Peanut Butter Cake
User Reviews
3.6
Peanut Butter Cake
Description
This cake recipe mixes dry ingredients including flour, sugar, baking soda, and salt with a warm liquid batter made from boiling butter and water blended with creamy peanut butter and oil. Eggs, buttermilk, and vanilla enhance moisture and flavor. After baking until golden and firm, the cake is cooled to prepare the peanut butter frosting. The frosting is cooked briefly on the stovetop to blend butter, peanut butter, and buttermilk, then combined with vanilla and sifted powdered sugar for smoothness. Returning the frosting to gentle heat while stirring helps achieve a glossy finish.
The cake offers a balance of sweetness and rich peanut flavor, with a tender crumb from the buttermilk and fats. Roasted peanuts add texture contrast on top. It is suitable for celebrations or anytime peanut butter is preferred.
Chunky peanut butter can be used in the batter for texture variations, but smooth peanut butter is suggested for the frosting to maintain its silky consistency.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp salt
- 1/2 cup butter unsalted
- 1 cup water
- 1/2 cup peanut butter creamy; note: used regular peanut butter, natural peanut butter does not work as well
- 1/2 cup vegetable oil
- 2 egg room temperature, large
- 1/2 cup buttermilk room temperature
- 1 tsp vanilla extract
frosting
- 1/2 cup butter unsalted
- 1/2 cup peanut butter creamy
- 6 Tbsp buttermilk may need a touch more if frosting too stiff
- 1 tsp vanilla extract
- 3 cups confectioners sugar sifted
garnish
- 1/2 cup peanuts roasted
Instructions
- Preheat oven to 350F and spray a 9x13 pan with nonstick spray.
- Whisk together the flour, sugar, baking soda, and salt in a medium bowl and set aside.
- Heat the butter and water in a medium/large saucepan until it comes to a boil. Take off the heat and whisk in the peanut butter and oil until smooth. Let cool for a few minutes, then whisk in the eggs, buttermilk, and vanilla until well blended.
- Add the dry ingredients to the wet ingredients, and whisk until just combined.
- Pour the batter into the prepared pan and bake for 40-45 minutes, until the top is golden and a toothpick inserted in the center comes out clean. Set the cake on a cooling rack while you make the frosting.
- To make the frosting, put the butter, peanut butter, and buttermilk in a saucepan and bring to a full boil. Take off the heat and beat in the vanilla and powdered sugar, adding a cup at a time, until the frosting is smooth. I like to put it back on a gentle heat just to rewarm it, stirring constantly, before pouring over the cake. Note: if your frosting is very stiff and not pourable, add a little bit more buttermilk to thin it out.
- Pour the hot frosting over the warm cake, working quickly because the frosting sets up immediately. Spread evenly over cake.
- Garnish with peanuts.
Notes
- Chunky peanut butter can be used in the cake batter for extra texture.
- Use smooth peanut butter in the frosting to ensure a smooth spread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 343 kcal
% Daily Value*
| Calories | 343kcal | 17% |
| Carbohydrates | 42g | 14% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 15mg | 5% |
| Sodium | 297mg | 12% |
| Potassium | 103mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 33g | 66% |
| Vitamin A | 373IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.6
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