PEANUT BUTTER CAKE

Ingredients

• Peanut Butter Cake
• 2 cups all-purpose flour or cake flour
• 2 cups granulated sugar
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 3/4 cup water
• 10 tablespoons butter salt
• ¾ cup creamy peanut butter
• 2 large eggs room temperature
• 3/4 cup buttermilk room temperature
• 1 1/2 teaspoon vanilla extract
• Peanut butter glaze
• 12 tablespoons unsalted butter
• 1 cup creamy peanut butter
• 2 cups powdered sugar
• ¼ cup milk
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

Instructions

Preheat oven to 350 degrees. Grease and flour a 15 x 10 inch jelly roll pan.
In a large bowl, mix together the flour, sugar, baking powder and salt.
Combine water and butter in a large pot and heat until butter melts. Make sure the pot is big enough to mix a cake.Add peanut butter until smooth. Remove from heat and allow to cool for 10-15 minutes, stirring several times.
Add just enough flour mixture to peanut butter mixture to get going. Add eggs, buttermilk and vanilla. Stir just enough to combine everything.Pour into the prepared pan and bake for 24-28 minutes or until a toothpick inserted into the center comes out clean. Remove the cake to a wire rack and allow it to cool completely before making the frosting.
Using a stand mixer fitted with the paddle attachment, beat the butter and peanut butter until smooth and creamy. Add powdered sugar in 1/2 cup portions, alternating with 1 tablespoon milk, beating at medium speed. Scrape bowl and beaters as needed.Add vanilla and salt. Continue beating until the frosting is light and fluffy, about 3-4 minutes.
Frost the completely cooled cake.

Notes

You can also bake this cake in a 9 x 13 inch baking pan, but the baking time will increase to about 35-40 minutes. Or bake in a half sheet pan, but this will shorten the baking time by a few minutes.
Allow the butter, peanut butter, and water mixture to cool for at least 10 minutes before continuing with the rest of the cake to prevent eggs from forming. cook in hot mixture.For the best cake and frosting texture, use good old non-separating peanut butter.
Do not bake the cake for too long. It’s ready when a toothpick inserted into the center comes out clean.
Due to the amount of milk this frosting contains, it is best to store the glazed cake in the refrigerator. Cover tightly and store in the refrigerator for up to 4 days.When baked in a jelly roll pan, this cake serves about 20 people. Therefore, it is the perfect dessert for potlucks and family gatherings.
Try adding mini chocolate chips to the cake batter or adding 2 tablespoons of good quality, unsweetened cocoa powder to the frosting.

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