Description
This Peanut Butter Cake is a moist and flavorful dessert combining the rich taste of creamy peanut butter with a soft, tender crumb. Topped with a luscious peanut butter frosting and garnished with roasted peanuts, this cake is perfect for peanut butter lovers seeking a decadent treat.
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
- 1 tsp vanilla extract
- 3 cups confectioner’s sugar, sifted
Garnish
- 1/2 cup roasted peanuts
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F and spray a 9×13-inch pan with nonstick spray to ensure easy removal of the cake after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt until well combined. Set this mixture aside.
- Heat Butter and Water: In a medium to large saucepan, heat the unsalted butter and water over medium heat until it comes to a boil. Remove the pan from heat.
- Add Peanut Butter and Oil: Whisk the creamy peanut butter and vegetable oil into the hot butter and water mixture until smooth. Allow the mixture to cool for a few minutes.
- Add Eggs, Buttermilk, and Vanilla: Whisk the eggs, buttermilk, and vanilla extract into the peanut butter mixture until fully blended and smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, whisking until just combined. Do not overmix to maintain a tender texture.
- Pour and Bake: Pour the batter into the prepared pan and bake in the preheated oven for 45 minutes, or until the top turns golden and a toothpick inserted into the center comes out clean.
- Cool the Cake: Set the baked cake onto a cooling rack while you prepare the frosting.
- Make the Frosting: In a saucepan, combine the unsalted butter, creamy peanut butter, and buttermilk. Bring to a full boil over medium heat, then remove from heat. Beat in the vanilla extract and sifted confectioner’s sugar, adding the sugar a cup at a time, until the frosting is smooth. If the frosting is too stiff, add a little more buttermilk to thin it out.
- Warm the Frosting: Optionally, place the frosting back on gentle heat while stirring constantly to rewarm it for easier pouring.
- Frost the Cake: Pour the warm frosting evenly over the warm cake quickly, as the frosting sets immediately. Spread it over the surface evenly.
- Garnish: Sprinkle the roasted peanuts over the frosted cake to finish.
Notes
- You can use chunky peanut butter for the cake batter if you prefer a chunkier texture, but smooth peanut butter is recommended for the frosting for a creamy finish.
- If your frosting is too stiff and hard to pour, add a little extra buttermilk gradually to make it more manageable.
- Make sure the eggs and buttermilk are at room temperature before mixing to ensure a smooth batter and even bake.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 45 mg
