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White Cake with Peanut Butter Frosting

Ingredients 

FOR THE CAKE:

  • 5 large egg whites
  • 2/3 cup salted butter
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 2 1/2 cups cake flour
  • 3 teaspoons baking powder (use aluminum free baking powder)
  • 1/2 teaspoon salt
  • 1 1/4 cups 2% milk

FOR THE FROSTING:

  • 1/2 cup salted butter (room temperature)
  • 1 cup creamy peanut butter
  • 1 teaspoon vanilla
  • 2 cups powdered sugar
  • 1/3 cup milk
  • 1 cup milk or semisweet chocolate chips

Instructions 

MAKE THE CAKE:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 13×9 inch baking dish with cooking spray.
  • Using a stand mixer, beat the egg whites with the whisk attachment until they are stiff and form peaks. This may take a minute or two. Pour the egg whites into another bowl and place them in the refrigerator until you’re ready to add them to the batter.
  • Using the stand mixer bowl again, cream together the butter, sugar and vanilla extract.
  • In a separate bowl, whisk together the flour, baking powder and salt.
  • Add the flour mixture to the butter/sugar mixture alternately with the milk.
  • Add the stiffly beaten eggs to the cake batter. Fold the egg whites in gently. Do not overmix at this point. If you do, your cake will become more dense.
  • Pour batter into baking dish. Bake 30-40 minutes or until toothpick comes out clean in centre. Cool completely before frosting.

MAKE THE FROSTING:

  • Beat the butter, peanut butter and vanilla together until smooth.
  • Add in the powdered sugar and mix again.
  • Add the milk a tablespoon at a time until the frosting reaches the correct consistency.
  • Spread on cooled cake. Sprinkle with chocolate chips.

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