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Peanut Butter Cake with Creamy Peanut Butter Frosting and Roasted Peanuts Recipe

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4.1 from 13 reviews

A rich and moist peanut butter cake that combines the creamy texture of peanut butter with a sweet buttery frosting, perfect for peanut butter lovers and a delightful dessert for any occasion.

Ingredients

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 (regular, not natural)
  • 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 (plus extra if needed to thin frosting)
  • 1 tsp vanilla extract
  • 3 cups confectioner’s sugar (sifted)
  • 1/2 cup roasted peanuts (for garnish)

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C) and spray a 9×13 inch baking pan with nonstick spray to ensure easy removal of the cake after baking.
  2. Mix dry ingredients: In a medium bowl, whisk together all purpose flour, granulated sugar, baking soda, and salt until thoroughly combined. Set this mixture aside.
  3. Prepare wet ingredients: In a medium to large saucepan, heat the unsalted butter and water over medium heat until it comes to a boil. Remove from heat and whisk in the creamy peanut butter and vegetable oil until smooth. Let this mixture cool slightly before adding in the eggs, buttermilk, and vanilla extract; whisk until well blended.
  4. Combine wet and dry ingredients: Gradually add the dry ingredients into the wet peanut butter mixture, whisking just until combined. Avoid overmixing to keep the cake tender.
  5. Bake the cake: Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 40 to 45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Remove from oven and allow to cool on a wire rack.
  6. Make the frosting: In a saucepan, combine the butter, peanut butter, and buttermilk. Bring this mixture to a full boil, then remove from heat. Beat in vanilla extract and sifted confectioner’s sugar gradually, adding about a cup at a time until smooth. If needed, gently rewarm the frosting over low heat, stirring constantly to maintain smoothness. Add a little more buttermilk if the frosting is too stiff to pour.
  7. Frost the cake: Pour the hot frosting evenly over the warm cake as it sets quickly. Use a spatula to spread it smoothly over the surface.
  8. Garnish and serve: Sprinkle roasted peanuts evenly over the frosted cake for added texture and flavor before serving.

Notes

  • Use regular creamy peanut butter for best results, as natural peanut butter may affect the texture and setting of the cake.
  • If the frosting becomes too stiff to pour, gradually add more buttermilk to thin it out to desired consistency.
  • Allow the cake to cool on a rack before frosting to prevent melting the frosting prematurely.
  • Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerated up to 5 days.

Find it online: https://marthatasty.com/peanut-butter-cake-with-creamy-peanut-butter-frosting-and-roasted-peanuts-recipe/