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.
Servings 14 People
Ingredients
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
