Antiquated Peanut Butter Cake is a past Southern potluck staple that is arrived at faction status. The hot peanutty frosting gets poured right onto the warm cake, and the entire thing gets showered with cooked peanuts. Simply heavenly.
On the off chance that you’ve at any point pondered, the proportion of endeavored plans to those that really make it onto the blog is around 3 to 1. That is to say that for each champ there are a couple of failures. The present fortunate victor is an astounding peanut butter cake that has been insulting me from a magazine cutting on my fridge entryway for quite a long time. I at long last handled it and now I’m a glad young lady.
I can’t envision there are such a large number of you out there who wouldn’t appreciate this older style sheet cake. I cherished every little thing about it. Beginning with the actual cake, peanut butter plans something magnificent for the surface. It’s not very sweet, simply the manner in which I like it, and very pillowy and sodden.
In the event that you’ve attempted my Brown Sugar Peach Cake or my Pumpkin Praline Cake, you may have a notion about this one. The frosting is cooked in a pot, and afterward in a real sense poured directly preposterous. It sets up quickly, practically like fudge or caramel. You need to work rapidly, yet your prize is that pan with a slender layer of nut icing sticking to the sides… Let’s simply say I remained there scratching it with a spoon for an embarrassingly looooong time.
The player is slim enough that you can whisk it up in a pan, no blender required. That makes this astonishing cake perilously simple to put together.
The more seasoned this blog gets, the more drawn out my top picks list gets, yet I’m looking at you straight without flinching when I say this cake is a treat. You’ll adore it, and it will work well for you on the off chance that you need a simple treat to bring anyplace this season. The 9×13 cake can serve up to 24 individuals, directly out of the container. Attempt it.
Ingredients
- 2 cups all purpose flour
- 2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 stick, or 1/2 cup unsalted butter
- 1 cup water
- 1/2 cup peanut butter, not natural
- 1/2 cup vegetable oil
- 2 large eggs room temperature
- 1/2 cup buttermilk room temperature
- 1 tsp vanilla extract
frosting
- 1 stick, or 1/2 cup unsalted butter
- 1/2 cup creamy peanut butter
- 6 Tbsp buttermilk, you might need a touch more if your frosting is too stiff
- 1 tsp vanilla extract
- 3 cups confectioner’s sugar sifted
- garnish
- roasted peanuts, about 1/2 cup
Instructions
- Preheat oven to 350F
- Spray a 9×13 pan.
- Whisk together the flour, sugar, baking soda, and salt and set aside.
- Heat the butter and water in a medium/large saucepan until it comes to a boil. Take off the heat and whisk in the peanut butter and oil until smooth. Let cool for a few minutes, then whisk in the eggs, buttermilk, and vanilla until well blended.
- Add the dry ingredients to the wet ingredients, and whisk until just combined.
- Pour the batter into the prepared pan and bake for 40-45 minutes, until the top is golden and a toothpick inserted in the center comes out clean. Set the cake on a cooling rack while you make the frosting.
- To make the frosting, put the butter, peanut butter, and buttermilk in a saucepan and bring to a full boil. Take off the heat and beat in the vanilla and powdered sugar, adding a cup at a time, until the frosting is smooth. I like to put it back on a gentle heat just to rewarm it, stirring constantly, before pouring over the cake. Note: if your frosting is very stiff and not pourable, add a little bit more buttermilk to thin it out.
- Pour the hot frosting over the warm cake, working quickly because the frosting sets up immediately. Spread evenly over cake.
- Garnish with peanuts.
notes and variations
- Make it chunky! Yes, of course, go ahead and use chunky PB for this cake. I would still use smooth for the frosting, but that’s your call.
Nutrition
Calories: 343kcal | Carbohydrates: 42g | Protein: 5g | Fat: 18g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 297mg | Potassium: 103mg | Fiber: 1g | Sugar: 33g | Vitamin A: 373IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
