Makes 1 8x8-inch cake
Ingredients:
Cake:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup unsalted butter
- 1/2 cup water
- 1/4 cup peanut butter (not natural)
- 1/4 cup vegetable oil
- 1 egg
- 1/4 cup buttermilk
- 1 teaspoon vanilla extract
- 1/4 cup unsalted butter
- 1/4 cup creamy peanut butter
- 3 tablespoons buttermilk, plus more as needed
- 1 teaspoon vanilla extract
- 1-1/2 cups powdered sugar, sifted
Preheat oven to 350 degrees F.
Spray an 8x8-inch pan with nonstick spray.
Whisk together the flour, sugar, baking soda, and salt and set aside.
Heat the butter and water in a small saucepan until it comes to a boil. Take off the heat and whisk in the peanut butter and oil until smooth.
Let cool for a few minutes, then whisk in the eggs, buttermilk, and vanilla until well blended.
Add the dry ingredients to the wet ingredients, and whisk until just combined.
Pour the batter into the prepared pan and bake for 40-45 minutes, until the top is golden and a toothpick inserted in the center comes out clean. Set the cake on a cooling rack while you make the frosting.
To make the frosting, put the butter, peanut butter, and buttermilk in a saucepan and bring to a full boil (it may separate; that's okay).
Take off the heat and beat in the vanilla and powdered sugar, adding a cup at a time, until the frosting is smooth. Add more buttermilk as needed.
Pour the hot frosting over the warm cake, working quickly because the frosting sets up immediately. Spread evenly over cake.
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