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Peanut Butter Cake

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Serves: 12

Prep time: 15 minutes

Total time: 2 hours 20 minutes (includes cooling)



¾         cup (1½ stick) unsalted butter at room temperature (plus extra for the pan)

2¾       cups all-purpose flour, sifted (plus extra for pan)

½         cup plus ¼ cup creamy peanut butter

4          large eggs

½         cup plus ¼ cup buttermilk at room temperature

2          cups granulated sugar

½         cup water

1          tablespoon baking powder

1          teaspoon pure vanilla extract

¼         cup dry-roasted peanuts, chopped

Heat oven to 350ºF. Butter and flour a 12-cup bundt or 10-in. tube pan. Using an electric mixer, beat the butter and 1/cup peanut butter in a large bowl until smooth. Add the eggs and 1/cup buttermilk and beat until just combined. Turn off the mixer. Add the flour, granulated sugar, water, baking powder and vanilla, and mix on a very slow speed just until incorporated, 30 seconds. Increase the speed to medium and beat until smooth and creamy, about 2 minutes. Transfer the batter to the prepared pan. Bake for 45 minutes, then reduce the temperature to 325ºF and bake until a wooden pick inserted into the center comes out clean, 10 – 15 minutes more. Let the cake cool in the pan for 10 minutes, then turn put on a wire rack to cool completely. In a small bowl, combine the confectioners’ sugar, peanuts, the remaining 1/4 cup peanut butter and remaining 1/4 cup buttermilk. Spoon over the cake just before serving.

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