Prep 15 mins
Cook 18 mins
Attention all peanut-butter lovers, I urge you not to pass this one up, this is a wonderful moist cake with delicious peanut butter frosting :) Servings are only estimated depending on the the size of the slices.
- 2 cups flour
- 1 cup white sugar
- 1 cup light brown sugar, packed (or use 2 cups white sugar)
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon cinnamon (optional)
- 1 cup water
- 3⁄4 cup butter, softened
- 1⁄2 cup smooth peanut butter
- 1⁄4 cup vegetable oil
- 2 eggs
- 1⁄2 cup buttermilk
- 2 teaspoons vanilla
- 1⁄2 cup butter, softened (no substitutes)
- 1 cup creamy peanut butter
- 4 cups confectioners' sugar
- 1⁄3 cup whipping cream, unwhipped (or use 18% table cream)
- 2 teaspoons vanilla
- Set oven to 350°F (oven rack set to second-lowest position).
- Line the bottom of a 10 x 15-inch jellyroll pan with parchment paper.
- In a large bowl stir together flour, sugars, baking soda, salt and cinnamon (if using).
- In a saucepan combine water with 3/4 cup butter; bring to a boil; remove from heat then stir in peanut butter and oil; mix until completely blended, then add/stir into the flour mixture until combined.
- In a bowl mix together eggs with buttermilk and vanilla until completely combined, then stir into the peanut butter/flour mixture until combined (batter will be thin).
- Spread the batter into prepared pan.
- Bake for 18-25 minutes or until cake tests done (watch closely this cake bakes quickly!).
- Cool cake in pan completely.
- For the frosting; in a large bowl beat butter with peanut butter and vanilla until light and fluffy.
- Beat in the whipping cream until combined.
- Add in 1/2 cup confectioners sugar to start then beat in the remaining confectioners sugar adding in more if necessary to achieve desired consistency.
- Spread over cooled cake.
Moist and delicious! This cake is very rich. We are all peanut butter lovers and loved this cake.
Made the frosting only for some peanut butter bars that had icky frosting. YUM!!!! You never let me down, Kitten. Thanks for a GREAT frosting, I will use often for cakes, bars, etc. :]
I just finish making the cake and thought it was fairly straight forward and easy. I cut out half a cup of the sugar and add double the baking soda. I thought it was still a little on the sweet side. Other than that, I followed the recipe to a T and was disappointed. My cake was a heavy and dense sheet, not fluffy at all. The cake was greasy and oily too. I doubt I'll make this cake again, but I gave 3 stars for any error on my part.