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Peanut Butter Cake


Peanut Butter Cake




Peanut Butter Cake

• 2 cups all-purpose flour or cake flour

• 2 cups granulated sugar


• 1 teaspoon baking powder

• ¼ teaspoon salt

• 3/4 cup water

• 10 tablespoons unsalted butter

• ¾ cup creamy peanut butter


• 2 large eggs, room temperature

• 3/4 cup buttermilk, room temperature

• 1 1/2 teaspoons vanilla extract

Peanut butter glaze

• 12 tablespoons unsalted butter


• 1 cup creamed butter Peanut butter

• 2 cups powdered sugar

• ¼ cup milk

• 1 teaspoon vanilla extract

• ¼ teaspoon salt





• Preheat oven to 350 degrees. Grease and flour a 15 x 10 inch jelly roll pan.

• In a large bowl, mix together the flour, sugar, baking powder and salt.

• Combine water and butter in a large pot and heat until butter melts. Make sure the pot is big enough to mix a cake.Add peanut butter until smooth. Remove from heat and allow to cool for 10-15

minutes, stirring several times.

• Add the flour mixture to the peanut butter mixture just enough to get started. Add eggs, buttermilk and vanilla. Stir just enough to combine everything.Pour into the prepared pan and bake for

24-28 minutes or until a toothpick inserted into the center comes out clean. Remove the cake to a wire rack and allow it to cool completely before making the frosting.

• Using a stand mixer fitted with the paddle attachment, beat the butter and peanut butter until smooth and creamy. Add powdered sugar in 1/2 cup portions, alternating with 1 tablespoon milk,


beating at medium speed. Scrape bowl and beaters as needed.Beat in the vanilla and salt. Continue beating for about 3-4 minutes or until the frosting is smooth and fluffy.

• Frost the fully cooled cake.


• You can also bake this cake in a 9×13 inch pan, but baking time will increase to about 35-40 minutes. Or bake in a half-sheet pan, but baking time will decrease by a few minutes,

• Let the butter, peanut butter, and water mixture cool for at least 10 minutes before proceeding with the rest of the cake so your eggs do not start cooking in the hot mixture.• For the best cake and

frosting consistency, use good old non-stick peanut butter.

• Do not bake the cake for too long. It’s ready when a toothpick inserted into the center comes out clean.

• Due to the amount of milk this frosting contains, it is best to store the glazed cake in the refrigerator. Cover tightly and store in the refrigerator for up to 4 days.• When baked in a Swiss roll, this

cake serves about 20 people. Therefore, it is the perfect dessert for potlucks and family gatherings.

• Try adding mini chocolate chips to the cake batter or adding 2 tablespoons of good quality, unsweetened cocoa powder to the frosting.

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