Peanut Butter Cake

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  • IngredientsPeanut Butter Cake
  • 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, plus more for the pan
  • 2 3/4 cups all – purpose flour, sifted, plus more for the pan
  • 1/2 cup +1/4 cup creamy peanut butter
  • 4 large egg
  • 1/2 cup +1/4 cup buttermilk, at room temperature
  • 2 cups granulated sugar
  • 1/2 cup water
  • 1 tablespoon baking powder
  • 1 teaspoon pure vanilla extract
  • 1 cup confectioners’ sugar
  • 1/4 cup dry roasted peanuts, chopped


  1. Preheat oven to 350°F.
  2. Butter and flour a 12 cup Bundt or 10 inch tube pan.
  3. Using an electric mixer beat the butter and 1/2 cup peanut butter in a large bowl until smooth. Add the eggs and 1/2 cup buttermilk and beat until just combined.
  4. Turn off the mixer. Add the flour, granulated sugar, water, baking powder and vanilla, and mix on a very low speed just until Incorporated, 30 seconds. Increase the speed to medium and beat until smooth and creamy, about 2 minutes. Transfer the batter to the prepared pan.
  5. Bake at 45 minutes, then reduce the temperature to 325°F and bake till a wooden toothpick inserted into the center comes out clean, 10 – 15 minutes more. Let the cake cool in the pan for 10 minutes, then turn out on a wire rack to cool completely.
  6. In a small bowl, combine the confectioners’ sugar, peanuts, the remaining 1/4 cup peanut butter and remaining 1/4 cup buttermilk. Pour mixture over the cake just before serving.
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