Soft and moist Peanut butter cake

To make a gluten-free peanut butter cake, you can substitute all-purpose flour with a gluten-free flour blend. Make sure to check that the baking powder you use is also gluten-free. The rest of the recipe remains the same, and you should still achieve a soft and moist texture.

To store leftover peanut butter cake, let it cool completely, then wrap it tightly in plastic wrap or place it in an airtight container. It can be stored at room temperature for up to 2 days or in the refrigerator for up to a week. For longer storage, consider freezing individual slices wrapped in plastic wrap and then placed in a freezer bag.

Yes, you can use natural peanut butter in this soft and moist peanut butter cake recipe. Just keep in mind that natural peanut butter may have a different consistency, so you might need to adjust the amount slightly to achieve the right texture. The flavor will still be delicious!

Peanut butter cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. You can also serve it with fresh fruits like bananas or strawberries for a refreshing contrast. A drizzle of chocolate sauce or caramel can elevate the dessert even further!

To check if your peanut butter cake is done baking, insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs attached, the cake is ready. If the toothpick has wet batter on it, continue baking for a few more minutes and check again.