moisture. You might also need to adjust with extra flour if the batter spreads too much.

While it’ll change the flavor profile slightly, you’ll still get a delicious result with added beneficios nutricionales.

How Long Does This Cake Stay Fresh?

Your peanut butter cup cake will stay fresh for up to 3 days at temperatura ambiente if covered properly. If you refrigerar it, you’ll extend its freshness to about 5 days in an airtight container.

Para un almacenamiento más prolongado, puede freeze it for up to 2-3 months without losing quality. Watch for signs of spoilage like odd smells, texture changes, or mold. Always refrigerate if your cake contains dairy fillings.

Is This Recipe Suitable for People With Gluten Intolerance?

As written, this recipe isn’t suitable for people with gluten intolerance. However, you can easily adapt it by substituting the regular flour with Bob’s Red Mill 1:1 Gluten-Free Flour or Betty Crocker’s Rice Flour Blend. Guarantee all other ingredients are certified gluten-free, including vanilla extract and peanut butter.

To prevent cross-contamination, use separate utensils and preparation surfaces. The texture might differ slightly, but you’ll still enjoy a delicious peanut butter treat.

Can This Cake Be Frozen for Later Consumption?

Sí, puedes freeze this cake for later consumption! For best results, freeze it unfrosted and double-wrap with Press & Seal and aluminum foil to prevent freezer burn. It’ll maintain excellent quality for up to 3 months in your freezer.

When you’re ready to enjoy it, thaw the wrapped cake overnight in your refrigerator to prevent condensation. If you’ve already made frosting, store it separately in an airtight container and re-whip after thawing.

What’s the Best Way to Store Leftover Cake?

For leftover cake, you’ve got three options. Store it at temperatura ambiente for 1-2 days in an airtight container to maintain moisture.

If you need it to last longer, refrigerar it wrapped tightly in plastic wrap and foil to prevent drying out.

For long-term storage, freeze individual slices or the whole cake wrapped in plastic wrap then aluminum foil. You’ll keep it fresh for up to 3 months this way.