Description
A delightful peanut butter cake with creamy peanut butter frosting that satisfies any sweet tooth.
Ingredients
Scale
- 1 1/2 cups granulated sugar
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, melted and slightly cooled
- 3 large eggs, room temperature
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 cup unsalted butter, softened
- 3/4 cup creamy peanut butter (for frosting)
- 3 cups powdered sugar, sifted if lumpy
- 1/3 cup heavy cream or milk (plus more as needed)
- 1 teaspoon vanilla extract (for frosting)
- 1/8 teaspoon fine salt (for frosting)
- 1/2 cup chopped roasted peanuts (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Prepare a 9×13 inch baking pan by greasing it.
- Mix the dry ingredients in a medium bowl: whisk together flour, baking powder, baking soda, and salt.
- Combine the wet ingredients: beat the melted butter, creamy peanut butter, and granulated sugar until smooth.
- Add eggs one at a time, mixing well, then beat in vanilla extract.
- Combine dry and wet mixtures: add one-third of dry ingredients, then half of buttermilk, and continue alternating until all ingredients are combined.
- Bake the cake for 28 to 32 minutes or until a toothpick comes out clean.
- Cool the cake completely in the pan on a wire rack.
- Prepare the frosting by beating together softened butter and creamy peanut butter until smooth.
- Add powdered sugar gradually while mixing on low speed.
- Incorporate cream, vanilla extract, and salt until the frosting is light and creamy.
- Frost the cooled cake evenly and create swirls for decoration.
- Add toppings by sprinkling chopped roasted peanuts over the frosted cake.
Notes
Use room temperature ingredients for better mixing. Avoid overmixing the batter.
- Prep Time: 15 minutes
- Cook Time: 32 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 80mg