Peanut Butter Cake

Pinterest experiment for the win today!

Lindsay from Life Love and Sugar posted “Loaded Peanut Butter Layer Cake” and if you love peanut butter this one’s for you!

Food styling isn’t a concern for me since I’m more of a food learner rather than a food blogger, so this cake will look like this if you have almost no experience. I made zero effort at perfection, it was for my family to enjoy. While I made my teens watch a YouTube video on habits of highly effective people.

You know they loved that. Mom rules.

The buttercream was not smooth going on, but that’s nothing that a hot knife and possibly substituting meringue powder and heavy cream for milk couldn’t cure.

As you can see by my photo, though, that effort would be wasted! Between the peanut butter chips and peanut butter ganache you don’t even see it!! And it was DELICIOUS!!!! {Update: even 3 days later!}

Her ganache recipe would work with any version of flavored chips you buy at the grocery store I’m sure. For similar purposes.

This is a very rich cake. It would translate into a smaller portion such as a cupcake beautifully, nobody could finish the smallish slices I served.

Her recipe refers to trimming the dome off the cake, but I used the reverse creaming method and my layers baked perfectly flat. Until I dropped one on the cooling rack. Can’t tell, tasted great!

I sifted my flour and sugar with the leavener and salt, then used a hand mixer to blend with the peanut butter and butter until it resembled coarse sand as pictured above.

All of the remaining ingredients were whisked together in a 4 cup glass measure then added to my dry mix in three batches, blending each on low until just incorporated.

I’m not a food science buff, you can find out about the reverse creaming method on YouTube and by a quick Google search. I hate to offer information when I have no idea what I’m talking about!!!

Reverse creaming produces a slightly denser more velvety texture which is perfect for a cupcake. Softer cakes fall apart in your hands when you peel the paper back and try to eat. Texture is everything for me.

Also I use baker’s sugar which is a finer granulation than regular sugar and better for cakes according to gurus like Rose Levy Beranbaum in The Cake Bible.

In the Cincinnati market the only place I find it is Meijers grocery store and a wholesaler Restaurant Depot. There might be others but I could not find them. Confession, I didn’t look very hard because I live six minutes from Meijers and I was able to buy a 50 pound bag from Restaurant Depot.

Superfine sugar is a suitable substitution and that was also available at Kroger’s. It’s bar sugar. Pinterest and regular bloggers say you can process regular granulated sugar for a few seconds in a food processor, but pastry chef bloggers contend you can’t get a uniform grind from that method. I’ve tried it, I agree with the chefs.

The molasses used to create brown sugar highlights the flavor of peanut butter the way coffee accents chocolate. Since I used baker’s sugar I added 2 tablespoons of molasses.

I used all milk, no water for the liquid.

My changes were not a radical departure from the recipe so I’m satisfied with my experiment.

That’s a wrap, happy baking!

Be blessed!

Michelle

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