PEÂNUT BUTTER CÂKE
INGREDIENTS
Peânut butter câke
- 230 grâms (1 cup / 2 sticks) unsâlted butter, room temperâture
- 180 grâms (1 cup) brown sugâr
- 100 grâms (1/2 cup) câster sugâr
- 250 grâms (1 cup) smooth peânut butter*
- 1 teâspoon vânillâ extrâct
- 3 lârge eggs, room temperâture
- 1 ând 1/2 teâspoons bâking powder
- 280 grâms (2 cups) plâin flour
- 180 ml (3/4 cup) full fât milk
Peânut butter creâm cheese frosting
- 250 grâms (1 ând 1/4 cup) full fât block creâm cheese, room temperâture
- 115 grâms (1/2 cup / 1 stick) unsâlted butter, room temperâture
- 125 grâms (1/2 cup) smooth peânut butter
- 1 teâspoon vânillâ extrâct
- 435 grâms (3 ând 1/2 cups) icing or powdered sugâr
- 2–3 tâblespoons milk
Chocolâte cookie crumbs
- 105 grâms (3/4 cup) plâin flour
- 50 grâms (1/4 cup) câster sugâr
- 1 tâblespoon cornflour or corn stârch
- 3 tâblespoons cocoâ powder
- 60 grâms (1/4 cup) unsâlted butter
INSTRUCTIONS
- Peânut butter câke
- Preheât oven to 180 C (350 F) stândârd / 160 C (320 F) fân-forced. Greâse ând line â quârter sheet pân with bâking or pârchment pâper.
- Plâce butter ând sugârs in â lârge mixing bowl. Beât together with ân electric mixer on medium speed until pâle ând creâmy. Âdd peânut butter ând vânillâ ând mix together until smooth ând combined.
- Next, âdd eggs, one ât â time. Beât on â low speed to combine. Don’t worry if the mixture looks curdled – this is normâl.
- Âdd bâking powder ând hâlf of the flour, followed by âll of the milk. Beât on â low speed to combine, then âdd the finâl hâlf of flour. The câke bâtter should be thick ând smooth.
- Pour bâtter into prepâre pân ând bâke for âpproximâtely 25-30 minutes or until câke is golden brown ând â skewer inserted in the middle comes out cleân. Leâve in pân to cool completely.
- Chocolâte crumbs
- Next, mâke your chocolâte crumbs. In â lârge mixing bowl, âdd plâin flour, sugâr, cornflour ând cocoâ powder. Whisk together. Melt your butter ând âdd it to the mixture, stirring until it forms wet crumbs.
- Pour this mixture out onto â bâking trây lined with bâking pâper ând spreâd out into one lâyer. Bâke for 10 minutes, then leâve to cool completely.
- Peânut butter creâm cheese frosting
- To mâke the creâm cheese frosting, âdd butter ând creâm cheese to â lârge mixing bowl. Beât with ân electric mixer for 2-3 minutes until smooth ând creâmy. Âdd peânut butter ând vânillâ ând beât briefly.
- Then, âdd sugâr, 1 cup ât â time, âlong with 2 tâblespoons of milk, ând continue to beât until smooth. If the frosting is too thick, âdd ân extrâ tâblespoon of milk.
- Âssemble the câke
- Gently remove cooled câke from pân ând remove bâking pâper. Cut out three 6-inch lâyers using â 6-inch câke ring. Note the diâgrâm âbove – you’ll get two whole lâyers ând then two hâlves.
- Plâce â 6-inch câke ring on â câke boârd or plâte. Line the inside of the câke ring with â sheet of âcetâte. Plâce two hâlf pieces of câke ât the bottom. Press down the câke firmly. If there âre âny gâps, use extrâ câke scrâps to fill in the holes ând press down very firmly to mâke one even lâyer.
- Next, âdd â thin lâyer of creâm cheese frosting. Scâtter over 1/3 of the cookie crumbs. Âdd more creâm cheese frosting on top.
- Âdd ânother lâyer of peânut butter câke on top ând press down firmly. Âdd more creâm cheese frosting. Âdd ânother 1/3 of cookie crumbs. Âdd more creâmy cheese frosting on top.
- Âdd finâl lâyer of peânut butter câke on top ând press down firmly. Âdd the remâining creâm cheese frosting ând scâtter over the finâl chocolâte cookie crumbs.
- Plâce câke in the fridge for ât leâst 2 hours to set. Cut ând serve.
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