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17Ingredients
60Minutes
340Calories
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Ingredients
US|METRIC
24 SERVINGS
- 2 cups all purpose flour
- 2 cups granulated sugar
- 1 tsp. baking soda
- 1 tsp. salt
- 1/2 cup unsalted butter
- 1 cup water
- 1/2 cup peanut butter (not natural)
- 1/2 cup vegetable oil
- 2 large eggs (room temperature)
- 1/2 cup buttermilk (room temperature)
- 1 tsp. vanilla extract
- 1/2 cup unsalted butter
- 1/2 cup creamy peanut butter
- 6 Tbsp. buttermilk
- 1 tsp. vanilla extract
- 3 cups confectioner's sugar (sifted)
- roasted peanuts (about 1/2 cup)
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NutritionView More
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories340Calories from Fat160 |
| % DAILY VALUE |
| Total Fat18g28% |
| Saturated Fat7g35% |
| Trans Fat0g |
| Cholesterol40mg13% |
| Sodium220mg9% |
| Potassium105mg3% |
| Protein5g |
| Calories from Fat160 |
| % DAILY VALUE |
| Total Carbohydrate42g14% |
| Dietary Fiber<1g4% |
| Sugars33g |
| Vitamin A6% |
| Vitamin C0% |
| Calcium2% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(5)
Christine 3 years ago
Love this cake! Easy & delicious. Followed recipe except reduced white sugar and replaced with a little brown sugar. Yum!
Shundrola Fuller 4 years ago
I love this recipe! I’ve always been a fan of peanut butter since I was a child. Making this cake brought back so many memories. Now I’ve introduced it to my kids and they love it as well so Thanks A Lot!!!
Kiara 4 years ago
I’m not a huge peanut butter fan, but my husband always requests peanut butter cakes for his birthday so I gave in and chose this recipe. The process is really interesting, you boil the wet cake ingredients and the frosting is also boiled. The cake is really, really good after it’s sat in the fridge overnight. The frosting reminded me of peanut butter fudge after it had fully cooled, which I really liked. The cake was moist as well. I would make this recipe again and I’m also considering making the frosting again by itself to see if I can make fudge out of it!
Trisha Yamada 4 years ago
This is hands down one of the BEST cakes I have ever made. I’m not even a fan of peanut butter, but baked into this cake I am. I followed the directions and had no issues making this cake. I did have one tiny substitute because I didn’t have peanuts to top the cake so I used chopped cashews.
Kelly 5 years ago
This is one of the best cakes I’ve ever had. I recently made it for my dad’s birthday (he LOVES peanut butter), and it was a huge hit. The cake is moist, and the salty/sweet levels are perfect. I followed the directions exactly and would not change a thing.