For the printable recipe with measurements, scroll all the way down! The batter is a little unique, in that you start by boiling water and butter together before stirring in peanut butter and oil. Set pan on a wire rack to cool while you make the frosting: To a medium saucepan, add the butter, peanut butter, and milk and bring to a rolling boil. All Rights Reserved. Decorate the top with peanut butter cups or Reese’s pieces. That’s like double peanut butter plus actual peanuts, which means it’s the perfect cake for people who love the sweet and salty spread. Working quickly, spread frosting evenly over cake and top with peanuts. Freeze the whole cake in an airtight container. Once that’s cooled a bit, you whisk in the eggs, milk, and vanilla…, … and then add it to the dry ingredients…. In a medium bowl sift together flour, baking powder, and salt. Don’t skip using the buttermilk. This isn’t a cake with a contrast of flavors, rather, it’s a pure celebration of peanut butter but the sweet and salty playing off each other keeps it from tasting too one-note. If you don’t use buttermilk often, keeping a can of powdered buttermilk in your pantry will come in handy. Bake the cake and let it cool completely. There’s definitely a thin line between enjoying a light, moist cake and a heavy, dense, dry cake. In a mixer bowl fitted with the paddle attachment, beat butter, peanut butter, oil, and sugar on medium speed until creamy, about 3 minutes. Simple. In a large saucepan, heat the butter and water until it comes to a boil. Step 1: In a mixing bowl add the butter, peanut butter and 1/3 cup heavy cream. My name is Aimee and I’m the author here behind Shugary Sweets! Pour batter into prepared pan and bake until a toothpick inserted into the center comes out clean, 40-45 minutes. Thanks to the oil, the peanut butter, and the butter, it bakes up moist and peanuts provide a bit of crunch and saltiness. Thank you for this wonderful recipe! Enjoy! Whisk together the flour, sugar, baking soda, and salt and set aside. In a separate bowl sift together the flour, baking soda and salt. Because with this cake we’re talking about a moist peanut butter crumb topped by a creamy peanut butter frosting topped by a sprinkle of roasted peanuts. Grease one 9" cake pan and line the bottom with parchment paper. Step 3: Keep the cake covered until ready to serve. Your email address will not be published. Allow cake to cool completely. In another medium bowl mix milk and sour cream. Let cool 2 minutes, then whisk in eggs, milk, and vanilla until well incorporated. Both my. If needed, slowly add in a few more drops of heavy cream. Discover new “signature” desserts! We call her baby boss. Take off the heat and whisk in the peanut … I made this today for my Husbands Birthday! Ads are what helps us bring you premium content – thank you! Turn it out onto a rack, and peel off the parchment paper. It’s the perfect creamy topping for this cake. Grab a cup of coffee (or beverage of your choice) and stay with me awhile. Privacy Policy. But no need to toe the line with this cake. Recipe originally published February 8, 2013. In a large bowl, whisk together the flour, sugar, baking soda, and salt. If frosting is stiff, add a bit more milk. It’s light and moist and every few bites you get bits of chopped up Reese’s Peanut Butter Cups. Add to dry ingredients and mix until smooth. Set aside. You can skip them, but you’d be missing out if you did. *Nutrition facts are an estimate and not guaranteed to be accurate. If it lasts that long, that is! Do NOT use wax paper. In a large bowl, whisk together the flour, sugar, baking soda, and salt. Preheat oven to 350°F and grease a 9x13-inch pan with butter or nonstick spray. It has lots of peanut butter flavor, is moist and super tasty. of lemon juice to a measuring cup and add enough milk to reach 1 cup. It may be simple but the moist and peanut-y crumb will keep you coming back for bite after bite! Beat the butter, brown sugar, peanut butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until the mixture is light and creamy, about 5 … When you’re ready to enjoy it, thaw it at room temperature. Turn out onto rack, peel off parchment. Thank you so much! Serve at room temperature. Beat in the eggs, one at a time. Step 4: In a separate bowl, sift together the flour, baking soda, and salt. Required fields are marked *, Hi There! (28g) unsalted butter, softened to room temperature, (1 stick/115g) unsalted butter, softened to room temperature. I also like to call it Reese’s Peanut Butter Cake—It’s packed full of chopped candy and topped with a few extra Reese’s too! Step 2: Frost the cake completely. In addition to peanut butter cups (my personal favorite) you could use chocolate chips, sprinkles, or Reese’s pieces to top this cake. More →, © 2020 Shugary Sweets. When all the sugar is added increase the speed and mix for 2 more minutes. If you’re here then you probably need a peanut butter cake in your life right now, and I guarantee you that this is the cake you’re looking for! Remove from heat and whisk in peanut butter and oil until … The peanut butter crumble on top takes it to the next level! Don’t use the all-natural peanut butter. Slowly add the powdered sugar, 1/2 cup at a time, mixing well after each addition. Step 2: Finely chop up the peanut butter cups and then mix them with 1 tbsp. Remove from heat and stir in vanilla, followed by powdered sugar, 1 cup at a time. You can also change up the frosting flavors if you want to try something different. Step 3: In a mixing bowl, cream your butter, peanut butter, and sugar until they are light and fluffy. It tastes amazing, like frozen peanut butter cups! In a mixer bowl fitted with the paddle attachment, beat butter, peanut butter, … This delicious crumble is everything! If you want to make it and then freeze it, you can do so a few different ways: If you want a quick glance at what’s needed for today’s recipe, look no further. On low speed, beat in the flour mixture in 3 additions, alternating with the milk mixture in 2 additions, starting and ending with the flour. Recipe adapted from The View From Great Island. In another medium bowl mix milk and sour cream. Set aside. As you probably know, peanut butter tends to put a weight on baked goods. Beat the frosting for several minutes, until it’s nice and fluffy. However, I only recommend products I love! It has a strong peanut butter flavor, which is something I’ve been missing in other peanut butter cakes I’ve tried. A crunchy roasted-peanut topping is the "icing" on this cake. attempted this today, wasn’t done after 40 mins , center was still soft and edges were done….completely fell in when I pulled it out of the oven…epic fail…I could have baked another 10 minutes and it maybe would have been done but overdone on the edges…no idea why this happened, Your email address will not be published. Step 7: Spoon the batter into the prepared pan and spread evenly. I use both butter and oil for a delicious flavor (from the butter) and fluffy texture (from the oil). While it bakes, you put together the frosting, which starts on the stovetop as well. It makes this peanut butter cake extra delicious! It’s a great snack cake to have with your coffee. flour. Keep cake covered. The cake is delicious on its own so you don’t have to add the crumble on top, but if you ask me, it makes it so much better. Scrape down the sides and bottom of the bowl as necessary. In a large saucepan, heat the butter and water until it comes to a boil. Heat the butter and water in a medium/large saucepan until it comes to a boil. Wrap it in parchment paper, then wrap it in foil, and then freeze. Bake the cake and allow it to cool completely. Thank you for supporting Shugary Sweets! Beat in eggs, one at a time, until combined. Step 6: Add in the chopped peanut butter cups to the batter. The peanut butter frosting is quite literally the icing on the cake. It’s creamy, silky, and totally addictive. Cake is best served at room temperature. When all the sugar has been added, increase your speed and mix for two more minutes. Yum! To do this: add 1 tbsp. Thaw at room temperature when you’re ready to enjoy. The candy tends to sink at the bottom if you don’t mix it with a little bit of flour. This helps it come out easily so you can frost it. Switch up the toppings you use. Beat in eggs, 1 at a time. It’s been a while since I last posted here because a tiny human being was keeping me busy 24/7.


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