Peanut Butter Snack Cake

Whip up this peanut butter cake with peanut butter frosting for a delicious snack loaded with peanut buttery flavor. 

 

I'm a big fan of peanut butter. I love it in desserts such as peanut butter and chocolate shortbread bars, peanut butter ice cream, peanut butter cups, peanut butter and jelly blondies, and even savory dishes such as beef satay with peanut sauce. 

The frosting on this cake is creamy and delicious, and the cake has plenty of peanut butter flavor. 

Tips for making peanut butter snack cake:

First, be sure to use regular creamy peanut butter in both the cake and the frosting. Natural peanut butter will separate, especially in the frosting. 

If you you have leftover buttermilk after making this cake, you can freeze it in portions for baking later. 

Be sure to sift the powdered sugar with a mesh sieve before beating it into the frosting mixture so that you don't have any lumps. 

To make this cake, first heat peanut butter and oil over a low heat until fully combined and creamy. Set it aside to cool and then combine an egg, buttermilk, and vanilla in a large mixing cup or medium bowl. 

In another bowl, whisk together flour, brown sugar, baking soda, baking powder, and salt. Pour the egg mixture into the flour mixture and mix with a hand mixer on low until just blended. Slowly add the peanut butter mixture to the bowl, beating on low until just combined. 

Spread the batter in a parchment lined pan and bake at 350 degrees F for 18 to 20 minutes. You cool the cake in the pan before frosting it. 

To make the frosting, combine butter, peanut butter, honey, and salt with an electric mixer until well blended. 

Next, add the powdered sugar a heaping tablespoon at a time, beating on medium until everything is blended and creamy. 

When the cake has cooled, spread the frosting over the cake and sprinkle with chopped honey roasted peanuts. 

Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is Little Everyday Cakes by Candace Floyd. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.

This year our book is Little Everyday Cakes - and our choices for May 2021 were ~ 

Siren's Chocolate Cake

• All That's Left Are The Crumbs
• My Recipe Reviews
• Sweet Sensations

Peanut Butter Snack Cake

• Making Miracles
• A Day in the Life on the Farm
• Karen's Kitchen Stories (you're here)
• A Little Bit of All Right

Sour Cream Coffee Cake with Coconut Streusel

• Camille Cooks
• Amandie Bakes

Peanut Butter Snack Cake

Yield: 12 servings

Author: Karen's Kitchen Stories

Whip up this peanut butter cake with peanut butter frosting for a delicious snack loaded with peanut buttery flavor.

Ingredients

For the Cake

• 3 tablespoons creamy peanut butter
• 3 tablespoons neutral oil
• 1 large egg, room temperature
• 1/2 cup buttermilk, room temperature
• 1/2 teaspoon vanilla extract
• 150 grams (1 1/4 cups) all purpose flour
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 159 grams (3/4 cup packed) light brown sugar

For the Frosting

• 1/4 cup unsalted butter, softened
• 1/4 cup creamy peanut butter
• 1 tablespoon honey
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla
• 3/4 cup powdered sugar
• 1/2 cup chopped honey roasted peanuts (optional)

Instructions

To Make the Cake

1. Heat the oven to 350 degrees F, spray a 8 inch by 8inch square cake pan with spray oil and line with parchment paper. 
2. In a small saucepan, heat the peanut butter and oil over medium heat, stirring constantly, until smooth. Remove from the heat. 
3. In a small bowl, whisk together the egg, buttermilk, and vanilla. 
4. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and brown sugar. Add the egg mixture and beat with an electric mixer on low until just combined. Drizzle in the peanut butter mixture while mixing on low until just incorporated. 
5. Pour the batter in the pan and smooth the top. Bake for 18 to 20 minutes. Cool the cake in the pan on a wire rack.
6. Top with the frosting and refrigerate the cake for 20 minutes so the frosting will set.
7. To serve, sprinkle with the chopped peanuts. 

To Make the Frosting

1. Beat the butter, peanut butter, honey, salt, and vanilla with an electric mixer until combined.
2. Add the confectioners sugar by heaping tablespoon while continuing to beat. Once you've added all of the sugar, beat until smooth. 

https://www.karenskitchenstories.com/2021/05/peanut-butter-snack-cake-cakeslicebakers.html

Karen's Kitchen Stories

Cake, peanut butter

Dessert

American

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