Ingredients:
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup smooth peanut butter
6 tablespoons (3/4 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
3 large eggs
1 cup plus 2 tablespoons buttermilk
Peanut Butter Icing:
1/2 c. butter
1/4 c. creamy peanut butter
1/3 c. plus 1 T. milk
16-oz. pkg. powdered sugar
1 t. vanilla extract
Directions:
Make the Peanut Butter Birthday Cake:
1) Place a rack in the center and upper third of the oven. Preheat oven to 350(F).
2) Prepare two 8 or 9 inch round cake pans. Either grease and flour pans or line with parchment paper. Set aside.
3) In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
4) In the bowl of an electric stand mixer fitted with a paddle attachment, cream together peanut butter, butter and sugars until fluffy, 3-5 minutes.
5) Add eggs one at a time, beating at medium speed for 1 minute between each addition. Stop the mixer and scrape down the bowl as necessary. (Add vanilla, if desired.)
6) With the mixer on low speed, add half of the flour mixture to the butter mixture.
7) Slowly pour in all of the buttermilk.
8) When mixture just starts to come together, add the remaining flour mixture, beating on low speed until mixture just begins to come together.
9) Remove the bowl from the mixer and finish incorporating the ingredients with a spatula.
10) Divide the batter between the 2 prepared baking pans. Place on 2 racks in the oven. Bake for 15 minutes, rotate the cake pans to alternating racks, and continue to bake for 15 to 20 minutes or until a cake tester inserted into the cake comes out clean.
11) Let cakes cool in the pans for 10 minutes, before inverting onto wire racks to cool completely before frosting.
Prepare Peanut Butter Icing:
Combine butter, peanut butter and milk in a saucepan over medium heat; bring to a boil. Remove from heat; stir in powdered sugar and vanilla to a spreading consistency.
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup smooth peanut butter
6 tablespoons (3/4 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
3 large eggs
1 cup plus 2 tablespoons buttermilk
Peanut Butter Icing:
1/2 c. butter
1/4 c. creamy peanut butter
1/3 c. plus 1 T. milk
16-oz. pkg. powdered sugar
1 t. vanilla extract
Directions:
Make the Peanut Butter Birthday Cake:
1) Place a rack in the center and upper third of the oven. Preheat oven to 350(F).
2) Prepare two 8 or 9 inch round cake pans. Either grease and flour pans or line with parchment paper. Set aside.
3) In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
4) In the bowl of an electric stand mixer fitted with a paddle attachment, cream together peanut butter, butter and sugars until fluffy, 3-5 minutes.
5) Add eggs one at a time, beating at medium speed for 1 minute between each addition. Stop the mixer and scrape down the bowl as necessary. (Add vanilla, if desired.)
6) With the mixer on low speed, add half of the flour mixture to the butter mixture.
7) Slowly pour in all of the buttermilk.
8) When mixture just starts to come together, add the remaining flour mixture, beating on low speed until mixture just begins to come together.
9) Remove the bowl from the mixer and finish incorporating the ingredients with a spatula.
10) Divide the batter between the 2 prepared baking pans. Place on 2 racks in the oven. Bake for 15 minutes, rotate the cake pans to alternating racks, and continue to bake for 15 to 20 minutes or until a cake tester inserted into the cake comes out clean.
11) Let cakes cool in the pans for 10 minutes, before inverting onto wire racks to cool completely before frosting.
Prepare Peanut Butter Icing:
Combine butter, peanut butter and milk in a saucepan over medium heat; bring to a boil. Remove from heat; stir in powdered sugar and vanilla to a spreading consistency.
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