Recipe: My Peanut Butter-Spice Layer Cake Is a Sweet Temptation You Won’t Be Able to Resist!

If you like a great simple cake, prepare to get excited.  Today I have the most exotic and delicious peanut butter cake with cloves and cinnamon that you will ever taste that is also easy to make.  Something else to cheer about is my recipe doesn’t call for fancy cake flour and uses plain, all-purpose flour, yet turns out fine-textured and light as a feather.  Top this cake with a fluffy whipped cream type of vanilla icing such as my special occasion bakery frosting and you increase your pleasure factor beyond belief!

This is  what one layer of my Peanut-Butter Spice Layer Cake looks like unfrosted.  

Instead of butter, you can use shortening or margarine as long as it is not labeled spread. Spread has too much water and will work for baking or in the above cooked bakery frosting. The recipe is linked below for you.  

Enough of my rattling on, here is the recipe!  


My Peanut-Butter Spice Layer Cake

2 cups sifted flour
3 teaspoons of baking powder, leveled
½ teaspoon of salt
½ teaspoon of ground cloves
½ teaspoon of ground cinnamon
1 tablespoon of vanilla
½ cup of creamy peanut butter
½ cup or 1 stick of butter or margarine
1-1/2 cups brown sugar, firmly packed (light or dark)
2 large eggs
1 cup of milk

Cream the butter, peanut butter, and sugar thoroughly before beating in the eggs, one at a time.

Sift the flour twice before adding the rest of the dry ingredients of sugar, baking powder, salt, spices in a separate mixing bowl.

Measure out your cup of milk and vanilla next.

Now gradually add some of the flour mixture to the creamed mixture and beat with your electric mixture. Alternate with milk, then continue to add more of the flour mix, beating through until everything is incorporated into your cake batter.

You will need to well grease  two  8"-5/8" x 1 ½“ layer cake pans.  I like to cut out two pieces of wax paper to fit the bottom of each pan.  This makes removing that cake without it coming apart so much easier.

Bake in a 350-degree oven for about 25-30 minutes, depending on how your oven is regulated.  Test with a cake tester, tooth pick or a slender knife to see if anything sticks.

Leave in the pans for at about 10 minutes before attempting to remove.  

Frost with my Special Occasion Bakery Frosting or your favorite frosting.

ENJOY! 

Recipe: My Special Gold Cake Turns Any Day Into a Joyous Occasion!

Although there are a few more steps than I typically like, I do think the results are worth the tiny bit of extra trouble for this special gold cake that I have for you today.  This recipe is incredibly moist and light for one that is made from all-purpose flour.  You just may be fooled into thinking finer textured cake flour was involved.

This recipe is enough to make a triple layer cake with pans of nine-inch size or a big sheet cake.  Frost with your favorite icing or do try my recipe for whipped cream like Special Occasion Bakery Frosting.  In place of Virgin Coconut Oil, you can substitute shortening for equally delectable results.  

So I share this small joy with you and hope you give my recipe a try one day.  Honestly, I know you will love it!

My Special Gold Cake

1-1/2 cups of granulated sugar
1 cup of confectioners' sugar
1 cup of shortening
5 eggs, separated 
3 cups of flour
3 teaspoons of baking powder
1/2 teaspoon of salt (for the cake batter)
1/4 teaspoon of salt (for beating with the egg whites)
1-1/4 cups of milk
1 teaspoon of vanilla


Make sure your eggs are at room temperature. This trick will make the task of separating the yolks from the whites easier.

Sift the two varieties of sugar together in a large mixing bowl.

Cream the sifted sugars with the shortening thoroughly.

After separating your eggs into two mixing bowls, add the yolks to the creamed mixture and beat well. 

Beat your egg whites with 1/4 teaspoon of salt until stiff peaks form.  The salt does help firm it much better. 

Sift together the flour, baking powder, and salt and slowly alternate the dry with your milk and vanilla to the creamed mixture, until you exhaust those ingredients.

Now fold in your stiffly beaten egg whites into your batter.

Pour into three greased and lined with wax paper or simply floured 9-inch cake pans.  Bake in a 350-degree oven for about 35-40 minutes.  Test with a toothpick inserted and if it comes out clean, then it is done.

This also makes a big sheet cake about 11" x 3/4" x 7-1/2".  Just remember, you may need to keep size pan in slightly a few more minutes, depending on your oven. 

My Special Occasion Bakery Frosting

My Special Occasion Bakery Frosting is fluffy, creamy and utterly delectable!

This frosting is fluffy, almost like a whipped cream type. 

1 cup milk
2 tablespoons cornstarch
1 cup sugar
1 stick of margarine (not spread) or 1/2 cup
1/2 cup virgin coconut oil or shortening
1 teaspoon of vanilla

Measure the cornstarch and stir into your milk until blended.  Then cook on a medium heat until thickened.  Remove from heat and let it cool.

Cream the sugar with the margarine and virgin coconut oil until the sugar crystals are mostly dissolved.  This takes about 15 minutes of creaming. 

Add the warm thickened milk mixture, (not hot) to the sugar and the creamed ingredients a little at a time.  Continue to beat as you go.  Add vanilla and beat in.  Frost on the cooled cake.

ENJOY!