Sat, 4 May 2024
INGREDIENTS:
210 g self-raising flour
25 g cornflour
3 g bread soda (½ tsp)
10 g baking powder
80 g salted butter - room temperature
80 mls vegetable oil
250 g white sugar
150 g creamy peanut butter
3 eggs - room temperature
10 mls vanilla extract
225 mls buttermilk - room temperature
For The Peanut Butter Frosting:
340 g salted butter - room temperature
400 g icing sugar
¼ tsp salt (less than 1 g)
10 mls vanilla extract
250 g creamy peanut butter
60 mls heavy cream - room temperature
METHOD:
1). Preheat the oven to 160 °C and grease two 9” cake tins. If your cake tins are only 8”, you will
have a little batter leftover for cupcakes.
2). In a bowl, sift together flour, cornstarch, baking soda and baking powder. Using a whisk or
fork, mix until well combined. Set aside.
3). In a large bowl, add in butter, oil, sugar and peanut butter. Using an electric hand or stand
mixer, mix on a medium speed for 3 minutes until light and creamy. If you are using a stand-up
mixer, use the paddle attachment.
4). Add in eggs on a low speed and mix well. Add in vanilla and buttermilk and mix on a medium
speed until well combined. You will have a fluffy batter.
5). Distribute it evenly into your two cake tins. Bake for 30-35 minutes or until a toothpick comes
out clean.
6). Once baked, allow the cakes to cool in the cake tins before frosting.
7). For the frosting: In a large bowl, add in butter, icing sugar, vanilla and salt.
8). Mix on the lowest speed until the ingredients are combined. Add the peanut butter and mix
again. Last, add the cream and mix one more time, scraping the sides of the bowl. The frosting
should be fluffy and smooth. Frost your cake and enjoy
