With a creamy peanut butter frosting and crunchy peanuts, this peanut butter cake really is over-the-top tasty.
This peanut butter cake can be baked and frosted in advance.
Wrap and refrigerate for up to four days or freeze for up to three months.
Credit:Caitlin Bensel; Food Styling: Emily Nabors Hall
Bring to room temperature before serving.
salted butter, softened
2cupsgranulated sugar
3large eggs
1cupcreamy peanut butter
2cups(about 8 1/2 oz.)
), softened
1/2cup(4 oz.)
Credit:Caitlin Bensel; Food Styling: Emily Nabors Hall
salted butter, softened
1/2cupcreamy peanut butter
1(16-oz.)
Spray a 13- x 9-inch pan with baking spray with flour; set aside.
Gradually add sugar, and beat until light and fluffy, about 5 minutes.
Add peanut butter; beat until smooth, about 1 minute.
Add dry ingredients:
Whisk together flour, baking soda, and salt in a medium bowl.
Add vanilla, and beat on low speed until incorporated, about 10 seconds.
Add cream, 1 teaspoon at a time, until frosting reaches desired consistency.
Frost cake:
Spread frosting over top of cooled cake, and sprinkle with peanuts.
