You may also like
Categories:
peanut butter butter sugar peanut butter vanilla eggs flour baking powder sour cream milk Marshmallow Frosting unsalted butter marshmallow cream vanilla milk powdered sugar peanuts
Viewed: 38 - Published at: 3 years agoIngredients
- Peanut Butter Cake
- 1 cup butter, room temperature
- 1 1/2 cups sugar
- 1 cup Skippy creamy peanut butter
- 1 teaspoon vanilla extract
- 3 eggs
- 2 1/2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 cup sour cream
- 1 cup milk
- Marshmallow Frosting
- 1 1/2 cups unsalted butter, softened
- 4 cups marshmallow cream (13 ounce jar)
- 1 tablespoon vanilla extract
- 1 tablespoon milk
- 2 cups powdered sugar (or more if needed)
- 1 cup roasted peanuts, chopped
Method
- Cake:
- Preheat oven to 350°F Butter and flour three 9-inch-diameter cake pans. Line the bottoms with parchment paper, then butter and flour the parchment paper. (Or, line cupcake pans with paper liners).
- In large bowl, cream together butter and sugar with electric mixer. Add peanut butter and vanilla and cream well. Add eggs one at a time, mixing well after each.
- In separate bowl, whisk together dry ingredients.
- Add dry ingredients to peanut butter mixture alternately with sour cream and milk. Mix on low speed just until blended.
- Pour cake batter into prepared pans (approximately 2 cups per pan), spreading evenly in pans. (Or, fill cupcake cups 2/3 full).
- Bake for 15-20 minutes or until tester inserted into center of cake comes out clean. Do not over bake. Remove from oven and cool cakes in pans on rack 10 minutes.
- Run small sharp knife around pan sides to loosen cakes. Turn cakes out onto racks and cool completely.
- Frosting:
- In large mixing bowl, beat butter until creamy. Add marshmallow creme, milk and vanilla extract and mix well. Slowly add powdered sugar a little at a time, mixing well after each addition. Add additional powdered sugar, if needed, to reach desired consistency.
- Frost cake or cupcakes. Sprinkle with chopped peanuts.
