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Peanut Butter Cake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

You can make this cake at any time - pretending you're making it for the kids....... And then - remember to save them a piece!

Ingredients

Serves: 6-8

For the Cake

  • 125 butter
  • 313 granulated sugar
  • 63 creamy peanut butter
  • 1 teaspoon vanilla essence
  • 2 eggs
  • 500 cake flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 250 milk

For the Icing

  • 63 butter
  • 63 creamy peanut butter
  • 1 teaspoon vanilla essence
  • 625 confectioners' sugar
  • 63 milk
  • chopped almonds (to decorate)

Method

Peanut Butter Cake is a community recipe submitted by Markella and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Pre-heat the oven to 180 C Lightly grease and flour a cake tin. I use a bundt tin.
  • Cream together the butter and sugar until light and fluffy.
  • Beat in the Peanut butter, vanilla nd eggs, beating in well.
  • Sift together the flour, baking powder and salt.
  • Add the flour mixture to the creamed misture, alternately with the milk, mixing well after each addition. Begin and end with the flour.
  • Pour into the prepared pan and bake for 20 to 25 mins or until a skewer inserted comes out clean, and the top springs back when lightly touched. 8. Remove to a wire rack to cool. Leave in the Pan.
  • Make the Icing:

  • Cream the butter and the Peanut butter together with the vanilla until well mixed.
  • Add the confectioners' sugar, alterantely with the milk, beating the mixture until light and fluffy. Add more milk or confectioners' sugar as necessary to get the right consistency.
  • Cover the cooled cake with the frosting and sprinkle the chopped nuts over the top.
  • Additional Information

    ENJOY!!!!

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