Ingredients
Peanut Butter Cake
7 ounces butter
5 ounces creamy peanut butter
7 ounces white sugar
5 ounces soft brown sugar
6 eggs
12 ounces sifted flour
4 teaspoons baking powder
2 teaspoons vanilla extract
Peanut Butter Frosting
22 ounces creamy peanut butter
18 ounces Mascarpone
1 cup sifted powder sugar
2 teaspoons vanilla extract
¼ or more cup milk to reach desired consistency
1 cup creamy or crunchy peanut butter for the decoration
4 tablespoons creamy or crunchy peanut butter for frosting cake layers
2 tablespoons of crushed salted peanuts for garnish
Peanut Butter Caramel Sauce
1/4 cup butter
1 cup brown sugar
1/2 cup heavy cream
pinch of salt
1/3 cup creamy peanut butter
Directions
Active time: 2 hours
By Cristina Riches, Bird's Party
Peanut Butter Cake
In a mixer fitted with a paddle attachment, beat together butter, peanut butter, vanilla and sugars until creamy. Add vanilla, and slowly add one egg at a time, beating until well combined. Stir in the flour and baking powder with a large metal spoon. Divide the batter into 3 eight inch greased, round cake pans lined with parchment paper. Bake at 180 degrees Celsius or 356 Fahrenheit for 20-24 minutes or until a skewer inserted into the center comes out clean. Let cakes cool down completely in the pan, before removing and leveling.
Peanut Butter Frosting
In a mixer fitted with a whisk attachment, combine peanut butter, Mascarpone, sugar and vanilla until creamy. Add the milk and beat until you have a smooth frosting. Refrigerate the frosting until ready to use.
Peanut Butter Caramel Sauce
Add the butter, brown sugar, salt and cream to a saucepan and bring to a simmer on medium to low heat for about 5 minutes, stirring constantly.Add the peanut butter and continue to stir on a medium heat for another 5 minutes. Remove the caramel from the heat and let it sit at room temperature until completely cool.
Decorate The Cake
Place a first cake layer onto a serving dish and spread two tablespoons of peanut butter on top. Add a generous layer of peanut butter frosting, smooth it out with a pallet knife and top with another cake layer. Add another two tablespoons of peanut butter and more frosting, then top with last cake layer. Make sure all three layers are straight, then crumb coat the top and outsides of the cake. Smooth the frosting with a smooth cake scraper or palette knife. Freeze the cake for about ten minutes, then repeat the frosting process to completely cover the cake. Place cake in the freezer for another 10 minutes before adding the caramel sauce. Ensure your caramel sauce is completely cool yet still pourable. Place it inside a squirt-bottle and drizzle on top and side of the cake. Pipe swirls of your favorite peanut butter on top of the cake and add a few crushed peanuts on top.
Nutrition information per serving:
Calories: 290
Fat: 21g
Trans fats: 0 g
Cholesterol: 30 mg
Carbohydrate: 21 g
Protein: 8 g
Sodium: 115 mg