Peanut Butter Cake
A gorgeous peanut butter cake made with deep roast, crunchy peanut butter and finished with a peanut butter buttercream.
Ingredients
For the cake
- 100 g unsalted butter
- 200 g crunchy peanut butter I like Mani Life's Deep Roast Crunchy
- 250 g light muscovado sugar
- 3 large eggs
- 125 g Greek yoghurt
- 2 large bananas mashed
- 1 tsp vanilla bean paste
- 250 g self-raising flour
- 1 tsp baking powder
- 2 tsp ground sweet cinnamon
- 1 tsp ground nutmeg
For the frosting
- 330 g unsalted butter
- 75 g peanut butter
- 650 g icing sugar sifted
- 2 tsp vanilla bean paste
- 3 tbsp double cream or milk
For the topping
- Handful of salted peanuts roughly chopped
- Handful of Joe & Seph's Peanut Butter Popcorn
Instructions
For the cake
- Preheat the oven to 180C / 350F / 160C fan. Butter and line 3 x 7-inch cake tins with parchment paper.
- Beat the butter, peanut butter, sugar and 1 egg until pale and creamy.
- Mash your bananas and add them to the mixture, along with the remaining 2 eggs, yoghurt and vanilla. Mix again, then add the flour, baking powder and spices. Mix until just combined.
- Using electric scales to weight out the mixture, divide the batter between the three tins. Bake on the middle shelf for 35-40 minutes until the sponge is golden and springy. Insert a skewer or cake tester into the centre – if it's ready, your skewer should come out clean.
- Leave to cool in the tins for 20 minutes, then turn out onto wire racks to cool completely.
To make the buttercream
- Beat the butter using electric whisks or a stand mixer until pale and smooth. Add the peanut butter and mix again.
- Sift in the icing sugar, and place your stand mixer on its lowest speed to avoid icing sugar going everywhere! Add the vanilla paste and cream, then beat again.
To assemble the cake
- Level out the tops of your cakes using a cerated knife or cake leveller, then use ~third of the icing to sandwich the layers together and coat the cake in a thin layer of icing. This is called a crumb coat and will help you ice your cake neatly. Place in the fridge for at least 30 minutes.
- Once your cake has chilled and the icing is slightly firmer, use about 3/4 of the remaining icing to cover the cake. Use a palette knife to give your cake a clean, smooth finish. Place the other quarter in a piping bag fitted with a star nozzle.
- Pipe the remainder of the buttercream across the top of the cake in stars, add a few roughly chopped peanuts and a handful of peanut butter popcorn.
