Peanut butter cake and buttercream frosting recipe
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Peanut butter cake and buttercream frosting recipe
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This is a very special recipe best suited for special occasions. The classical French-style peanut butter buttercream is a bit more work to make than a simple American buttercream, but the results are
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Peanut butter cake and buttercream frosting recipe

posted at 10/9/2013 9:54 PM EDT
Posts: 17
First: 7/15/2013
Last: 11/21/2013
This is a very special recipe best suited for special occasions. The classical French-style peanut butter buttercream is a bit more work to make than a simple American buttercream, but the results are well worth it! A very decadent, indulgent cake :)

PEANUT BUTTER CAKE

Ingredients

3 cups cake flour
1 1/2 cups sugar
4 tsp baking powder
3/4 tsp salt
2 1/4 tsp vanilla extract
1/2 cup creamy peanut butter (stick to Jif, NOT chunky )
1/2 cup unsalted butter, softened
4 eggs
2/3 cup water

Directions

1. Preheat oven to 350 F.
2. Trace bottoms of two 9" X 1 1/2" cake pans onto parchment paper, cut out outline. Brush bottom and sides of both pans with melted butter and then place a few spoonfulls of flour in each pan, shaking around to coat bottom and sides. Turn pans upside down and knock out excess flour. Place parchment rounds in each pan.
3. In a medium bowl, combine cake flour, sugar, baking powder, and salt. Mix until well combined.
4. In a large mixing bowl, cream 1/2 cup softened butter, and then add 1/2 cup peanut butter and beat until uniform.
5. Add eggs one at a time, mixing well after each one. Add vanilla extract.
6. Add cake mix to butter mixture alternatively with water.
7. Beat on medium speed 2-3 minutes until batter is very thick.
8. Pour batter into prepared pans. (To ensure uniform cake layers, weigh both filled pans on a digital scale, exchanging batter until weights are roughly even. If unfilled cake pans are different weights, be sure to weigh before filling and then compensate accordingly. This step is not essential but will ensure identical cake layers.)
9. Bake at 350 F for 25-35 minutes, or until a fork inserted in center of cake layers comes out clean. Cool cakes in pans on rack for 10 minutes, then run a knife along edge of cakes and invert onto rack. Let layers cool completely.

PEANUT BUTTER BUTTERCREAM

Ingredients

6 large egg yolks
1 cup sugar
1/2 cup water
2 cups softened unsalted butter
3/4 cup creamy peanut butter (use Jif, NOT crunchy)

Directions

1. In a large mixing bowl, beat yolks until thick and lemon colored.
2. Combine sugar and water in a small saucepan and heat on medium, stirring constantly, until sugar dissolves and syrup is boiling. Stop stirring and boil to soft-ball stage (238 F). The syrup will look thick and gooey with large thick bubbles.
3. Immediately pour syrup into yolks while beating constantly on medium speed. Try to scrape the remaining syrup from the pan without adding in any crystalized sugar. Continue beating until completely cool, about 5 minutes.
4. Gradually beat in the butter and beat until the mixture is the consistency of whipped butter, about 5 minutes.
5. Add 3/4 cup peanut butter and beat again until mixture is the consistency of whipped butter, 5 minutes.

Assembly

1. Place cake layer on a plate, frost with butercream. Place other layer on top. Frost top and sides of cake. For best texture and flavor, store at room temperature in an airtight container for up to a week. (A frosted cake is pretty well preserved and won't go bad at room temp.)

***This recipe also makes 18 cupcakes. Bake at 350 F for 10-20 min until tester comes out clean.

Enjoy!

Re: Peanut butter cake and buttercream frosting recipe

posted at 10/10/2013 12:08 AM EDT
Posts: 7289
First: 6/23/2010
Last: 4/15/2014
Hi Thomas - thanks for another intriguing recipe.  I have a question about ..........

3. Immediately pour syrup into yolks while beating constantly on medium speed. Try to scrape the remaining syrup from the pan without adding in any crystalized sugar. Continue beating until completely cool, about 5 minutes.

I do not understand how anything can cool within 5 minutes.    And, to me, with my very small amount of cake baking experience, I would expect to have yolks cook immediately  when  238* syrup is added.. 

I will appreciate any help you can give ......... this is a recipe I can't wait to try.  Thanks

Re: Peanut butter cake and buttercream frosting recipe

posted at 10/10/2013 7:39 AM EDT
Posts: 1333
First: 8/8/2008
Last: 4/16/2014
this  cake sounds so good thank you

Re: Peanut butter cake and buttercream frosting recipe

posted at 10/10/2013 8:42 AM EDT
Posts: 2514
First: 6/4/2010
Last: 4/16/2014
this recipe sounds very good.

Re: Peanut butter cake and buttercream frosting recipe

posted at 10/10/2013 8:55 AM EDT
Posts: 1073
First: 11/14/2008
Last: 4/7/2014
Sounds delicious! Thank you so much for sharing the recipe!Smile

Re: Peanut butter cake and buttercream frosting recipe

posted at 10/10/2013 9:09 AM EDT
Posts: 2161
First: 8/8/2008
Last: 4/16/2014
intersting cake

Re: Peanut butter cake and buttercream frosting recipe

posted at 10/10/2013 9:14 AM EDT
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
In Response to Re: Peanut butter cake and buttercream frosting recipe:
Hi Thomas - thanks for another intriguing recipe.  I have a question about .......... 3. Immediately pour syrup into yolks while beating constantly on medium speed. Try to scrape the remaining syrup from the pan without adding in any crystalized sugar. Continue beating until completely cool, about 5 minutes. I do not understand how anything can cool within 5 minutes.    And, to me, with my very small amount of cake baking experience, I would expect to have yolks cook immediately  when  238* syrup is added..  I will appreciate any help you can give ......... this is a recipe I can't wait to try.  Thanks
Posted by Nancy G

Nancy, this is like an Italian or a French Buttercream frosting.  It does take a bit longer than 5 minutes to cool completely.  I have read that you can also place a towel soaked in cold water around the lower portion of the mixing bowl and that will help cool it a bit faster. It just has to be cooled to the point that the butter will not melt. 
 The sugar syrup does cook the eggs so they are "safe" to eat in this frosting without having to worry about contamination. 

