Peanut Butter Kandy Cake
A rich, moist cake with creamy peanut butter spread on top, combining sweet and nutty flavors, perfect for peanut butter lovers and casual gatherings.
Ingredients
Instructions
- Beat eggs until lemon colored.
- Add vanilla, sugar, baking powder, milk, and flour; mix well.
- Pour batter onto a well-greased 11 x 15-inch cookie sheet.
- Bake at 350°F (175°C) for 12 to 15 minutes.
- Spread 1 cup peanut butter over the hot cake.
- Allow the cake to cool completely.
- Top with frosting before serving.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. You can also substitute almond milk for regular milk for a nutty twist. Make sure to grease the cookie sheet thoroughly to prevent sticking. To enhance the cake's flavor, add a pinch of salt to the batter. This cake pairs beautifully with the frosting of your choice, so feel free to get creative!
Serving Suggestions
Serve the Peanut Butter Kandy Cake with a scoop of vanilla ice cream for a delightful dessert experience. Consider pairing it with a cup of coffee or tea for a cozy treat. You can also enjoy it alongside a fresh fruit salad to balance the richness of the cake. This recipe is perfect for gatherings, and also makes a great addition to any potluck.
Storage & Reheating
Store any leftover Peanut Butter Kandy Cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate it for up to a week. To reheat, simply warm individual slices in the microwave for about 10-15 seconds, ensuring they don't dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Peanut Butter Kandy Cake contains roughly 358 calories, with 5g protein, 50g carbohydrates, and 5g fat. It is an excellent source of iron (20% of the Daily Value) and calcium (20% of the Daily Value).
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 natural peanut butter for this recipe?
Yes, you can use natural peanut butter, but keep in mind that it may be a bit runnier than conventional peanut butter, which could affect the spreading. Make sure to mix it well before using for a smoother texture.
What can I substitute for eggs in this recipe?
If you need an egg substitute, you can use unsweetened applesauce or mashed banana, with about 1/4 cup of either fruit per egg. This will keep the cake moist while making it suitable for a vegan diet.
Can I freeze the Peanut Butter Kandy Cake?
Yes, you can freeze the cake! Wrap it tightly in plastic wrap or foil, and store it in an airtight container. It will stay fresh for up to 3 months. Thaw in the refrigerator before serving.
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).