Get ready to experience a mind-blowing twist on classic desserts that will make your taste buds dance with joy! This Peanut Butter Cinnamon Roll Cake is not just another ordinary cake – it's a decadent, mouthwatering masterpiece that combines the rich, creamy goodness of peanut butter with the warm, irresistible swirls of cinnamon. Imagine sinking your fork into a soft, moist cake that delivers the perfect balance of sweet and nutty flavors in every single bite. Whether you're looking to impress your family, wow your friends, or simply treat yourself to something extraordinary, this recipe is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup peanut butter
- 1/3 cup vegetable oil
- 2 large eggs
- 1 tablespoon ground cinnamon
- 1/2 cup brown sugar
Instructions
- Preheat the oven to 350°F (175°C) and thoroughly grease a 9x13 inch baking pan with butter or non-stick cooking spray.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined and no lumps remain.
- In a separate medium bowl, blend the milk, peanut butter, vegetable oil, and eggs until smooth and fully incorporated. The mixture should have a creamy, uniform consistency.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the cake tough.
- In a small bowl, mix the ground cinnamon and brown sugar to create the swirl topping.
- Pour half of the cake batter into the prepared baking pan, spreading it evenly with a spatula.
- Sprinkle half of the cinnamon-brown sugar mixture over the first layer of batter.
- Pour the remaining cake batter on top and smooth the surface.
- Finish by sprinkling the remaining cinnamon-brown sugar mixture over the top of the cake, creating a marbled effect by gently swirling with a knife.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the cake cool in the pan for 15 minutes before slicing and serving.
- Optional: Drizzle with a simple powdered sugar glaze or serve warm with a scoop of vanilla ice cream.
Tips
- Room Temperature Ingredients: Ensure your eggs, milk, and peanut butter are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a tough, dense cake.
- Swirling Technique: For the perfect marbled effect, use a knife to gently create figure-eight patterns when adding the cinnamon-sugar topping.
- Pan Preparation: Grease your pan thoroughly or use parchment paper to ensure easy cake removal.
- Toothpick Test: Check the cake's doneness by inserting a toothpick into the center. If it comes out clean or with just a few moist crumbs, it's ready!
- Cooling is Crucial: Allow the cake to cool in the pan for 15 minutes before slicing to help it set properly.
- Serving Suggestions: Elevate this cake by serving it warm with a scoop of vanilla ice cream or a drizzle of powdered sugar glaze.
- Storage Tip: Store the cake covered at room temperature for up to 3 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 10g
Fat: 25g
Saturated Fat: 5g
Cholesterol: 45mg
