Double the peanut butter and double the fun
This cake is not for peanut butter lovers. This cake features a moist peanut butter crumb, topped with a creamy peanut butter frosting and sprinkled with roasted peanuts. This cake is like having double the amount of peanut butter and actual peanuts. It’s the perfect recipe for those who love sweet and salty spreads. This cake is a great representation of sweet and salty, and it tastes just like Grandma’s simple, but delicious, cake.
Serves 12
10m prep time
40m cook time
INGREDIENTS
FOR THE CAKE:
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter
1 cup water
1/2 cup creamy peanut butter
1/2 cup vegetable oil
2 large eggs, at room temperature
1/2 cup milk, at room temperature
1 teaspoon vanilla extract
FOR THE FROSTING:
1/2 cup (1 stick) unsalted butter
1/2 cup creamy peanut butter
6 tablespoons milk
1 teaspoon vanilla extract
3 cups powdered sugar
1/2 cup roasted peanuts, for topping
PREPARATION
Preheat oven to 350°F and grease a 9×13-inch pan with butter or nonstick spray.
In a large bowl, whisk together the flour, sugar, baking soda, and salt. Set aside.
In a large saucepan, heat the butter and water until it comes to a boil. Remove from heat and whisk in peanut butter and oil until smooth.
Let cool 2 minutes, then whisk in eggs, milk, and vanilla until well incorporated.
Add to dry ingredients and mix until smooth. Pour batter into prepared pan and bake until a toothpick inserted into the center comes out clean, 40-45 minutes.
Set pan on a wire rack to cool while you make the frosting:
To a medium saucepan, add the butter, peanut butter, and milk and bring to a rolling boil.
Remove from heat and stir in vanilla, followed by powdered sugar, 1 cup at a time.
Whisk until smooth, reheating a bit if needed, then pour over cake. If frosting is stiff, add a bit more milk.
Working quickly, spread frosting evenly over cake and top with peanuts. Slice, serve, and enjoy!
