Peanut butter cake with peanut butter frosting
Preppy Kitchen · ♥ 8.7K likes · 280.3K views · 8 min video
Read about sheet cakes and traybakes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 113 g unsalted butter
- 198 g creamy peanut butter
- 240 ml water
Put the unsalted butter, peanut butter and water in a small saucepan.
Melting butter, peanut butter and water
Heat over medium low, stirring constantly about three minutes until smooth. Preheat the oven to 350.
- 240 g all-purpose flour
- 400 g sugar
- 1 tsp baking soda
- ½ tsp salt
Whisk the flour, sugar, baking soda and salt together in a big bowl.
- 2 whole eggs
- 120 ml milk
- 1 tsp vanilla
Add the room temperature eggs, the milk and the vanilla and mix about a minute until combined.
Add the peanut butter mixture and mix another minute until incorporated and smooth; scrape the bowl down.
Adding the peanut butter mixture
Pour the batter into the prepared pan and spread to the corners.
- ½–¾ cup chocolate chips
Variation: fold in chocolate chips or chopped chocolate, and add chocolate to the frosting too.
- 264 g creamy peanut butter
- 1 cup butter
For the frosting, cream the peanut butter and butter in a stand mixer on medium high about three minutes until smooth, light and fluffy.
Whipping the peanut butter frosting
- 2 cup powdered sugar
- 2 tsp vanilla
Add the powdered sugar one cup at a time on low, with the vanilla, then mix on high one minute until fluffy.
Sweetening the frosting
Whip the rested frosting with a spatula to break up the air bubbles and restore a silky consistency.
Frosting the cake