North Carolina is famous for it's peanuts, and this decadent peanut butter cake beautifully celebrates them. A moist oil and buttermilk based cake creates a dense and delicious crumb perfect for any peanut butter lover!
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For the Cake:
2 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1/2 cup crunchy peanut butter (do not use natural)
1 cup water
1 stick unsalted butter
1/2 cup canola oil
1 teaspoon vanilla extract
2 large eggs, at room temperature, slightly beaten
1/2 cup buttermilk, at room temperature
For the Frosting:
1 stick salted butter, softened
1/2 cup creamy peanut butter
6 tablespoons buttermilk
1 teaspoon vanilla
3 cups powdered sugar
Technique:
Preheat oven to 350 degrees.
Prepare a 9 x 13 inch pan with cooking spray or butter.
In a bowl whisk together flour, sugar, baking soda, and salt.
In a sauce pan over medium heat add water and butter. Bring mixture to a low boil and then remove from heat. Sir in crunchy peanut butter and oil until well incorporated. Then mix in eggs, buttermilk, and vanilla.
Pour moderately heated batter into flour mixture until incorporated.
Pour the loose batter into the previously prepared sheet pan and spread evenly.
Bake at 350 degrees for 45 minutes.
For the Frosting:
Bring butter, peanut butter, and buttermilk to a boil.
Remove from heat and slowly whisk in vanilla then powdered sugar.
Spread hot frosting over the warm cake, let cool and then cut into bars.
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