Peanut Butter Classic Cake (Print Version)
# Ingredients:
→ Cake Ingredients
01 -
1 cup buttermilk
02 -
2 large eggs
03 -
1 cup packed brown sugar
04 -
1 cup white sugar
05 -
1 cup smooth peanut butter
06 -
1/2 cup room temperature unsalted butter
07 -
1/2 teaspoon salt
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1/2 teaspoon baking soda
09 -
2 teaspoons baking powder
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2 cups plain flour
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1 teaspoon vanilla extract
→ Frosting Ingredients
12 -
1 teaspoon vanilla extract
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1/4 cup milk
14 -
3 cups powdered sugar
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1/2 cup creamy peanut butter
16 -
1/2 cup softened unsalted butter
# Instructions:
01 -
Turn your oven on to 350°F (175°C). Coat a 9×13 inch pan with butter and a dusting of flour.
02 -
Mix your flour, salt, baking soda, and baking powder in a mid-sized bowl. Keep it aside for later.
03 -
Using a big bowl, cream the peanut butter, unsalted butter, brown sugar, and granulated sugar until it looks fluffy and light.
04 -
Beat the eggs into the creamed mixture one at a time. Then swirl in the vanilla.
05 -
Add flour mix into the wet mixture bit by bit—swap between the flour mix and buttermilk. Start and finish with the dry mix. Stir just until it's blended.
06 -
Pour the mix into your pan. Spread it evenly. Bake 30-35 minutes. It’s ready when a toothpick comes out clean from the middle.
07 -
Place the cake pan on a wire rack and let the cake completely cool.
08 -
To whip up the frosting, beat the peanut butter and softened butter until smooth. Gradually mix in the powdered sugar, milk, and vanilla. Keep beating until nicely fluffy.
09 -
Spread the frosting over the fully cooled cake. Cut into pieces and enjoy!
# Notes:
01 -
Don’t have buttermilk? Mix regular milk with a splash of vinegar or lemon juice.
02 -
Let the cake cool all the way first; frosting may melt if it’s warm.