Yay! Today is the day to celebrate! And nothing’s better than to have some extreme (and I mean, extreme) peanut butter cake!
I love this day! Not only because I LOVE peanut butter…more than chocolate. It’s true. But because it happens to land on MY birthday. So I thought I’d bake a moist, tender, peanut buttery cake topped with creamy peanut butter frosting to devour.
The reason this peanut butter cake is so delicately moist, is because of the buttermilk. This cake will literally MELT in your mouth! And the peanut butter frosting has cream cheese in it to balance out all the peanut butter. But really, there’s no such thing as TOO much peanut butter, right?
Making a cake from scratch should not be intimidating at all. Just follow the instructions and more importantly, ALWAYS read the recipe thoroughly before starting. With any recipe, for that matter.
In a medium size bowl, whisk all the dry ingredients together: 2 and a half cups all-purpose flour; 1 and 1/4 cup sugar; 1 and 1/4 teaspoon baking soda; 1 teaspoon baking powder; 1/4 teaspoon salt…set aside.
In a liquid measuring cup mix together, 1 cup buttermilk, add two eggs and 2 teaspoons vanilla. Whisk together to break the yolks. Also, set aside.
In a large mixing bowl, put in half a cup of butter-flavored shortening and 1 cup of creamy peanut butter. Mix very well for about 1 minute. (You want to make sure it is well blended.)
Now, this is where you start blending it all together into some amazing yummy-ness!
Once the peanut butter and shortning is mixed, start alternating the dry ingredients and the wet ingredients. Scrape down the sides and bottom and give it one more little blend around to make sure everything is incorporated. But do not over mix…the flour will make the batter tough.
As you can see, the batter is very thick. I dare you NOT to lick the spoon clean!
Spray your pans and cut some parchment paper to fit into the bottom. Equally distribute the batter into 3 (5 inch) round or 2 (9 inch) round pans. Spread the batter evenly. Put in a preheated 350 degrees oven. Bake for 25-27 minutes. Check it at 25 minutes with a toothpick inserted in the middle. If it comes out clean…pull them out and let the cakes cool for 10 minutes. Then use a knife around the edges of the pan to loosen the cake then tip them out gently. Cover and cool…then frost!
To make the ever so creamy frosting…just blend together 1 full package of cream cheese (softened) and 1 cup of creamy peanut butter. Mix until you no longer see the cream cheese. Add 1/4 cup of heavy whipping cream and mix while adding the 3 cups of powdered sugar…1 cup at a time. If you want the consistency to be thicker, add 1/4 cup of powdered sugar at a time. Layer and frost.
This will absolutely calm the cravings of the biggest peanut butter lover!
It’s just some amazing peanut buttery bliss!
- 1 cup creamy peanut butter
- ½ cup butter-flavored shortening
- 1 cup buttermilk
- 2 eggs
- 2 teaspoons vanilla
- 2 and ¼ cup all-purpose flour
- 1 and ¼ cup sugar
- 1 and ¼ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ salt
- 1 (8 ounce) package cream cheese
- 1 cup creamy peanut butter
- ¼ cup heavy whipping cream
- 1 teaspoon vanilla
- 3 cups powdered sugar
- Preheat oven to 350 degrees.
- In a medium size bowl, whisk all the dry ingredients together. Set aside.
- In a large mixing bowl, put in butter-flavored shortning and creamy peanut butter. Mix very well for about 1 minute. You want to make sure it is well blended.
- Once the peanut butter and shortning is mixed, start alternating the dry ingredients and the wet ingredients. Scrape down the sides and bottom and give it one more little blend around to make sure everything is incorporated.
- Do not over mix…the flour will make the batter tough.
- Divide into sprayed 3 (5 inch) or 2 (9 inch) round cake pans with parchment paper cut to fit inside the bottom.
- Bake for 25-27 minutes.
- Let cakes cool. Then frost.
- For the Peanut Butter Frosting:
- Cream together the peanut butter and softened cream cheese.
- Add ¼ cup of heavy whipping cream and mix while adding the powdered sugar…1 cup at a time.
- Layer and frost.