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Shortcut Peanut Butter Cake- A moist peanut butter cake made with a shortcut!
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Ingredients
- Cake mix
- Eggs
- Milk
- Peanut butter
- Sour cream
Recipe Notes
- As long as you use a standard size box of dry cake (15-18 oz), you can use any brand. Yellow, white or butter flavor will work best.
- Sour Cream: Plain Greek yogurt can be used as a substitute.
- Peanut Butter: I recommend using a "regular" peanut butter for this cake, as opposed to the "natural" version. The natural version is delicious, but, does have a bit more oil than regular peanut butter. This could throw off the consistency of your cake. Now, you can use natural peanut butter, no problem! However, you should add in a tablespoon (or 2) of flour to absorb the extra oil.
- Frosting: I used a standard chocolate buttercream with ours. This cake will also work with a vanilla frosting, peanut butter or just a dusting of powdered sugar. Homemade or store bought!
Shortcut Peanut Butter Cake
A moist peanut butter cake made with a shortcut!
Ingredients
The Cake:
- 1 box (15.25 oz) yellow or white cake mix
- 1/4 cup creamy peanut butter
- 1 cup milk
- 3 large eggs
- 1/4 cup sour cream or plain Greek yogurt
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan with non-stick cooking spray.
- Mix the Batter: In a large mixing bowl, combine the boxed cake mix,peanut butter, milk, sour cream and eggs. Beat on medium speed with an electric mixer for about 2 minutes until completely smooth and well blended.
- Bake: Pour the batter into your prepared pan and smooth the top. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean. Move the pan to a wire rack to cool slightly. Let the cake cool completely before adding desired frosting.
This sounds amazing!!
ReplyDeleteThanks Susan!
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