Peanut Butter Cookie Dough Cake

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Are you craving a dessert that combines the comforting flavors of peanut butter and cookie dough? Look no further than the Peanut Butter Cookie Dough Cake, a sumptuous treat that is perfect for any occasion. Whether it’s a birthday celebration, a family gathering, or just a cozy night in, this cake promises to be a showstopper. Here’s a detailed recipe that will guide you through creating this delightful cake from scratch.

Ingredients:

For the Cake:

  • 2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 1/4 cup creamy peanut butter
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup milk

For the Cookie Dough (eggless):

  • 1/2 cup unsalted butter, softened
  • 3/4 cup brown sugar
  • 1 cup all-purpose flour
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • 1/2 cup mini chocolate chips

For the Peanut Butter Frosting:

  • 1 cup creamy peanut butter
  • 1/2 cup unsalted butter, room temperature
  • 2 cups powdered sugar
  • 3-4 tablespoons milk

Instructions:

this recipe

1. Prepare the Cake:

  • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
  • In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  • In a large bowl, cream together butter, peanut butter, granulated sugar, and brown sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
  • Gradually add the flour mixture alternately with milk, starting and ending with flour. Mix until just combined.
  • Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  • Allow to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

2. Make the Eggless Cookie Dough:

  • In a bowl, beat butter and brown sugar until smooth. Mix in flour, milk, and vanilla extract until well combined. Stir in mini chocolate chips.
  • Form the dough into small balls or leave it in a bowl to spread between the cake layers.

3. Prepare the Peanut Butter Frosting:

  • In a large bowl, beat peanut butter and butter until smooth and creamy. Gradually add powdered sugar, beating until well combined. Adjust consistency with milk, adding one tablespoon at a time until the frosting is spreadable.

4. Assemble the Cake:

  • Place one cake layer on your serving plate and spread a layer of peanut butter frosting over it.
  • Scatter or spread the eggless cookie dough over the frosting, then top with the second cake layer.
  • Frost the top and sides of the cake with the remaining peanut butter frosting.
  • Optionally, decorate with mini chocolate chips or drizzles of melted chocolate.
  • Ensure all ingredients, especially butter and eggs, are at room temperature to achieve a smooth batter.
  • For a richer flavor, you can substitute buttermilk for regular milk in the cake batter.
  • If you’re concerned about consuming raw flour, you can heat-treat it by spreading it on a baking sheet and toasting it in the oven at 350°F (175°C) for 5 minutes.

This Peanut Butter Cookie Dough Cake is a delightful blend of creamy, chocolatey, and nutty flavors, all wrapped up in one decadent dessert. Its layers of fluffy peanut butter cake, creamy frosting, and chunks of cookie dough make it a favorite for anyone who loves a rich and indulgent treat. Give this recipe a try for your next special occasion, and watch it become a new favorite among friends and family.

Serving Tips:

  1. Room Temperature is Best: For the best flavor and texture, allow the Peanut Butter Cookie Dough Cake to come to room temperature before serving. The frosting and cookie dough soften slightly, making the cake more flavorful and easier to slice.
  2. Add Fresh Garnishes: Right before serving, consider adding fresh garnishes to enhance the appearance and flavor of your cake. A sprinkle of crushed peanuts, a drizzle of melted peanut butter, or even a light dusting of powdered sugar can elevate the presentation.
  3. Pair with Beverages: This rich cake pairs wonderfully with certain beverages that can help cut through the sweetness. Serve it with a glass of cold milk, a cup of coffee, or even a dessert wine to complement the flavors.

Storage Tips:

  1. Refrigerate for Longer Freshness: Due to its creamy frosting and moist texture, it’s best to store the Peanut Butter Cookie Dough Cake in the refrigerator. Cover it with a cake dome or wrap it in plastic wrap to keep it from absorbing other flavors from the fridge and to maintain its moisture.
  2. Keep It Airtight: If not serving the cake immediately, ensure it is stored in an airtight container. This helps to keep the cake moist and fresh. You can store the cake in the refrigerator for up to 5 days.
  3. Freezing Instructions: This cake freezes well, either whole or in slices. Wrap it tightly in plastic wrap and then in foil to protect it from freezer burn. When ready to enjoy, thaw the cake in the refrigerator overnight before bringing it to room temperature for serving.
  4. Serving After Freezing: If you’ve frozen individual slices, you can unwrap a slice and let it sit at room temperature for about an hour before enjoying. This brings out the best texture and flavor of the cake components.

By following these serving and storage tips, your Peanut Butter Cookie Dough Cake will maintain its delightful taste and texture, making it a hit every time it’s served! Whether enjoying a slice at home or sharing it at a gathering, these tips will help ensure your cake is perfect on every occasion.

1. Can I make the Peanut Butter Cookie Dough Cake ahead of time?
Yes, you can make this cake ahead of time. It’s actually beneficial as it allows the flavors to meld together. You can bake the cake layers up to two days in advance; just wrap them tightly in plastic wrap and store at room temperature. The frosting can be made a day ahead and kept in the refrigerator. Assemble the cake the day you plan to serve it for the best freshness and texture.

2. Is it safe to eat the cookie dough in this cake since it contains flour?
The cookie dough used in this recipe is specifically made to be safe for consumption, as it is eggless and calls for heat-treated flour. To heat treat the flour, spread it on a baking sheet and toast it in a preheated oven at 350°F (175°C) for about 5 minutes. This step helps to kill any potential bacteria, making it safe to eat.

3. Can I use natural peanut butter in the frosting and cake batter?
While you can use natural peanut butter, it’s important to note that it has a different consistency and oil content compared to regular, commercial peanut butter. This can affect the texture and stability of your cake and frosting. For best results, use commercial creamy peanut butter, as it will give you a smoother, more consistent texture in both the cake and the frosting.

4. How can I convert this recipe into cupcakes?
To convert this recipe into cupcakes, simply line a cupcake pan with paper liners and fill each about two-thirds full with the cake batter. Bake at 350°F (175°C) for about 18-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool completely before frosting. You can either insert a small amount of cookie dough into each cupcake before baking or place a dollop on top of each frosted cupcake. This recipe should make approximately 24 cupcakes.

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