Enjoy! When all the sugar is added increase the speed and mix for 2 more minutes. Step 2: Finely chop up the peanut … Let your cake cool completely before frosting. Slowly add the powdered sugar, 1/2 cup at a time, mixing well after each addition. At low-speed, add the flour mixture alternately with the buttermilk. This peanut butter cake recipe is an adaptation of my mom’s peanut butter sheet cake recipe and the recipe from Bake from Scratch cookbook. It is everything you want in a Reese’s peanut butter cake. Recipe originally published February 8, 2013. PRO TIP: I rarely sift my ingredients together, however, with this recipe, you want everything light and airy, it’s very important to sift the dry ingredients. This is such a yummy peanut butter treat that you can make for your beloved peanut butter fans, or as a special birthday cake idea! This cake does the sweet and salty thing justice and it feels like the kind of simple but delicious cake Grandma would have waiting to greet you as soon as you walked in the door. Sweet. If you’re here then you probably need a peanut butter cake in your life right now, and I guarantee you that this is the cake you’re looking for! Beat the frosting for several minutes, until it’s nice and fluffy. You can also change up the frosting flavors if you want to try something different.

Bake the cake and allow it to cool completely.

My little Danielle was born on the end of January and she is the cutest thing on earth with her chubby cheeks and big personality. Required fields are marked *, Hi There!

If needed, slowly add in a few more drops of heavy cream. In a large saucepan, heat the butter and water until it comes to a boil. It’s a great snack cake to have with your coffee.

Do NOT use wax paper. It’s so easy to use and has a longer shelf life than the refrigerated buttermilk.

It’s a classic cake at its best. Pour batter into prepared pan and bake until a toothpick inserted into the center comes out clean, 40-45 minutes. Bake cake 33-35 minutes or until a toothpick inserted in the middle comes out clean.

Let cool 2 minutes, then whisk in eggs, milk, and vanilla until well incorporated. When you’re ready to enjoy it, thaw it at room temperature. Stir at low-speed until well combined.

More →, © 2020 Shugary Sweets. You can also make your own buttermilk with milk and lemon juice. Serve at room temperature.

Step 1: Preheat oven to 350 degrees F. Grease one 9″ cake pan and line the bottom of the pan with parchment paper.

While it bakes, you put together the frosting, which starts on the stovetop as well. Spoon batter in the prepared pan and spread evenly.

Be careful not to overmix. Double the peanut butter, double the fun. Thank you so much!

See my disclosure policy for more info**. Use parchment paper for the bottom of your cake pan.

My name is Aimee and I’m the author here behind Shugary Sweets! Decorate with peanut butter cups. There’s definitely a thin line between enjoying a light, moist cake and a heavy, dense, dry cake. Slice, serve, and enjoy. (28g) unsalted butter, softened to room temperature, (1 stick/115g) unsalted butter, softened to room temperature. In a separate bowl sift together the flour, baking soda and salt. Thank you! To do this: add 1 tbsp.

Copycat Panera Broccoli Cheese Soup Recipe, The BEST Easy Seven Layer Cookie Bars Recipe.

If the answer is yes, then you need to make this peanut butter cake ASAP! Thank you for this wonderful recipe! You can skip them, but you’d be missing out if you did. Keep cake covered. And yes, “SHUGARY” is spelled correctly. In a large bowl, whisk together the flour, sugar, baking soda, and salt. Heat the butter and water in a medium/large saucepan until it comes to a boil.

Preheat oven to 350°F. For the printable recipe with measurements, scroll all the way down! Have you ever tried to freeze a cake? *Nutrition facts are an estimate and not guaranteed to be accurate. How to make Peanut Butter Cake. By clicking on them, or purchasing recommended items I may receive a small compensation. Whisk until smooth, reheating a bit if needed, then pour over cake. No need to mess with a layer cake here, just one perfect layer of Reese’s packed peanut butter cake! Try chilling the cake for a different texture and flavor.

Recipe adapted from The View From Great Island. Affiliate Disclosure:**There may be affiliate links in this post! Set aside. I have successfully frozen cakes and am here to tell you that yes, you can freeze this cake as well.

The candy tends to sink at the bottom if you don’t mix it with a little bit of flour. Bake for 40-50 minutes or until a toothpick inserted into the center of the cake comes out clean. Sprinkle crumble evenly over the batter. It has a strong peanut butter flavor, which is something I’ve been missing in other peanut butter cakes I’ve tried. Once that’s cooled a bit, you whisk in the eggs, milk, and vanilla…, … and then add it to the dry ingredients…. Bake your cake for 33-35 minutes or until a toothpick inserted in the center comes out clean.

Yum! Raise your hand if you have any peanut butter lovers in your life? I also like to call it Reese’s Peanut Butter Cake—It’s packed full of chopped candy and topped with a few extra Reese’s too!

No more box mixes!

A crunchy roasted-peanut topping is the "icing" on this cake.
Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator. Switch up the toppings you use. Step 1: Preheat oven to 350 degrees F. Grease one 9″ cake pan and line the bottom of the pan with parchment paper. Because with this cake we’re talking about a moist peanut butter crumb topped by a creamy peanut butter frosting topped by a sprinkle of roasted peanuts.

Please leave a comment on the blog or share a photo on Instagram. This easy Reese’s Peanut Butter Cake is so moist and delicious. Step 2: Finely chop up the peanut butter cups and then mix them with 1 tbsp. Simple. New favorite here!

Stupid question but would this recipe work if you made the cake as cupcakes? Set pan on a wire rack to cool while you make the frosting: To a medium saucepan, add the butter, peanut butter, and milk and bring to a rolling boil.

Stir and let sit for 5 minutes.

This delicious crumble is everything! It’s been a while since I last posted here because a tiny human being was keeping me busy 24/7.
My love for peanut butter cookies and peanut butter fudge forced me into making this delicious cake recipe!

Thaw at room temperature when you’re ready to enjoy. It’s light and moist and every few bites you get bits of chopped up Reese’s Peanut Butter Cups. I use both butter and oil for a delicious flavor (from the butter) and fluffy texture (from the oil).

Turn out onto rack, peel off parchment.

Turn it out onto a rack, and peel off the parchment paper. Thank you for supporting Shugary Sweets!


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