Molly Yeh's Party-Trick Peanut Butter Cake
Makes 1 (8-inch) square cake
  • 1 cup (200 grams) granulated sugar
  • 1 cup (125 grams) all-purpose flour
  • ¾ teaspoon (2.25 grams) kosher salt
  • ¾ teaspoon (3.75 grams) baking powder
  • ¾ teaspoon (3.75 grams) baking soda
  • 1 large egg (50 grams)
  • 1 teaspoon vanilla extract
  • ½ cup (120 grams) buttermilk
  • ¼ cup (56 grams) flavorless oil
  • 6 tablespoons water
  • ½ cup (128 grams) creamy unsalted, unsweetened peanut butter
  • Confectioners’ sugar, whipped cream or yogurt, and/or fresh berries, for serving
  1. Preheat the oven to 350°F. Spray an 8x8-inch baking dish with baking spray with flour, and line the bottom with parchment paper.
  2. In a large bowl, whisk together the sugar, flour, salt, baking powder, and baking soda. In a medium bowl or large measuring cup, whisk together the egg, vanilla, buttermilk, oil, 6 tablespoons water, and peanut butter. Add the wet ingredients to the dry ingredients, and stir to combine. Pour into the baking dish.
  3. Bake until a wooden pick inserted in the center comes out clean. Begin checking for doneness at 30 minutes. Let cool in the pan for 10 minutes. Remove to a rack to let cool completely, or serve while it’s still warm. Serve plain or with desired toppings.
Recipe by Bake from Scratch at