Peanut Butter Cake

Peanut Butter Cake

2 1/4 cups sifted cake flour
2 teaspoons baking powder
1 teaspoon salt
4 tablespoons unsalted butter, softened
1 1/2 cups sugar
1/2 tablespoon pure vanilla extract
3 large eggs
2/3 cup creamy peanut butter (I did not use natural this time)
1 cup plus 2 tablespoons milk, at room temperature

Make sure all ingredients are at room temperature.

Preheat oven to 325

Prepare 2 9" round cake pans by spraying with cooking spray, covering the bottom with a piece of parchment paper, and then spray the parchement.

In a medium bowl, sift together the flour, baking powder and salt.

In a large mixing bowl, beat butter until creamy. With the beater running, add in the sugar, a couple tablespoons at a time, until it is all used up. Pour in vanilla and beat until it has lightened in color - at least 4 minutes.

Add eggs, one at a time, making sure to beat each one in fully. Beat until light and creamy. Add the peanut butter and mix until completely combined, scraping down the sides and bottom a couple of times.

Mix in the flour mixture on low speed, alternating with the milk - be sure to begin and end with the flour. Do not overmix at this point. Fold the batter from the bottom up to make sure everything is combined. Evenly distribute the batter between the prepared pans. Gently tap the pans to remove any air bubbles.

Bake for 20-30 minutes, switching the pans half way. Bake until the top springs back when lightly touched in the center, or a toothpick inserted in the center of the cakes come out with a few moist crumbs attached.

Leave cakes in their pans to cool for 10 minutes. Invert them onto a wire rack so the top side of the cake is up. Cool completely before frosting.