Triple Peanut Butter Cake for People Passionate about Peanut Butter
Hello, fellow peanut butter lovers!
I am so excited to share this recipe with you! Not only is is super peanut butterylicious but it also gives me to the opportunity to show you a few simple recipe modifications, that you can apply to your own recipes. The recipe is for Triple Peanut Butter Cake. Oh, yes, I said Triple! The cake is peanut butter, the filling is peanut butter, and the frosting… peanut butter! Plus, the sides of the cake are covered in cocktail peanuts or chocolate chips, if you can’t take that much peanut butter without some chocolate.
Note: This post may contain links to products that I am affiliated with. Meaning if you click a link or purchase something through the link I earn a small commission. Thank you for your support of EpicSweet!
Before we get into the recipe let’s talk about the modifications first. The peanut butter cake is a modification of my favorite devil’s food cake recipe. So, what did I change? Well, first I swapped out the cocoa powder from the devil’s food cake with peanut butter powder (whoever invented peanut butter powder, thank you!). The second thing I did was to replaced half of the melted butter with melted peanut butter. Thirdly: instead of adding instant coffee granules to the boiling water I added peanut butter powder. The fourth and final thing I changed was to replace the white sugar with brown sugar. The resulting cake is so moist and intensely peanut buttery… I could eat it just fine without any frosting.
Ingredients
For the Cake:
For the Filling (make a half batch for cupcakes):
For the Frosting:
full instructions please see : epicsweet.com
I am so excited to share this recipe with you! Not only is is super peanut butterylicious but it also gives me to the opportunity to show you a few simple recipe modifications, that you can apply to your own recipes. The recipe is for Triple Peanut Butter Cake. Oh, yes, I said Triple! The cake is peanut butter, the filling is peanut butter, and the frosting… peanut butter! Plus, the sides of the cake are covered in cocktail peanuts or chocolate chips, if you can’t take that much peanut butter without some chocolate.
Note: This post may contain links to products that I am affiliated with. Meaning if you click a link or purchase something through the link I earn a small commission. Thank you for your support of EpicSweet!
Before we get into the recipe let’s talk about the modifications first. The peanut butter cake is a modification of my favorite devil’s food cake recipe. So, what did I change? Well, first I swapped out the cocoa powder from the devil’s food cake with peanut butter powder (whoever invented peanut butter powder, thank you!). The second thing I did was to replaced half of the melted butter with melted peanut butter. Thirdly: instead of adding instant coffee granules to the boiling water I added peanut butter powder. The fourth and final thing I changed was to replace the white sugar with brown sugar. The resulting cake is so moist and intensely peanut buttery… I could eat it just fine without any frosting.
Ingredients
For the Cake:
- 1¾c. flour
- 1c. peanut butter powder
- 1t. baking soda
- 1t. baking powder
- 5T. melted butter
- 5T. melted peanut butter
- 3 eggs
- 1c. buttermilk
- 2T. pure vanilla extract
- 2c. brown sugar, packed
- ½t. salt
- 1c. boiling water
- 1T peanut butter powder
For the Filling (make a half batch for cupcakes):
- 2c. peanut butter
- 4c. powdered sugar
- 14oz. marshmallow creme
- 2t. pure vanilla extract
- 1c. butter, soft
- 2T. heavy cream
For the Frosting:
- 1½c. peanut butter powder
- 4½c. powdered sugar
- ½t. salt
- 2t. pure vanilla extract
- 1t. butter flavoring
- 1c. boiling water
- 1c. peanut butter
- 1¾c. vegetable shortening
- ¾c. cold butter, cut into cubes
- about 2c. cocktail peanuts
full instructions please see : epicsweet.com