Peanut Butter Cake
User Reviews
5
Peanut Butter Cake
Description
The Peanut Butter Cake is made with all-purpose flour, softened butter, creamy peanut butter, brown sugar, eggs, and buttermilk for moisture and slight acidity to react with baking soda for lift. Chopped peanut butter cups are coated lightly with flour and folded into the batter to distribute evenly and prevent sinking. Baking at 350°F until a toothpick tests clean provides a moist, tender crumb.
The frosting combines softened butter, creamy peanut butter, powdered sugar, and heavy cream to a spreadable consistency. It is rich and smooth, complementing the peanut flavor of the cake. Additional peanut butter cups can be used as decorative toppings to enhance the treat’s peanut buttery character.
This cake works well for celebrations or anytime a peanut butter dessert is desired. It pairs with coffee or milk and can be chilled for a firmer texture reminiscent of frozen peanut butter cups. Different frostings like chocolate buttercream or Nutella can be used as alternate flavor variations. The base cake balances sweetness and peanut richness without overpowering.
To avoid sticking, the recipe advises using parchment paper only, not wax paper, on the cake pan bottom. All-natural peanut butters are discouraged due to oil content. Keeping powdered buttermilk handy allows quick substitution if fresh is not available.
Ingredients
For the Cake:
- 1 ¼ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup butter softened, unsalted
- ¼ cup peanut butter creamy
- 1 cup light brown sugar packed
- 2 egg large
- ½ cup buttermilk
- ½ cup peanut butter cups finely chopped
- 1 Tablespoon all-purpose flour for coating the candy
For the Peanut Butter Frosting:
- ½ cup butter softened, unsalted
- 1 cup peanut butter creamy
- 2 cups powdered sugar
- ⅓ to ½ cup heavy cream depending on your peanut butter thickness
- peanut butter cups
Instructions
- Preheat oven to 350°F. Grease one 9" cake pan and line the bottom with parchment paper.
- Toss chopped peanut butter cups with 1 Tbsp of flour, set aside.
- In a mixing bowl cream butter, peanut butter and sugar until light and fluffy. Beat in eggs, 1 at a time.
- In a separate bowl sift together the flour, baking soda and salt. At low-speed, add the flour mixture alternately with the buttermilk.
- Add the chopped peanut butter cups to the batter. With a spatula mix until combined.
- Spoon batter in the prepared pan and spread evenly. Bake cake 33-35 minutes or until a toothpick inserted in the middle comes out clean. Cool cake 5 minutes. Turn out onto rack, peel off parchment. Cool cake completely before frosting.
- To make the frosting, in a mixing bowl add the butter, peanut butter and 1/3 cup heavy cream. Stir at low-speed until combined. Slowly add the powdered sugar, 1/2 cup at a time, mixing well after each addition. When all the sugar is added increase the speed and mix for 2 more minutes. If needed, slowly add few more drops of heavy cream.
- Frost the cake completely. Decorate with peanut butter cups.
- Keep cake covered. Serve at room temperature.
Notes
- Use parchment paper lined pan to prevent sticking; avoid wax paper.
- Choose creamy peanut butter instead of all-natural to avoid excess oiliness.
- Buttermilk is important for flavor and texture; powdered buttermilk is a convenient substitute.
- Chilling the cake alters texture, giving a frozen peanut butter cup effect.
- Toppings like chocolate chips or Reese’s pieces can be swapped for peanut butter cups.
- Alternate frostings like chocolate buttercream or Nutella offer flavor variety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 401 kcal
% Daily Value*
| Calories | 401kcal | 20% |
| Carbohydrates | 43g | 14% |
| Protein | 8g | 16% |
| Fat | 24g | 37% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 12g | 71% |
| Cholesterol | 52mg | 17% |
| Sodium | 279mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 30g | 60% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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