Peanut Butter Cake
Recipe by Emily Schuermann / Photos by Rachel Waters
Serves 20
INGREDIENTS
⅜ cup smooth peanut butter
1½ cups water
¾ cup butter
1½ cups sugar
1½ cups brown sugar
3 cups all purpose flour
1½ teaspoons fine sea salt
1½ teaspoons baking soda
¾ cup sour cream
3 eggs, beaten
1½ teaspoons vanilla
INGREDIENTS (ICING)
1 cup brown sugar
2 tablespoons butter
½ cup whole milk*
½ cup smooth peanut butter
2 teaspoons vanilla
2 tablespoons corn syrup
¼ teaspoon fine sea salt
5 cups powdered sugar*
I refer to this cake as my “Lunch Lady cake” because it tastes exactly like my favorite school lunch cake. The trick to making this cake is to bake it ever-so-slightly underdone. The tender cake topped with that sweet and salty icing is truly peanut butter heaven.
METHOD
Preheat the oven to 350°F and prepare a greased and parchment-lined 17“ x 11” x 2” baking pan.
In a medium saucepan over medium flame, melt together the peanut butter, water, and butter while stirring occasionally to combine.
Meanwhile, in a large mixing bowl, evenly combine both sugars with the flour, salt, and baking soda.
Once the butter is melted, pour the mixture over the flour mixture. Add in the sour cream, beaten eggs, and vanilla, and mix. Be sure to scrape the sides and bottom of the mixing bowl so that everything is evenly combined.
Pour the cake batter into the prepared baking pan and bake for approximately 25 minutes or until the center is set and an instant read thermometer registers 198°.
Once the cake is finished baking, allow it to cool completely before icing.
To prepare the icing, in a medium saucepan over medium-high flame, bring the brown sugar, butter, and milk to a simmer. Allow the sugar to completely dissolve and reach a rapid boil for 45 seconds to 1 minute, then immediately remove it from the flame. Stir in the remaining ingredients, beating vigorously to create a smooth, lump-free icing.
Pour the warm icing over the cooled cake and spread to cover evenly. If you spread the icing quickly and while it’s warm, a beautiful, shiny outer shell will form as it cools.
*Note: you may need to add more powdered sugar or milk to reach your desired consistency.