Have you ever had a piece of cake that you can eat for breakfast? Oh my goodness, this peanut butter cake fits the bill.  It is one of the best cakes I have ever had. The combination of the peanut butter cake with a peanut butter Italian Meringue Buttercream is so A-MAZ-ING. Like I would have to start my diet all over again good. A white chocolate peanut butter ganache drip brings it over the top.

I saw this recipe in an old newspaper clipping and decided to try it since I was craving peanut butter. The cake and the buttercream frosting was so good it took a lot of willpower on my part to stop tasting the batter and the frosting. My taste tester had two large slices and commented that “this was one of the best cake flavors I have made so far.”

One of my goals this year was to experiment with more cake flavors and buttercream.  Plus, I literally got sick of making the same ole vanilla and red velvet cake recipes.  I can officially check that off my list.  So far this year I made a strawberry cake, lavender cake, and a lemon and blackberry cake with blackberry buttercream, all super delicious.

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Let’s talk about this Peanut Butter Cake with Peanut Butter Italian Meringue Buttercream shall we

The cake is loaded with peanut butter flavor that you can taste in every bite. Then peanut butter was added to a vanilla Italian Meringue Buttercream. The pairing gives just the right amount of peanut butter. It has such a great texture. I promise you won’t stop eating this cake.

I have never made peanut butter ganache before, but as it turned out it was the right amount of peanut and white chocolate. To make the peanut butter ganache drip, I used some Ghirardelli white chocolate mixed with white chocolate chips.  I suggest that wait for about 20 minutes or so after you mix the ganache, as the mixture will be very runny.  It is best to use the drip on a cold cake.  If you are in a hurry like I was, just be careful when you cut the ziplock bag.  Don’t worry about the fact that the ganache is runny the cold cake will stop the drip.

Materials Needed for the cake

• Stand Mixer (I interchange between my hand mixer and the stand mixer which I use to make buttercream)
• Candy Thermometer
• Peanut butter (I used Skippy, but you can use whatever brand you like)
• Mixing bowl
• White chocolate chips
• Cake turntable
• Spatula

Here are a few things to consider when making the peanut butter cake

For the peanut butter I suggest a creamy peanut butter, however, if you like a little crunch, then I suggest the crunchy peanut butter.  I believe that replacing the peanut butter with almond butter would be just as good.  I haven’t tried it yet, but I will at some point.

When making the peanut butter ganache, make sure the heavy cream is not boiling hot or the chocolate will seize. Also, use a piping bag or ziplock bag to get a more controlled drip.

Now I know you’re dying to try it…

Peanut Butter Cake with Peanut Butter Frosting and Peanut Butter Ganache

This peanut butter cake with peanut butter frosting and peanut butter ganache drip is AMAZING. it is so good you will be eating it for breakfast.

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Prep Time 25 minutes mins

Cook Time 25 minutes mins

Total Time 50 minutes mins

Servings 14 People

Ingredients

  

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Ingredients

Cake

• 2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 1/4 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 1/3 cup butter
• 1/3 cup peanut butter
• 2 large eggs
• 1 1/4 cup buttermilk
• 1 tsp vanilla

Peanut Butter Italian Meringue Buttercream

• 1/3 cup peanut butter
• 3/4 + 1/8 cups sugar
• 4 large egg whites
• 1/4 cup water
• 2 sticks butter
• 1/2 tsp vanilla extract

Peanut Butter Ganache

• 5 ounces white chocolate chip
• 1/4 cup heavy cream
• 1/4 cup peanut butter

Instructions

 

Directions

For Cake

• Preheat the oven to 350 degrees, prepare 3 6-inch cake pans.
• Mix the flour, baking soda, and the baking powder together in a bowl.
• Cream the peanut butter and butter together.
  
• Then add sugar and mix until combined.
  
  
• Add the eggs one at a time, then the vanilla extract.
  
• Then add the dry ingredients and the buttermilk finish with flour.
  
  
• Mix until combined. Don't over mix.
  

For Buttercream

• Add the sugar and the water in a medium saucepan with medium heat until 240 degrees F.
• While the sugar is heating, beat the egg whites with the whisk attachment until it reaches a stiff peak.
• With the mixer on high, slowly add the sugar syrup and mix until the bowl is cool to the touch.
• Add the butter one piece at a time until combined.
• Then add the vanilla and the peanut butter. Mix until combined.

For Peanut Butter Ganache

• Add the peanut butter to the white chocolate
  
• Heat the heavy cream in the microwave for about 30 seconds.
• Pour over the white chocolate and peanut butter. Let it sit for a few minutes.
  
• Then mix until all the chocolate is melted.
  

Decorating the Cake

• Frost the cake using the peanut butter buttercream and place into the refrigerator.  The peanut butter ganache drip works best on a cold cake. Add some of the ganache to a small ziplock bag and make a small cut.  Pipe small drips all around the cake of various length.  Then add some ganache to the top of the cake and use a small spatula to spread towards the edge of the cake
  
  

Keyword Peanut Butter buttercream, Peanut butter cake, Peanut Butter Italian Meringue Buttercream

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