Ryan and I created this cake while we were dating and was one of the many amazing things that came out of us dating! (Marriage taking the cake of course!) ;)
The cake is moist and mild, while the frosting tastes like Nutter Butter cookies! This cake has lots of filling and decorative options as well! Chocolate and PB fan? Sprinkle crushed up peanut butter cups in between layers. Or frost with my yummy Chocolate Frosting. PB all the way? Sprinkle crushed up Nutter Butters in between layers, top with Nutter Butters, top with a peanut butter ganache, the options are endless!
PEANUT BUTTER CAKE
PEANUT BUTTER CAKE
INGREDIENTS:
2 cup Flour
2 cup Sugar
1 tsp Baking Soda
1/2 cup Milk
2 Eggs
1 tsp Vanilla
1 cup Water
1/2 cup Butter
3/4 cup Peanut Butter
INSTRUCTIONS:
Preheat oven to 350°F.
Grease and lightly flour three 9-inch or four 6-inch cake pans. You can also cook in a 9x13.
Whisk together flour, sugar, and baking soda in a large bowl.
Add milk, eggs, and vanilla to bowl.
Beat mixture at low speed until blended.
Add water, butter, and peanut butter to a saucepan.
Heat over medium heat stirring frequently until blended (about 5 minutes).
Add peanut butter mixture into flour mixture.
Stir until batter is well mixed and pour into cake pans.
Bake about 35 – 40 minutes until a toothpick inserted in the center of the cake comes out clean.
Allow to cool completely before frosting.
PEANUT BUTTER FROSTING
INGREDIENTS:
1/2 cup softened Butter
1 cup Peanut Butter
3 Tbsp Milk or Heavy Whipping Cream
2 cup Powdered Sugar
INSTRUCTIONS:
Cream together the butter and peanut butter.
Slowly add in the sugar, if it gets too thick then add a little milk to thin.
Continue until all the sugar is in and the frosting is blended to the right consistency.
Spread frosting over cooled cake.
*If you are making a decorated layered cake and need a good amount of frosting to completely cover the cake and/or pipe, 1.5x or double the frosting recipe.
Wow! Simply Wow!