Peanut Butter Cake with Fresh Milled Flour
I love this absolutely delicious Peanut Butter Cake with Fresh Milled Flour. This cake is extremely moist, just the right amount of sweet, perfectly peanutty, and truly crave-worthy.
Baking is in my heart and cake is one of my favorite things to bake and eat. There is just nothing better than a perfect slice of cake. When I decided to start milling my own flour, I wanted to bake as deliciously and successfully as I used to, but with healthier flour. I thought, if I can get this right, why not make someone else’s transition to fresh milled flour a little easier? While most of my recipes take several tries to get right, I’m having a lot of fun baking and have learned so much. Yay for healthier flour and a delicious go-to Peanut Butter Cake recipe!
Fresh Milled Flour and a little sifting
Soft white wheat berries are the right choice for this cake. It ensures you get the right tender texture.
I would recommend sifting out the larger pieces of bran and germ. I use the largest of these screens, 40 mesh. By removing some of the bran and germ you can achieve the classic cake texture.
Ingredients and equipment
- Here’s what you need:
- Use buttermilk and eggs at room temperature
- To quickly bring eggs to room temperature, set them in a bowl of warmish tap water for 5-10 minutes.
- Sift fresh milled flour, using a 40 mesh screen, to remove some bran and germ
- Use regular creamy peanut butter. This recipes hasn’t been tested with natural peanut butter.
- Only 2 bowls, a whisk and a spatula needed = no mixer!
How should I top the cake?
However you’d like! My recommendation is whipped cream- homemade, squirty from the can or Cool Whip. It’s the perfect light topping for this decadent peanut butter cake. Top each individual piece of cake right before serving. You can also add some mini chocolate chips or freeze dried blueberries (Trader Joe’s) for a little texture variation.
Peanut Butter Cake with Fresh Milled Flour
Ingredients
- 1 1/4 cups soft white wheat 195 grams (sift out larger pieces)
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 3/4 cup buttermilk room temperature
- 1/2 cup granulated sugar 100 grams
- 1/2 cup brown sugar 110 grams
- 1/4 cup water 60 grams
- 1/4 cup canola oil 56 grams
- 1/3 cup creamy peanut butter 84 grams
- 2 large eggs room temperature
- 1 1/2 teaspoons vanilla
Instructions
- Preheat the oven to 350 degrees. Lightly spray the sides and bottom of a 9×9 inch square metal pan with cooking spray, set aside.
- Mill the wheat berries into a medium bowl, then whisk in baking powder, baking soda and salt, set aside.
- In a large bowl whisk together buttermilk, water, oil, granulated sugar and brown sugar. Then whisk in the peanut butter, followed by the eggs and vanilla. Whisk well once all wet ingredients are added.
- Add the dry ingredients to the wet ingredients and gently fold together, just until no dry flour remains.
- Pour into prepared pan. Bake for 30-35 minutes until toothpick inserted in the center comes out clean or with just a few moist crumbs. You can serve this cake slightly warm or let it cool completely before serving.