Peanut Butter Cake

By á-47080

Ingredients

• For the Cake:
• 1 1/4 cups (150 grams) all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup soft butter
• 1/4 cup creamy peanut butter
• 1 cup brown sugar
• 2 eggs
• 1/2 cup buttermilk
• 1/2 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:
• 1/2 cup soft butter
• 1 cup creamy peanut butter
• 2 cups (240 grams) powder sugar
• 1/3 to 1/2 cup heavy cream (depending on your peanut butter thickness)
• Peanut Butter Cups / Hearts to decorate

Details

Adapted from shugarysweets.com

Preparation

Step 1

Preheat oven to 350°F. Butter one 9" cake pan and line the bottom with parchment paper.
Ina 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.