Ole Fashioned Multiple Layer Peanut Butter Cake

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This Peanut Butter Block recipe is merely THE Best E'er! But don't take our give-and-take for it, check out all the rave reviews and and so experience this cake for yourself!

All-time Peanut Butter Cake Recipe

Before nosotros get to the peanut butter cake recipe, two things: 1) I need more than nutrient props, and 2) to quote my married man, "Every time you lot utilise the white table fabric and that institute it looks like something out of a 1970'due south cookbook." It's sadly true. But information technology doesn't change the fact that the cake is downright amazing.

Combine points one and ii: No more lxx's food pics. Need. More than. Food. Props.

But on to the subject of this recipe post: Peanut butter lovers – this is definitely THE cake for yous!

Is it good? Oh, it's adept alright. And then good that it comes with a warning label: This peanut butter cake is extremely rich. Like if you eat the whole thing in one sitting you may experience cardiac arrest. And we really don't want that to happen. And then swallow in moderation just.

I created this cake by way of asking from Elizabeth via the Make a Request! link. She asked me if I would create a peanut butter cake that is "moist, peanuty and delicious," like the kind she enjoyed from her childhood. I didn't have whatever more data than that to go on. Sheet cake or layered? Frosting or glaze? Moist crumb or goopey? So many options. At get-go I was thinking along the lines of a peanut butter layered cake with a hot dear coat drizzled over it and left to seep down into the block, resulting in a super moist, slightly goopey texture. Then maybe even add a layer of peanut butter frosting on top. I may still get effectually to creating that. In the stop I settled for the more traditional version: A peanut butter layer cake with a rich peanut butter frosting. I went for oil instead of butter because oil makes cake squeamish and moist whereas butter tends to dry out it out. Buttermilk besides does wonders for creating a soft and moist crumb. So we've got both in hither!

Note: If you want to cut back on calories (and save yourself some work), bake the cake in a 9X13 cake pan as a canvas block and make half the amount of frosting to keep top (the "death factor" in this cake lies primarily in the frosting).

Besides, for an even more moist, "goopier" version, see notes in recipe box. I haven't actually tried this, merely conceptualized it in my mind, but I think it volition work wonderfully :)

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How to Make Peanut Butter Block

Alright, let's become to that block!

Combine the brown saccharide, oil, and peanut butter in a large mixing basin.

Vanquish until combined and add the eggs and vanilla extract. Continue to beat until combined.

In a medium basin, sift the flour, baking powder, baking soda and table salt.

Alternately add the flour and buttermilk, beating but until combined. Practice not over-beat or the cake will be dense and dry. It'south okay if there are a few small lumps of flour.

Grease a 9×3 inch round baking pan and pour the batter in. (I used ix×iii – a 9×2 inch pan should be fine, also). I use the hand-forged aluminum pan by Magic Line, made in the USA.Love it!

Broil in a preheated oven at 350 degrees F for about 30 minutes or until a toothpick inserted into the middle comes out "moist" – not moisture with concoction, simply moist. Be careful non to over-bake or the cake will exist dry.

Let the cake sit in the pan for 5 minutes earlier inverting information technology onto a wire rack to cool completely. The cut the cake in half.

Now permit'south make the frosting:

Identify the peanut butter and butter in a big mixing bowl. Cream the two together until smooth.

Add the powdered sugar one cup at a time. Add the heavy cream a petty at a time until the frosting becomes a spreadable consistency. Notation: This is a fairly strong frosting. Exist sure to continue information technology at room temperature or will be stiffen even more than.

Note: For a chocolate frosting, simply add a couple of tablespoons of good quality cocoa powder.

Spread the lesser half with frosting, frosting downwards the sides as well.

Identify the elevation layer on top. Ignore the picture. I accidentally put it on wrong and I didn't want to try and pick information technology up again. The top cake layer should accept been put on upside downwardly so that the pinnacle edges don't slope down.

Spread the frosting on the top layer and down the sides.

This is where you can now go creative with your cake decorating skills. Piping, crumbled up Reese's Peanut Butter Cups, you lot name information technology. My 3 year erstwhile was eagerly waiting for me to take him and his baby sister to Petco to see the animals, so I kept it unproblematic.

