The Old Fashioned Peanut Butter Cake has become a cult favorite at Southern potlucks. The hot peanutty frosting is poured directly onto the warm cake, which is then dusted with roasted peanuts. Simply divine.
We attempted to recreate the peanut butter cake for TODAY, and it held up. Baking used to be all about economies of scale. If you’re going to bake one cake, why not bake two? If you can bake two, bake three and we’ll freeze two. I had no idea how long Big Annie’s peanut butter cake had been sitting in the freezer for me. The one we made for TODAY was a little fresher, and it tasted just like the cake I remembered. You can’t go wrong with something baked with peanut butter, the sweet, frugal pantry staple.
This Peanut Butter Layer Cake has a lot of peanut butter in it, including the cake, frosting, and decorations. It’s a peanut butter lover’s dream cake!
This cake is made for those who adore peanut butter. It’s brimming with it! Peanut butter is used in the cake and frosting, and it is then topped with peanut butter chips and drizzled with more peanut butter ganache. The finished cake screams peanut butter and is delicious!
The cake itself is relatively simple. To begin, cream together the butter, sugars, and peanut butter. This cake contains both standard white sugar and brown sugar, which helps to intensify the peanut butter flavor.
MORE DELICIOIUS RECIPES HERE:
- 1 cup plus 2 tablespoons (255 g) softened unsalted butter
- 2 1/4 cup granulated sugar (450 g)
- 1 cup creamy peanut butter (256 g)*
- 1 teaspoon (13 g) vanilla extract
- 3 large (150 gram) eggs, room temperature
- 3 cup all-purpose flour (375 g)
- 1 tbsp (15 gram) baking powder
- 3/4 teaspoon (3.75 g) baking soda
- 3/4 teaspoon (4.5 g) salt
- 2 1/4 cup (540 g) room temperature whole milk
- Frosting with Peanut Butter
- Filling (Peanut Praline)
- Brown Sugar Candied Peanuts as a garnish
1. Heat the oven to 350°F (180°C). 3 (9-inch) round cake pans, sprayed with baking spray and dusted with flour Line the bottoms of the baking pans with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 4 minutes, scraping down the sides of the bowl as needed. Mix in the peanut butter and vanilla extract with a mixer on medium-low speed until smooth and well combined, stopping to scrape down the sides of the bowl. Beat in the eggs one at a time, until smooth and well combined after each addition.
3. In a medium mixing bowl, combine the flour, baking powder, baking soda, and salt. With the mixer on low speed, gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture, beating just until combined after each addition and stopping frequently to scrape down the sides and bottom of the bowl. Divide batter evenly between prepared pans (about 663 grams each) and smooth tops with a small offset spatula. Tap pans several times on a kitchen towel-lined counter to settle batter and release any air bubbles.
5. If desired, trim or level cooled cake layers. 1 cake layer should be placed on a serving plate. 12 cup (120 gram) peanut butter Fill a pastry bag with frosting and cut a 12-inch opening in the tip. Pipe a 12-inch-high border around the edge of the cake layer. Dollop half of the Peanut Praline on top. Spread the filling (about 375 g) evenly over the top of the cake layer, reaching the piped border. Place the second cake layer on top.
Pipe a 1/2-inch-high border around the edge of the cake layer. Dollop the remaining Peanut Praline on top. Filling should be spread evenly across the top of the cake layer until it reaches the piped border. Finish with the remaining cake layer. To make a crumb coat, spread a thin layer of frosting on the top and sides of the cake. Refrigerate for at least one hour.