Meal Planning
More Tools
About Yummly
®/™©2024 Yummly. All rights reserved.
Add to Meal Planner
Ingredients
US|METRIC
4 SERVINGS
- 3 1/4 cups all purpose flour
- 3 cups granulated sugar
- 2 1/2 tsp. baking powder
- 1 tsp. salt
- 1/2 cup unsalted butter (room temperature, 1 stick)
- 1/2 cup Jif Peanut Butter (creamy)
- 2 tsp. vanilla extract
- 1 cup egg whites (or about 7 egg whites)
- 1 1/2 cups buttermilk (room temperature)
- 1/8 cup vegetable oil
- 1 1/2 cups all purpose flour
- 1 1/4 cups granulated sugar
- 1/2 tsp. salt
- 3/4 tsp. baking powder
- 1/2 tsp. baking soda
- 2 large eggs (room temp)
- 1/2 cup unsalted butter (room temp, 1 stick)
- 1/2 cup hot water
- 1/2 cup buttermilk (room temp)
- 1/2 cup unsweetened baking cocoa
- 1 1/2 cups unsalted butter (room temperature)
- 1/2 cup Jif Creamy Peanut Butter
- 8 cups powdered sugar
- 1 tsp. salt
- 1/3 cup heavy cream
- 1/2 cup unsweetened baking cocoa (to be added at the end to ½ of the finished buttercream)
- chocolate almonds (Candy coated)
- green gel food coloring
- 1/2 cup granulated sugar
Did you make this?
Add All to Shopping List
Add to Meal Planner
Directions
- Preheat oven to 350 degrees.
- Begin by making the peanut butter cake layers:
- 1. Line two, 10-inch round cake pans with parchment rounds, and place a flower nail upside in the center of each pan (helps the layers bake more evenly and quickly). Grease the sides of the pan and the flower nail with non-stick cooking spray.
Notes
Add Note
Jot it down
Subscribe to Yummly to add notes