Peanut Butter Cake
Ingredients:
1/2 cup unsalted butter, softened
1 cup creamy peanut butter
1 cup brown sugar, packed
1/2 cup granulated sugar
3 large eggs
1 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
For the Frosting:
1/2 cup unsalted butter, softened
1 cup creamy peanut butter
2 cups powdered sugar
1/4 cup heavy cream (plus more if needed)
1 tsp vanilla extract
Directions:
Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
In a large mixing bowl, cream together butter, peanut butter, brown sugar, and granulated sugar until light and fluffy.
Add eggs one at a time, beating well after each. Stir in vanilla extract.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Alternately add dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry. Mix until just combined.
Pour batter into the prepared pan and spread evenly. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
For the frosting, beat together butter and peanut butter until smooth. Gradually add powdered sugar, then vanilla and cream. Beat until fluffy, adjusting cream for desired consistency.
Frost cooled cake and decorate with a frosting swirl or extra dollop of peanut butter frosting on top.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Kcal: 430 kcal | Servings: 12 slices
Tips:
Use room-temperature ingredients for a fluffier texture.
Chill the frosted cake for 15 minutes before serving for cleaner slices.
#peanutbuttercake #sheetcake #homemadedesserts #cakerecipe #easybakes #peanutbutterlover #partyrecipes #frostedcake #buttermilkcake #comfortbaking