How to Make a Homemade White Cake With Peanut Butter Icing

Cakes are surprisingly versatile desserts. You don't have to use traditional frosting. Consider topping cakes with fruit, peanut butter, whipped topping, fresh jams, preserves or a scoop of ice cream. If you insist on frosting, try topping a homemade white cake with peanut butter icing.

Things You'll Need

• Mixer
• 2 cups sifted flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 cup butter (1 stick) at room temperature
• 4 egg whites at room temperature
• Pinch of salt
• 1 3/4 cups sugar
• 1 1/3 cups plain yogurt
• 1/3 cup creamy peanut butter at room temperature
• 4 cups sifted confectioner's sugar
• 1/4 cup milk
• 1 1/2 tsp. vanilla

Instructions

1. Preheat the oven to 350 degrees. Grease and lightly flour 2 9-inch round cake pans or a 13-by-9-by-2 inch rectangular baking pan. Sift together the flour, baking powder, salt and baking soda. Measure out all of your ingredients. The egg whites and butter should be at room temperature when you are ready to use them.

2. Use a mixer with the paddle attachment on medium speed to beat the butter to a fluffy consistency. Slowly add the sugar and then the vanilla. Continue beating until the mixture is well combined. Add the egg whites one at a time. Beat until the mixture is smooth. Alternate adding the flour mix and yogurt. Beat on low speed until combined.

3. Pour the batter into the pans. Bake at 350 for 33 minutes, or until a toothpick comes out clean. Cool the cakes for at least 15 minutes on a wire rack. When the pans feel cool, carefully run a butter knife along the sides to loosen the cake. Turn the cakes out onto the racks until cool.

4. Prepare the frosting. Beat the peanut butter (at room temperature) using a mixer with the paddle attachment for 30 seconds. Gradually add half of the confectioner's sugar, 1/3 cup at a time. Slowly beat in the milk and vanilla. Add the remaining confectioner's sugar, 1/3 cup at a time. You may need to add a little milk to achieve the consistency you want. Or, you may want to add more sugar, but don't add more than 1 tbsp. at a time.

5. When the cakes are cooled, frost the cake. Place a large scoop of frosting on the top of the bottom layer of cake. Smooth the frosting over the top, and down the sides of the cake using careful strokes. Place the second layer on top of the bottom layer and repeat.

Tips & Warnings

• If you are trying to watch your calories, consider using a low fat whipped topping like Cool Whip with 1 tsp. of peanut butter extract.

• Set the timer on your oven so you don't have to open and shut the oven door to check on the cake.