Saturday, March 21, 2015

The Cake Experiment

Oh my my...

I have finally found the perfect small vanilla cake recipe to pair with the perfect peanut butter frosting.

When I was in high school, a hundred years ago, they always served white cake with peanut butter frosting or chocolate cake with white frosting.  Always.  I ate them both but particularly loved the peanut butter frosting.

I found what looked like an excellent peanut butter frosting on Pinterest and figured I'd search for another small vanilla cake recipe to give this frosting a try.

The cake recipe I found makes just enough batter for an 8X8 glass baking dish.  It would work well with cupcakes, but I love making small cakes. They're a bit moister, and much easier to store.  

I've baked half a dozen or so small vanilla cake recipes and none have been quite right. And I absolutely hate the taste of box cakes.  This recipe is dense, but moist, and has good flavor.  I probably wouldn't like this cake with chocolate frosting but it would be excellent to make into petit fours...another experiment for another day.

My quest for a good peanut butter frosting that's not sicky sweet, peanut buttery enough, and the right consistency/texture has also been achieved!  

I had leftover frosting so naturally I had to whip up another small cake to finish it off. Although, I will admit I was tempted to take the leftover frosting to work yesterday and eat it straight out of the jar - it's that good!

To give credit where it's due, you can find the cake recipe here:

Peanut Butter Frosting recipe here:

I cut the frosting recipe down a bit and still had enough leftover for a second cake (albeit a thinner layer) a few days later.  Here is the reduced version of the recipe I ended up using for the frosting:

1/2 cup butter (1 stick)
1 cup peanut butter
2 cups powdered sugar
2 Tbls milk  

Good stuff.  Now that I've had my fill of cake for a year, I can get back to the gardening experiments...

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