Easy Peanut Butter Cake Recipe
Servings: 1 cookie sheet cake
Ingredients
Cake Ingredients:
- 2 cup flour --click for the ones I like: Einkorn flour or just organic all-purpose flour
- 2 cup sugar --click for the natural sugar I use
- 1 teaspoon baking soda
- 1 teaspoon salt --click for the sea salt we like
- 2 sticks/16 Tablespoons butter/1 cup, melted
- 1/2 cup organic nut butter of your choice --click for soaked nut butter or another soaked nut butter or this almond nut butter
- 1 cup water --filtered is best (click for water filters)
- 2 eggs --pastured eggs are best
- 1/2 cup milk --see my post about healthy milk
- 1 teaspoon vanilla
Frosting ingredients:
- 1/2 cup organic nut butter
- 9 Tablespoons butter, softened
- 1 1/2 cup powdered sugar – I cut this back from 2 cups --if it's clumpy, be sure to sift it before adding it with the other 2 ingredients.
Chocolate drizzle ingredients, optional (this was my addition):
- 1 cup of your favorite chocolate chips --GMO free if you can find them, or buy organic, click here for the chocolate chips I sometimes get, but the label isn't real sparkly
- 6 Tablespoons butter
Instructions
- Preheat oven to 350*.
- Mix the cake ingredients together well (dry ingredients first, then add wet ingredients), I use my Bosch mixer. Bake for 25-30 minutes or until the top feels set. Don't overbake.
- Mix the frosting ingredients together well, and spread onto the cake once it's cool. It's not going to look like enough, but it works out to be perfect, even after the kids (and maybe mom) do some sampling and taste-testing.
- Melt the chocolate chips and butter in a saucepan on low heat until smooth. Let cool and use a spoon to drizzle it around, OR spoon into a baggie (or pastry bag) with a small corner cut off. Pipe it through onto the cake in whatever pattern you feel like.
Notes
Double the cake recipe for 3-9" pans, but you may need even more frosting than double if you're making a layer cake with frosting between the layers plus more for decorating.