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Peanut Butter Lovers Cake
A towering three-layer cake packed with rich peanut butter flavor in both the sponge and the frosting. The batter uses buttermilk for a tender crumb and whipped egg whites for a light, airy texture that balances the dense peanut butter. It is a perfect dessert for birthdays or weekend gatherings, offering a sweet, salty, and nutty profile. Chopped peanuts add a welcome crunch to the smooth finish.
Ingredients
- ¾ cup butter or margarine, softened
- 2 cups sugar
- 5 large eggs, separated
- 1 cup creamy peanut butter
- 2 cups all-purpose flour
- 1 tsp. baking soda
- ½ tsp. salt
- 1 cup buttermilk
- 1 tsp. vanilla extract
- ½ cup chopped peanuts
Instructions
- 1Heat the oven to 350 degrees.
- 2Whip the softened butter on medium speed using an electric mixer until smooth. Slowly pour in the sugar while continuing to mix. Drop in the egg yolks one by one, mixing thoroughly after each. Mix in the peanut butter until the batter is completely smooth.
- 3Whisk the flour, baking soda, and salt together in a separate bowl. Add this dry mixture to the butter mixture in three parts, alternating with the buttermilk. Start and finish with the dry ingredients, mixing on low speed just until combined. Stir in the vanilla extract.
- 4Whip the egg whites in a clean bowl on high speed until stiff peaks appear. Carefully fold one third of the egg whites into the batter to lighten it, then gently fold in the rest. Divide the batter evenly among three greased and floured 9-inch round cake pans.
- 5Bake at 350 degrees for 25 to 28 minutes. A wooden toothpick inserted into the center should come out clean. Let the cakes cool in their pans on wire racks for 10 minutes before turning them out to cool completely.
- 6Layer the cooled cakes, spreading peanut butter frosting between each tier and over the top and sides. Finish by scattering chopped peanuts over the top.