Cake:
Ingredients:
1/3 C + 1 T coconut oil, room temperature
1/3 C Smucker’s Natural Peanut Butter (creamy) or other unsweetened peanut butter
1 C light brown sugar
1 t vanilla extract
2 eggs, room temperature
1.5 C cake flour
2 t baking powder
½ t baking soda
½ t kosher salt
1 C buttermilk
Directions:
Oven for 350 F
Spray 9 inch square pan with Bakers Joy and place parchment on the bottom.
Cream together oil, peanut butter & sugar.
Add eggs, scraping between additions and beat until silky.
In a separate bowl sift together dry ingredients.
Alternate between adding the dry mixture and buttermilk to peanut butter mixture until just combined.
Pour batter in the pan and bake for 25 to 30 minutes or until a toothpick comes out moist crumb. Don’t overbake or it will be dry.
Cool completely & split in half before frosting.
Frosting:
1 C Smucker’s Natural Peanut Butter (creamy) or other unsweetened peanut butter
1 C butter, unsalted, divided
4.25 C powdered sugar, divided
1.25 C + 2 T heavy cream, divided
Directions:
Whip peanut butter & ½ C butter.
Mix in 3 C powdered sugar until combined.
Add ½ C cream and whip until smooth, set aside.
In a separate bowl combine ½ C butter, 1.25 C powdered sugar and ¾ C + 2 T cream.
Whip on high until light & fluffy.
Just turn it on and walk away. You will think you did something wrong and it’s not working, but just be patient and it will come together. The sound of the mixer will change pitch (at least mine does.)
Whip the contents of both bowls together and pipe onto cake.
ianeats 