Description
A rich and moist Peanut Butter Cake featuring a creamy peanut butter frosting and roasted peanut garnish, perfect for peanut butter lovers seeking a decadent dessert.
Ingredients
Scale
Cake
- 2 cups all purpose flour
- 2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp salt
- 1/2 cup unsalted butter
- 1 cup water
- 1/2 cup creamy peanut butter
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 1/2 cup buttermilk, room temperature
- 1 tsp vanilla extract
Frosting
- 1/2 cup unsalted butter
- 1/2 cup creamy peanut butter
- 6 Tbsp buttermilk (add more if needed)
- 1 tsp vanilla extract
- 3 cups confectioner’s sugar, sifted
Garnish
- 1/2 cup roasted peanuts
Instructions
- Preheat Oven: Preheat your oven to 350°F and spray a 9×13 inch pan with nonstick spray to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt; set aside.
- Prepare Wet Ingredients: In a medium to large saucepan, heat the unsalted butter and water until boiling. Remove from heat and whisk in the creamy peanut butter and vegetable oil until smooth. Allow the mixture to cool for a few minutes, then whisk in the eggs, buttermilk, and vanilla extract until thoroughly combined.
- Combine Wet and Dry: Add the dry ingredients to the wet mixture, whisking gently until just combined to avoid overmixing.
- Bake the Cake: Pour the batter into the prepared pan and bake for 45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Remove from oven and place on a cooling rack.
- Make Frosting: In a saucepan, combine unsalted butter, creamy peanut butter, and buttermilk; bring to a full boil. Remove from heat and beat in vanilla extract and sifted confectioner’s sugar one cup at a time until frosting is smooth. Rewarm gently if needed, stirring constantly for a pourable consistency.
- Frost the Cake: Quickly pour the hot frosting over the warm cake, spreading evenly as it sets up immediately.
- Garnish: Sprinkle the roasted peanuts evenly over the frosted cake for added texture and flavor. Serve and enjoy!
Notes
- Using chunky peanut butter in the cake adds delightful texture; smooth peanut butter is recommended for frosting for easier spreading.
- If the frosting is too stiff, add more buttermilk a teaspoon at a time to reach the desired consistency.
- Ensure eggs and buttermilk are at room temperature to improve batter consistency and cake texture.
- Use regular creamy peanut butter rather than natural peanut butter, as natural can affect texture and consistency.
- Cool the cake before frosting if you prefer a thicker frosting layer that sets well.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 32 g
- Sodium: 250 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 55 mg
