Go Back
–+ servings
Peanut Butter Cake

Peanut Butter Cake

Eric Wolitzky
This rich and tender peanut butter cake is layered with deep, nostalgic flavor and topped with a silky milk chocolate frosting.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 40 minutes
Waiting Time 3 hours
Total Time 4 hours 20 minutes
Course Dessert
Cuisine International
Servings 8 servings

Equipment

  • 1 x 10" (25cm) springform tray

Ingredients
 
 

  • 170 g unsalted butter
  • 1/4 cup vegetable oil
  • 170 g creamy peanut butter
  • 160 g light brown sugar
  • 100 g granulated sugar
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 3 eggs
  • 240 g all-purpose flour
  • 225 g buttermilk

For the milk chocolate frosting:

  • 343 g butter has to be room temp
  • 130 g confectioners' sugar
  • 65 g cocoa powder
  • 25 g light corn syrup
  • 1 ¼ tsp vanilla paste
  • 260 g milk chocolate
  • 1/4 tsp salt

Instructions
 

For the Cake:

  • Preheat the oven to 352°F (177°C) and position the rack in the middle of the oven.
  • Line the bottom of a 10-inch (25 cm) springform pan with parchment paper and lightly grease the sides with butter or oil.
  • In a small saucepan over medium heat, melt the butter. Take off the heat, and immediately whisk in the peanut butter and vegetable oil until evenly integrated. Leave in the pot to cool.
  • In the bowl of a stand mixer fitted with the whisk attachment, combine both sugars, baking powder, baking soda, salt, and eggs. Mix on low until just combined, then increase to high speed and beat until thick, fluffy, and pale—about 8 minutes.
  • Reduce the speed to low and slowly add the cooled peanut butter mixture. Mix until evenly incorporated.
  • Add the flour and mix until just combined. Scrape down the sides of the bowl, then add the buttermilk while the mixer is running on low.
  • Turn off the mixer and gently fold the batter a few times by hand to ensure it's smooth and fully combined.
  • Spread the batter out evenly in springform pan. Bake for around 30-35 minutes or until a cake tester comes out clean. Rotate halfway though the cooking time.
  • Set the cake aside to cool completely for at least 1 hour. Meanwhile, prepare the frosting.

Make the Frosting:

  • Melt the chocolate in the microwave on 50% power. Set aside to cool completely.
    Combine butter, sugar and cocoa in a mixer fitted with the paddle attachment. Paddle until completely smooth. Now paddle in the corn syrup and salt. Remove from the mixer and hand fold in the melted, cooled chocolate.

Assemble the Cake:

  • To assemble the cake, spread almost all of frosting over the cake and decorate with a spatula.
  • Refrigerate for 2 hours to set. Run a warm knife around the sides of pan and release.
  • Decorate with more of the frosting if you like and/or edible flowers.

Notes

Peanut Butter Cake
Peanut Butter Cake
Tried this recipe?Let us know how it was!