Peanut Butter Cake

47
Peanut Butter Cake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • cups (150 grams) all-purpose flour

  • ¾

    teaspoon baking soda

  • ½

    teaspoon salt

  • cup soft butter

  • ¼

    cup creamy peanut butter

  • 1

    cup brown sugar

  • 2

    eggs

  • ½

    cup buttermilk

  • ½

    cup finely chopped peanut butter cups mixed with 1 tbsp flour (the candy tends to sink at the bottom if you don't mix it with a little bit of flour)

  • For the Peanut Butter Frosting:

  • ½

    cup soft butter

  • 1

    cup creamy peanut butter

  • 2

    cups (240 grams) powder sugar

  • ⅓ to ½

    cup heavy cream (depending on your peanut butter thickness)

  • Peanut Butter Cups / Hearts to decorate

Directions

Preheat oven to 350°F. Butter one 9" cake pan and line the bottom with parchment paper. 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. Shake the excess flour and add the chopped peanut nutter cups to the batter. With a spatula mix until combined. Spoon batter in the prepared pan and spread evenly. Bake cake until about 33 minutes or until a toothpick inserted in the middle comes out clean. Cool cake 5 minutes. Turn out onto racks, 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 powder sugar, 1/2 cup at a time, mixing well after each addition. When all the sugar is added increase the speed and mix for 1 more minute. If needed, slowly add few more drops of heavy cream. Frost the cake completely. Decorate with peanut butter cups/hearts. Keep cake refrigerated. Serve at room temperature.


Nutrition

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