Angel'S Peanut Butter Cake
A moist, flavorful peanut butter cake with a hint of vanilla, perfect for peanut lovers and suited for casual gatherings or dessert indulgence.
Ingredients
Instructions
- Mix the self-rising flour and sugar, then set aside.
- In a separate bowl, beat eggs, milk, oil, and vanilla until well combined.
- Add peanut butter to the wet mixture and blend thoroughly.
- Gradually add the dry ingredients to the wet mixture, mixing until well moistened.
- Spray a 9 x 13 inch cake pan lightly with non-stick cooking spray.
- Pour the batter into the prepared cake pan and bake in a preheated oven at 350°F (175°C) for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider substituting the peanut butter with Nutella or almond butter. If you prefer a less sweet cake, reduce the sugar to 1/4 cup. To ensure the cake rises properly, make sure your self-rising flour is fresh. Adding a pinch of salt can enhance the flavor further. This cake pairs wonderfully with a scoop of vanilla ice cream or whipped cream for added indulgence.
Serving Suggestions
Serve this delicious peanut butter cake warm or at room temperature, optionally drizzling it with chocolate sauce for extra decadence. It pairs well with a cup of coffee or a glass of milk. Consider serving it alongside a light fruit salad or a scoop of ice cream for a delightful dessert experience. It also complements a slice of Kahlua White Russian Cake beautifully.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate for up to a week. To reheat, place individual slices in the microwave for about 15-20 seconds, or warm the whole cake in a 300°F oven for 10 minutes, ensuring it doesn’t dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Angel'S Peanut Butter Cake contains roughly 2034 calories, with 26g protein, 119g carbohydrates, and 160g fat. It is an excellent source of protein (53% of the Daily Value), dietary fiber (31% of the Daily Value), and iron (28% of the Daily Value), and a good source of potassium and vitamin C. It also contributes 9g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular flour instead of self-rising flour?
Yes, if you don't have self-rising flour, you can make your own by combining 2 cups of all-purpose flour with 3 teaspoons of baking powder and 1/2 teaspoon of salt. This will give you the leavening needed for the cake to rise properly.
What can I use as a substitute for eggs?
For a vegan alternative, you can substitute each egg with 1/4 cup of unsweetened applesauce, mashed bananas, or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for 5 minutes). These options will help bind the ingredients while keeping the cake moist.
How can I make this cake more chocolatey?
To add a chocolate twist to the cake, mix in 1/2 cup of cocoa powder with the dry ingredients. You can also fold in some chocolate chips into the batter for added texture and flavor. This variation pairs beautifully with a rich chocolate ganache topping.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).