Description
This Peanut Butter Cake is a moist and rich dessert featuring a delightful combination of creamy peanut butter in both the cake and frosting. Baked to golden perfection and topped with a smooth peanut butter frosting and crunchy roasted peanuts, this cake is perfect for peanut butter lovers who enjoy a sweet, nutty 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 oven to 350F and spray a 9×13-inch pan with nonstick spray to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all purpose flour, granulated sugar, baking soda, and salt. Set aside.
- Prepare wet ingredients: Heat the unsalted butter and water in a medium to large saucepan until boiling. Remove from heat and whisk in the creamy peanut butter and vegetable oil until smooth. Let cool for a few minutes.
- Combine wet ingredients: Whisk the eggs, buttermilk, and vanilla extract into the peanut butter mixture until well blended.
- Combine wet and dry: Add the dry ingredients to the wet ingredients and whisk until just combined, being careful not to overmix.
- Bake the cake: Pour the batter into the prepared pan and bake in the preheated oven for 45 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Remove from oven and set on a cooling rack.
- Make the frosting: In a saucepan, combine unsalted butter, creamy peanut butter, and buttermilk and bring to a full boil. Remove from heat and beat in vanilla extract and sifted confectioner’s sugar, adding the sugar one cup at a time until the frosting is smooth. Optionally, place the frosting back on gentle heat and stir constantly to rewarm for easier pouring. If frosting is too stiff, add a little more buttermilk to thin it out.
- Frost the cake: Pour the warm frosting evenly over the warm cake, working quickly as the frosting sets immediately. Spread evenly with a spatula if needed.
- Garnish: Sprinkle roasted peanuts over the frosted cake to add texture and enhance the peanut flavor.
Notes
- Using chunky peanut butter in the cake batter adds extra texture, but smooth peanut butter is recommended for the frosting for best consistency.
- Make sure eggs and buttermilk are at room temperature to ensure smooth batter blending.
- If frosting becomes too thick, gradually add more buttermilk to achieve desired pourable consistency.
- Use sifted confectioner’s sugar to avoid lumpy frosting.
- Allow cake to cool slightly before frosting to prevent frosting from melting excessively.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 35 g
- Sodium: 320 mg
- Fat: 24 g
- Saturated Fat: 5 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 55 mg
