Butterscotch Peanut Butter Cake
Try this Butterscotch Peanut Butter Cake recipe, or contribute your own.
Try this Butterscotch Peanut Butter Cake recipe, or contribute your own.
- Carbohydrate 1599.67714480288 g
- Cholesterol 2557.54166667253 mg
- Fat 479.149357266608 g
- Fiber 26.3162841104001 g
- Protein 152.077251487215 g
- Saturated Fat 236.443941796168 g
- Serving Size 1 1 recipe (2982g)
- Sodium 3694.01059368323 mg
- Sugar 1573.36086069248 g
- Trans Fat 35.9394292054012 g
- Calories 11024 calories
Step-by-step
- Cream together room temperature butter, peanut butter, vanilla, eggs (one at a time) and brown sugar in mixer.
- In separate bowl, sift together flour, baking powder, baking soda, and salt.
- Add the flour mixture to the sugar mixture, alternating with buttermilk. As in, add 1/3 flour mixture then 1/2 cup of buttermilk, another 1/3 of flour mixture, remaining buttermilk, then remaining flour.
- Bake in two 9in round cake pans at 350 for 25-35 minutes.
Incorporating chunky peanut butter directly into a butter-based cake batter changes structural integrity by introducing heavy solids and extra oil. Fat coats the flour proteins prematurely. This interference prevents proper gluten formation if mixing proceeds too rapidly. Past test failures show that creaming butter and peanut butter together at room temperature requires a full five minutes to incorporate enough air cells before adding eggs.
The Emulsion Risk
Adding eggs one at a time prevents the emulsion from breaking under excessive moisture. Cold eggs will shock the fat and curdle the mixture immediately. Brown sugar contains molasses, which adds acidity and moisture. That acid reacts with baking soda to provide adequate lift despite the dense peanut butter weight. Sift the flour, baking powder, baking soda, and salt together to distribute the chemical leaveners evenly. Alternate the dry ingredients with buttermilk in three additions. This staging prevents flour overload and maintains batter viscosity. Bake at 350 degrees Fahrenheit until a wooden pick inserted into the center emerges clean, usually between 25 and 35 minutes.
Day-Old Development
Starch retrogradation causes cake crumb to firm significantly within twenty-four hours at room temperature. Wrap leftover slices tightly in plastic film and store them at ambient temperature for up to two days. The high sugar content helps retain moisture during this resting period. Microwaving a slice for ten seconds softens the cold peanut butter fats before serving.
