Peanut Butter Cake with Peanut Butter Frosting

peanutbuttercake - Peanut Butter Cake


2 c flour 2 c white sugar

1 t baking soda 1 t salt

1 stick unsalted butter 1 c water

½ c peanut butter (not natural) ½ c vegetable oil

2 large eggs (room temperature) ½ c buttermilk (room temperature)

1 t vanilla extract


1 stick unsalted butter 1/2 c creamy peanut butter

1 t vanilla extract 3 c powdered sugar

6 T buttermilk (add a touch more if frosting too stiff)

Add above frosting ingredients together and mix well.

Cake Instructions:

1. Preheat oven to 350F

2. Spray 9×13 pan with cooking spray

3. Whisk together flour, sugar, baking soda, and salt. Set aside

4. Heat butter and water in small saucepan until it comes to a boil.

5. Take off heat and whisk in peanut butter and oil until smooth.

6. Let cool for a few minutes.

7. Whisk in eggs, buttermilk, and vanilla until well blended.

8. Pour batter into the prepared pan and bake for 40-45 minutes, until top is golden and toothpick comes out clean.

9. Set cake on cooling rack.

Frosting Instructions:

1. Put butter, peanut butter, and buttermilk in saucepan and bring to a full boil.

2. Take off heat and beat in vanilla and powdered sugar (add 1 cup at a time of powdered sugar)

3. Put back on warmer on gentle heat to rewarm it, stirring constantly, before pouring over cake.

4. If frosting is stiff and not pourable, add a little bit more buttermilk to thin it out.

5. Pour hot frosting over warm cake.

6. Work quickly because frosting sets up immediately.

7. Spread evenly over cake.

Serves 24