Another variation: Pour some chocolate ganache over it for some ultra decadence!

Oh, I forgot to mention. I faced a serious claiming here. You'll recall from my Peanut Butter Sandwich Cookies With Nutella Marshmallow Foam Cheese Frosting that I absolutely LOVE the combination of peanut butter and Nutella. I probably stood at my kitchen table staring at this jar of Nutella for a good 10 minutes, debating whether or non to add some to the frosting or perchance swirl some into the batter. Or a swirled peanut butter Nutella frosting… Oh, it was and then difficult deciding what to do! In the end I decided to stick to the archetype peanut butter cake. But I mention this considering you may determine to add some Nutella – it'southward a delicious option.

Savour!

Simply the best peanut butter block ever! Check out all the rave reviews in the comments below and then give information technology a try to experience information technology for yourself!

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BEST Peanut Butter Cake

Simply THE best peanut butter cake Always!

Prep Fourth dimension 30 mins

Cook Fourth dimension 30 mins

Full Time 1 hr

Course Dessert

Cuisine American

Servings 10

Calories 597 kcal

For the Cake:
ane 1/2 cups all-purpose flour
two teaspoons blistering powder
1/2 teaspoon baking soda
ane/2 teaspoon salt
1/3 cup kokosnoot oil , at room temperature or oil of choice (I employ kokosnoot oil). Note: Oil yields a moister block than butter
ane/iii cup natural unsweetened peanut butter
1 cup brown saccharide
2 large eggs
one cup buttermilk (can substitute i cup milk with 1 tablespoon white vinegar or lemon juice stirred into it. Let it sit for five-ten minutes then utilize every bit recipe directs)
1 teaspoon vanilla extract
For the Frosting:
1 loving cup natural unsweetened peanut butter (if using regular peanut butter which has lots of carbohydrate in it, cut back a piddling on the brown carbohydrate)
one/2 cup unsalted butter , softened
3 cups powdered (confectioner'south) saccharide (tin can apply less if preferred)
up to 1/two cup heavy foam , at room temperature

Preheat the oven to 350 degrees F.
In a medium bowl, sift the flour, blistering powder, baking soda and common salt. Set aside.

In a big mixing basin, add the peanut butter, oil, and brownish sugar. Shell until combined and flossy. Add the eggs and vanilla extract and shell only until combined.

Alternately add the flour and buttermilk to the wet mixture, beating just until combined. Exist conscientious not to over-crush or the cake will be dumbo and dry. A few small lumps of flour is fine.
Grease a 9X3 inch round baking pan (I employ Magic Line pans). Cascade the batter into the pan.

Broil for about 30 minutes or until a toothpick inserted into the middle of the cake comes out moist (not wet with batter merely moist. If the toothpick is dry, the cake is over-baked and will exist dry). Permit the block sit in the pan for 5 minutes, and then invert the cake onto a wire rack to absurd completely.
To Make the Frosting: In the meantime identify the peanut butter and butter in a large mixing bowl. Beat until smooth and creamy. Add the powdered carbohydrate one cup at a time, continuing to shell. Add the heavy cream until y'all reach a spreadable consistency. (Note: This is a fairly stiff frosting.)

Cut the cooled cake in half horizontally. Frost the lesser half of the cake and down the sides. Place the top layer of the cake, upside down, on top of the bottom layer. Frost the top layer and downwardly the sides.

To cutting back on calories (and save yourself some work), bake the cake in a 9X13 block pan as a sheet cake and make half the amount of frosting to go on top. Also, for a more moist and goopey version, prepare the sheet cake. In a modest saucepan bring 1/4 cup dearest, one/4 loving cup brown sugar and 2 tablespoons of butter to a boil. Remove from oestrus. Poke some holes throughout the sheet cake and drizzle the beloved coat evenly over it. Allow to cool completely and then frost (recollect, half the recipe amount for the frosting). Note, I oasis't actually tried this version, simply conceptualized it in my heed, only I think information technology would piece of work ;) Notation: For chocolate frosting, add a couple of tablespoons of good quality cocoa powder.
*Variation: Add Nutella to the frosting
*Another variation: Pour some chocolate ganache over it for ultra decadence!