Servings: 12 people
Calories: 320kcal
Cost: $10
Equipment
- Spacious mixing bowl
- Whisk or electric mixer
- Offset spatula
- 15x10x1-inch baking pan
- Medium saucepan
Ingredients
- 1 cup unsalted butter
- 2 large eggs
- 1/2 cup buttermilk
- 1/4 cup creamy peanut butter
- 1 teaspoon baking soda
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup water
- 1/2 cup whole milk
Instructions
- Preheat your oven to 350°F (175°C) and grease a 15x10x1-inch baking pan.
- In a mixing bowl, whisk together flour, granulated sugar, baking soda, and salt.
- In a medium saucepan, combine water, butter, and peanut butter; heat until boiling.
- Pour the hot mixture into the dry ingredients and stir until smooth.
- Add eggs, buttermilk, and vanilla extract; mix until well-blended.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 18-22 minutes until a toothpick comes out clean.
- For frosting, melt butter and peanut butter; stir in whole milk and vanilla.
- Gradually whisk in powdered sugar until smooth.
- Pour the warm frosting over the cake immediately after baking and spread.
Notes
For a dairy-free option, use vegan margarine and almond or oat milk. Store in an airtight container for up to 2 days at room temperature or refrigerate in warmer climates. For extra richness, lightly toast the flour before mixing. Experiment with different types of peanut butter for varied textures!
Nutrition
Calories: 320kcal | Carbohydrates: 47g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 40mg | Sodium: 160mg | Potassium: 130mg | Fiber: 1g | Sugar: 32g | Vitamin A: 460IU | Calcium: 30mg | Iron: 1mg
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