Description
This nostalgic peanut butter cake is a family favorite, offering a dense, tender crumb that perfectly balances sweet and savory notes. Utilizing a hot-liquid method, the cake achieves a rich, nutty flavor and incredible moisture that stays fresh for days. Ideal for busy weeknights or celebratory gatherings, this simple yet sophisticated dessert is sure to delight both children and adults.
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
1 cup light brown sugar, packed
1 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, divided
1 1/2 cups creamy peanut butter, divided
1/2 cup vegetable oil
1 cup water, boiling hot
2 large eggs, room temperature
1/2 cup buttermilk
2 tsp vanilla extract, divided
2 1/2 cups powdered sugar, sifted
1/4 cup whole milk
Instructions
Preheat your oven to 350 degrees Fahrenheit and grease a 9 x 13-inch baking pan.
Whisk together flour, granulated sugar, brown sugar, baking soda, and salt in a large bowl.
In a saucepan, combine 1/4 cup butter, 1 cup peanut butter, oil, and boiling water; whisk until smooth.
Pour the peanut butter mixture into the dry ingredients and mix until well combined.
Whisk in the eggs, buttermilk, and 1 tsp vanilla until the batter is smooth.
Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick comes out clean.
While the cake cools, prepare the frosting by beating the remaining 1/4 cup butter, 1/2 cup peanut butter, powdered sugar, remaining vanilla, and milk until fluffy.
Spread the frosting evenly over the cooled cake before serving.
Notes
Ensure the water is truly boiling to help bloom the peanut butter flavor effectively. The cake can be stored at room temperature in an airtight container for up to 3 days. For a decadent touch, garnish with crushed peanuts before frosting sets.
- Prep Time: 15
- Cook Time: 30
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 6g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 45mg