Old Fashioned Peanut Butter Cake

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1 1/4 cup Peanut butter, smooth

• Baking & Spices

  • 4 cups All-purpose flour
  • 1 1/2 tsp Baking powder
  • 1 tsp Baking soda
  • 1 1/2 cups Brown sugar, packed light
  • 5 cups Powdered confectioner's sugar
  • 1 tsp Salt
  • 2 1/2 tsp Vanilla

• Oils & Vinegars

  • 1/2 cup Oil

• Dairy

  • 4 stick Butter, unsalted
  • 1 1/2 cups Buttermilk

Found on goodiegodmother.com

Ingredients

• 1½ cups (320 g) packed light brown sugar
• 1 stick (4 ounces, 113 g) unsalted butter, softened
• ½ cup (135 g) smooth peanut butter
• 2 large eggs
• ½ cup (99 g) oil (vegetable, canola, avocado, any neutral oil)
• 1½ cups (672 g) buttermilk
• 1½ tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 4 cups (480 g) all-purpose flour
• 2 tsp vanilla extract
• 3 sticks (12 oz, 339 g) unsalted butter, softened
• ⅔ cup (178 g) smooth peanut butter
• 5 cups (568 g) sifted powdered (confectioners) sugar
• ½ tsp vanilla extract

Directions

• Preheat your oven to 350 F (177 C, gas mark 4). Butter and line two 8 round baking pans with parchment paper. Set aside.
• Cream together the butter, sugar, and peanut butter in a mixing bowl on medium speed for about 1 minute until light and fluffy. Scrape the sides of the bowl.
• Add the eggs, one at a time, scraping the bowl after each addition. Stir in the vanilla extract.
• Sift together the dry ingredients in a separate bowl, then add ⅓ to the peanut butter mixture, add half the buttermilk, another ⅓ of the flour, the rest of the buttermilk, and the last bit of the dry ingredients. Stir until just combined.
• Divide the batter evenly between the cake pans. Bake for 35-45 minutes until a tester comes out clean and the center of the cake lightly springs back when touched.
• Allow the cakes to set in the pan for 10 minutes before inverting onto a cooling rack to cool completely.
• In a clean mixing bowl, cream the butter and peanut butter until light and fluffy. Scrape the sides of the bowl.
• Add the vanilla extract. Stir in the powdered sugar, one cup at a time, scraping after each addition. The frosting is naturally rather thick, but if you need to thin it, add a little heavy cream.
• Decorate your cake and enjoy!