Old-Fashioned Peanut Butter Cake
Description
Peanut butter fans will absolutely love this cake. The frosting is so good, it's like a warm peanut butter caramel.
Ingredients
Cake:
2 c. all-purpose flour
2 c. granulated sugar
1 t. baking soda
1 t. salt
1 stick unsalted butter
1 c. water
1/2 c. creamy peanut butter
1/2 c. vegetable oil
2 large eggs, at room temperature
1/2 c. buttermilk, at room temperature
1 t. vanilla extract
Frosting:
1 stick unsalted butter
1/2 c. creamy peanut butter
6 T. buttermilk, or a bit more if frosting is too stiff
1 t. vanilla extract
3 c. powdered sugar, sifted
Garnish:
1/2 c. roasted peanuts
Directions
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Preheat oven to 350 degrees. Spray a 9x13 pan with non-stick cooking spray.
Whisk together flour, sugar, baking soda and salt; set aside.
Heat butter and water in a medium or large saucepan until it comes to a boil. Remove from heat; whisk in peanut butter and oil until smooth. Let cool for a few minutes; whisk in eggs, buttermilk and vanilla until well blended. Add dry ingredients to the wet ingredients; whisk until just combined.
Pour batter into prepared pan. Bake 40-45 minutes or until top is golden and a wooden toothpick inserted in the center comes out clean.
Place cake on a cooling rack while making the frosting.
Frosting:
Add butter, peanut butter and buttermilk in a saucepan; bring to a full boil. Remove from heat; beat in vanilla and powdered sugar, adding 1 cup at a time, until frosting is smooth. Place back on a gentle heat just to rewarm it, stirring constantly, before pouring over the cake. If frosting is stiff and not pourable, add a little more buttermilk to thin it. Pour the hot frosting over the warm cake, working quickly because the frosting sets up immediately. Spread evenly over cake.
Garnish with peanuts.
Serve.
24 servings.
*Chunky peanut butter can be used for the cake, but still use smooth for the frosting.