Indulge in this rich and decadent Peanut Butter Drip Cake, perfect for any celebration or as a sweet treat to enjoy with family and friends. The cake combines the nutty goodness of peanut butter with a soft, buttery crumb, topped with a luscious peanut butter and white chocolate drip. With the addition of chocolate sprinkles for texture and a hint of almond essence, this cake is as flavorful as it is beautiful. It’s simple to make and sure to impress with its delightful flavor combination and stunning presentation.
Preparation Time:
- Active Preparation Time: 15 minutes
- Baking Time: 45-55 minutes
- Total Time: 1 hour 10 minutes
Ingredients:
For the Cake:
- 3 eggs
- 150g (¾ cup) sugar
- 150g (⅔ cup) melted butter
- 175g (1 cup, 3 tablespoons) plain flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon almond essence (optional)
- 3 tablespoons plain yogurt
- 50g (¼ cup) peanut butter
- Chocolate sprinkles, to taste
For the Peanut Butter Drip:
- 100g white chocolate
- 1-2 tablespoons milk
- 2 tablespoons peanut butter
Instructions:
- Preheat Oven: Preheat your oven to 170°C (338°F). Grease and line a 21x11x6 cm (2 lb) baking pan.
- Prepare the Batter:
- In a large bowl, whisk together the eggs and sugar until creamy, about 3 minutes.
- Add the melted butter and whisk for another minute until well combined.
- Gradually add the plain flour and baking powder to the mixture, and gently mix until just combined.
- Add the plain yogurt and peanut butter to the batter, mixing well.
- Stir in the vanilla extract and almond essence (if using), and fold in the chocolate sprinkles gently.
- Bake the Cake:
- Pour the batter into the prepared baking pan, smoothing the top with a spatula.
- Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
- Prepare the Peanut Butter Drip:
- In a microwave-safe bowl, combine the white chocolate and milk. Microwave for 30 seconds, stirring until smooth.
- Add the peanut butter to the melted chocolate mixture and stir until fully combined.
- Decorate the Cake:
- Once the cake has cooled, pour the peanut butter drip over the top, allowing it to drizzle down the sides.
- Let the drip set slightly before serving.
Serving Suggestions:
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
- Garnish with extra chocolate sprinkles or crushed peanuts for added texture.
Cooking Tips:
- Make sure to whisk the eggs and sugar thoroughly to incorporate air, which helps create a light and fluffy cake.
- Allow the cake to cool completely before adding the peanut butter drip to prevent it from melting too quickly.
Nutritional Benefits:
- Peanut butter adds healthy fats and protein to the cake.
- The use of yogurt helps to keep the cake moist while adding a slight tanginess that balances the sweetness.
Dietary Information:
- This cake contains dairy, gluten, and nuts.
- For a dairy-free option, substitute the butter, milk, and yogurt with dairy-free alternatives.
Storage:
- Store the cake in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate the cake, and bring it to room temperature before serving.
Why You’ll Love This Recipe:
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- The combination of peanut butter, chocolate, and a soft cake crumb creates a deliciously indulgent dessert.
- The peanut butter drip adds a luxurious finish, making the cake visually appealing and extra tasty.
- Perfect for celebrations or any time you want a show-stopping dessert.
Conclusion: This Peanut Butter Drip Cake is a perfect blend of rich flavors and creamy textures, making it an irresistible treat for any occasion. The simple yet effective technique of adding a peanut butter drip takes this cake to the next level, making it both a visual and taste sensation. Whether you’re a fan of peanut butter, chocolate, or just delicious cake, this recipe is sure to become a favorite in your baking repertoire. Enjoy every bite of this soft, moist, and incredibly satisfying cake!
Frequently Asked Questions:
- Can I use dark or milk chocolate instead of white chocolate for the drip?
- Yes, you can substitute white chocolate with dark or milk chocolate for a different flavor profile.
- What if I don’t have almond essence?
- Almond essence is optional. You can omit it or replace it with extra vanilla extract.
- Can I use a different type of flour?
- Yes, you can substitute plain flour with a gluten-free blend or whole wheat flour, though the texture may vary slightly.
- How can I make this cake dairy-free?
- Use dairy-free butter, milk, and yogurt alternatives to make the cake dairy-free.
- Is there a way to reduce the sugar content?
- You can reduce the sugar slightly, but it may affect the sweetness and texture of the cake.
- Can I use natural peanut butter?
- Yes, but ensure it’s well mixed as natural peanut butter tends to separate.
- What if I don’t have chocolate sprinkles?
- You can use other sprinkles, chopped nuts, or even mini chocolate chips.
- How do I know when the cake is done?
- The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Can I make cupcakes instead of a loaf cake?
- Yes, divide the batter into cupcake liners and reduce the baking time to 20-25 minutes.
- How do I store leftover peanut butter drip?
- Store any leftover drip in the refrigerator, and reheat gently before using again.