Re: Peanut butter cake and buttercream frosting recipe

posted at 10/10/2013 10:40 AM EDT
Posts: 7289
First: 6/23/2010
Last: 4/15/2014
Thank You, Nikki  - bless your actually reading.   My concern about the egg yolks is that they will cook too fast -- be shreds of solids instead in being incorporated into the frosting.   When making divinity, using egg whites instead of yolks, the egg  is added very, very slowly to the very  hot liquid so it doesn't clot.

Re: Peanut butter cake and buttercream frosting recipe

posted at 10/10/2013 2:30 PM EDT
Posts: 1417
First: 10/26/2009
Last: 3/15/2014
Thanks, Thomas, for this recipe. It reminded me of one my Auntie used to make, Banana Cake with Peanut Butter Frosting. I'll have to dig up this recipe and post it on this site.

Re: Peanut butter cake and buttercream frosting recipe

posted at 10/10/2013 3:23 PM EDT
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
In Response to Re: Peanut butter cake and buttercream frosting recipe:
Thank You, Nikki  - bless your actually reading.   My concern about the egg yolks is that they will cook too fast -- be shreds of solids instead in being incorporated into the frosting.   When making divinity, using egg whites instead of yolks, the egg  is added very, very slowly to the very  hot liquid so it doesn't clot.
Posted by Nancy G

Once you start beating the yolks and there is lots of air in them and adding the sugar syrup in a thin stream allows the sugar to cook them without getting scrambled eggs.
This is easier and less of a hassle than making a custard.  A custard there is more of a chance for scrambling the eggs than there is doing this. 

You do have to get the sugar stream half way between the beater and the side of the bowl.  Too close to the bowl and you end up with sugar settling on the bowl before it gets to the egg mixture, too close to the beaters the beaters will fling the syrup to the side of the bowl.  But it is easy to figure out just where to pour the syrup once you begin. 

Re: Peanut butter cake and buttercream frosting recipe

posted at 10/10/2013 4:17 PM EDT
Posts: 17
First: 7/15/2013
Last: 11/21/2013
Nikki P, thank you for answering those questions so thoroughly! You are correct, once you beat the egg yolks thoroughly they will be thick and airy so they shouldn't scramble as long as you're beating constantly when you pour the syrup in. I estimated the cooling time at 5 minutes, sometimes it can take 10 minutes or longer. Hold the bottom of the bowl in your hands and when it's no longer warm to the touch, it's ready. The main thing, as Nikki said, is that you want it to be around room temperature so as not to melt the butter at all.

It's also important that the butter be room temperature so it can be properly whipped. A shortcut that I always use to soften refrigerated butter is to place it in a bowl, microwave on the defrost setting (power level 3 out of 10) for about 15-30 seconds, then mash it and let it sit at room temp. for 1-2 minutes. Repeat until it's soft but not melted. You'll know it's ready when you can cream it until fluffy.

I forgot to add this in the directions but it's easier to incorporate the butter into the yolks if you cream it beforehand. If your buttercream is lumpy and feels cold to the touch, let it sit until no longer cool and the lumps should disappear when beaten.

It's also really important to not mix in any egg white with the yolks to get the best buttercream consistency. People have various ways of separating eggs but I just do it the messy but easy way. Crack all eggs in a bowl, scoop the yolks out and pull away the whites without breaking the yolks. You can shift the yolks from one hand to the next to get them completely separated.

Let me know if you have any more questions!

Re: Peanut butter cake and buttercream frosting recipe

posted at 10/10/2013 4:20 PM EDT
Posts: 17
First: 7/15/2013
Last: 11/21/2013
Another useful shortcut is to weigh the cake flour when you add it. I use a digital kitchen scale for this. A cup of cake flour is 100 g, so 3 cups will weigh 300 g. Be sure to zero out the weight of the bowl beforehand.

Re: Peanut butter cake and buttercream frosting recipe

posted at 10/18/2013 7:40 AM EDT
Posts: 1856
First: 10/8/2010
Last: 2/12/2014
Thanks for the great recipe, Thomas.  I bake a lot of cakes and this will be on my list to try next.

Re: Peanut butter cake and buttercream frosting recipe

posted at 10/18/2013 9:23 AM EDT
Posts: 1333
First: 8/8/2008
Last: 4/16/2014
thank you sounds good

Re: Peanut butter cake and buttercream frosting recipe

posted at 10/18/2013 10:12 AM EDT
Posts: 2161
First: 8/8/2008
Last: 4/16/2014
wow i don't think i could make this

Re: Peanut butter cake and buttercream frosting recipe

posted at 10/18/2013 7:42 PM EDT
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
In Response to Re: Peanut butter cake and buttercream frosting recipe:
wow i don't think i could make this
Posted by Mary L

Break a recipe down.  I have thought the same with several recipes and once you take it step by step they are a bit easier. 
The "difficult" part of this recipe is the frosting but if you have a good thermometer it is really very easy.  I thought the same thing until I made a meringue with a hot sugar syrup.  I now know I can do a buttercream like this.  And trust me it is well worth the effort for the frosting alone.  If you still are not sure make a regular cake and then "tackle" the frosting next time use a favorite frosting and try the cake then the next time put the two together and "you did it! "


And Nancy if you are thinking the same thing..if you can make Divinity you can make this frosting!

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